Ruth’s Chris Chocolate Sin Cake Recipe Without Flour

Ruth’s Chris Chocolate Sin Cake recipe is flourless, consists of bittersweet chocolate, butter, sugar, and eggs. The cake is baked in a water bath. This keeps the texture smooth and firm.

The cake has a rich taste. It is dense, like a thick chocolate fudge. It contains no flour, so it is gluten-free.

Restaurants often serve it cold. They may add powdered sugar, whipped cream, or raspberry sauce on top. The name “Sin Cake” comes from its strong, deep chocolate flavor. It is a popular dessert choice for guests who want a rich and sweet finish.

After doing some research and experimenting in the kitchen, I have finally come up with the perfect recipe for Ruth’s Chris Chocolate Sin Cake.

I will share with you step-by-step instructions to make this indulgent dessert, as well as some related FAQs.

Homemade Ruth’s Chris Chocolate Sin Cake Recipe

Ruth’s Chris Chocolate Sin Cake was rich and decadent. I had to try making it at home to enjoy this delicious dessert whenever I wished.

This Ruth’s Chris Chocolate Sin Cake recipe uses easy-to-find ingredients, making this dish simple. I liked that the recipe didn’t require unfamiliar tools or methods. I began with all the ingredients, eager to see if my cake could match the original.

The chocolate-butter melting smelled divine. This cocoa recipe smelled great. After adding sugar, eggs, and flour, the dough came together easily. It would be a decadent cake.

The water bath method was new to me, but easy to do. I baked the cake in a larger baking bowl with hot water. My kitchen smelled like cocoa as the cake was baked.

I couldn’t avoid eating the cake after it cooled. It tasted intensely chocolaty and had a velvety texture. It exceeded expectations. As refined as the restaurant version, I topped it with whipped cream and fresh berries.

Ruth’s Chris Chocolate Sin Cake Ingredients

To make Ruth Chris chocolate sin cake, you will need:

• 1 cup (2 sticks) unsalted butter
• 8 oz bittersweet chocolate (60–70% cocoa), chopped
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• ¼ tsp salt
• Optional: 1 tbsp brewed espresso or coffee (for deeper flavor)

Step by Step Directions to Make Ruth’s Chris Chocolate Sin Cake Without Flour

Step 1. Preheat the Oven

Set your oven to 325°F (163°C). Place the rack in the middle.

Step 2. Prepare the Pan

Use an 8-inch round cake pan. Grease the pan with butter. Line the bottom with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from entering during the water bath.

Step 3. Melt the Chocolate and Butter

Place the chopped chocolate and butter in a heatproof bowl. Set it over a saucepan with simmering water (double boiler method). Stir until smooth. Remove from heat and let it cool slightly.

Step 4. Mix in Sugar and Eggs

Add the sugar to the chocolate mixture and stir well. Crack in one egg at a time, mixing after each. Add vanilla extract, salt, and coffee (if using). Stir until smooth.

Step 5. Pour into the Pan

Pour the batter into the prepared pan. Tap the pan gently on the counter to release air bubbles.

Step 6. Bake in a Water Bath

Place the cake pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan. Carefully place in the oven.

Step 7. Bake the Cake

Bake for 35–40 minutes. The cake should have a firm top but soft center. It will continue to set as it cools.

Step 8. Cool and Chill

Remove the cake from the water bath and let it cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight for best texture.

Serving Suggestions

Slice the Ruth’s Chris Chocolate Sin Cake using a warm, sharp knife for clean cuts. Serve with:

• A dusting of powdered sugar
• A spoonful of whipped cream
• A drizzle of raspberry or chocolate sauce
• Fresh berries on the side

Storage

Keep leftover cake in the refrigerator. It stays fresh for up to 4 days. Wrap it well to avoid drying

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Ruth’s Chris Chocolate Sin Cake Without Flour

A rich, flourless ruth chris chocolate cake made with bittersweet chocolate and butter. This dense, smooth dessert is baked in a water bath for perfect texture.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Course Dessert

Cuisine American

Servings 4 Servings

Calories 212 kcal

Ingredients

  

• 1 cup 2 sticks unsalted butter
• 8 oz bittersweet chocolate 60–70% cocoa, chopped
• 1 cup granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• ¼ tsp salt
• Optional: 1 tbsp brewed espresso or coffee for deeper flavor

Instructions

 

• Set your oven to 325°F (163°C). Place the rack in the middle.
• Use an 8-inch round cake pan. Grease the pan with butter. Line the bottom with parchment paper. Wrap the outside of the pan with aluminum foil to prevent water from entering during the water bath.
• Place the chopped chocolate and butter in a heatproof bowl. Set it over a saucepan with simmering water (double boiler method). Stir until smooth. Remove from heat and let it cool slightly.
• Add the sugar to the chocolate mixture and stir well. Crack in one egg at a time, mixing after each. Add vanilla extract, salt, and coffee (if using). Stir until smooth.
• Pour the batter into the prepared pan. Tap the pan gently on the counter to release air bubbles.
• Place the cake pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the cake pan. Carefully place in the oven.
• Bake for 35–40 minutes. The cake should have a firm top but soft center. It will continue to set as it cools.
• Remove the cake from the water bath and let it cool to room temperature. Cover and refrigerate for at least 4 hours, or overnight for best texture.

Notes

Ruth’s Chris Chocolate Sin Cake is simple but rich. You don’t need special tools or rare ingredients. Use good chocolate, follow each step, and let it chill properly. The result is a dessert that feels like a restaurant dish, made in your kitchen.

Keyword Ruth’s Chris Chocolate Sin Cake Without Flour

I made Ruth’s Chris Chocolate Sin Cake at home. The cake was rich and smooth. It had a strong chocolate taste. I followed simple steps and used basic ingredients. Baking it in a water bath helped keep the texture perfect. Chilling the cake made it firm and easy to slice. Serving it with powdered sugar and whipped cream added extra flavor. This cake proved that you can make restaurant-quality dessert in your kitchen.

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