Get into the decadent world of chocolate with this flourless chocolate cloud cake recipe featuring a fudgy and rich chocolate cake crumb completely gluten-free. Get ready to experience pure chocolate bliss in every bite.

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Why you'll love this recipe
This flourless chocolate cloud cake in the style of a fallen cake is certainly the best chocolate cake along with my French chocolate fondant recipe.
This recipe is incredible bringing together a fudgy texture with a rich chocolate taste in a fluffy, crackly topped cake without an ounce of flour which makes this recipe gluten-free and therefore light.
You won't find any baking powder or baking soda in this recipe, thanks to the whipped egg whites which bring an airy texture a bit like a chocolate mousse.
- Made with both cocoa powder and melted chocolate for an ultra-rich texture and delicious real-chocolate flavor.
- A light, fluffy chocolate cake with a moist, fondant-like texture that puffs up when baked like a chocolate souflé.
- A crunchy, shiny cracked top that's like a brownie and seriously needs to be matched with a raspberry coulis or a homemade whipped cream and fresh fruit.
- Naturally gluten-free (flourless cake) for a light cake with a rich chocolate flavor.
More Chocolate Cakes

Ingredients and substitutions
- Chocolate: Basic ingredient in this recipe, for a nice chocolate taste, use a quality bittersweet chocolate with at least 64% cocoa. (70% is ideal). Although this recipe can also be prepared with semi-sweet chocolate chips. Remember to reduce the amount of sugar a bit since it is made up of half sugar.
- Butter: Unsalted butter, cut into cubes, cold or at room temperature, it doesn't matter because it will be melted with the chocolate in a double boiler. If you use salted butter then remove the salt from the ingredient list.
- Sugar: Use unrefined sugar preferably, brown sugar or cane sugar for more flavor. You can replace it with white granulated sugar but avoid powdered sugar.
- Eggs: Medium-sized eggs, preferably fresh, not several days old. Remember to separate the whites from the yolks when they are cold and use them when they are at room temperature.
- Cocoa powder: Use unsweetened cocoa powder, (dutch process cocoa powder ) a small amount to support the dark chocolate and give it an even more chocolatey taste.
- Espresso coffee: It's optional, but the taste of espresso coffee adds a delicate hint of spiciness to dark chocolate. Use instant espresso coffee powder. And don't worry, your cake won't taste like coffee at all.
- Vanilla extract: Essential for flavoring all sweet recipes, use pure, liquid vanilla extract that goes perfectly with chocolate cake.
- Salt: Salt is a flavor enhancer, add a small pinch of sea salt to bring out all the flavors and especially that of the chocolate.
Material: Springform 8 inch cake pan (20 cm diameter), electric mixer or stand mixer is required to beat the egg whites.

How to Make French Flourless Chocolate Cake Recipe
Melt chocolate and butter
- Place the butter cut into pieces with the chopped chocolate in a medium bowl.
- Place the bowl over a saucepan containing a bit of hot water and heat over medium heat to melt in a double boiler until the mixture is completely melted and smooth without lumps.
- Then set aside.
Tip: You can also melt them in the microwave using a microwave-safe bowl and on low power in 1-minute increments.

Beat the eggs, sugar and cocoa
- In another large bowl, place the egg yolks, brown sugar, vanilla extract, unsweetened cocoa powder, instant espresso powder and salt.
- Beat with a hand whisk or electric mixer for a few moments until smooth and slightly lighter.
- Add the melted chocolate mixture into the egg batter and mix again to incorporate.
Tip: Mix the egg yolks with the sugar until it begins to dissolve and the mixture is smooth and slightly fluffy.


Fold in the whipped egg whites
- Place egg whites in a medium bowl and mix with an electric mixer on medium speed for 5 minutes until stiff peaks form.
- Gently fold whites into the mixture with a spatula, working in circular motions from the inside to the outside until fluffy and smooth.
Tip: Incorporate the whipped egg whites as gently as possible to avoid breaking them and making the batter fall. You can also add chopped walnuts to the mixture to add some crunch.


Baking
- Preheat the oven to 325°F / 165 °C fan oven and grease a round springform pan of 8 inch/ 20 cm diameter with parchment paper.
- Pour batter into the prepared cake pan and smooth the top with an angled spatula.
- Bake in the oven for about 45-50 minutes, checking with a knife blade or a toothpick inserted in the center it should come out with a few crumbs and not liquid batter.
- Let the chocolate cake cool completely before unmolding and place it on a serving plate.
- Cut the cooled cake with a large knife and serve with whipped cream.
Tip: The cake batter will puff up a lot during the baking process, this is normal and it will fall back down after you take it out of the oven. Do not open the oven door while the cake is baking.

