Flourless Belgian Chocolate Cake

flourless Belgian chocolate cake

This Flourless Belgian Chocolate Cake is a chocolate lover’s dream, and everybody needs a great gluten free chocolate dessert in their recipe repertoire. This easy one bowl chocolate cake makes an elegant base for any fancy toppings you might want to add, too, from fresh berries to spiked whipped cream.

This easy chocolate cake is one of the first desserts I learned to make

I’ve made it more times than I can count, and it’s remained a family favorite over the years. That’s partly because it’s so darned simple to make (just a bowl and a whisk!) but also partly due to the intense chocolate flavor and silky mouthfeel when you bite into it. Flourless chocolate cake is just one of those epic taste experiences…everyone goes crazy for it!

This flourless chocolate cake is rich but not overpowering

There are all kinds of flourless chocolate cakes, and some of them are so decadent you can only have one bite before feeling a little ‘sick‘. You know what I mean. This isn’t that. This cake is rich and fudgy, but has a lighter, almost mousse -like texture. You can actually enjoy an entire (small!) slice without feeling overwhelmed.

flourless chocolate cake

The cake puffs up in the oven, and then sinks down as it cools, and the surface will have large cracks ~ don’t worry ~ embrace those cracks, they’re part of the aesthetic.

I just garnish it with a dusting of confectioners sugar. But this cake can be a blank slate to show off your creativity. I think it would be super pretty with a dramatic lace pattern like I did on my Flourless Tangerine Cake. You could top it with fresh fruit, or raspberry puree. Or how about giving it a drizzle of white chocolate for good measure? And don’t forget about all the different kinds of flavored whipped creams that would be perfect with this cake. ( I vote for bourbon or whiskey!)

TIP: It goes without saying that the toothpick test will not work with this cake

The interior is meant to be somewhat gooey. Instead look for a cracked surface that has has lost it’s shiny ‘uncooked’ look, and signs of slight pulling away along the edges. You can’t really go wrong since this is supposed to be a super moist cake.

For years I made this in cupcake form, but a spring-form or tart pan makes it a little more elegant, and this way none of the precious cake gets stuck on the cupcake wrappers!

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flourless Belgian chocolate cake
3.66 from 384 votes

Belgian Chocolate Cake (Gluten Free)

This Flourless Belgian Chocolate Cake is a chocolate lover's dream ~ this easy chocolate cake makes an elegant base for any fancy toppings you might want to add, too, from fresh berries to spiked whipped cream.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 50 minutes
resting 30 minutes
Total Time 1 hour 35 minutes
Yield 10 servings
Calories 475kcal
Author Sue Moran


  • 10 inch spring form pan or tart pan with removable bottom


  • 9 ounces dark or semi sweet chocolate Either good quality chocolate chips, or bar chocolate cut in small chunks
  • 1 cup unsalted butter, cut in pieces for easier melting
  • 1 1/3 cup granulated sugar
  • 5 tablespoons fine almond flour (you can also use all purpose flour)
  • 1/2 tsp almond extract
  • 5 large eggs, at room temperature
  • powdered sugar for sifting on top


  • Pre-heat the oven to 325F. Lightly butter a 10 inch spring-form or tart pan with removable bottom.
  • 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. Note: Allow the heat of the bowl to assist in melting everything together, do not over microwave this mixture or it can seize up.
  • Add the sugar, extract, and flour to the chocolate, then the eggs, and whisk really well to completely break up the eggs. Cover and set aside at room temperature for 30 minutes. The mixture will thicken as it sits.
  • Pour into the buttered pan and smooth out the batter evenly. Bake for about 50-60 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. Serve as is, or with whipped cream and/or fresh berries.

Cook’s notes

  • Use vanilla in place of the almond extract for a different flavor profile.
  • Spice things up with a 1/4 ~ 1/2 tsp cayenne pepper!
  • Nut allergies? Use all-purpose flour in place of the almond flour.


Calories: 475kcal | Carbohydrates: 39g | Protein: 6g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 143mg | Sodium: 203mg | Potassium: 223mg | Fiber: 3g | Sugar: 33g | Vitamin A: 712IU | Calcium: 46mg | Iron: 4mg
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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    Leave a Reply

    Please rate this recipe!

  • Reply
    August 12, 2022 at 4:23 am

    This recipe sounds incredible! Would I be able to use GF flour instead of the Almond Flour?

  • Reply
    July 17, 2022 at 10:19 pm

    5 stars
    I was thinking about adding my homemade chocolate extract. What are your thoughts?

  • Reply
    February 27, 2022 at 10:35 pm

    I would like to know where you found your fluted pan w/ removable bottom?

  • Reply
    January 31, 2022 at 6:00 pm

    Made recipe as directed & was so delicious. Only problem I had was getting the cake off of the springform pan bottom, was super stuck! Nevertheless, was so good, will definitely make again & next time, I will cut a parchment round to put on the pan bottom first!

    • Reply
      Sue Moran
      January 31, 2022 at 7:20 pm

      That’s a common issue with flourless cakes, and sometimes you just have to serve them on the metal bottom of the pan.

  • Reply
    October 16, 2021 at 1:33 pm

    hi Sue, can the doneness of the cake be checked with a toothpick? if yes, how should it come out? clean or with a few moist crumbs? thanks

    • Reply
      Sue Moran
      January 29, 2022 at 8:21 am

      The toothpick test is iffy with this cake, just like it is with brownies. The good news is that you want the interior to be moist, so err on the early side. Make sure your oven is at the correct temperature, your pan is the right size, and you should be good.

  • Reply
    July 29, 2021 at 8:50 am

    I have several food intolerances which makes it hard, especially because I love sweets. The almond flour would take care of the gluten; but what could I use instead of butter that would be dairy free?

    • Reply
      Sue Moran
      July 29, 2021 at 10:36 am

      You might try a vegan butter, Debbie. Or maybe coconut oil?

    • Reply
      Paula Strickland
      September 9, 2021 at 6:07 am

      Can I freeze it

      • Reply
        Sue Moran
        September 9, 2021 at 6:25 am

        Yes, it will freeze well, just be sure to wrap it and protect it carefully.

  • Reply
    June 15, 2021 at 12:43 pm

    Can I freeze it

    • Reply
      Sue Moran
      June 15, 2021 at 1:10 pm

      yes, it will freeze nicely.

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