This is one of the easiest Small Flourless Chocolate Cake recipes you will ever make! It is incredibly fudgy, dense, and rich with each bite giving you all the chocolate flavor you can handle! Enjoy this 6 inch chocolate cake with either a simple sprinkling of cocoa powder or powdered sugar topped with fresh berries.
Table of Contents
8 Reasons You'll Love this Flourless Chocolate Cake
- It's made in a 6 inch cake pan
- Ultra soft and fudgy in texture
- Only uses 8 ingredients and one of them is optional
- Rich chocolate flavor in each bite
- A very easy to make recipe
- It's gluten free
- Perfect to enjoy for Valentine's Day, a special birthday, or any day of the year
- A simple sprinkling of powdered sugar or cocoa powder is the perfect garnish
This easy flourless chocolate cake recipe truly is one of the most decadent desserts you can make—a little goes a long way!
- Unsalted Butter. Use your favorite brand. Only ½ cup or 1 stick is needed.
- Dark Chocolate. The darker the better and bars of chocolate are preferred over chocolate chips. I used 6 ounces of Moser Roth 70% cocoa chocolate bars from ALDI.
- Espresso Powder. This is an optional ingredient that gives the chocolate a slightly more robust flavor.
- Vanilla Extract. Pure vanilla extract is preferred. You can also mix things up by using a flavored extract. The best ones I've seen are from Heilala Vanilla.
- Salt. Just ¼ teaspoon is needed.
- Eggs. You'll need 3 large eggs at room temperature.
- Granulated Sugar. You can also use pure cane sugar. ½ cup is used in this recipe to help give it a little sweetness
- Dutch Process Cocoa Powder. Because more chocolate is never a bad thing. This gives the chocolate that intense flavor.
For garnishes you can use either powdered sugar or unsweetened cocoa powder topped with some fresh berries.
Extracts. Mix up the flavors a little by using a flavored extract like chocolate espresso in place of vanilla extract.
I did not test this recipe using any egg, butter, or sugar substitutes.
Helpful Baking Tools
Here are just a few baking tools I recommend when making this incredibly moist flourless chocolate cake. Scroll through the carousel below for more!
- 6 inch Cake Pan. My preference is to use a 6 x 3 inch round cake pan. Fat Daddio's makes the best ones. If you only have a 6 x 2 inch round cake pan, this will work as well. Just note the cake will come right up to the top. size cake pan is recommended.
- Heavy Bottom Saucepan. Used for melting the unsalted butter and chocolate together. I used my Cuisinart 4 quart saucepan.
- Mixing Bowls. Works well for the dry ingredients and wet.
- Hand Mixer or Stand Mixer. Either one will work well. My preference is the stand mixer fitted with the whisk attachment.
- Whisks and Spatulas. Always good to have a few of these on hand while baking! I used my GIR spoonula to melt the chocolate and butter together and then again when folding in the melted mixture with the eggs and sugar. I just love them and they come in a ton of colors!
How to Make Flourless Chocolate Cake
Prepare the pan well. I sprayed my 6 inch cake pan with Baker's Joy, added a parchment paper circle, then lightly resprayed the parchment paper. Adding a cake baking strip to the outside of the pan is okay to use, but not required.
Melt the unsalted butter and chocolate together. A heavy bottom saucepan is good to use here. The chocolate and butter should be melted over low heat until it's nice and smooth. Remove from heat and immediately stir in the espresso powder, vanilla extract and salt.
You can also use a glass bowl to microwave the butter and chocolate together, if you prefer. Microwave at 50-60% power for 1 minute, stirring after each time until it's melted.
Beat the eggs and sugar well. Use your hand mixer or stand mixer with the whisk attachment for this part. You ultimately want this mixture to double in size, be very pale yellow in color, and frothy and fluffy in texture.
This takes about 5-6 minutes. The mixture should start to look like a meringue that leaves a ribbon effect from the whisk attachment.
Fold in the chocolate and cocoa powder. To start, only fold in half of the melted chocolate mixture with a spatula until only a few streaks of the whisked egg mixture is visible. Do not use your hand mixer or stand mixer for this part.
Then you will fold in the rest along with the dutch process cocoa powder. Stir gently until the chocolate cake batter is well combined.
The batter should be shiny in appearance and on the thicker side, but still light and easy to pour into the prepared 6 inch cake pan. The consistency reminds me of a mix between a brownie batter and chocolate frosting.
Bake the cake. The recommended bake time for this small chocolate cake recipe is 30-35 minutes at 350ºF. The cake will be ready when it has a slightly crusty top to it—like brownies—and the center no longer jiggles.
