Flourless Chocolate Cake with Meringue Topping

Tested & Perfected Recipes

A rich, slab of flourless chocolate cake topped with a light meringue — this cake is as impressive as it is delicious.

flourless chocolate cake

A rich, fudgy slab of flourless chocolate cake topped with a light, marshmallowy meringue — this cake is as impressive as it is delicious. The chocolate base is a cinch to make: you simply mix all of the ingredients in one bowl and place it in the oven.

After it’s baked, you swirl a Swiss meringue dramatically over top, then the whole thing goes back in the oven until the peaks are lightly golden. If you’re short on time, feel free to skip the meringue topping and serve the cake plain with vanilla ice cream or whipped cream. No one will complain, I assure you.

What you’ll need to make flourless chocolate cake


How to make flourless chocolate cake

Begin by melting the butter in the microwave.


Immediately add the chopped chocolate.


Stir until completely melted and smooth.


Add the sugar and whisk to combine.


Whisk in the eggs.


Then add the cocoa powder.


Whisk until smooth and thick.


Transfer the batter to a buttered 9-inch springform pan.


And bake for 35-40 minutes, or until set.


How to make the Meringue Topping

Meanwhile, make the Swiss meringue topping. A Swiss meringue is simply a cooked meringue that is silkier and denser than your typical French meringue, which is not cooked. Begin by combining the egg whites, sugar and cream of tartar in the bowl of a stand mixer (or any other large heatproof bowl).


Whisk to combine.


Then set the bowl over a saucepan filled with 1/2-inch of simmering water, and whisk until the egg whites are hot and the sugar is dissolved, about 3 minutes.


Remove the bowl from the pan and attach it to the stand mixer. (Alternatively, a hand mixer can be used.) Fit the mixer with a very clean whisk attachment (or beaters if using a hand mixer) and whisk on medium speed (or high if using a hand mixer) until the meringue is cooled, glossy and holds medium-firm peaks, about 5 minutes.


You’ll know it’s ready when you lift the whisk out of the bowl and the meringue holds firm peaks that curl over.


Spoon the meringue over the hot cake, leaving a 1-inch border around the perimeter. Then use a small spoon to create dramatic swirls.


Place the cake back in the oven for 12-15 minutes, or until the meringue is lightly browned.


Let cool on a rack, then remove the sides of the springform pan and transfer to a serving platter.


Make-ahead note: The flourless chocolate cake base may be made up to 2 days ahead of time, but wait until the day of serving to add the meringue (it is not necessary to heat the cake before adding the meringue topping).

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Flourless Chocolate Cake with Meringue Topping

A rich, slab of flourless chocolate cake topped with a light meringue — this cake is as impressive as it is delicious.

Servings: 12
Prep Time: 20 Minutes
Cook Time: 55 Minutes
Total Time: 1 Hour 15 Minutes


For The Cake

  • 1-1/2 sticks (12 tablespoons) unsalted butter, plus more for greasing the pan
  • 6 ounces semisweet chocolate, chopped (best quality -- I use Ghirardelli)
  • 1 cup granulated sugar
  • 5 large eggs
  • 3/4 cup natural unsweetened cocoa powder, such as Hershey's

