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This Mini Flourless Chocolate Cake is rich, fudgy, and incredibly chocolatey. Perfect to share or enjoy on your own, it has a smooth, melt-in-your-mouth texture that feels truly indulgent. Made with simple ingredients, it’s easy to prepare and perfect for any occasion, whether you’re celebrating or just in the mood for something sweet.

a chocolate flourless cake topped with whipped cream and a dusting of cocoa powder.

Why You’ll Love This Recipe

  • Perfect Size: This small flourless chocolate cake is the ideal size to share but can also be enjoyed by one with leftovers.
  • Deep Chocolate Flavor: Made with both chocolate and cocoa for a rich, intense taste.
  • Simple to Make: Easy steps with no complicated techniques.
  • Naturally Gluten-Free: A great option for gluten-free diets.
  • Great for Any Occasion: Perfect for birthdays, celebrations, or a special treat anytime.

I absolutely love this mini flourless chocolate cake, often called a chocolate torte or a fallen chocolate cake for its delicate, rich texture. It’s a simple yet elegant dessert that feels straight out of a restaurant but is easy enough to make at home.

With no flour or leavening, it bakes into a fudgy, decadent treat that naturally settles into a beautiful, slightly cracked top—just as it should. Whether you’re sharing it or savoring it on your own with leftovers, this cake is proof that a few basic ingredients can create something truly special.

Explore our chocolate mini cake recipes including German Chocolate Cake, Chocolate Lava Cake, Devil’s Food Cake, single serve Chocolate Cake, and Texas Sheet Cake.

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RELATED: 15 Easy Dessert Recipes For One

Ingredients

flourless chocolate cake ingredients on a wooden cutting board in a kitchen.

If you have any ingredients leftover from this cake recipe, check out our Leftover Ingredients Recipe Finder.

  • Chocolate: Use high-quality chocolate like Guittard, Ghirardelli, Hershey’s chocolate chips, or Baker’s brand semi-sweet chocolate. Since chocolate is the main ingredient, quality makes a difference.
  • Butter: Salted butter is preferred, but unsalted works too.
  • Oil: A small amount of vegetable, canola, or avocado oil combined with melted butter enhances the chocolate’s silkiness and smoothness.
  • Egg: This recipe uses 1 large egg and 1 egg white for a moist, fudgy texture. Save the extra yolk and use it in a small batch of Chocolate Scones or Chocolate Chip Cookies.
  • Unsweetened cocoa powder: Cocoa powder helps replace flour in this cake. If you have extra, use it in a mini Chocolate Pie, a small batch of rum balls, or Chocolate Banana Bread.
  • Vanilla extract, salt, and sugar: Sugar and vanilla sweeten the cake and add flavor, while sugar also contributes to moisture and texture. A pinch of salt enhances all the other ingredients.

How To Make A Flourless Chocolate Cake

These photos and instructions help you visualize how to make a small flourless chocolate cake for two. See the recipe box below for ingredient amounts and full recipe instructions.

  1. Preheat the Oven: Preheat the oven to 350°F (177°C). Lightly butter a 5×7-inch, a 5×5-inch, or a 4×6-inch baking dish baking dish and set it aside.
  2. Melt the Chocolate: In a heatproof bowl set over a pot of simmering water (double boiler method), melt the chocolate, butter, and oil, stirring often until smooth. Remove from heat and let cool.

Pro Tip: Using a double boiler prevents burning by gently melting the chocolate with steam. The added butter and oil help create a silky texture.

melting chocolate in a double boiler.
  1. Mix the Batter: In a small bowl, whisk together the egg, cocoa powder, vanilla, and salt. Gradually whisk this mixture into the cooled melted chocolate.
melted chocolate and egg in a mixing bowl.
  1. Beat the Egg White: In another small bowl, beat the egg white and sugar until stiff peaks form.

Note: Stiff peaks stand upright when you lift the beater, without collapsing.

an egg white whipped to stiff peaks in a mixing bowl.
  1. Fold in the Egg White: Gently fold the beaten egg white into the chocolate mixture until just combined.
flourless chocolate cake batter in a clear mixing bowl.
  1. Pour & Prep for Baking: Pour the batter into the prepared baking dish and sprinkle 1/4 teaspoon of sugar on top. Place the dish on a rimmed baking sheet.
flourless chocolate cake batter in a small baking dish.
  1. Bake: Bake for 25-30 minutes.

Note: The cake will rise as it bakes but will sink slightly as it cools due to the lack of gluten. This is normal and gives the cake its signature fudgy, cracked texture.

a mini flourless chocolate cake in a baking dish.
  1. Cool & Serve: Let the cake cool completely on a wire rack. Enjoy as-is or top with whipped cream, vanilla ice cream, or chocolate ganache (recipe below).
a flourless chocolate cake topped with whipped cream.

