Cake, chocolate, flourless
Common food
Photo: Wikipedia
Flourless chocolate cake is a dense, intensely rich dessert with a fudgy, almost truffle-like texture and a deep, bittersweet chocolate flavor. It achieves its structure from eggs and chocolate alone, resulting in a luxurious, velvety crumb that melts in the mouth. Nutritionally, it's a calorie-dense treat, with nearly 30g of fat and 34g of sugar per 100g, making it a powerful source of quick energy.
Calorie split: 4% protein · 35% carbs · 61% fat
↓ Full nutrition💚 Why it's loved
People adore it for its uncompromising, pure chocolate intensity and decadent, melt-in-your-mouth texture that feels like a luxurious indulgence. Its simplicity and gluten-free nature also make it a versatile centerpiece for celebrations and a go-to for those avoiding wheat.
⚠️ Watch-outs & how to enjoy it better
The high sugar and fat content can cause rapid blood-sugar spikes and is not ideal for those monitoring calorie or sugar intake. To counteract this, enjoy a small portion (about 1/8 of a 9-inch cake) and pair it with a source of protein or fiber, like a handful of nuts or a side of berries, to slow sugar absorption.
Key benefits
- High in fat for satiety and energy density
- Source of quick energy from simple carbohydrates
- Contains cocoa compounds with antioxidant properties
- Gluten-free, suitable for those with celiac disease or gluten sensitivity
- Often made with high-quality chocolate, providing iron and magnesium
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'flourless' technique was popularized in part by the 1950s Atkins diet craze, but its roots go back further to 19th-century European cakes that used ground almonds or no starch at all to achieve a dense, torte-like consistency.
Full nutrition (USDA data · scales with serving)
| Water | 26.7 g |
| Energy | 410 kcal |
| Protein | 4.9 g |
| Total lipid (fat) | 29.4 g |
| Carbohydrate, by difference | 37.9 g |
| Fiber, total dietary | 2.4 g |
| Total Sugars | 34.0 g |
| Calcium, Ca | 29.0 mg |
| Iron, Fe | 1.7 mg |
| Magnesium, Mg | 50.0 mg |
| Phosphorus, P | 102 mg |
| Potassium, K | 186 mg |
| Sodium, Na | 119 mg |
| Zinc, Zn | 0.98 mg |
| Copper, Cu | 0.29 mg |
| Selenium, Se | 9.3 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.04 mg |
| Riboflavin | 0.14 mg |
| Niacin | 0.17 mg |
| Vitamin B-6 | 0.03 mg |
| Folate, total | 19.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 19.0 ug |
| Folate, DFE | 19.0 ug |
| Choline, total | 77.1 mg |
| Vitamin B-12 | 0.20 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 179 ug |
| Retinol | 176 ug |
| Carotene, beta | 30.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 5.0 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 129 ug |
| Vitamin E (alpha-tocopherol) | 0.36 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.70 ug |
| Vitamin K (phylloquinone) | 3.6 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 25.0 mg |
| Theobromine | 199 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 16.2 g |
| SFA 4:0 | 0.36 g |
| SFA 6:0 | 0.26 g |
| SFA 8:0 | 0.15 g |
| SFA 10:0 | 0.34 g |
| SFA 12:0 | 0.39 g |
| SFA 14:0 | 1.3 g |
| SFA 16:0 | 7.4 g |
| SFA 18:0 | 5.6 g |
| Fatty acids, total monounsaturated | 8.0 g |
| MUFA 16:1 | 0.26 g |
| MUFA 18:1 | 7.5 g |
| MUFA 20:1 | 0.02 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 1.3 g |
| PUFA 18:2 | 1.1 g |
| PUFA 18:3 | 0.09 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.02 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.01 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 141 mg |
Amino acid profile (per 100g)
Estimated from Bread, pound cake type, pan de torta salvadoran — USDA does not publish this profile for Cake.
| Tryptophan | 0.09 g |
| Threonine | 0.16 g |
| Isoleucine | 0.24 g |
| Leucine | 0.54 g |
| Lysine | 0.15 g |
| Methionine | 0.18 g |
| Cystine | 0.06 g |
| Phenylalanine | 0.35 g |
| Tyrosine | 0.17 g |
| Valine | 0.33 g |
| Arginine | 0.18 g |
| Histidine | 0.10 g |
| Alanine | 0.29 g |
| Aspartic acid | 0.39 g |
| Glutamic acid | 2.2 g |
| Glycine | 0.23 g |
| Proline | 1.1 g |
| Serine | 0.38 g |
| Hydroxyproline | 0.00 g |
FAQ
Why is flourless chocolate cake so dense?
It relies on eggs for structure and leavening instead of flour. The proteins in the eggs set during baking, creating a firm yet fudgy texture without the airy crumb that flour provides.
Can I make it with less sugar?
You can reduce the sugar by up to 25% without drastically affecting the structure, but it will taste less sweet and the texture may become slightly less smooth. Using a higher-cocoa-percentage chocolate can help balance the reduced sweetness.
Is it safe for people with nut allergies?
Not automatically. While many recipes are nut-free, some traditional versions (like Torta Caprese) use almond flour. Always check the specific recipe for nut ingredients.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 4.10 kcal/g · 5% calories from protein · 2.4 g fiber · 34.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.64 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.