Flourless chocolate cloud cake is a rich chocolate dessert with a crackly top, a fudgy center, and a naturally gluten-free texture.
This flourless chocolate cloud cake is one of my favorite French chocolate desserts when I want something intensely chocolatey without flour.
Made with melted chocolate, cocoa powder, and whipped egg whites, it bakes up light like a chocolate mousse cake with a delicate crust on top.
Why You'll Love This Recipe
- Deep chocolate flavor from both chocolate and cocoa powder.
- Fudgy and airy texture with a crisp crackly top.
- Naturally gluten-free with no flour or baking powder.
Ingredients you need
- Chocolate: Bittersweet or dark chocolate (60–70% cocoa).
- Butter: Unsalted butter.
- Eggs: Separated into yolks and whites.
- Sugar: Brown sugar or granulated sugar.
- Cocoa powder: Unsweetened cocoa powder.
- Vanilla and salt: For flavor balance.
- Espresso powder: Optional, enhances the chocolate flavor.
Before You Start
- Use room-temperature eggs for a lighter batter.
- Choose good-quality chocolate for the best flavor.
- Whip the egg whites gradually until stiff peaks form.
- Fold gently to keep the batter light and airy.
- Do not open the oven door during baking.
- Let the cake cool completely before slicing.
How to Make Flourless Chocolate Cloud Cake
Preheat the oven and prepare a springform pan lined with parchment paper.
Melt the chocolate and butter together until smooth.
Whisk the egg yolks, brown sugar, cocoa powder, vanilla, espresso powder, and salt until combined.
Stir in the melted chocolate mixture until smooth.
Beat the egg whites until stiff peaks form.
Fold the whipped egg whites gently into the chocolate batter until light and fluffy.
Pour the batter into the prepared pan and smooth the top.
Bake until puffed and set around the edges with a slightly fudgy center.
Cool completely before removing from the pan.
Serve with whipped cream and fresh berries.
Storage
Store the flourless chocolate cloud cake in an airtight container in the refrigerator for up to 4 days.
Recipe Variations
- Extra chocolate: Add a handful of chocolate chips to the batter.
- Berry topping: Serve with fresh raspberries or strawberries.
- Whipped cream: Top with homemade whipped cream before serving.
- Coffee flavor: Add a little extra espresso powder for a deeper chocolate flavor.
- Chocolate ganache: Finish with a layer of chocolate ganache for an even richer dessert.
For a more traditional French-style dessert, try my classic chocolate fondant recipe.
Recipe Questions
Why did my flourless chocolate cake sink?
A slight collapse is normal as the cake cools.
Is flourless chocolate cloud cake gluten free?
Yes, this recipe contains no flour.
Can I make it ahead of time?
Yes, it tastes even better the next day.
Can I freeze it?
Yes, freeze individual slices for up to 2 months.
More Chocolate Cake Recipe
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
Print
Flourless Chocolate Cloud Cake
- Total Time: 1 hour 5 minutes
- Yield: 10 sice
Description
This flourless chocolate cloud cake is rich, fudgy, and intensely chocolatey with a light, airy texture from whipped egg whites. Made without flour, it's a naturally gluten-free chocolate dessert with a crackly top and a soft center that melts in your mouth.
Ingredients
- 225 g (8 oz) bittersweet chocolate, chopped
- 120 g (1 stick + ½ tbsp) unsalted butter
- 5 large eggs, separated and at room temperature
- 150 g (⅔ cup) brown sugar
- 1 tbsp unsweetened cocoa powder
- ½ tsp instant espresso powder
- 2 tsp vanilla extract
- 1 pinch 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 together in a heatproof bowl over a double boiler or in the microwave until smooth.
- Whisk the egg yolks, brown sugar, cocoa powder, vanilla extract, espresso powder, and salt in a large bowl until smooth.
- Add the melted chocolate mixture and whisk until fully combined.
- Beat the egg whites with an electric mixer for 4 to 5 minutes until stiff peaks form.
- Fold the whipped egg whites gently into the chocolate mixture using a spatula until the batter is light and fluffy.
- Pour the batter into the prepared pan and smooth the surface.
- Bake for 45 to 50 minutes until puffed and set. Insert a toothpick into the center; it should come out with a few moist crumbs but no liquid batter.
- Cool the cake completely in the pan before removing the springform ring.
- Serve with whipped cream and fresh berries if desired.
Notes
Storage: Store the cake covered in the refrigerator for up to 4 days.
Tips:
- Use room-temperature eggs for the best volume.
- Choose good-quality chocolate for a richer flavor.
- Make sure the egg whites reach stiff peaks before folding.
- Fold gently to keep the batter light and airy.
- Let the cake cool completely before slicing.
- 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
Lisa
Hi,
Can I use a 9" springform pan?
Do I have to grease the pan?
Thanks!
Lisa
Fadela
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.
Lisa
Thank you Fidela. Do you know how to adjust a recipe for that?
Thanks!
Lisa
Fadela
You must multiply the quantities (grams) by 1.1 to get the correct quantities for a 9 inch pan.