Chef John's Chocolate Decadence

4.9
(73)
61 Reviews
23 Photos

This dessert is pure decadence. The flourless chocolate decadence cake was all the rage in the 1980s. As I vaguely remember, the decade celebrated decadent overindulgence, and this dessert is that—and more. By modern standards, this cake is ridiculously rich. In fact, some of you may find it too intense, but most true chocolate lovers will be in heaven. Serve with ice-cold fresh raspberry sauce.

By
John Mitzewich
Chef John
John Mitzewich
John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques.
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Updated on February 3, 2025
Tested by
Allrecipes Test Kitchen
Tested by Allrecipes Test Kitchen
The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself.
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23
top-down view of a flourless chocolate cake dusted with cocoa powder on a white plate with cut slices
23
23
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Prep Time:
15 mins
Cook Time:
25 mins
Additional Time:
1 hr 30 mins
Total Time:
2 hrs 10 mins
Servings:
12
Yield:
1 9-inch cake
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Ingredients

Original recipe (1X) yields 12 servings

  • 18 ounces semisweet chocolate, chopped

  • 10 tablespoons unsalted butter

  • 5 large eggs, at room temperature

  • 4 teaspoons white sugar

  • 4 teaspoons all-purpose flour

  • 1 pinch cayenne pepper

  • 1 pinch salt

Directions

  1. Preheat the oven to 425 degrees F (220 degrees C). Butter and flour a 9-inch cake pan.

  2. Melt semisweet chocolate and unsalted butter together in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until chocolate and butter are completely melted and combined. Remove from the heat.

  3. Beat eggs and sugar together in a bowl with a whisk or electric mixer until pale and very thick, 5 to 10 minutes. Sift in flour, cayenne, and salt; whisk to combine.

  4. Pour 1/4 of the egg mixture into the chocolate mixture; stir to combine. Pour chocolate mixture into remaining egg mixture and stir until combined. Pour batter into the prepared pan.

  5. Bake in the preheated oven until just barely set, with a jiggle below the surface, 14 to 15 minutes. Cool to room temperature, about 30 minutes. Wrap in aluminum foil and refrigerate until chilled, at least 1 hour.

    top-down view of a flourless chocolate cake dusted with cocoa powder on a white plate with cut slices

    Chef Hunnah

Recipe Tip

If you want to remove your cake from the pan for presentation, just set it in a pan of hot water for a minute and it will pop right out.

Editor's Note:

Please note the addition of a raspberry coulis when using the magazine version of this recipe.

203 home cooks made it!

Nutrition Facts (per serving)

333 Calories
25g Fat
26g Carbs
6g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 333
% Daily Value *
Total Fat 25g 32%
Saturated Fat 14g 71%
Cholesterol 103mg 34%
Sodium 43mg 2%
Total Carbohydrate 26g 10%
Dietary Fiber 3g 11%
Total Sugars 23g
Protein 6g 12%
Calcium 14mg 1%
Iron 3mg 14%
Potassium 32mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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