For Meringue Topping

  • 4 large egg whites
  • 1/8 teaspoon cream of tartar
  • 3/4 cup sugar


  1. Set a rack in the middle of the oven and preheat to 350°F. Generously butter a 9-inch springform pan.
  2. In a large microwave-safe bowl, melt the butter in the microwave until foamy. Add the chopped chocolate and stir until completely melted and smooth. (If necessary, it's fine to pop the bowl back into the microwave for 20 seconds.) Add the sugar and whisk until well combined. Whisk in the eggs. Whisk in the cocoa powder in three separate additions, using a folding motion at first so it doesn't fly out of the bowl. Pour the batter into the prepared pan and bake for 35-40 min, or until the cake is set.
  3. While the cake bakes, make the meringue topping. Bring 1/2-inch of water to a boil in a small sauce pan, then lower the heat so that the water just simmers. Combine the egg whites, cream of tartar and sugar in the bowl of an electric mixer (or any large heatproof bowl). Set the bowl over the pan of simmering water, making sure the bottom of the bowl does not touch the water. Whisk gently for about 3 minutes, until the egg whites are hot to the touch and the sugar is dissolved. Remove the bowl from the pan and attach it to the stand mixer. (Alternatively, a hand mixer can be used.) Fit the mixer with the whisk attachment (or beaters if using a hand mixer) and whisk on medium speed (or high if using hand mixer) until the meringue is cooled, glossy and stiff, about 5 minutes. You'll know it's ready when you lift the whisk out of the bowl and the meringue holds a firm peak that curls over. Set aside until the cake is done.
  4. When the cake comes out of the oven, give the meringue a quick whisk, then pile it onto the the hot cake, leaving a 1-inch border around the perimeter (it will spread and you don't want it to touch the sides of the pan). Use a small spoon to swirl it into dramatic peaks.
  5. Place the cake back into the oven for 10-12 minutes, until the peaks are lightly browned. Let the cake cool on a rack, then run a sharp knife around the edges to loosen any meringue that may have stuck to the sides. Carefully remove the sides of the springform pan. Transfer the cake to a platter and serve at room temperature. (To remove the base of the springform pan is optional: to do so, simply slide a large spatula underneath the cake and lift it off -- it is pretty sturdy.)
  6. Notes: The flourless chocolate cake base may be made up to 2 days ahead of time, but wait until the day of serving to add the meringue (it is not necessary to heat the cake before adding the meringue). To make neat slices through the meringue, use a clean, buttered knife. Wipe the knife clean between slices and lightly grease with more butter each time.

Nutrition Information

Powered by Edamam

  • Per serving (12 servings)
  • Serving size: 1 slice
  • Calories: 331
  • Fat: 19g
  • Saturated fat: 11g
  • Carbohydrates: 42g
  • Sugar: 37g
  • Fiber: 3g
  • Protein: 6g
  • Sodium: 52mg
  • Cholesterol: 108mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

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Reviews & Comments

  • I only have a 10 inch springform pan. Should I make 1 1/2 of the recipe to accommodate the size of the pan?

    • — Tracy Calcutt on October 21, 2020
    • Reply
    • Hi Tracy, You can get away with keeping the recipe as is. It just may be done baking a little more quickly so keep a close eye on it. Hope you enjoy!

      • — Jenn on October 21, 2020
      • Reply
  • Hi Jenn, I am making this cake without the meringue. Do I need to bake the cake for the additional 10-12 minutes after the initial 35 minute bake? I hope you see this pretty quickly! 🙂

    • — colleen on October 10, 2020
    • Reply
    • Hi Colleen, I’m afraid I’m weighing in too late to be helpful! If you haven’t already made this, I don’t think you’ll need to add 10 to 12 minutes to the baking time; I think 5 extra minutes will do.

      • — Jenn on October 14, 2020
      • Reply
  • Absolutely simple to make and every bit as delicious as it looks! I didn’t have any semi sweet chocolate so I smashed a couple of Swiss chocolate hazelnut bars I had in the freezer and used a little less sugar. The cocoa powder gave it plenty of classic bitterness. A lovely cross between a mousse and a brownie. I added a tiny bit of really good quality vanilla to the merengue. Absolutely a keeper recipe that I will make for holidays and dinner parties. But it’s easy enough for everyday.

    • — Jill Weinstein on September 19, 2020
    • Reply
  • hi< we can't use butter as we are serving it with a meat dish…can you use an alternative to butter for the cake? what would you suggest?

    • — marjorie slonim on April 4, 2020
    • Reply
    • Hi Marjorie, Unfortunately, I don’t think there’s a great non-dairy substitute for the butter — I’m sorry!

      • — Jenn on April 5, 2020
      • Reply
  • Hi Jenn
    Do you have the recipe whipping cream for cakes?

    • — Fanny on March 11, 2020
    • Reply
    • Hi Fanny, are you referring to a whipped cream topping? If so, you can find a basic recipe here. 🙂

      • — Jenn on March 12, 2020
      • Reply
  • Perfection. I made it with the ganache from your Flourless Almond Chocolate Cake recipe, and served with whipped cream or ice cream. I am considering making the almond cake tomorrow – I assume it has a bit lighter texture? Which recipe is your favorite?

    • — Natalie on February 21, 2020
    • Reply
    • Glad it turned out well, Natalie! They are equally good (the other has a nutty flavor) but this one is SO much easier. I’d probably stick with this one.

      • — Jenn on February 21, 2020
      • Reply
      • Hi Jenn, first let me say that I have used many of your recipes and we have loved every single one of them.
        I’m going to make this cake but would like to spice it up a bit. I bought the most interesting sugar the other day. Fine sugar with Mexican chocolate and a little bit of chipotle added. Not sure how much to use, I was thinking maybe a tsp or two. Your thoughts?

