This cake is one of the oldest and easiest desserts I make.  I have no idea why I’ve never posted it.  Maybe subconsciously I didn’t want to share.

This is a great classic to have in your repertoire.  It’s a never fail recipe that’s always been my go-to for dinner parties, and so incredibly easy.  I love the crackly top and silky interior.  It uses only 3 tablespoons of flour, and all I did this time to make it gluten free was to substitute almond flour instead of the all-purpose.  It’s not as dense and rich as some flourless cakes, so you can actually eat a piece without feeling sick.  This one is very moist and slightly fluffy, with a mousse or souffle-like texture.

I don’t add any flavoring to mine, and I just do a dusting of confectioner’s sugar to top it off.  But you can also use it as a blank slate to show off your creativity.  You could add vanilla,  espresso, liqueurs, even chili powder to add character. You could also top it with fruit, or drizzle it with a raspberry puree.  You could also drizzle it with white chocolate for drama.  And all kinds of flavored whipped creams would be perfect to go alongside.  But I like it best as a pure and simple expression of chocolaty goodness.

For years I made this in cupcake form, but a spring-form, or cheesecake, pan makes it a little more elegant, and this way none of the precious cake gets stuck on the cupcake wrappers!  It comes out of the oven puffed up high, but sinks down as it cools.  The surface will have large cracks— and you have to embrace the cracks— they’re part of the aesthetic.

This one’s been in the family recipe file for years, I think it may have originally been ripped out of a magazine, but at this point it’s a distant memory…

Belgian Chocolate Cake
oven to 325
9 ounces bittersweet (or semi-sweet) chocolate, cut in chunks
1 cup plus 2 tablespoons unsalted butter, cut up

  • Put the butter and then the chocolate in a microwave safe bowl.  Microwave for 1 minute, then stir.  Microwave for another 30 seconds, and stir again.  If it’s not completely melted, put it back in for another 15 seconds, and stir until the chocolate completely melts.

1 1/3 cup sugar
3 tablespoons almond flour (or regular flour)
5 large eggs, beaten with a whisk until well blended
powdered sugar for sifting on top

  • Add the sugar and flour to the chocolate, then the eggs, and blend well.  The mixture will thicken.  Cover and set aside at room temperature for 30 minutes.
  • Pour into an oiled 9 or 10 inch spring-form pan.  Bake for about 50-55 minutes, until firm on top and cracks form across the surface.  Cool on a rack, then remove the outer ring.
  • Sift powdered sugar over the top.

Notes:  It goes without saying that the toothpick test will not work with this cake.  When the whole surface is cracked and has lost it’s shiny ‘uncooked’ look, it’s done.  You can’t really go wrong since this is supposed to be a super moist cake.

Now I feel so much better for finally having shared.  Enjoy it!

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43 Responses to Belgian Chocolate Cake (Gluten Free)

  1. Lucia says:

    Hi Sue!!
    I’ve been looking for a recipe like this for a long time! Here (in Peru) we know this as belgian chocolate cake but I hadn’t any clue as to how to make it! I have a question though, here we have normal flour (usually for salty things) and bakery flour (that has some baking power already in the mix). Which one should I use?
    I tried already one recipe that used way too much flour and didn’t go well and I wanna make sure I do it right this time!!
    Thanks!

    • Sue says:

      I use all-purpose flour, which is plain flour with nothing mixed in… I hope that helps!

      • Lucia says:

        It turned out wonderful!!! Best cake ever, everyone loved it (especially me!)
        I wonder, if a add chopped pecans into the batter will the texture still be the same? Has anyone tried?

  2. Erica says:

    I made this two weeks ago and it was a hit! I use to make another flourless chocolate cake, I had to separate eggs and beat egg whites … this has replaced that for sure!

    • Sue says:

      Thanks Erica, that’s what I love about this cake, too, I’ve always been averse to separating and whipping egg whites…plus, I think this has a better texture…so glad you liked it!

  3. Wendy says:

    Dear Sue,

    I’ve made this recipe half a dozen times and each time it’s divine. The recipe is simple, straight forward and with only 5 ingredients easy to whip up in a jiffy. I use coconut flour and a blend of semi and bitter sweet chocolates. My husband, children and co-workers all love it. Thank you for a simple and delicious treat – I’ll be sharing it again this weekend. :)

    • Sue says:

      I’m SO glad to hear this Wendy, thanks for taking the time to let me know. It really is one of the oldest recipes I make, our family has enjoyed it for decades :)

    • Katie says:

      Hi Wendy,

      What tweaks did you make to your measurements to use coconut flour instead of almond flour?

