Cakes & Cupcakes Gluten Free

6 Ingredient Flourless Chocolate Cake

May 10, 2019

The ultimate dessert for chocolate lovers, this 6 Ingredient Flourless Chocolate Cake is rich, decadent and naturally gluten free. Top […]

The ultimate dessert for chocolate lovers, this 6 Ingredient Flourless Chocolate Cake is rich, decadent and naturally gluten free. Top with a dusting of cocoa powder and fresh berries for the perfect special occasion treat.

This post is sponsored by Danish Creamery. As always, all thoughts and opinions are 100% my own. Thank you for supporting the brands that help make Browned Butter Blondie possible. 


There are just three things I want for Mother’s Day this year. Breakfast in bed {in case you’re reading this kids…waffles would be perfect!}. Someone {anyone!!} to do the dishes for me. And this 6 Ingredient Flourless Chocolate Cake. That’s not too much to ask, is it?

I’d also really love a spa day, a few hours of quiet to read a book and maybe a shopping spree at the mall with my girlfriends. But let’s not go overboard. I’m keeping my wish list simple in hopes that all my Mother’s Day dreams come true. This Flourless Chocolate Cake would seriously make my day, Mother’s Day or not. Being the chocolate lover that I am, this cake has everything I love in a dessert. Rich chocolate flavor, fudgy brownie-like texture and that signature gooey center. Check, check aaannd check!


This cake happens to be naturally gluten free since there isn’t a speck of flour in it. But trust me when I say that once you try it, you’ll wonder why anyone ever puts flour in cake anyway. This cake is so rich and fudgy you’ll be asking for a second slice before you finish the first. I seriously can’t get over just how good it is.


This pretty little cake is the definition of decadence so it’s important that you use the good stuff for this recipe. With so few ingredients in this cake, now is not the time to skimp on high quality ingredients. For the chocolate, I use a mix of dark and bittersweet chocolate from an quality chocolate bar and it’s melted together with my favorite European Style Butter from Danish Creamery. I love a product that elevates a dessert to “oh-my-gosh-it’s-so-good” status and Danish Creamery is a brand I can rely on.

They make their European Style Butter with 85% butter fat {higher than the standard 82%} which means I can count on their premium butter to delivery the flakiest, butteriest and most delicious baked goods every time. You have to love a brand that hasn’t changed their signature recipe since founding the company over one hundred years ago and every batch is freshly churned from pasture-raised cows that graze on family farms. All this basically means their butter is just, well…better! And Danish Creamery is a brand I can feel good about including in my favorite recipes.


Since butter, chocolate and eggs make up the bulk of this dessert, we’ll be relying heavily on the whipped egg whites to give this cake some structure. After melting the chocolate and European Style Butter together until smooth, you’ll whip the eggs until stiff peaks form and then gently fold them into the chocolate and butter mixture. Gently is the key word here.


Go easy on the mixing…we don’t want to deflate all of that air from the egg whites. Pour into a springform pan and bake until set. The cake will sink a tad as it cools and you may end up with a few cracks and crevices but that’s the beauty of a flourless chocolate cake. It’s perfectly imperfect! Dust the top with your choice of cocoa powder or confectioner’s sugar, pile on the berries and TAH-DAH!! Dessert is served!


This 6 Ingredient Flourless Chocolate Cake really is decadent and a wee bit over-the-top in all the best ways. This perfectly rich and ultra fudgy cake is tough to beat thanks to the good people at Danish Creamery. You should enjoy all the decadence you deserve this Mother’s Day and I hope you’ll make this cake part of your celebration. I for one will be saving room for seconds!

Happy Baking!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

6 Ingredient Flourless Chocolate Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Browned Butter Blondie
  • Prep Time: 35 mins
  • Cook Time: 30 mins
  • Total Time: 1 hour 5 mins
  • Yield: 12 1x
  • Category: Dessert
  • Cuisine: American


The ultimate dessert for chocolate lovers, this 6 Ingredient Chocolate Cake is rich, decadent and naturally gluten free. Top with a dusting of cocoa powder and fresh berries for the perfect special occasion treat.


  • 11 TBSP European Style Butter, Unsalted from Danish Creamery
  • 1 1/2 cups good quality dark chocolate, chopped {65% cocoa or higher)
  • 1/2 cup good quality bittersweet chocolate, chopped
  • 5 large eggs, separated, at room temperature
  • 1/2 cup unsweetened cocoa powder (not Dutch process)
  • 3/4 cup granulated sugar
  • 1/4 tsp kosher salt


  1. Preheat oven to 300 degrees.
  2. Spray a 9 inch round springform pan with non-stick cooking spray and line bottom and sides with parchment paper.
  3. Using a double boiler, melt together chocolate and butter until completely melted and smooth.
  4. Remove from heat and set aside to cool slightly.
  5. Place egg whites in the bowl of a stand mixer fitted with the whisk attachment and beat on medium-high speed until foamy.
  6. Slowly stream in the sugar while continuing to beat at medium-high speed.
  7. Eggs will become bright white and glossy.
  8. Continue to beat until stiff peaks form. The meringue should be stiff and not drip off the whisk attachment.
  9. Add the egg yolks to the slightly cooled chocolate mixture and whisk together until smooth.
  10. Sift the cocoa powder into the chocolate mixture, add the salt and whisk until incorporated.
  11. Add 1/3 of the stiff egg whites to the chocolate mixture and gently fold the meringue in using a large rubber spatula.
  12. Add the remaining meringue and continue to fold gently until no white streaks remain.
  13. Do not over mix.
  14. Pour mixture into the prepared pan, smoothing top with an offset spatula.
  15. Place on the center rack of the oven and bake for 25-30 minutes or until the cake is nearly set. It should not jiggle in the center.
  16. Do not over bake or the cake will be dry.
  17. Remove from oven and cool on a wire rack for 30 minutes to a hour.
  18. Carefully remove the springform pan and parchment paper and continue to cool until room temperature.
  19. Top cake with cocoa powder or confectioner’s sugar and fresh berries.


Store remaining cake in a cool dry place for up to three days. May be refrigerated.




    Leave a Reply

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star