        • — Bonnie Anderson on July 1, 2020
        • Reply
        • So glad you like the recipes! Sounds like an interesting sugar — I think 2 teaspoons would be a good way to start. I’d love to hear how it turns out. 🙂

          • — Jenn on July 1, 2020
          • Reply
  • Hi! I have made the cake and it looks delicious! Do you think I could blowtorch instead of oven bake the top? Thank you!

    • — Amelia on February 15, 2020
    • Reply
    • Hi Amelia, I think I’d probably still bake the meringue topping but you could pull it out of the oven 2 to 3 minutes early and then blow torch it to give it more color. Hope that helps and that you enjoy!

      • — Jenn on February 18, 2020
      • Reply
    • Hi Jenn! Making your onion braised brisket for tomorrow’s Seder… Would love to make this for dessert. Any suggestions as what I could substitute for cream of tartar? Thanks so much!

      • — Ally on April 7, 2020
      • Reply
      • Yes, you can use an equal amount of lemon juice or white vinegar. Hope you enjoy! 🙂

        • — Jenn on April 7, 2020
        • Reply
        • Can you use a blender to whip the meringue?

          • — Liv on May 3, 2020
          • Reply
          • Unfortunately, a blender won’t work here — sorry!

            • — Jenn on May 4, 2020
      • Hi Jenn, I just wanted to thank you again for sharing all the wonderful recipes. As a recent update, I tried this cake recipe for my husband’s birthday (as he is a bit of a chocolate lover) and the first thing he said after taking a bite was, “oh my!” 🙂 Needless to say, the cake really helped make his birthday special!
        Thank you, thank you, thank you!!

        • — Noriko on April 19, 2020
        • Reply
        • You’re welcome — so glad he enjoyed it! 🙂

          • — Jenn on April 20, 2020
          • Reply
  • I am wondering if I can add lemon extract to the meringue? Also, how do you store the leftovers? Thank you!

    • — andrea on February 12, 2020
    • Reply
    • Hi Andrea, I’m not sure that lemon and chocolate would go very well together. And if you have leftovers, I’d store it covered at room temperature.

      • — Jenn on February 15, 2020
      • Reply
  • Hi Jenn,
    I am thinking about making this for Valentine’s day. If I bake the cake the day before and then make the meringue topping the morning I’d like to serve it, will the meringue be okay by dinner time? I haven’t made this but am wondering if the meringue topping is like a seven minute frosting. The sugar in the seven minute frosting gets very grainy-like quickly and would prefer the meringue stay soft and smooth. Please let me know when you get a chance. Thanks!

    • — Barb on February 1, 2020
    • Reply
    • Hi Barb, you can make the chocolate portion of the cake ahead and add the meringue the day off but I’d try not to let the meringue sit on the cake for more than several hours. It shouldn’t get grainy but just won’t be at its best if you let it sit for too long. Hope that helps!

      • — Jenn on February 2, 2020
      • Reply
      • Hi. The recipe looks delicious!
        If I make the cake the day before, should I remove it from the pan and put it back in the pan when I’m doing the topping or just leave it in the pan overnight? Thank you!

        • — Anita on March 30, 2020
        • Reply
        • Hi Anita, You can leave it in the pan, but I think I’d unfasten the spring on the pan just to “unstick” it from the sides and then reseal it until you’re ready to add the meringue. Hope you enjoy!

          • — Jenn on March 31, 2020
          • Reply
          • I made the cake and it was fabulous and easy to do. Thank you!

            • — Anita on April 8, 2020
    • Would 6 hours be too long?

      • — Barb on February 12, 2020
      • Reply
      • I think 6 hours would be okay.

        • — Jenn on February 14, 2020
        • Reply
  • I love all your recipes! 🙂 I only have salted butter… could that work?

    • — Jen on December 28, 2019
    • Reply
    • Sure, Jen. While it varies by brand, most salted butter has approximately 1/4 tsp. salt per stick, so you can use the salted butter and reduce the salt in the recipe as needed. Hope that helps!

      • — Jenn on December 30, 2019
      • Reply
  • This is an awesome cake. Everyone loves it; even my super picky doesn’t eat dessert gluten free husband. I never bother with the topping; if I put in a little more effort I’d dust the top with confectioner’s sugar. If we have company I buy good ice cream to accompany. Bakes up fine in a 9 inch pie pan. Tolerant of the crappy oven here in our rental. Almost one bowl, need a second for the eggs. Everything else mixes up in a 2 cup pyrex measure. Add vanilla, cinnamon, what you like …

    • — Not A Baker on December 25, 2019
    • Reply
  • Jenn-do you think the topping for your pavlova would work on the flourless chocolate cake?

