Flourless Chocolate Cloud Cake with Orange & Cognac

This moist flourless chocolate cake is rich in chocolate, but not too sweet!  Top it off with a light cloud cream foam for a hint of sweetness.



Flourless Chocolate Cake

This flourless chocolate cake is the perfect cake for chocolate lovers. It’s rich, decadently filled with chocolate and always a crowd pleaser.

It’s kind of fudge-y in texture, in between a soufflé and a dense torte.

But, it’s much easier to make than a soufflé. 

There’s no flour, so it’s impossible to over mix the batter. And the lack of flour and leavening make it gluten free!

The light cream cloud foam gives it a touch of sweetness that nicely balances out all the chocolate.  I jazzed it up with some orange and cognac, but you can feel free to omit or substitute your own variation. 

Here’s how to make the most decadent flourless chocolate cake.


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Flourless Chocolate Cake Recipe Video


flourless dark chocolate cloud cake, with a bit of orange, courvoisier + tiny 🌼🌱 from my hydroponic garden #flourlesschocolatecake #chocolatecloudcake #orangechocolatecake #easydessertsathome

♬ original sound – Sher


What You’ll Need

8″ springform pan

Semisweet chocolate chips

Orange (optional)

Cognac or Grand Marnier (optional)



How to Make Flourless Chocolate Cake


Melt Chocolate in a Double Broiler

Melting chocolate in a double broiler over the stove is a great, easy way to melt chocolate.

The double broiler gives you control over the heating process and the gently simmering water will slowly melt down the chocolate while preventing it from burning.

To create a double broiler, add about an inch of water to a small pot over the stove.

Start the heat on high to bring the water to a simmer. Once it’s reached a light boil, turn the heat to low and place a stainless steel bowl to sit on top of the pot.

Add in your chocolate chips and slowly stir with a rubber spatula until all the chocolate has melted and looks silky smooth, without any clumps.






Create a Meringue

You could use 6 whole eggs for this cake, but separating out the yolks and using the whites to create a meringue will make a big difference in the cake’s final texture.

Sometimes flourless cakes can be too dense.

So, to add some lightness, create a meringue by separating out 4 egg whites. 

Whipping egg whites together with sugar will create a fluffy, foam like texture by incorporating lots of air.

The process takes a while (I recommend using an electric mixer to do the job for you), but the effect is quite dramatic.



How to Easily Separate Egg Whites and Yolks



I find the easiest way to separate yolks and whites is to crack open an egg as you normally would, then gently ‘toss’ the egg from one half of the shell to the other.

During the back and forth process, the egg whites will naturally drip down.

Place a bowl underneath to catch the egg whites. 

After a couple moments of shifting the egg from one shell to the other, you’ll be left with the yolk in the shell and the egg whites neatly separated down below. 



How Long to Whip Egg Whites for Meringue

If you’ve never made a meringue before, it can be a little tricky!

Here are my tips to making meringue:

  • First, I recommend using fresh eggs because old egg whites don’t retain their airy structure once other ingredients are added. They also don’t rise as high in the oven during the baking process.
  • Use room temperature eggs. Cold egg whites will be a bit constricted and won’t produce as much volume.
  • Use a strong electric mixer. There’s no way I could do this by hand and even a handheld mixer would get tiring.




First, beat just the egg whites for several minutes.

The mixture will turn light and bubbly – at this stage you have a foamy meringue. Now you can add in the sugar.

Next, beat the egg whites and sugar until the mixture turns into a thick, shiny white color. The exact length of time will depend on the eggs you’re using and your mixer, but for me it took about 8 minutes.

The time is less important than how the mixture looks. Every so often, pause the mixer to check on the consistency of the meringue.



If it looks shiny, thick and white and gently curl down from the whisk, it’s reached the soft peak meringue stage. This is exactly what we want for airy, light cakes!

(If you continue mixing, the mixture will get even thicker and form stiff peaks. Don’t create a stiff peak meringue for this chocolate cake recipe)


Gently Fold Egg White into Batter

You spent lots of time whipping the egg whites to create the meringue, so the next step of adding the meringue to your cake batter is important!

The goal is to keep the meringue’s airy and light texture, without accidentally deflating it.

To do this, add the meringue in stages – a little bit at a time to the center of the bowl.

Then, gently fold the chocolate mixture over the meringue. Use a spatula instead of a whisk, to avoid breaking the meringue’s texture. You don’t want to compact the meringue! 




