flourless chocolate cake with blood orange sauce

Martyred saints, chubby cherubs, hearts and lace… it’s Valentine’s Day and what better way to celebrate with a rich dark chocolate cake and a beautifully tangy blood orange sauce. This cake is a chocolate lovers dream as the absence of flour lends its way to a moist velvety texture with a crisp crust that pairs perfectly with a uniquely tart red blood orange sauce.

Flourless Chocolate Cake with Blood Orange Sauce serves 8 to 12

  • 6 Tbs unsalted butter, plus more for pan
  • 8 ounces bittersweet chocolate chips (70% cocoa)
  • 1/4 tsp instant espresso
  • 1 pinch sea salt
  • 6 large eggs, room temperature
  • 1/2 cup granulated sugar
  • confectioners’ sugar, for dusting
  • candied blood orange peel, optional
blood orange sauce
  • 3 cups blood orange juice (about 5 blood oranges)
  • 3 Tbs granulated sugar
Preheat oven to 275°F. Generously butter and flour a springform pan and set aside. **Granulated sugar can be substituted for flour in this step to make this truly gluten free.
Place butter and chocolate in a large bowl and heat in the microwave in 30-second increments, stirring each time, until completely melted.
Stir in espresso and salt into the chocolate mixture.
 Next, separate the egg yolks from the egg whites placing both yolks and whites in separate bowls.
Add the yolks to the melted chocolate mixture and whisk until incorperated and smooth. Set aside.
In a large bowl or stand mixer, beat egg whites (on high if using a mixer) until soft peaks form. Gradually add granulated sugar…
and continue beating until glossy stiff peaks form.

Gently fold the egg whites into the chocolate mixture one half at a time until combined.
Pour into the prepared pan and place into the oven for 45 to 50 minutes until the edges start to pull away from the pan. Set on a cooling rack while still in the pan to cool.

While the cake is in the oven baking, juice the blood oranges.

Pour the juice into a saucepan, add the sugar and bring to a boil. Stir to combine. Once boiling, reduce the heat to medium-low and simmer for 20 t0 30 minutes or until the sauce has reduced by half and thickened. Set aside until ready to plate.

Once the cake has completely cooled, release it from the pan and plate on a serving plate. Dust with powdered sugar.
If using, place the candied orange peels on top of the cake. Note: To make the orange peels I used the peel off of the blood oranges before I juiced them, simmered them in 1 cup of water and 1/2 cup granulated sugar for 20-30 minutes until translucent, and cooled on parchment paper.
yes. yes. yes. and yes.
To plate, slice a piece of cake, drizzle a spoonful of blood orange sauce over, and top with an orange peel.
Sweet Kevin Bacon it’s so incredibly good!
and pairs very well with this Valentine’s day meal…. Filet Mignon with a Cremini Red Wine Sauce served with Individual Parmesan Scalloped Potatoes and Sauteed Green Beans.


  • Jennifer | Mother Thyme

    What a fabulous pairing of flavors! I love this recipe. You have given me reason to want to bake this cake this weekend!

  • Korinne


    So nice to see you up and blogging. I missed you!!
    This looks irresistable!


  • Sierra

    I am planning on making this for Valentine’s Day, but I have a question. What do you do with the egg yolks? It doesn’t say if whether they are discarded or mixed into the cake. Thanks!

    • In Sock Monkey Slippers

      Sierra, thank you so much for catching my mistake! Although embarrassing, I’m glad you caught it! It is now corrected. Add the yolks to the chocolate mixture before folding in the whipped whites. I hope you enjoy! Much appreciated – Meredith

      • Sierra


        Thanks for updating the recipe! I made it for Valentine’s Day and it was delicious. The blood orange sauce and candied blood orange peels were the perfect addition.

        Also, it was even better the next day. Thank for the yummy recipe and replying so quickly to my previous questions.

  • Eve

    Wow. Now that cake looks delicious. I’ve never tried a flourless chocolate cake but I suppose there’s no better time than now!

    But I think the showstopper is that drop dead gorgeous blood orange. It’s so stunning! And I lovvve the pairing of citrus and chocolate.

    Thank you for the recipe and the lovely pictures!


    – Eve

  • Katy

    This looks wonderful! I was wondering if you would know how to incorporate hazelnut into the cake. I had a flourless chocolate cake with hazelnut once and have been searching for a recipe. I’ve never made one myself, so I’m a little scared to experiment. However, I will absolutely have to try this recipe regardless!!

    • In Sock Monkey Slippers

      That sounds amazing, Katy. The first thought I have is using 1/2 cup of hazelnut paste (hazelnuts pulsed in a food processor until a butter or paste forms) with the chocolate. Or maybe the simplest thing is to use 1 cup of nutella in replace of the chocolate in this recipe. hmm? I’m intrigued! I’ll have to try this one day. Thanks!

      • Katy

        Oh my, that sounds brilliant! Wish I’d have read this earlier, I’d have made it for our guests tonight! Thanks, I have new goals!

  • Caterers in Las Vegas

    I LOVE chocolate cake, especially when made with blood orange sauce. It looks fabulous and I can’t wait to make it!

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