    • — Patti M. on December 9, 2019
    • Reply
    • Sure!

      • — Jenn on December 10, 2019
      • Reply
  • Hi Jenn,
    I am not serving this cake until tomorrow. Should I refrigerate it?

    • — Erin casey on October 1, 2019
    • Reply
    • Hi Erin, You don’t need to refrigerate it; I’d leave it out at room temp. Hope you enjoy!

      • — Jenn on October 1, 2019
      • Reply
  • Hi Jenn! This cake looks wonderful, and I am planning on making it for tomorrow.

    Could I substitute something for the cream of tartar? And would it be okay to add the meringue in the morning, when I will be serving it in the afternoon?

    The host is making pavlova (one of the guests has celiac disease), and I am unsure if I should include the Swiss meringue topping or if it will be too similar to the other cake. Do you think it has a different enough texture/taste?

    • — Elise on May 16, 2019
    • Reply
    • Hi Elise, I don’t think it will be too similar to pavlova, but since you can’t use the cream of tartar, I’d suggest topping the cake with lightly sweetened whipped cream instead of meringue. It will be just as good and that solves both concerns. 🙂

      • — Jenn on May 16, 2019
      • Reply
      • Thank you for the response, Jenn! I settled on a sprinkle of powdered sugar on top and some strawberries for decoration, since there was plenty of whipped cream with the pavlova. I think I would like to serve it with vanilla ice cream next time (my favourite with intense chocolate desserts), but it was certainly delicious enough without anything extra. I’m excited to try the Swizz meringue another time I want to impress, it looks stunning!

        • — Elise on May 26, 2019
        • Reply
  • This was a delicious ending to our Passover Seder. It was very easy to make and the heated meringue was beautiful a delicious. This is a great recipe to use year round!

    • — Jill Chasan on April 21, 2019
    • Reply
  • I have a recipe for a Fallen Flourless Chocolate Cake which is made in 3 steps, in 3 different bowls, plus the springform pan, etc.—very light and chocolatey but time consuming to make so I keep it for special occasions. This recipe made the perfect GF cake, was so simple to put together and has a great chocolate taste and crumb (I used my best chocolate). This will be my go-to GF chocolate cake from now on. I always serve these types of cakes with lightly sweetened whipped cream and sprinkles if there are kids around.

    • — Barbara on April 12, 2019
    • Reply
  • Didn’t wait for Passover to try this beautiful cake out. It tasted as wonderful as it looked. Wish there was a way to prepare it dairy free so we could serve it after a a meat/chicken dinner but worth keeping for a special coffee and cake invite.

    • — Maf on April 11, 2019
    • Reply
  • Jenn, the question I should have asked–can I realistically get away with making this in a 9 inch round pan with parchment, etc. without sacrificing any overall look of the cake? Or is the 9 inch square with parchment overhand a better option if I don’t want to purchase a springform? If I did it in the round I would just plan to flip it after about 10 minutes of cooling? FYI–personally not wanting to do meringue for this cake–just want a good GF option for guests I can dress up with sauce or ice cream, etc. and keep in the freezer until needed for company with dietary restrictions. THANKS!!!

    • — Diane on March 15, 2019
    • Reply
    • Hi Diane, I think the cake itself will be just fine in a round pan – I only use a springform pan in this recipe because of the meringue. 🙂

      • — Jenn on March 16, 2019
      • Reply
      • How great! Can’t wait to make this! Thrilled to have the recipe. Thanks so much, Jenn!

        • — Diane on March 20, 2019
        • Reply
      • Hi Jenn, thank you so much for all your lovely recipes. Just a little question, would the chocolate cake be a good base for a chocolate Mousse cake?

        • — Bianca on July 5, 2019
        • Reply
        • Hi Bianca, I haven’t used it for that, but I think it should work. I’d love to hear how it turns out if you try it!

          • — Jenn on July 8, 2019
          • Reply
          • Oh and think I can use semisweet baking chips? I only have unsweetened and bittersweet baking bars…. thanks again!

            • — Ally on April 7, 2020
          • Bars are best here as baking chips have stabilizers that help them hold their shape when heated, but in a pinch, I think they should work.