Simple Ganache Recipe (Optional Topping)

Ganache is an easy, rich topping made from just chocolate and cream.

  1. Place 1/4 cup of chocolate chips or chopped chocolate in a small bowl.
  2. Heat 1/4 cup of heavy cream in a saucepan over medium-low heat until it simmers (or microwave until bubbling). Do not boil.
  3. Pour the hot cream over the chocolate and let sit for 2-3 minutes. Stir gently until smooth.
  4. Drizzle over the cake for an extra layer of richness.

Double the recipe if you want more ganache.

Expert Tips

  • Use the Right Baking Dish: A 5×7-inch, a 4×6-inch, or a 5×5-inch dish works best for this recipe.
  • Place on a Rimmed Baking Sheet: The cake rises while baking, so using a baking sheet helps catch any spills.
  • Check for Doneness: Bake for 25-30 minutes until the top looks matte and the center is just set. A toothpick inserted should come out clean.
  • Enhance the Topping: For extra flavor, mix a little cinnamon or nutmeg with powdered sugar before dusting over the cake.
a slice of flourless chocolate cake with a spoon on the side of the dish.

Frequently Asked Questions

Do I have to use a double boiler to melt the chocolate?

No, but it’s recommended. If you prefer, you can melt the chocolate, butter, and oil in the microwave in 15-second intervals, stirring after each, until smooth.

How should I store leftovers?

Store in the fridge for up to 4 days.

Can I freeze a flourless chocolate cake?

Yes! Once completely cooled, wrap it tightly in plastic wrap and store it in an airtight container in the freezer for up to a month. Thaw at room temperature before serving.

a partially eaten flourless chocolate cake on a plate.

More Dessert Recipes For Two

If you’re looking for more dessert recipes for two, these perfectly portioned treats are just the right size for sharing.

RELATED: The Best Cookie Recipes For One

Ways To Use Leftover Ingredients

If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:

If you’ve tried this small flourless chocolate cake or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.

Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!


Cooking For One Made Easy
Because you’re worth it

Mini Flourless Chocolate Cake

5 from 26 votes
By: Joanie Zisk
Prep: 20 minutes
Cook: 25 minutes
Cool: 10 minutes
Total: 55 minutes
Servings: 2 servings
This mini flourless chocolate cake is a rich, fudgy, and deeply chocolatey dessert that's naturally gluten-free. It bakes into a soft, slightly cracked cake with an irresistibly smooth texture.

Watch How To Make This

Equipment

Ingredients 
 

  • ½ cup semi-sweet chocolate chips
  • 2 tablespoons salted butter
  • 1 ½ teaspoons vegetable oil , canola oil, or avocado oil
  • 1 large egg
  • 1 egg white
  • 1 ½ teaspoons cocoa powder
  • ¼ teaspoon vanilla extract
  • teaspoon salt
  • 2 tablespoons granulated sugar -plus 1/4 teaspoon for dusting the top of the cake
  • whipped cream (optional)
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Instructions 

  • Preheat the Oven: Preheat the oven to 350°F (177°C). Lightly butter a 5×7-inch, 5×5-inch, or 4×6-inch baking dish and set it aside.
  • Melt the Chocolate: In a heatproof bowl set over a pot of simmering water (double boiler method), melt the chocolate, butter, and oil, stirring often until smooth. Remove from heat and let cool.
  • Mix the Batter: In a small bowl, whisk together the egg, cocoa powder, vanilla, and salt. Gradually whisk this mixture into the cooled melted chocolate.
  • Beat the Egg White: In another small bowl, beat the egg white and sugar until stiff peaks form.
    Note: Stiff peaks stand upright when you lift the beater, without collapsing.
  • Fold in the Egg White: Gently fold the beaten egg white into the chocolate mixture until just combined.
  • Pour & Prep for Baking: Pour the batter into the prepared baking dish and sprinkle ¼ teaspoon of sugar on top. Place the dish on a rimmed baking sheet.
  • Bake: Bake for 25-30 minutes.
    Note: The cake will rise as it bakes but will sink slightly as it cools due to the lack of gluten. This is normal and gives the cake its signature fudgy, cracked texture.
  • Cool & Serve: Let the cake cool completely on a wire rack. Enjoy as-is or top with whipped cream or vanilla ice cream.

