Semi-Sweet Flourless Chocolate Cake: 4 simple ingredients, a new chocolate love affair

Let's indulge. Let's talk about Chocolate Cake.

It's dark. It's rich. It's sinfully fudgy.

It has a light crumb, and each crumb is chocolate-craving-satisfying. (Except for everyone knows a chocolate craving is never really satisfied.) It melts on your tongue. Call me a chocolate purist, but I think a square of chocolate is always better than a slice of cake, because the flavors are uncompromised. Or at least that's what I thought. I guess I changed my mind, because that's not true with this cake. This cake wins. It takes a square of chocolate and it turns it into a piece of cake that is bigger, fluffier, and fudgier. 

And you know what else? It's completely accessible. It's grain-free. No added sugar. It's gluten-free, dairy-free and not a nut is in sight. Just pure, chocolatey goodness. It's the kind of cake you want to last for ever. It's the kind of cake that disappears too fast. It some how puts wholesome and indulgent together on one fork, and makes it look easy. 

Make this cake. Eat it when it's warm and gooey. Eat it when it's cold and ready to melt away.  

Semi-Sweet Flourless Chocolate Cake

Paleo, Gluten-Free, Grain-Free    |       |    Print Friendly and PDF

Serves: 4   |    Total Time:


  • 2 oz dark chocolate 70% to 80% (A note on the chocolate: the recipe contains no other sweetener so only go darker if you are completely cutting our sugars. Also, the flavor of chocolate really shines through in this recipe, so the quality of chocolate you use will show).
  • 1 tablespoon coconut oil or organic grass-fed butter
  • 1 egg
  • Cocoa powder for dusting


  1. NOTE: Pans with a removable bottom will make removing the cakes from their pans easiest. I used 4 individual sized 3-inch tart pans (if you choose to make one larger cake, beware that cooking time will need adjustment; if your pan is a full-size cake pan, you will need to triple or quadruple this recipe to get a nice looking, thick, cake).
  2. Preheat the oven to 400°F.
  3. Prepare your pans. Wrap the outside of the pans in foil to keep batter from seeping out, and grease the insides of the pans.
  4. In a double boiler, or in a heat-proof bowl placed over a pot of boiling water, melt the chocolate. Remove from heat when just melted, add the coconut oil or butter, and stir it in as it melts. Chocolate should be glossy.
  5. In a separate bowl, use an electric mixer or stand mixer to beat your egg until very frothy.
  6. Fold the chocolate into the eggs. Use a large whisk, and avoid over-stirring the mixture. The froth from the egg is the only leavening agent in this cake, and you want to maintain that fluffiness. Divide the batter evenly among the 4 tart pans. Place the pan in a large baking dish.
  7. Bring 4 cups of water to a boil in a small pot or water heater for the water bath.
  8. Place baking dish, with cake pans inside, in oven. Before closing the oven, pour the boiling water into the pan until it is about 1/2 way up the tart pans. Mine float a bit --just give it your best guess.
  9. Bake 15-20 minutes, until a toothpick, inserted into the middle, comes out clean or with a few crumbs. Allow to cool for 10 minutes, then dust with cocoa powder.