            • — Jenn on April 8, 2020
  • Hi Jenn, Does this cake freeze well? Also what type of spring form pan (what maker) would you suggest? Some seem so flimsy to me. Is there a certain type or brand that you like to use? As always, thanks so much!

    • — Diane on March 15, 2019
    • Reply
    • Hi Diane, You could freeze this cake without the meringue topping. For a springform pan, I like Nordic Ware. Cook’s Illustrated recommends the Williams Sonoma Goldtouch spring form pan, but I haven’t tried it. Hope that helps!

      • — Jenn on March 15, 2019
      • Reply
      • So helpful! So happy to have this info! Thanks so much, Jenn!

        • — Diane on March 15, 2019
        • Reply
  • Hi Jennifer, would you recommend this chocolate cake recipe (without the meringue topping) for a two-layer 9inch birthday cake? Thank you!

    • — Katia on March 8, 2019
    • Reply
    • Hi Katia, I think that while technically it will work, that it will be very dense. Hope that helps!

      • — Jenn on March 12, 2019
      • Reply
  • This cake was amazing! I followed the directions exactly, cooked for 35 min, and it came out perfect. I served it with homemade whipped cream and berries, and everyone at my book club was amazed! Thanks for another easy, delicious recipe.

    • — Jessica on March 3, 2019
    • Reply
  • I made this for Valentine’s Day tonight. Absolutely loved by all…my gluten-free girl as well as the rest of us who aren’t gluten-free. Company worthy!
    Topped with raspberries.

    • — Colleen on February 14, 2019
    • Reply
  • this looks divine. can I use an 8-inch sandwich tin?

    • Hi KF, I think it should work. If it doesn’t have a removable bottom, the cake will be a bit harder to cut and serve (and may not look as pretty) but should be doable.

  • Hi Jenn, is there something I can use as a substitute for cream of tartar for the meringue? Or maybe best to just top it with whipped cream if I can’t find cream of tartar? Thanks much. I look forward to trying the recipe!

    • Hi Betsy, You can use an equal amount of white vinegar or lemon juice. Hope you enjoy!

  • This is my first time to make this recipe, and I just took the cake out of the oven, and it has cracks. What does that mean? What did I do wrong?

    • Hi Terry, Are you referring to the chocolate portion of the cake having cracks or the meringue topping? If it’s the chocolate layer, no worries as it will be hidden with the meringue.

  • Brought this to a potluck, the tiny slivers disappeared in an instant and I really can’t say enough good things about this rich, easy recipe. The gluten free friends I was serving this to all asked for your recipe, expect to see them here soon too.
    A million times can’t go wrong with anything you plop on this blog. Biggest thanks!

  • Hello Jen! I am looking for a new Flourless Chocolate Cake for our Passover Seder and I found this one and your other flourless chocolate cake recipe with the almond flour. Which one is lighter and also your favorite?! Thank you for your perfect recipes!! XO

    • Hi Stacey, They are both light and wonderful but I’d opt for this one – it’s a million times easier.

    • Hi. Would love to make this, but do you think you could you sub the mayo for not or coconut oil? Thanks

      • — Lisa on April 16, 2019
      • Reply
      • Hi Lisa, I’m not sure I understand your question. Are you asking about a different recipe?

        • — Jenn on April 17, 2019
        • Reply
  • I would like to make this for Passover. Can I substitute vinegar for the cream of tartar?

    • Yep!

      • Thanks. I’ll let you know how it comes out.

  • Could this recipe be adapted to a mini cake pan? If so, any thoughts on baking time?

    • Hi Mary, what size cake pan are thinking of using for this?

  • Hi Jenn, do you think I could use unsweetened chocolate and add sugar to compensate? I would add 1 Tbs of sugar per ounce of chocolate. What do you think? Thanks 🤔

    • Hi Caroline, I think that should work!

  • Hello Jenn,

    I have made this twice in the past and it turned wonderful (each time, it was gone within a day). However, I was wondering how long this will maintain its gorgeous taste on account of the meringue topping — I want to bake something as a gift for a former gluten-intolerant boss of mine and I was confused between this and your flourless chocolate cake with the chocolate ganache (which I’ve never made). Which one of the two would you recommend, accounting for a 12-24 hour gap between baking and serving of the cake?

    Thank you so much !

    • Hi Malak, For this one, the meringue needs to be added on the day of serving. However, you could make this one without the meringue – it’s very good that way, too. The flourless chocolate cake with ganache can definitely be made a day or two ahead but it’s a project! Another option would be to use the ganache on this cake instead of the meringue. Hope that helps!

