Moist, fudgy and surprisingly easy, our flourless chocolate cake is a stunner for any occasion. The magic lies in its one-bowl approach and clever use of ingredients. The melted chocolate and baking spread keep things moist, while the eggs give structure and lift. The result is a simple yet rich chocolate cake that can also be enjoyed by those avoiding gluten. Customise the top with your favourite Nestlé Confectionery treats or keep it classic with a dusting of cocoa powder or icing sugar! For more chocolate recipes, tasty bakes and centrepiece cakes, Sign up for our newsletter.
What Makes Flourless Chocolate Cake Unique
No prizes for guessing that this cake is flourless, but you’d never even know! Its fudgy, brownie-like consistency is pure chocolate heaven, and to make it even better, it’s a one-bowl wonder. The structure, which would normally come from the flour, in fact comes from the eggs. It won't have the same cakey texture however, so if you want even more lift with a less dense and slightly more cakey consistency, you can separate the eggs and whisk the egg whites. Add the egg whites to the mixture last and fold in gently to combine – this traps the air inside the mix and provides air bubbles throughout. Either way, a flourless chocolate cake makes any occasion sweeter.
For another easy centrepiece showstopper, try our No-Bake White Chocolate and Raspberry Cheesecake.
Flourless Chocolate Cake Variations
A flourless chocolate cake is a sumptuous blank canvas for all your favourite Nestlé Confectionery treats. Top with 30g grated Yorkie® or Milkybar® for a sweet finish. For the perfect drizzle, melt either chocolate and use a teaspoon to drizzle it on, or take it to the next level with our Milkybar® Ganache. For an Aero® twist, top with a little drizzle, then crumble over some bubbly pieces – what flavour will you choose, Peppermint, Orange or Hazelnut? For a nutty or fruity finish, top with 30g toasted and chopped hazelnuts or a teaspoon of freeze-dried raspberries.
For a nutty and brilliant bake with flour, try our Chocolate Hazelnut Cake.
Storage Instructions
Place your cake into an airtight container and store in the fridge for up to five days. You can also freeze the cake for up to three months. To prepare for freezing, wrap it in plastic wrap and place it back into the container. To defrost, simply leave the container in the fridge overnight.
You will need
- 20cm round springform tin
- A whisk
Ingredients
- 180g dark chocolate (70% cocoa solids), chopped
- 120g buttery baking spread, cubed
- 100g caster sugar
- 1 tsp vanilla extract
- 1 tsp instant coffee (optional)
- 4 large eggs, at room temperature
- 25g cocoa powder (plus extra for dusting)
Each slice typically contains:
of an adult’s Reference Intake (RI)*
Energy per 100g: 1925kJ/463kcal
Method
- Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line a 20cm round cake tin with baking paper.
- Place the chocolate and butter in a heatproof bowl. Pop the bowl into the microwave and heat in 30-second bursts. Stir in between each burst until the mixture is melted and smooth. Let the mixture cool slightly.
- Whisk in the sugar, vanilla extract, coffee and salt into the chocolate mixture. Add the eggs and cocoa powder and whisk until glossy and thick.
- Pour the mixture into the prepared tin and bake for 25-30 minutes, until the edges are set but the centre still looks ever so slightly soft. Don’t worry, it will firm up as it cools.
- Cool in the tin for 10 minutes, then remove and transfer to a wire rack. Once completely cool, dust with cocoa powder or your favourite topping before serving.
Top Tips
For the best, most fudgy and moist flourless chocolate cake, you need to nail the bake time. Every oven is slightly different, so keep an eye on your cake from the 25-minute mark. You want the edges to be set with the centre still slightly soft. Test the centre of the cake with a cake tester or wooden cocktail stick. It should come out clean with a few moist crumbs – but not a wet mixture.
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