Remember, if you use a 6 x 2 inch cake pan, the cake will come up almost to the top. A 6 x 3 inch cake pan will give your cake just a little bit more room.
Cool then invert. I recommend letting the chocolate flourless cake cool for 10-15 minutes in the pan. The cake will settle as it cools.
For inverting the cake, you will do this twice. Do this carefully too. First invert it onto a plate. Then invert it back onto the wire cooling rack so the top is facing back up again. Let it finish cooling completely.
Add your toppings. I chose to keep this simple with a dusting of some cocoa powder and fresh raspberries. Instead of the cocoa powder, you can sprinkle on some powdered sugar.
Good quality bars of dark chocolate (60% or greater) really are preferred for this chocolate flourless cake recipe. Dark chocolate baking bars are also good to use. If chocolate chips are easier to find in your area, make sure they are good quality.
I recommend not using a springform pan. I initially tested this recipe using one, but discovered mine leaked a little during baking so I switched to a regular 6 inch cake pan. If a 6 inch springform pan is all you have, I suggest covering the bottom with a layer or two of aluminum foil.
I tried both, but prefer the 3 inch tall sides because it gave my cake just a little bit more space as it baked. If you have only a 6 inch round cake pan with 2 inch sides, know that this will come right up to the top of the cake pan. As it cools, however, it will settle.
Mine did not do this, but if you are worried about the batter spilling over the sides, preheat your oven with a jelly roll pan on the oven rack you plan to bake your cake on. This will catch any possible drips.
The batter should be shiny in appearance and on the thicker side, but still light and easy to pour into the prepared 6 inch cake pan. The consistency should be the mix between a brownie batter and chocolate frosting.
The cake will be ready when it has a slightly crusty top to it—like brownies—and the center no longer jiggles.
Yes. After the cake has cooled completely, you can store it in a tightly sealed container at room temperature or the refrigerator.
About 5 days at room temperature in a tightly sealed container.
More Small Batch Desserts to Try!
- Single Layer Chocolate Cake
- Small Batch Vanilla Cupcakes
- Mini Strawberry Nutella Tarts
- Small Batch Chocolate Cupcakes
- Almond Butter Chocolate Chip Pecan Cookies
Small Flourless Chocolate CakeAuthor:
- ½ cup Unsalted Butter
- 6 oz Dark Chocolate 60%, chopped or broken into small pieces
- 1 tsp Espresso Powder, optional
- 1 tsp Vanilla Extract
- ¼ tsp Salt
- 3 Large Eggs, room temperature
- ½ cup Granulated Sugar, or organic cane sugar
- ¼ cup Dutch Process Cocoa Powder
- Adjust the oven rack to the 2nd level position (just above center) and preheat the oven to 350ºF. Generously coat the inside of a 6 inch cake pan with a flour-based baking spray. Add a parchment paper liner to the bottom of the pan, then lightly respray the top. Set to the side.
- Melt the unsalted butter and chopped dark chocolate in a heavy bottom medium saucepan over low heat, stirring frequently until blended and smooth. Remove from the heat, then add in the espresso powder, vanilla extract and salt. Let cool for a few minutes while you whisk the eggs and sugar.
- Using your hand mixer or stand mixer fitted with the whisk attachment, whisk the eggs on medium-high speed. As you whisk them, gradually add in the granulated sugar until the mixture is pale yellow in color and has doubled in size to a frothy and fluffy texture, about 5-6 minutes. The mixture will almost start to look like a meringue and will have a ribbon effect from the whisk.
- Fold in half of the melted chocolate mixture until only a few streaks of the egg mixture is visible. Then fold in the rest along with the dutch process cocoa powder. Stir gently until the batter is well combined. The batter should be shiny in appearance and on the thicker side. It should be light and easy to pour into the prepared cake pan. The consistency reminds me of a mix between a brownie batter and chocolate frosting.
- Pour into the prepared cake pan and bake for 30-35 minutes at 350ºF until the top of the chocolate cake has a slightly crusty top, like a brownie, and the center no longer jiggles.
- Let the cake cool in the cake pan for about 10-15 minutes, then carefully invert it onto a plate. Then invert back onto a wire cooling rack (so the top of the cake is facing back up again). Let it cool completely.
- Before serving, add a dusting of either cocoa powder or powdered sugar then top with fresh berries (I used raspberries).
- Keep the cake stored at room temperature in a tightly sealed container for up to 5 days.