  • The first time, I made this cake in my friend’s kitchen, it came out PERFECTLY. The second time, at home — it’s in the oven now — and it’s rising unevenly with one huge puffy lump rising above the rest of the cake. I’m sure it will taste delicious still but any ideas why this happened? Did I not mix it evenly? (Tho I thought I did.) Or is it that my oven has uneven heat?

    • Hi Malakins, This doesn’t rise a huge amount, but if it did rise unevenly, it could be due to uneven mixing or your oven heating unevenly (like you said). How did it turn out?

      • Well, the lump kinda collapsed after I took it out of the oven and the top was just somewhat cracked. But tastewise, the cake was absolutely fabulous (husband gave it a 12/10 haha) so I’m not complaining. I’m putting it down to uneven mixing on my part since I baked your banana-toffee cake today and that turned out picture perfect. Thanks again for your wonderful recipes! I never used to have much luck with baking before but every. single. recipe from your site has been a success for me.

        • So glad it turned out nicely – thanks for the follow up! 🙂

  • Thank you, Jenn. Your site is the first one I check for inspiration and trustworthy recipes. This cake is another winner.
    I made this recipe exactly as written, baking for 35 minutes (maybe could have taken it from the oven a couple of minutes earlier). It was quick and easy —
    one bowl and a whisk. Because I needed to make it a day ahead, I skipped the meringue, and served it topped with whipped cream and fresh berries on the side. Everyone declared it delicious. Will definitely make again and again!

  • The chocolate cake was divine. This was the first meringue i’ve ever attempted and it wasn’t perfect but it wasnt bad either. I think I pulled it out a little too quickly because the tips of the meringue were beginning to burn. So the top was marshmellowy and gooey but the closer you got to the cake the texture was foam -like.

    Some clues on what to do if the top begins to brown too quickly or what i’m looking for in terms of texture?

    • Hi Gayatri, The meringue on this is a bit more marshmallowy than your typical meringue. That said, if you think it was a bit underdone, next time you make it, I would adjust the oven rack to be one notch lower. That way, the tops of the meringue will brown more slowly allowing the inside to firm up a bit more. (Or you could completely forgo the meringue and just serve it topped with whipped cream :).

  • Hi Jenn… I plan on making this cake for my daughter’s birthday but she requested cream cheese frosting… Do you think that would work and can I refrigerate this cake? Thanks… Alice

    • Hi Alice, I think that would work. Yes, I’d store it in the fridge if you make it in advance, but bring it to room temp before serving. Happy birthday to your daughter!

      • Hi Jenn, my husband is allergic to egg yolks. Will the flourless cake work if I use just egg whites as opposed to whole eggs?

        • — Rosie on April 18, 2019
        • Reply
        • Hi Rosie, I haven’t tried it so I can’t say for sure but I think you’ll miss the richness without the yolks. What about making a chocolate pavlova instead? This one is wonderful (and it only calls for egg whites). I make it every year for Passover.

          • — Jenn on April 18, 2019
          • Reply
  • Hi Jen I just love your recipes and tell everyone about your site!
    Question regarding the flourless cake, if I used lactose free butter would it make any difference to the taste?
    Also could I use Stevia as sweetener Thanks

    • So glad you enjoy the recipes Robyn, and thanks for spreading the word about the blog! Unfortunately, I don’t think the lactose free butter would work here. And regarding the Stevia, I’ve never worked with it, so I couldn’t say for sure. Sorry I can’t be more helpful!

      • So I went ahead and used lactose free butter, 1/2 the amount of sugar and some stevia and it turned out great!
        Only thing is I baked with convection 35 minutes and it started to burn a bit around the edges. So I think you need to reduce the baking time if using a convection oven?

        • Yes, or reduce the oven temp by 25°F.

      • Can the leftover cake be frozen?

        • Hi Robyn, The cake can be frozen without the meringue topping.

  • I made this yesterday and it was super easy and delicious. I was worried it was going to taste eggy but it didn’t. I didn’t bother with the meringue – because our dinner meal was on the heavy side- just put some whipped cream on top and raspberries and blueberries. Many compliments on the cake and a request for the recipe. I used about 80-85% of a cup of sugar (slightly more than 3/4 cup but definitely less than one cup in the recipe). I only had 2 oz of semisweet Ghirardelli bar on hand so the remainder was Ghirardelli semisweet chocolate chips. This is the 10th recipe I have made from your website. Thumbs up for all 10!

