This flourless chocolate cake is the ultimate in fudgy, gooey indulgence—and it’s surprisingly simple to make. Bright orange zest lifts the deep chocolate flavour, creating a balanced, irresistible dessert that comes together quickly. Let’s bake.
This version started from a classic Epicurious flourless chocolate cake and was refined with a few simple tweaks: fresh orange zest and a splash of vanilla to intensify the aroma and flavor. The result is a cake with a crisp, delicate crust and a rich, molten center—best enjoyed warm with a scoop of vanilla ice cream.
Because this cake contains no flour, its texture depends on careful baking: remove it while the center still holds a little moisture so it remains fudgy rather than dry. The orange zest cuts through the richness and elevates it into something special. Serve freshly baked for the best contrast between crispy top and soft center.
Make this soon—you won’t regret it!
Flourless Chocolate Orange Cake
Pin Recipe
Ingredients
- 115 gms dark cooking chocolate (70% to 75%), chopped
- 1/2 cup butter, at room temperature (115 gms)
- 3/4 cup caster sugar (140 gms)
- Zest of 2 oranges (choose smooth, bright-skinned oranges for the best zest)
- 1 and 1/2 tsps vanilla extract
- 3 eggs at room temperature
- 1/2 cup cocoa powder (40 gms)
Instructions
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Preheat oven to 190°C. Line an 8-inch springform pan with baking paper—greasing alone can allow this cake to stick. A regular 8-inch round tin works, but a springform pan makes removing and slicing easier.
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Melt the chopped chocolate and butter together in a microwave-safe bowl in short bursts, stirring between intervals. Avoid overheating; stir until smooth. Alternatively, melt over a double boiler and transfer to a mixing bowl.
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Whisk in the sugar until combined. Add orange zest and vanilla extract, whisking again to incorporate their aromas into the chocolate base.
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Add the eggs one at a time, whisking well after each addition. Finally, sift in the cocoa powder and fold gently with a silicone spatula until the batter is smooth and thick.
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Pour batter into the prepared pan and bake 20–25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The top should form a fragile crust; avoid over-baking to keep the interior fudgy. Cool for about 30 minutes before serving.
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Serve slightly warm with vanilla ice cream for the best contrast of textures. The crust will soften if the cake is covered, but it stores well: keep in an airtight container at room temperature for 2–3 days, or refrigerate when the weather is warm once fully cooled. Reheat portions as needed.
Notes
For a finishing touch, dust the top lightly with cocoa or confectioners’ sugar before serving if desired. Enjoy!
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