Flourless Chocolate Cake
This Flourless Chocolate Cake is a dense and creamy gluten-free treat. Even the biggest chocolate lover won’t miss the flour in this chocolate cake at all, I promise. Serve with fresh fruit!
I may earn commissions for purchases made through links on this post.
FLOURLESS CHOCOLATE CAKE RECIPE
Last night we had the opportunity to help out with Prom To Remember. These teens, who spend most of their time in and out of the hospital fighting cancer and other terminal illnesses, get to have one night where they are able to get out and forget about all that.
It was decorated to the max and they also had a huge layout of food and desserts. One of the chocolate desserts reminded me of this fudgy cake.
This cake is dense and almost truffle like. It’s for hard core chocolate lovers like me. It’s a super rich dessert.
A small slice will do you…or most people. It’s great with a dollop of fresh whipped cream and some fresh raspberries or strawberries.
It reminds me of the Toojay’s Killer chocolate cake.
GLUTEN-FREE CHOCOLATE CAKE
What’s the Difference Between Cocoa and Dutch-Processed Cocoa?
Natural cocoa powder is untreated and a light brown color. Unsweetened cocoa powder is commonly found in grocery stores.
Dutch-processed cocoa powder is made from beans that have been washed with an alkaline solution and the process gives the powder a darker color with a softer flavor.
The hardest part about this cake is letting the cake cool.
Here’s before it set up but I couldn’t help myself.
OTHER CHOCOLATE RECIPES:
- Chocolate Lava Cakes
- Molten Lava Cookies
- Chocolate Peanut Butter Souffle
- Easy Chocolate Bundt Cake
- Chocolate Eclair Cake
- Texas Sheet Cake
- S’mores Cake
Flourless Chocolate Cake
Ingredients
CAKE:
- 1 cup semisweet chocolate chips, (you could also use milk chocolate or dark chocolate)
- 1/2 cup unsalted butter, room temperature
- 3/4 cup granulated sugar
- 1/4 teaspoon fine salt
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/2 cup Dutch-process cocoa, (regular cocoa can be used but the flavor won't be as rich)
GLAZE:
- 1 cup semisweet chocolate chips
- 1/2 cup heavy cream
Instructions
- Preheat the oven to 375°F and Lightly grease a metal 8" round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan.
- FOR THE CAKE: Place chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir intermittently and heat more as needed. Transfer chocolate mixture to a mixing bowl.
- Stir in the sugar, salt, and vanilla. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
- Spoon the batter into the prepared pan. Bake the cake for 25-28 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.
- Remove it from the oven, and cool it in the pan for 5 minutes.
- Loosen the sides of the pan with a table knife and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Allow the cake to cool completely before glazing.
- To make the glaze: Place the chocolate in a heatproof bowl. Heat the cream until it's not quite at a simmer, but showing fine bubbles around the edge. Pour the cream over the chocolate, stir very briefly to combine, and let rest for 5 minutes. Stir again — at first slowly, then more vigorously — until the chocolate is completely melted and the glaze is smooth. If any bits of chocolate remain, reheat briefly in the microwave or over a burner, then stir until smooth.
- Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake. Cut with a sharp knife. Serve with fresh raspberries, a scoop of ice cream, or whipped cream.
I make this every year for Passover. It’s perfect! Like the other comment, I typically use more chocolate because that is what the bag measures. Chocolate should be measured with love anyway, so a little extra is perfect.
Thank you!
What a lovely cake this is!!! Really it can be the best gift for my friend at her birthday, which is coming soon it means 21 june.
I made this for Easter and it was fantastic. The water bath was a little intimidating, but it was easier than I expected. A few adjustments that I made was:
1. Use two bags of nestle bittersweet chocolate morsels (which came out to 20 ounces and not 18, but more chocolate so no complaints).
2. Use 3 full eggs and 3 egg whites instead of 6 full eggs.
Yum yum yum! It was a huge hit!!
Chocolate cake with fresh strawberries?! What can be better than that!?
I have a gluten-free friend and I am always looking for dessert options to make when they come over! Thanks for sharing!
I was just looking for a recipe for this dish. I finally gave up, because I couldn’t figure out what variation would be the best. Wow, there is no doubt from the picture that this one is creamy and rich and utterly decadent! Plus I can the handle the instructions on this one. Geez about the prom—-I am feeling a little teary. Thanx for sharing.
Thanks Carol. I love reading your comments!
This looks amazing. I have ceoliac’s disease and I am always looking for something delicious to make, can’t wai to give this a try!
What a great cause! This is my favorite gluten free recipe. So rich and decadent. I wish I could have this for breakfast this morning!
I love flourless chocolate cake, it’s just so moist and rich! Nothing beats a plateful of sugar, butter, and chocolate.
It’s so good right?
I’m pretty hard core chocolate loving myself. This looks delish! By the way, I’m getting your feeds again now that you switched…Yay!
Oh man, I totally need to try this!! Love this!
I’ve recently discovered that gluten free can be so delicious! This looks like a fantastic recipe!