Serving Suggestions
The texture of the fondant chocolate cake can be eaten on its own, but for a little more indulgence, here are the toppings that will be perfect to to go with it :
- Custard
- Vanilla ice cream
- Fresh whipped cream
- Chocolate ganache glaze
- Fresh raspberries or fresh berries
- Strawberry coulis or raspberry compote
- Chopped walnut
- Sprinkle with powdered sugar or cocoa powder

FAQ - Frequently Asked Questions
the chocolate cake is ready after the indicated baking time and when the toothpick is inserted comes out with some crumbs like in a brownie.
This chocolate cake has a fudgy texture like a brownie but is quite light since it contains no flour.
Like a fallen cake, the cake is made to fall back after baking, but if it's really hollow in the center, then the egg whites are maybe beaten too quickly with an electric mixer, they will not be stable enough and will collapse during baking.

Storage and Freeze instructions
Room temperature: Store the chocolate cake at room temperature, covered with cling film for about 2-4 days to keep its melting texture.
Freezing: When the chocolate cake is completely cooled, place it in a freezer storage box for up to 3 months.
Defrosting: Let it slowly recover at room temperature or in the fridge.

Successful Tips
- Room temperature: To have a very homogeneous mixture and in particular for the egg whites which will be much firmer if they are whipped at room temperature.
- Whip the whites gradually: To obtain this pretty crust on the top and also this light cake as a cloud which I remind you does not contain flour. the egg whites must be whipped progressively with an electric mixer or a stand mixer. Start at slow speed and gradually increase the speed without exceeding the medium speed. By pushing the speed to the maximum, the whites will rise very quickly but they will also fall as quickly when cooked. That's why this step is important to keep the texture thick and melting.
- Gently fold in: The last important step in making this cake is to gently fold the egg whites into the other ingredients. To do this, you must proceed manually with a spatula. Gently mix from the inside of the bowl to the outside to incorporate without breaking down the texture of the whites.

You will also love
- Strawberry coffee cake
- French soft apple cake
- Almond coffee cake
- Chocolate crêpes cake
- Chocolate Kinder cake
- Chocolate cake with vanilla whipped ganache frosting
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Flourless Chocolate Cloud Cake
- Total Time: 1 hour 5 minutes
- Yield: 10 parts
Description
The flourless chocolate cloud cake recipe, with an ultra-fondant and rich texture in the mouth and is flourless (gluten-free). (For an 8-inch / 20 cm cake pan (8-10 parts)
Ingredients
- 225 g (8 oz) Bittersweet chocolate - or semi-sweet
- 120 g (1 stick + ½ tbsp) butter - unsalted
- 5 eggs - separate at room temperature
- 150 g (⅔ cup) Brown sugar - or cane sugar
- 1 tbsp Unsweetened cocoa powder
- ½ tsp espresso coffee - instant powder
- 2 tsp Vanilla extract
- 1 pinch Salt - sea salt
Instructions
- Preheat the oven to 325°F / 165°C and line an 8-inch / 20 cm springform pan with parchment paper.
- Melt the chopped chocolate and butter in a medium bowl in a double boiler or in the microwave.
- In another large bowl, whisk the egg yolks with the brown sugar, salt, unsweetened cocoa powder, vanilla, and espresso powder until smooth.
- Add the chocolate and melted butter mixture and whisk again to incorporate.
- In another bowl place egg whites and mix with an electric mixer at medium speed for 4 to 5 minutes until stiff peaks form.
- Gently fold the whites into the mixture with a spatula, using circular motions from the inside of the bowl to the outside, until the mixture is fluffy and smooth.
- Pour the cake batter into the prepared pan and bake for 45 to 50 minutes until puffy. Checking by inserting a toothpick into the center of the cake which should come out with a few crumbs and not liquid batter. If not, bake for another 5 minutes.
- Remove the chocolate cake from the oven and let it cool completely, then unmold it and place it on a serving plate.
- Cut the cake and serve it on a plate with a little whipped cream and fresh fruit.
Notes
Storage and freezing: Store the cake under a plastic wrap or in a storage box at room temperature for 3-5 days. You can also store the cake in the freezer for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: cake, Dessert
- Cuisine: american
Nutrition
- Calories: 173
- Sugar: 9
- Sodium: 50
- Fat: 11
- Saturated Fat: 6
- Carbohydrates: 28
- Fiber: 2
- Protein: 5
- Cholesterol: 85
Hi,
Can I use a 9" springform pan?
Do I have to grease the pan?
Thanks!
Lisa
Hi, Yes, but you will have to adapt the quantities for a 9 inches pan otherwise the thickness of your cake will be very thin.
And yes it is advisable to grease or line the pan with parchment paper to easily remove it, the best is to use a springform pan because it is quite fragile.
Thank you Fidela. Do you know how to adjust a recipe for that?
Thanks!
Lisa
You must multiply the quantities (grams) by 1.1 to get the correct quantities for a 9 inch pan.