Flourless Chocolate Stout Cake: a Decadent Dessert You’ll Love

If you’re a chocolate lover, you’d be hard pressed to find a dessert more rich and heavenly than this flourless chocolate stout cake. There’s a lovely chocolate crust on the outside, then the inside is soft, creamy and fudgy. Altogether, it’s a blissful dark chocolate delight. Just a few bites of this rich cake are quite enough to satiate my chocolate cravings.

Flourless chocolate cakes on their own are amazing, but when you add a dark chocolate stout reduction, the beer gives the cake a whole new dimension of flavor. The chocolate, of course, is still the star, but the beer adds a malty undertone that’s really wonderful. If you need to make this recipe gluten free, use a gluten free stout. Or you can also substitute coffee for the beer. It’ll change the flavor, but it’ll still be wonderful.

I only have two small ramekins, not enough to hold all the batter from this recipe. So I poured the rest into a mini springform pan that used to belong to my Gramma. Unfortunately, we broke my grandmother’s mini springform pan trying to get the cake dislodged for the photo shoot. I shouldn’t have waited until the cake was cold to take the sides off. A bit of warm water around the outside loosened it, but the clasp on the side is broken now. I kind of want to cry. I’m telling myself it’s okay. I still have a couple other sizes of her springform pans. And all my good memories of time spent with her.

For future endeavors, though, we can use the ramekins I have “cooking” downstairs. By that I mean I threw some ramekins on my pottery wheel. The clay was stiff and hard to work with, but I managed to get four ramekins thrown! I’m excited to get them fired and glazed. They’ll be great for baking treats like this.

I adapted this flourless chocolate stout cake recipe very slightly from my foodie friend Cynthia’s blog at What a Girl Eats. Cynthia likes to drizzle hers with salted caramel sauce, but I feel that the richness of this cake needs no caramel embellishment.

Flourless Chocolate Stout Cake

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• Author: Ann
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Yield: About 6 – 7 servings
• Category: Dessert
• Method: Baked
• Diet: Vegetarian

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Ingredients

• 3/4 cup stout beer
• 3/4 cup (6 oz., 1 1/2 sticks) butter
• 1 Tablespoon molasses
• 1/3 – 1/2 cup sugar
• 6 oz. dark chocolate (about 1 1/4 cups chocolate chunks)
• 1 – 2 teaspoons vanilla
• Generous pinch of salt
• 3 large eggs

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Instructions

1. Pour the beer into a medium/small saucepan, bring to a boil, then reduce heat to medium high and boil for about 10 minutes or until reduced to 1/3 cup. Pour into a cup and set aside.
2. Add the butter and molasses to the pan and reduce heat to medium low, cooking until the butter melts completely. Stir in the sugar, chocolate, vanilla and salt. Cook until chocolate is fully melted, stirring frequently. Pour in the reserved stout beer.
3. Put the eggs in a small bowl and whisk well. Scoop up about 1/3 cup of the chocolate mixture and add in a thin stream to the eggs while whisking. Repeat a couple more times. Then reverse: pour the egg mixture back into the chocolate batter in the pan, whisking the whole time until the eggs are incorporated.
4. Pour the batter into buttered ramekins or a buttered spring form pan. Bake for 25 – 40 minutes or until the top is crackly on the edges. Let cool to warm temp. You can serve warm with whipped cream (or ice cream) and fresh berries … or chill it in the fridge and serve it cold. Either way, it’s absolutely divine.

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Notes

Store any leftovers in a covered container in the fridge.

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2025, Sumptuous Spoonfuls. This recipe was made by a REAL person with REAL ingredients. The photos are real photos taken by me personally. There is nothing AI here. This is real food made by real people for real people. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.