Chipotle Flourless Chocolate Cake

This flourless chocolate cake by Garrett is to-die-for. Almost like fudge. ~Elise

For a recent potluck for all the Sacramento food bloggers I decided to throw together this intensely decadent and very easy chocolate torte. The original recipe is based around David Lebovitz’s Chocolate Idiot Cake, however, this one bakes up much more quickly, uses less butter, and has a bit of burn to it. The chipotle pepper and cinnamon give a nice bit of spice and a slow, sweet tingle that lingers after each bite.

If you can’t get chipotle chili powder, ancho chili powder will work fine as well. As the ingredients in this are few, and thus their flavors are of the utmost importance I highly suggest you splurge a bit for a high quality chocolate; Guittard and Scharffen Berger are excellent choices.

Chipotle Flourless Chocolate Cake Recipe



  • 10 oz. of semisweet chocolate, roughly chopped
  • 7 tablespoons of unsalted butter, cut into pieces
  • 5 large eggs, room temperature
  • 1 cup of sugar
  • 1/2 teaspoon of cinnamon
  • 3/4 teaspoon of chipotle chili powder
  • Dash of cayenne pepper
  • Pinch of salt
  • Powdered sugar for dusting (optional)


1 Preheat the oven to 350°F. Line the bottom of a 9 ½ inch springform pan with a circle of parchment paper. Grease the sides and the parchment with butter or non-stick cooking spray (I love Pam for Baking cooking spray, myself).

2 Melt the chocolate and butter together over a double boiler or in the microwave, stirring occasionally until smooth.

3 Whisk together the eggs and the sugar in a large bowl, and then slowly, a bit at a time, whisk in the melted chocolate. Add the salt and spices and taste, adjusting the spices if needed.

4 Pour into the springform pan and bake for 22-25 minutes or until a toothpick comes out clean. Let it cool completely on a wire rack. Dust with powdered sugar and serve.

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Showing 4 of 58 Comments

  • Linda

    I adore chocolate anything. I was wondering if a drizzle of chocolate would work on this cake as well?

    Linda in Washington State

    This cake is already uber-rich, but if you can eat it, then go for it. Personally, I would suugest frreshly whipped cream or vanilla ice cream. ~Garrett

  • Susan

    So, can someone tell me the calories, I’m watching my calory intake, and this looks sinful.

    Probably near the infinity mark. ~Garrett

  • dena

    No flour? DEFINITELY saving this recipe for Passover. Unless I make it several times before then.

  • Catherine

    I was lucky to taste this wonderful creation. There was definitely a kick to it with a lingering ‘burn’ from the peppers – but in a good way. Highly recommended!

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