Notes

  • Use the Right Baking Dish: A 5×7-inch, a 4×6-inch, or a 5×5-inch dish works best for this recipe.
  • Place on a Rimmed Baking Sheet: The cake rises while baking, so using a baking sheet helps catch any spills.
  • Check for Doneness: Bake for 25-30 minutes until the top looks matte and the center is just set. A toothpick inserted should come out clean.
  • Enhance the Topping: For extra flavor, mix a little cinnamon or nutmeg with powdered sugar before dusting over the cake.
 
 
If doubling the recipe, bake the cake in a 6×8 inch baking dish.

Nutrition

Serving: 1serving, Calories: 392kcal, Carbohydrates: 36g, Protein: 6g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.5g, Cholesterol: 123mg, Sodium: 300mg, Potassium: 163mg, Fiber: 4g, Sugar: 29g, Vitamin A: 507IU, Calcium: 47mg, Iron: 3mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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Welcome!

Iโ€™m Joanie, chef, author of The Ultimate Cooking for One Cookbook, and creator of One Dish Kitchen. With 10+ years of experience developing single serving and small batch recipes, Iโ€™m passionate about making cooking for one simple and enjoyable. So glad youโ€™re here!

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5 from 26 votes (4 ratings without comment)

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61 Comments

  1. Linda Hale says:

    Best chocolate cake ever!

    1. Joanie Zisk says:

      Thank you so much!

  2. Kathryn says:

    OK, That is just a little peice of heaven! A definate keeper. I love your site and use it almost every day. There’s just two of us here and we’re light eaters, so your recipes are usually enough for both of us. If not I just double the recipes.

  3. Rosalee Adams says:

    Is there any way this can be made if a person is wheat and egg
    intolerant? (given it has egg whites as well as an egg?
    I do have egg replacement)
    I am thankful to not be gluten intolerant but wheat is a high item
    on the list.
    Thanks for any advice

    1. Linda Hale says:

      Try gluten free King Arthur flou.r

  4. Kim says:

    I made this for a friend and I to share – it was really nice and chocolaty and I enjoyed the texture. I served it with fresh raspberries and homemade ice cream – it was a hit. Thanks I am enjoying the recipes.

    1. J. Hegyi says:

      Terrific recipe.

  5. Dena says:

    Iโ€™m confused. This is called โ€œFlourless Cake For Oneโ€. Is this whole recipe a single serving or is it 4 servings as it says on the recipe?

    1. Joanie Zisk says:

      Dena, the cake is baked in a 5×5-inch baking dish. I cut the cake into 4 small squares so it is easy to take out a piece at a time. You can certainly enjoy the cake at one sitting if you prefer.

  6. Barb says:

    Made this tonight. It was simple and delicious. I will be making it regularly along with the banana bread recipe which we love.

    1. Joanie Zisk says:

      I’m so happy you enjoyed the recipe, Barb. Thank you for your comment.

      Joanie

  7. Jacqueline says:

    Can I substitute the Canola Oil for either coconut or olive oil? Would love your suggestions. Itโ€™s a dietary issue for my husband. Canโ€™t wait to try this!

    1. Joanie Zisk says:

      Hi Jacqueline,
      Although I haven’t tried it, I believe it should be fine to make the substitution.

      Please let me know how the recipe works for you with the changes.

      Thanks,
      Joanie

  8. Janet says:

    has anyone tried unmolding it as you would a regular fourless chocolate cake. I need to do that in order to keep the theme of an event where I am making a regular chocolate cake for those who can eat gluten. Can it be unmolded if I use parchment and spray the mold?

  9. Natalie P. says:

    OMG. Just made this recipe and it is out of this world. I searched for a flourless cake because I had a craving for chocolate cake but had no flour on hand, and this single serve recipe was perfect. It came out amazing. Will definitely be making it again.

    1. Joanie Zisk says:

      Oh, Natalie – you just made my day!

      I’m so happy you found the recipe and love it. It’s one of my favorites and so perfect for satisfying a sweet chocolate craving.

  10. Asfa Shaikh says:

    I usually don't like commenting but this one really compelled me to do so… I have tried this recipe more thn 5 times and everytime it turns out to be a winner.. This recipe have become my all time favourite go to flourless chocolate cake recipe.. but the amount of sugar u mentioned leaves the cake bitter, i add 3tbsp of sugar.. Thankyou Joanie for sharing such amazing recipes…

    1. Joanie says:

      I'm so happy you like the recipe, Asfa! Thank you for letting me know.

    2. Abby says:

      Loved it! Absolutely the best recipe you can find online or anywhere. Perfect for a birthday treat!

      1. Joanie Zisk says:

        Thank you so much, Abby. I’m so glad you enjoyed the recipe.