  • This cake is beautiful! Even though it’s easy to make, it looks impressive. It is also delicious and was a big hit, especially amongst dark chocolate fans. (A small piece goes a long way.) My 18-year-old son, who polished off the majority of the cake, commented that the meringue is a perfect, light complement to the rich, dark chocolate. I agree.

  • I made this for my son’s birthday, since he has chosen to be gluten free. It was easy and delicious. I have been intimidated by meringue and seldom make it, but have had so much success with recipes from Jenn; I knew it would turn out terrific…and it did.

  • Hi
    Could I use a loose bottom pan instead of springform? 9 inch too


    • Hi Joyce, I wasn’t familiar with a loose bottom pan, but looked it up online and I suspect it should work. Enjoy!

  • Hi Jenn,
    If I make this cake a day or two before baking it with the meringue, should I take it out of the pan and then put it back in or leave it in the pan and then add the meringue — or do something else altogether? (I’ve never done this before!! :-))

    • You can leave it in the pan, but I think I’d unfasten the spring on the pan just to “unstick” it from the sides and then reseal it until you’re ready to add the meringue. Hope you enjoy!

      • Thanks, Jenn! I ended up making everything on the same day, but I now see how it works and will be comfortable following your recommendation in the future.

  • Made this for a friend with celiac disease. It is delicous for everyone. It was a huge hit at my dinner party last night.

  • I have a guest coming that is gluten free and this looks like a perfect dessert. Was wondering if I could bake this in an 8 inch square pan and serve like a brownie? I probably won’t make the meringue but would go with raspberries and ice cream. Thoughts?

    • Hi Dawn, Sure, I think that’s doable. I would begin by lining the pan with parchment paper, then either spray the paper with non-stick cooking spray or grease with butter. Be sure to leave an overhang; this will make it easy to lift the cake out of the pan before cutting. Also, you may need to bake it for just a tiny bit longer, due to the size of the pan. Enjoy!

  • This is my second time making your cake. I love most sweets, but I’m not a big cake fan. Your flourless cake is a different matter entirely. Fudgy, like the best brownie. How do you think it would taste with just homemade whipped cream on top? Thanks!

    • Hi Barbara, It’s delicious with just whipped cream. Glad you are enjoying the cake!

  • Hi Jenn,
    This looks great! Do you think substituting nondairy margarine would be a mistake? I need to make the cake nondairy.

    • Hi Joan, I’m not sure this would work with nondairy margarine. Unfortunately, I don’t recommend it. Sorry!

  • Jen- If I do not make the meringue topping, should I increase the bake time of the cake to make up for the extra time it would have spent in the oven with the meringue?

    • Hi Elise, no need to bake the cake any longer if you’re not adding the meringue. Hope everyone enjoys!

  • Hi, instead of your macaroons (which we love!) I’m making this for Passover….and then traveling with it. Would you suggest that I leave it in the pan and just remove it when I get to my destination? Or am I better off removing and putting it in a cake carrier? I can make the cake the day before if that makes a difference.

    • Hi Sheri, I think you could transport it either way. But regardless of whether or not you still have it in the pan, I would put it in the cake carrier as the meringue is a little fragile and the cake carrier will protect it. Hope everyone enjoys!

      • This was a HUGE hit last night! However, after 3 hours in the car the meringue sort of “leaked” – the top of the cake under the meringue was wet and there was liquid coming out of the pan. We put it in the fridge during the seder and took it out a few minutes before serving. Still tasted awesome and no one was wiser for it! Was surprised that no one else experienced this, though.

  • Hi Jenn!

    Can I use Dutch cocoa powder here instead of the natural one? Will it clash with the natural chocolate bar?

    By the way, I made your Snickerdoodles and double chocolate chip cookies and they are awesome.

    Thank you!

    • Hi Patricia, I made it with the natural cocoa powder here, but I think you could get away with using Dutch cocoa powder here. And glad you enjoyed the cookies :).

  • Quick question – can I used dutch-processed cocoa or would you recommend natural cocoa? Thanks!

    • Hi Sally, I recommend natural cocoa since that’s what I tested the recipe with. However, this is not one of those recipes where it would really make a big difference since there’s no flour or leavening agent. If you really prefer the flavor of Dutch-process, it will work here too.

  • Hello! I am making this today, but I could only get one semi sweet bar, 4oz. Is it okay to add 2 oz chocolate chips to make it to 6? Everyone is shopping for chocolate here in New York!

