A flavorful, flourless chocolate cake to celebrate without all the fuss

Incredibly rich and impossibly smooth, flourless chocolate cake is elegant, refined, and universally beloved. But recipes for this intense, deeply chocolate dessert typically require complicated techniques. Our take on this indulgent cake minimizes fuss without sacrificing flavor or texture.

We began by gently melting chocolate and butter in the microwave before incorporating the remaining ingredients. In the absence of flour, we called on eggs for structure, cornstarch for body, and water for a moist, smooth texture. Vanilla and espresso powder underscored the chocolate flavor and deepened its impact.

Ensuring a crack-free surface was as easy as straining and resting the batter before tapping out bubbles that rose to the surface. Baking the cake in a low oven produced a perfectly smooth top.

This cake needs to chill for at least 6 hours, so we recommend making it the day before serving. An accurate oven thermometer is essential here. We prefer this cake made with 60 percent bittersweet chocolate; our favorite brands are Ghirardelli and Callebaut. To slice, dip a sharp knife in very hot water and wipe dry before and after each cut.

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