Simple Flourless Chocolate Cake Recipe (Spicy or Non-Spicy!)

a recipe 

Hi friends! I recently made a super delicious flourless chocolate cake using my simple recipe below. The cake turned out scrumptious, and super decadent, and no different from a $10 slice of flourless chocolate cake you would find at a fancy-schmancy restaurant. :) Phil could not stop smelling it before I served it. 

Download a PDF version of the recipe here.

-Serves 8-10 with a 9-inch cake
-Around 30 minutes to prep, 45 minutes to bake


  • 2.25 cups semi-sweet chocolate (chips or squares)
  • a pinch of salt
  • 1/2 cup water
  • 1/2 cup white sugar 
  • 1 tablespoon vanilla extract
  • 1 cup unsalted butter
  • 6 eggs
  • 2 tablespoons of cocoa powder 
  • Optional: A teaspoon of cayenne powder for a spicy kick


  1. Start the oven at 300 degrees F.
  2. Grease a nine-inch cake pan. Line the bottom with parchment paper. Dust the pan with cocoa powder. You can use a springform pan.  
  3. Heat the water over a stove. Add in the salt and sugar and allow the mixture to dissolve in the water. (Mix it!) Once and the sugar and salt are dissolved, remove the water mixture from heat, and set aside for now.
  4. Using a double-boiler, melt the chocolate with the butter. As they're melting, make sure to  mix the ingredients so that the liquid butter becomes incorporated with the chocolate. Once you get a nice thick and uniform chocolatey mixture, remove the top pot from the double-boiler and stove. 
  5. At this point, you can hand mix or use an electric mixer. I like to hand mix this cake batter. Gives me a good work out! Add the hot water mixture to the melted chocolate/butter batter. Mix until everything is uniform.
  6. Add in the vanilla extract and mix well. 
  7. Add in one egg at a time and mix well. 
  8. You may optionally mix in the cayenne powder in the end if you want a spicy cake. (If you want some matcha green tea flavor, you can mix in about a tablespoon of matcha powder.)
  9. Pour the well-mixed batter into the pan. 
  10. Bake for 45 minutes. (I recommend you cover the sides and bottom of the pan with aluminum foil, and bake it over a hot water bath. Like a well-made cheesecake, the middle of this cake may wobble a bit when it's out of the oven, and that's fine. Cool the cake, and chill it for at least four hours before decorating and serving.


  • For a spicier cake, sprinkle cayenne powder over the cake when it's ready for serving. 
  • Sprinkle cocoa powder over the top of the cake before you sprinkle confectioner sugar as a decoration.
  • Mint and raspberries go so well with flourless chocolate cakes. Some restaurants like to drizzle berry syrup over the cake, or even let it swim in berry sauce. 
  • Blueberries, strawberries and basil work too as toppings! 
  • Slice using a thread or dental floss for clean cuts of cake! 
  • When you can, use organic ingredients! 
  • Enjoy! 

Let me know if you try this recipe, and feel free to share the recipe! Happy baking, friends!