    • Yes that’s fine, Lora. Enjoy!

      • This was supper easy, beautiful and a great success, just like the other two recipes I have tried from this site! I had no idea I could bake! Thank you!!!

  • Hi Jen,
    How far ahead can you make the meringue for the cake and then leave the cake out? I am having people for dinner and would like to have the cake finished before they arrive.

    • You can make the cake up to 2 days ahead and leave it out at room temp. I would wait to add the meringue until the day of and you can do that a few hours before your guests arrive.

  • Hey Jen, can I make this with your chocolate ganache as a topping instead of the meringue? Have you tried it that way?

    • Hi Erin, You could definitely do that, although it will be very rich — not necessarily a bad thing 😉 It’s also good with whipped cream or a simple dusting of powdered sugar.

  • Hello! I am making the flour less chocolate cake with meringue. If I am serving it tomorrow but making it today, do I refrigerate it until then or leave it out? Thank you!

    • It’s best to leave it out at room temp. And I would wait to add the meringue until the day of, or you can just leave it off and serve with whipped cream. Enjoy!

  • Hi, Jenn. Do you think the mascarpone topping from your Double-Chocolate Pavlova recipe would work on the Flourless Chocolate Cake? I’m thinking of subbing in the mascarpone topping for the meringue. Thanks!

    • Yes, I do think that would work– let me know how it turns out!

  • Do you think this recipe would work using Stevia instead of sugar? I would love to try this however am trying to stay away from sugar.


  • I’ve made this recipe 2 times in the last month. Perfect every time. I did not make the meringue with it, but instead served it one time with a raspberry sauce. All guests enjoyed the deep rich flavor. Absolutely a favorite!

  • Does this cake need to be stored in the fridge? I was hoping to make it for an auction/bake sale, but it would out at room temperature for about 8-10 hours. Would that ruin the meringue? Thanks!

    • Hi Anna, It will be fine for a day at room temp. Enjoy!

  • Hi Jenn!
    Would I be able to top the cake with slices of caramelized pears before adding the meringue topping without ruining the whole dessert?
    I want to take this dessert for a potluck dinner and plan on adding the meringue topping ahead of time. Once again, I hope this will be ok.
    I have always enjoyed and had success with your great recipes Jenn and don’t want this to be the exception as a result of my changes!
    Thank you Jenn!

    • Hi Nila, I love the idea of caramelized pears with this cake but I would probably serve them on the side — otherwise, I worry the cake would get soggy. Hope that helps!

  • I just wanted to tell you how much I am enjoying your receipts. Each and everyone has been a grand success. Thank you so very much for sharing your bountiful knowledge with us.
    I live in Malta (Europe). Do you have a link where I may donate some money for your cause.

  • Can this be done as a cupcake recipe?

    • Hi Colette, Yes, that would work — just be sure to reduce the cooking time.

  • The beautiful cake is made-I piled some fresh sliced strawberries and hid them under the meringue-waiting to slice into it for my son’s birthday get together tonight.

  • Hands down, this is the best dessert ever! I just made the cake; didn’t have time to do the meringue topping, but it was still wonderful! Thanks! Love your website.

  • I made this twice during the past Easter weekend- one as instructed and one without the meringue – absolutely delicious and a crowd pleaser! I did cut the sugar content in the cake to 1/3 C since the cocoa powder I used had sugar in it already. Thanks Jenn, for such a wonderful and easy-to-make recipe. –Anita

  • Yummy and easy. But beating the meringues took much longer than 5 minutes before peaks formed. Eventually it did get there and this cake is really pretty!

    • Same here; it took much longer than 5 minutes. It was beautiful and delicious and it’s all gone!!

    • I treat meringue like whipping cream and chill the bowl with beaters for several hours or for an hour in the freezer before making meringue or whipping cream. Also, humidity can play a big factor in how quickly the meringue will set up. The earlier in the morning you tackle the meringue, the less likely you are to have a humidity problem that slows the process down. I’ve been baking & cooking for nearly 60 years & had to figure these things out on my own…long before the internet. :))

  • I made this dessert for our Passover seder last night and it was beyond delicious! I am not a baker so I was a little nervous about the meringue (never made it before) but it was easy peasy. Thanks for making me look like a rock star!

  • This looks amazing – but is there a note for the room temperature egg whites? I didn’t see it…

    • Thanks for catching that, Sally. That was a mistake — no note 🙂

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