ArtsAutosBooksBusinessEducationEntertainmentFamilyFashionFoodGamesGenderHealthHolidaysHomeHubPagesPersonal FinancePetsPoliticsReligionSportsTechnologyTravel

Slice of bliss! 4 ingredient flourless chocolate cake recipe

Updated on November 12, 2013

Decadant cake from just four basic ingredients---ready to serve in 40 minutes AND gluten free!

Truly the perfect chocolate cake---not too sweet, quick to make and wonderfully rich with a lightness that will leave you wanting another piece, and another! Lovely warm or chilled, all alone or covered in fruit glaze, chocolate ganache---however you like it. No flour means it's perfect for those on a gluten-free diet too.

It has a slightly sticky, fudge brownie texture perfect after a nice meal and I love it with no topping at all when I'm enjoying a latte. Even my darling who isn't much of a dessert fan will gladly snag the last piece of this yummy cake!

I prefer Dutch process cocoa since I find the taste a little richer, but you can use any type of cocoa powder you like. If you enjoy a sweeter taste you can substitute half the cocoa called for in the recipe with an equal amount of chocolate chips or chopped up baking chocolate of your choice. Experiment! It's how I've come up with my favourite dishes, especially desserts.

What's with all the cocoa powder varieties?

...sorting through the delicious options

Not all cocoa powders are the same; for a recipe like this without baking powder you can choose whichever suits your taste, or whats on hand. For some types of baking you will have better results with Dutch process, but in this case it's a matter of personal taste.

Unsweetened Natural Cocoa Powder is what you want, the sweetened type is more for making hot cocoa drinks and such, really not the same thing. You'll find proper cocoa powder in almost any grocery store, and specialty shops sell varieties from famous chocolatiers if you have a favourite. I've added some of my picks below and I'm always curious what everybody else is baking with too.

Black cocoa powder is quite difficult to find but worth looking for. I've haven't used it in this recipe yet (soon!) but I think it would be amazing---if you've never tried it and you like a smooth, rich dark chocolate taste do yourself a favour and hunt some up, it's fantastic!

delicious varieties of cocoa powder perfect for this recipe

My favourite indulgent recipe for when I have a short-notice dinner guest! Rich, deep flavour with a light texture, easy to adapt and customize. Makes an 8" round pan or dozen mini cakes in a cupcake pan. Serve plain or dripping in sauce...maybe one of each?

Cook Time

Prep Time: 5-7 minutes

Total Time: 35-40 minutes

Serves: 6-8


  • 4 Large Eggs
  • 1 1/4 Cup White Sugar
  • 1 Cup Cocoa Powder or Dutch Process Cocoa
  • 1/3 Cup Butter, melted


  1. Preheat oven to 375 and melt butter in a saucepan or microwave. Use a small amount to coat an 8" cake pan and mix the rest into the cocoa powder, making a smooth paste. Mixing cocoa powder into a warm liquid is said to develop the flavour, and I have to admit it has always worked for me, give it a try and decide for yourself!
  2. In a larger seperate bowl, beat eggs on a medium setting until they become fluffy, about two minutes. Slowly pour the butter and cocoa powder mixture into the egg mix and beat for another minute or so, until the entire mix is thick but feels nice and light. Overbeating the eggs will make a heavier cake so resist the urge to overdo it, unless you prefer it that way.
  3. Pour the batter into your waiting 8" pan and pop it in the oven for about 25 minutes---when it's ready the cake should feel soft but consistant from the edge to the middle, and may have a slight bubbly texture on top.
  4. Let cool for 5-10 minutes before adding a sauce or glaze: the cake should fall a little towards the inside leaving a slightly crispy chocolate edge to surround a puddle of your favourite topping. Or enjoy it with ice cream, a little honey---whatever you fancy.
Cast your vote for Slice of Bliss Flourless Chocolate Cake

What's your flavour?

What type of chocolate do you like the most?

See results

What's 'Dutch Process' cocoa powder?

In case you're curious (I always am), the cocoa powder that's referred to as 'Dutch Process' has been treated with potassium which prevents it from reacting to the baking powder used in many recipies. In this case it won't matter since we're not using baking powder, but it's ideal in any recipe in which you are. I find the flavour to be a little more intense and it is a little darker in color than the usual stuff.

quality bakeware makes a better cake!

Zenker Handle-It Glass Bottom and Non-Stick Springform Pan, 9-Inch
Zenker Handle-It Glass Bottom and Non-Stick Springform Pan, 9-Inch

If you have trouble getting cakes out of their pans the springform pan is for you! Great for cheesecakes too.


Is cocoa powder lower fat than baking with chocolate?


If you're watching your figure, cocoa powder has quite a bit less fat (usually between 20-23%) whereas cocoa butter (which is what baking chocolate and chocolate chips are made from) is typically around 50% fat. When cocoa powder is made, the cocoa beans are roasted and crushed, and cocoa butter is squeezed out of it, along with a good amount of the fat so while it's definitely not a daily treat if you're on a diet, it's a lower-fat option anyway.

Did you try this recipe out? I'd love to hear your results, adaptations and comments!

    0 of 8192 characters used
    Post Comment

    • Hexadecimal LM profile image

      Hexadecimal LM 4 years ago

      @SusanDeppner: Awesome, hope you's one of my favourites to make!

    • Hexadecimal LM profile image

      Hexadecimal LM 4 years ago

      @ChocolateLily: fixed, thanks!

    • SusanDeppner profile image

      Susan Deppner 4 years ago from Arkansas USA

      I've printed it - will make it soon. I love recipes like this!

    • profile image

      ChocolateLily 4 years ago

      Hi! Back to let you know we made little ramekin versions of it tonight. Yummy! The only thing about the recipe was that you left out when to add the sugar. I added it when I beat the eggs as I have in other recipes, but I don't know when you meant for it to be added. They still turned out very well. Thanks for sharing the recipe!

    • Hexadecimal LM profile image

      Hexadecimal LM 4 years ago

      @ChocolateLily: It's one of my favourites for sure! I like the Hershey's cocoa too, delicious =]

    • profile image

      ChocolateLily 4 years ago

      This looks delicious! I recently found that I am sensitive to gluten, so this just might be perfect for my husband's and my anniversaries. We love chocolate...dark chocolate, specifically. We use Hershey's Special Dark cocoa powder as we like it better than the regular cocoa powder.