  4. Jean says:

    Thank you so much for positing this. I wonder if coconut flour would work well. What do you think?

    • Sue says:

      Coconut flour is very different, Jean, and I have to say I don’t think it would work well, sorry!

    • Wendy says:

      Hi Jean, I always use coconut flour because my children are allergic to nuts. This cake always gets rave reviews from my husband, children and co-workers. In fact, I’m baking it today to bring to a dinner this evening and I just know it will be devoured. Use the coconut flour – it will be divine! :)

      • lynn says:

        I have been searching all morning for a recipe like this. I was going to comment and ask about coconut flour…..Thank you for answering in advance! I’m making it for my daughter’s bd…..on Valentines Day :)

  5. Amber says:

    Does this freeze well?

  6. […] Gluten Free Belgian Chocolate Cake from The View from Great Island […]

  7. Candace says:

    Today I will make this cake again. My lucky guests will rave like they always do after the first bite! In over two years this recipe is the most frequent cake I serve. Thank you for sharing.

  8. Michele says:

    Oh my God! I made this fabulous cake and I’ll never look at another flourless chocolate cake recipe ever again!

  9. Margaret says:

    Thank you for sharing. I prefer mine cold, straight out of rhe fridge. It is even more decadent; almost like eating ganache. Jensen’s sells a delishious Rasberry sauce in a squeeze bottle that would pair well with this cake.

  10. Great post..cake is looking yummy & fantastic!

  11. CandyKid says:

    This was the finale of a dinner party for 8. It tastes absolutely superb, the crumb and texture is perfect, yes perfect. I used a mixture of half semi-sweet/bittersweet Ghirardelli chocolate. The next day is was unchanged. So a person could make this one day in advance of serving.

  12. Looks lovely! I’d like mine undressed….just plain chocolate. I think Maita Heatter has a similar cake and when she water baths it the cake doesn’t crack. Thanks for this one!

  13. Magnolia Verandah says:

    I am on a GF roll at the moment and this has popped up just at the right time and looks truly scrumptious. (we have overdosed on Chitty Chitty Bang Bang at the moment too!) Definitely a PIN.

  14. Rachel says:

    I’ve never been into GF but I might have to try this one…

  15. Sue,
    I’m so happy you decided to share! This looks like something I need to have in my “go to” file for fast and fabulous desserts. I always admire your photography.
    annie

  16. Choclette says:

    This type of cake is one of my favourites. As you say, you can dress it up with all sorts of things, but it’s pretty much perfect just as it is. Yours looks superb and I’m all for embracing the cracks ;-)

  17. I have been craving deep dark chocolatey goodness for the past few days. THIS is exactly what I need. Looks absolutely amazing!

  18. I can see why you wouldn’t want to share! LOL!! I made one flourless recipe years ago, it was FABULOUS and I lost the recipe!

    Thank you for sharing, it looks delicious!

    Mary

  19. Kitchen Belleicious says:

    well I for one am certainly glad you did decide to post it and share the love so to speak!

  20. Oh Sue – not wanting to share this beautiful, rich delicious dessert. I’m going to send you back to kindergarten to learn that one again! Really terrific dessert. I might try this with cornstarch instead of flour too. But the almond flour is so good. What to do, what to do?

  21. Stephanie says:

    Well now I’ve got a bad chocolate craving! That looks decadent.

  22. Yes, this is the one I’ve been making for years, and I didn’t taste any difference between the flours— there is so little in there, anyway.

  23. Is this the recipe you use for those flourless chocolate cupcakes? Delicious. Is there a taste difference between wheat flour and almond flour? Does the almond flour provide a richer flavor?

  24. Naturally gluten free – love it when that happens. Because there’s so much chocolate you’d never miss it anyway :)

    Funny I recently saw a similar cake to this on a blog and thought yes! the ‘messy’ cracked surface look is okay, and MEANT to happen and was drawn to it!

    And ironically I just baked a choc cake yesterday and am about to take pics of it right NOW b/c i dont have a solid choc cake recipe on my blog. Ironic!

  25. grace says:

    i love it when it doesn’t matter that a cake cracks and is less than attractive when it comes out of the oven because it’s so darn delicious. this sounds heavenly!

  26. Mary says:

    I adore flourless chocolate cakes. Your version does look and seem a bit lighter than mine with just the little bit of flour added into the mix. I am loving that it doesn’t need to cook in a water bath. I wonder how differently that affects it? I’ve loved my recipe for so long now that I’ve been hesitant to try any others, but you have NEVER let me down, Sue. I’m saving this one to try some day. Thanks!

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