I like to scrape along the side of the bowl, and gently fold the chocolate cake batter over the meringue.

Work around the perimeter of the bowl, lifting and folding inward, until the meringue has been incorporated.

Then, add another scoop of meringue and repeat!

By the end of the process, you’ll have a nice whipped, mousse-like batter. 



The addition of the meringue will create an almost soufflé-like effect. The cake will rise quickly in the oven, then deflate slightly as it cools, creates a hollow mousse-y center and a wafer like rim. 

The downside is the cake will typically crack as it falls, but you can hide it with the cream foam. It’s one of the reasons I like this dessert recipe – it’s basically fool proof!

If you don’t want the hassle of making a meringue, you can use six whole eggs.





Don’t Overbake

I recommend baking the cake for no more than 40 minutes. It’s ok if the center still looks wobbly – you’re better off under baking than over baking.

As the cake cools, it will become more stable. You can leave it on the counter or place it in the fridge to settle. 

I actually like this cake cold, so I prefer to eat it the next day! It’ll have a slightly fudgier texture when cold.



Chocolate Cake Variations

If you’re a purist, you can follow the basic recipe and have just a simple rich, purely chocolate cake. 

But, the fun thing about this flourless cake recipe is it’s easy to make variations!

I was in the mood for cognac, so I added some orange zest and Courvoisier to the batter, then topped it with more orange slices.

Orange and chocolate are always a solid pairing. Grand Marnier would also work well, since it has a bit of orange flavor.

Or, you can try espresso and Baileys for a coffee version.

Or fresh raspberries and Chambord raspberry liqueur! I always love the combination of raspberries and dark chocolate.. 






Flourless Chocolate Cake Recipe

Yield: 8 slices

Flourless Chocolate Cake

This moist flourless chocolate cake is rich in chocolate, but not too sweet!  Top it off with a light cloud cream foam for a hint of sweetness.



  • 8 ounces (225g) chocolate chips
  • 1/2 cup (110g) room temperature butter, cut into pieces
  • 6 large eggs
  • ¾ cup (150g) sugar
  • 3 tablespoons cognac or Grand Marnier (optional)
  • Finely grated zest of 1 orange (~2 tbsp; optional)

Cloud Foam

  • 1 1/2 cups (355g) heavy cream, very cold
  • 3 tbsp white sugar
  • 1 tsp vanilla extract

Topping (optional)

  • Orange slices
  • Cocoa powder or chocolate shavings
  • Edible flowers


  1. Preheat the oven to 350°F (175°C). Line the bottom of an 8-inch springform pan with parchment paper

Melt the chocolate chips

  1. Bring a sauce pot of water to a boil, then set a heatproof bowl on top and add the chocolate chips.
  2. Whisk occasionally to help the chocolate dissolve.
  3. Once all the chocolate has melted, remove from heat and add in the cubed butter. Whisk until smooth and glossy.
  4. In a separate bowl, add 2 whole eggs, 4 egg yolks and ¼ cup (50g) of sugar. Whisk until combined, then slowly add to the melted chocolate mixture.
  5. Add orange zest and cognac, if using.

Make the meringue

  1. In a separate bowl or electric mixer, add 4 egg whites and beat until foamy (~2 minutes)
  2. Slowly add in the remaining ½ cup (100g) of sugar and beat until glossy soft peaks form. This may take a while! Ocassionally stop the mixer and check for peaks that hold their shape, but aren't stiff.
  3. Once the meringue forms, add about a quarter of the meringue into the chocolate mixture. Gently fold the chocolate batter over the meringue, so that the beaten egg whites are incorporated into the cake batter but not broken. Continue adding the rest of the meringue to the chocolate until everything has been incorporated.
  4. Pour the batter into the springform pan. Bake until the top has puffed and cracked, about 35-40 minutes. It's ok if the center is slightly wobbly.
  5. Let the cake cool in the pan on a wire rack. The cake center will cool as it forms and create a small crater or crack.

Make the cloud cream

  1. Add whipped cream, sugar and vanilla to an electric mixer. Beat until soft billowy (not stiff) peaks form.
  2. Once the cake has completely cooled, remove from the springform pan. Pour the whipped cloud cream over the chocolate cake. Use a spatula to smooth the whipped cream over the center of the cake.
  3. Decorate with cocoa powder, chocolate shavings and orange slices.


    Adapted from Richard Sax

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