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 chocolate cake makes an elegant base for any fancy toppings you might want to add, too, from fresh berries to spiked whipped cream.


VINTAGE VIEW ~ this flourless Belgian chocolate cake is from TVFGI archives, first published in 2012. As part of a series on the blog I’m reviving some of the best recipes that you may have missed over the years ~ I’ve updated my notes, taken new photos, and enjoyed making this wonderful cake again. This is one of the oldest dessert recipes I make, it’s been a part of countless gatherings over the years because it’s so easy to throw together.


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.

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, since 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!

Ingredient spotlight: DARK CHOCOLATE CHIPS

I’m calling this ingredient out because I think these are the best tasting dark chocolate chips, and I use them not only when I need chips, but when I need to melt chocolate, since they’re already in small bits. The dark flavor is intense, and the velvety texture is great. They are ever so slightly larger than regular chocolate chips, too, which I love when I’m using them in cookies and blondies, etc.

*The View from Great Island is a participant in the Amazon Services LLC Associates Program ~ Your cost is the same, but I earn a small commission from Amazon which helps keep tvfgi in the kitchen!

Belgian Chocolate Cake (Gluten Free)

Belgian Chocolate Cake (Gluten Free)

Ingredients

  • 9 ounces dark (or semi-sweet) chocolate, either chocolate chips, or bar chocolate cut in small chunks
  • 1 cup (2 sticks) unsalted butter, cut up
  • 1 1/3 cup sugar
  • 5 tablespoons almond flour (or regular all-purpose flour)
  • 1/2 tsp almond extract
  • 5 large eggs, at room temperature
  • powdered sugar for sifting on top

Instructions

  1. Pre-heat the oven to 325F Lightly butter a 10 inch spring-form or tart pan with removable bottom.
  2. 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.
  3. 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.
  4. 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.
  5. Sift powdered sugar over the top.

Make it your own ~

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

 

Don’t forget to pin this Flourless Belgian Chocolate Cake!

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93 Comments

  • Reply
    Sue McDougall
    September 2, 2018 at 4:13 pm

    Be sure to keep checking it after only 40minutes! Mine was almost burned on top after 44 minutes in 425 oven on middle shelf!

    • Reply
      Sue
      September 2, 2018 at 4:30 pm

      Thanks for the tip Sue!

  • Reply
    Steph
    August 29, 2018 at 1:56 pm

    Hi Sue, I am thinking of making this cake for a presentation on Belgium. Do you know if it is it an authentic Belgian dessert? I look forward to trying it! Thanks!

    • Reply
      Sue
      August 29, 2018 at 3:47 pm

      Gosh, I’m not sure, Steph, I’ve been making this forever, it was one of the first desserts I made on a regular basis, way before I was blogging, and I got it from a magazine. It was called Belgian chocolate cake because it used Belgian chocolate, I think. We’ll have to do some digging on google to find out for sure…

  • Reply
    Hanna Bethell
    July 13, 2018 at 2:11 am

    Hi Sue
    First, thank you for the recipe!
    *Crust: I’m thinking about adding a graham cracker crust of mashed crackers/butter by pressing it to the bottom of my pan, and freezing/cooling it for a couple of hours, rather than baking it before adding the cake mixture.
    I don’t really know baking terminology, but hopefully you understand what I’m getting at :)
    Do you think this would/will work? Do you have any tips?

    • Reply
      Sue
      July 13, 2018 at 7:13 am

      I think that should be fine Hanna. I just made an icebox cake with a similar crust made with Nabisco Famous Wafers, the dark chocolate ones, and those might make a great crust for this cake too!

  • Reply
    Kathryn
    June 10, 2018 at 1:53 pm

    Hi there,
    Thank-you for the recipe; as well your photography and presentation is really beautiful!
    I am wondering, have you ever tried to freeze this cake? Do you think it would do well, or not so well, being frozen and then thawed?
    Thanks!
    Katie

    • Reply
      Sue
      June 10, 2018 at 1:56 pm

      I haven’t frozen it Kathryn but I would think it should freeze well. The thing would be to let it cool completely and then wrap it really well in double layers to protect it.

  • Reply
    Chocolate Cakes for Chocolate Lovers | Krazy Kitchen Mom
    June 10, 2018 at 9:14 am

    […] Flourless Belgian Chocolate Cake by The View From The Great Island […]

  • Reply
    Irene Murphy Pranlas-Descours
    April 18, 2018 at 2:38 am

    Greetings Sue! This recipe is fabulous. I’ve tried it once with the gluten free flour, which was great and the second time I tried moist almonds (soaked over night in water) blended and strained using only the pulp. It was fabulous. Thank you for encouraging us to go for excellence (which your recipe does)!
    All the best!
    Murphy

    • Reply
      Sue
      April 18, 2018 at 8:17 am

      Thanks for taking the time to give us your feedback on this Irene ~ I would never have thought to try the almond pulp!

  • Reply
    Dee
    March 22, 2018 at 5:48 pm

    I’m gluten free and made this with almond flour. I served it with raspberries, strawberries and 1 T creme de cassis and 1 T of sugar. A big hit. But now I found out I have immune disease and can’t have dairy. Any suggestions to replace butter?

    • Reply
      Sue
      March 22, 2018 at 6:35 pm

      I can’t be sure because I haven’t tried it, but you might try coconut oil in place of the butter Dee.

  • Reply
    rosettesolnica
    March 15, 2018 at 12:06 pm

    I don’t use sugar, can I use the artificial sugar instead?

    • Reply
      Sue
      March 15, 2018 at 1:20 pm

      Yes, I would use a granulated type that you can substitute in the same amount.

  • Reply
    Jeanie Marques
    February 10, 2018 at 10:14 am

    I am confused…it says ‘flourless’ but in the ingredients there is either almond flour or all-purpose flour. It looks incredibly delicious, but the ‘flour-thing’ confuses me!

    • Reply
      Sue
      February 10, 2018 at 10:30 am

      The flourless refers to grain flour, Jeanie, sorry for the confusion. Nut meals are also called ‘flours’, so that’s the confusion. This recipe is gluten free and grain free.

  • Reply
    Christine Hathaway
    January 31, 2018 at 1:30 pm

    This looks delicious! Do you happen to have any high-altitude conversions for this recipe? I’d love to make it for a group tomorrow night!

    • Reply
      Sue
      January 31, 2018 at 2:44 pm

      Hey Christine ~ I’m afraid I’m not an expert in high altitude conversions, but from what I know, I think this flourless cake would be more adaptable than a more structured cake. Here’s a link to the King Arthur high altitude baking page, https://www.kingarthurflour.com/learn/high-altitude-baking.html

  • Reply
    Laura | Tutti Dolci
    January 27, 2018 at 9:16 pm

    You had me at chocolate! :) This looks so incredibly tempting!

  • Reply
    Gerlinde@Sunnycovechef.com
    January 26, 2018 at 11:27 am

    What a great cake . I am glad your posting it again. I used to make a similar one years ago but it is time I bake another one using your recipe. Pinned!

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