Flourless Chocolate Cake (Gluten Free)
Posted: 01/13/14
Updated: 05/15/22
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It was love at first sight. Dark and rich, I knew from the moment I laid eyes upon him it, that this happenstance was the beginning of a long, intense relationship.
Flour chocolate cake spoke to me in a way that “regular” chocolate cake just didn’t. Gooey and dense, it tasted like chocolate cake without all the unnecessary distractions, like eggs and, well, flour. Fudgy, but still springy, like a deflated soufflé.. but even richer. I’m.. I’m in love.
Why You’ll Love This Recipe
This flourless chocolate cake in particular makes use of cocoa powder and melted chocolate, providing a delicate balance between a gooey fudge and classic, rich chocolate cake. Even better? It’s quite possibly the easiest cake I’ve made in a long, long…. looooong time. It comes together in a singular bowl and takes only a few minutes. Sit on your tush for about 20 minutes, and voilà! You just made the world a better place–if only slightly (but that totally counts).
I served wedges of this flourless chocolate cake with a pomegranate-raspberry reduction and a dollop of crème fraîche the first time around on New Year’s Eve and later with a dusting of simple, saccharine powdered sugar and rubied pomegranate seeds. You can top it with a shiny chocolate ganache or traditional frosting–whatever sounds good to you. It’s perfect for company… or not. Make this on the weekends, make this on the weeknights, make this for lunch instead of that salad patiently awaiting you in the fridge. Make this whenever and for whomever. This recipe is damn versatile and damn delicious. Damn damn!
Make this.
Flourless Chocolate Cake
A rich and easy chocolate cake. Gluten-free and freakin’ delicious.
Ingredients
- 4 ounces semisweet chocolate no need to chop if using chips, chopped
- 1/2 cup butter
- 3/4 cup white sugar
- 1/2 cup cocoa powder
- 3 eggs beaten
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 300º F. Grease an 8″ round cake pan, and dust with cocoa powder.
- Melt the chocolate and butter, two options: In the top of a double boiler over lightly simmering water, melt chocolate and butter. OR microwave in a microwave-safe bowl in 30-second bursts, being careful not to over-nuke.
- Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
- Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can be reheated for 20 to 30 seconds in the microwave before serving.
Notes
Adapted from AllRecipes.
Nutrition Information
Serving: 8g, Calories: 271kcal, Carbohydrates: 29g, Protein: 2g, Fat: 18g, Saturated Fat: 11g, Cholesterol: 33mg, Sodium: 105mg, Potassium: 162mg, Fiber: 3g, Sugar: 24g, Vitamin A: 362IU, Calcium: 19mg, Iron: 2mg, Net Carbs: 26g
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
For some reason, the recipe on the page is a Blueberry Chia Smoothie. Maybe it’s just something wrong with my connection, but I tried to close and reload, and its still the same. Can you e-mail me the recipe? Thanks!
Argh! That’s so frustrating, I’m sorry. I merged my blogs and some of the recipe shortcodes are messed up! I’m updating it with the actual recipe now 🙂 Check in about 5 minutes!
This trumps regular chocolate cake any day of the week! Love it!
“I served wedges of this flourless chocolate cake with a pomegranate-raspberry reduction and a dollop of crème fraîche the first time around on New Year’s Eve and later with a dusting of simple, saccharine powdered sugar and rubied pomegranate seeds. You can top it with a shiny chocolate ganache or traditional frosting–whatever sounds good to you”
Uhm, all of that? Yes. All of that sounds good to me.
This is a beautiful cake, and for those of you who don’t know, flourless chocolate cake is pretty much the most delicious dessert out there. It’s so rich and dense and glorious. Definitely give it a try.
Ha! I bet it’d be freakin’ delicious with a ganache frosting, drizzled with a pom-raspberry reduction, dusted with a bit of powdered sugar, and then a dollop of crème fraîche – ughhhhhh. What was I doing by separating those two?! And yes, I tried to convey my relationship with flourless chocolate cake as.. a real relationship, but it just got weird, so I took a lot of ‘dark and handsome’s. Thanks for stopping by Morgan!!
I’m in love with this cake. It sounds like it would have the texture (almost) of a brownie and a cake mixed together. There’s something refreshing about a cake with just sprinkle of powdered sugar. None of that frosting stuff. I mean, a cake should be good enough on it’s own anyway right? Maybe I like the idea of it because it seems old-fashioned and slightly “romantic” to me. Like it makes me want to watch an old movie and sit by a fire. Oh I don’t know. I’m weird. Either way, I like it.
Yes, exactly! The texture is exactly like that – no crinkly top, a certain denseness and fudginess, but a bit lighter and less gooey. Yummm. I wish I could send you some! And yes, just a sprinkling of powdered sugar is totally romantic! It reminds me of fine-dining when the cake IS good enough to stand on its own, like you said!