Flourless Belgian Chocolate Cake




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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.


Belgian Chocolate Cake (Gluten Free)
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155 ratings

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 and 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!

This Flourless Belgian Chocolate Cake is a chocolate lovers dream, and everybody needs a great gluten free chocolate dessert in their recipe repertoire. #dessert #glutenfree #chocolate #cake #chocolatetart #glutenfreecake #bestflourlesschocolatecake #bestchocolatecake #darkchocolate #almondflour #belgiancake #flourlesscake

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113 Comments

  • Reply
    ANKITA
    June 9, 2019 at 4:27 am

    Hie i am vegitarian and m not eating eggs. So can i make this cake with replacement of egg . And what will be the replacement item would be?

    Thanks

  • Reply
    Hailee
    April 7, 2019 at 5:56 pm

    I just made this cake and it came out beautifully!

    However, I have question for Sue or any readers who might have the answer. Has anyone tried a dairy free version of this? A dear friend of mine is gluten and dairy free so I wondered if anyone had good results with vegan butter and dairy free chocolate chips? I’d love to surprise my friend with this cake but I’d like to have an idea of it will turn out before I buy the dairy free ingredients, as they’re a bit pricey.

    Thank you in advance!

    • Reply
      Christina
      May 31, 2019 at 10:10 pm

      You probably wouldn’t need any pricey ingredients to make this dairy free. Dark chocolate is usually dairy free, as opposed to milk chocolate. These (https://www.amazon.com/dp/B00BNQFZCI/ref=cm_sw_r_cp_awdb_t1_ZDG8CbKG79MX7) are a similar price to the ones suggested in the posting. Then, use a dairy free margarine instead of butter. Ask your friend which he/she uses, bc they probably have a preference. Having been dairy free myself, I’ve learned that many substitutions are simpler than they seem at the beginning.

  • Reply
    Robin
    March 24, 2019 at 4:42 am

    Could this be made in heart shaped Cakelit pan by Williams sonoma…it is small heart shaped cups with scalloped design on edges? Would they come out of pan? How long would you bake since more like cupcake pan?

    • Reply
      Sue
      March 24, 2019 at 7:27 am

      I don’t think a flourless cake like this is a good candidate for molds because it is so delicate, it would probably break apart when you go to unmold the hearts. If you had mini tart tins you could use those, as long as they had removeable bottoms.

  • Reply
    Barbara
    February 17, 2019 at 1:17 pm

    This is the best low-carb cake I’ve made yet! I subbed Swerve 1:1 for the sugar and topped it with ganache made with an orange and cranberry infused dark chocolate bar for my sister’s birthday yesterday. It’s excellent with either plain whipped cream or vanilla bean ice cream. Thank you! :D

    • Reply
      Sue
      February 17, 2019 at 3:47 pm

      Sounds delish ~ I bet that ganache tasted great!

  • Reply
    Sharon
    February 16, 2019 at 7:38 am

    HI Sue, this is 1 & 1/3 cup of sugar, correct

    • Reply
      Sue
      February 16, 2019 at 8:36 am

      Yes, I just put an ‘and’ in there to clarify! Hope you like the cake Sharon :)

  • Reply
    Pam Battaglia
    February 1, 2019 at 3:05 am

    Hi Sue, just wondering if corn starch could be substituted for the almond flour. Thank you. When I first signed up for your blog I thought you were from Great Island in Rhode Island. We vacation there and LOVE that Great Island. It doesn’t matter that you’re on the West coast and not East, your recipes are great. Thanks again

    • Reply
      Sue
      February 1, 2019 at 7:28 am

      I don’t think I’d use cornstarch Pam, but you can use regular flour, oat flour, or a gluten free baking mix.

  • Reply
    Judy
    December 14, 2018 at 4:13 am

    How long in advance can this be made without altering the texture?
    Thanks

  • Reply
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  • Reply
    Nadji
    December 9, 2018 at 6:59 am

    Un gâteau bien gourmand.
    J’aime beaucoup.
    See soon

  • Reply
    Jenifer
    December 3, 2018 at 10:32 am

    Hi Sue- could I substitute liquid Stevia for the sugar or do i need to use a granulated sub only?

    • Reply
      Sue
      December 3, 2018 at 12:22 pm

      Granulated would be the way to go.

  • Reply
    Katie
    November 23, 2018 at 8:05 am

    Hi Sue! I wanted to thank you for a wonderful recipe. I have a gluten-free sister-in-law, I made this along with scratch pies and cookies for Thanksgiving yesterday and the only dessert that was completely gone by the end of the night was your tart! I used pure vanilla, 60% chocolate, and I added dried espresso, but other than that I followed your recipe. It was surprisingly light but so flavorful. My only comment to anyone out there, if you make this in advance, don’t wrap it…it will lose that beautiful crunchy exterior, just loosely cover it would be my suggestion. Thank you again Sue, it was a beautiful addition to our Thanksgiving meal.

  • Reply
    Katie
    November 23, 2018 at 7:58 am

    Hi Sue! I had my 15 year old daughter make this for Thanksgiving yesterday…we have a gluten-free family member so while I have made Mousse and Puddings in the past, I wanted to do something different. Side note: with this we had cookies, apple pie, and pumpkin pie (all scratch – pumpkin from roasted sweet pie pumpkins), at the end of the night, the chocolate tart/cake was gone. I had leftovers of all the other desserts! My sister-in-law, the gluten-free one was amazed at how light it was but then how flavorful it was. I used pure vanilla extract instead of almond (personal preference), 60% chocolate, and I added dried espresso but other than that we kept to your recipe. It was an absolute hit. No one else cared that it was gluten free, it was just really good- and my brother, who lives in a gluten-free house is usually a fiend for gluten when he is out agreed that it was his preference. So I thank you for a lovely Thanksgiving treat.

  • Reply
    Gail
    November 12, 2018 at 7:42 am

    Have you tried to make substitutions for the eggs and butter too? My husband is gluten, egg and dairy sensitive. I would love to try this. Thanks.

    • Reply
      Sue
      November 12, 2018 at 8:01 am

      I haven’t, but I’d love to hear if you have any luck with that. The butter could be swapped for something like coconut oil, I would imagine, but the eggs are such a big part of this recipe that they would be a challenge to replace.

  • 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
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  • 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!

  • Reply
    Jeff the Chef
    January 25, 2018 at 10:01 pm

    Wow, that really does look incredibly rich!

  • Reply
    Liz
    January 25, 2018 at 6:18 pm

    Oooh, this may just be our Valentine’s Day dessert! The chocoholic hubby would be thrilled to come home to this winner!

  • Reply
    Abbe@This is How I Cook
    January 24, 2018 at 6:19 pm

    Love oldies, but goodies so I’m sure this will be a great series! Flourless chocolate cakes are always on my radar and this looks like a winner!

    • Reply
      Sue
      January 24, 2018 at 9:06 pm

      Thanks Abbe ~ I think a lot of us lead with our most trusted recipes, so it just makes sense to revive them.

  • Reply
    Debs
    January 24, 2018 at 2:51 pm

    Love this one Sue! It sounds very decadent, but like you say, you can eat a whole slice (cake?) to yourself. Pinned!

    • Reply
      Sue
      January 24, 2018 at 5:41 pm

      Thanks Debs <3

  • Reply
    Marta @ What should I eat for breakfast today
    January 24, 2018 at 11:14 am

    I need more chocolate in my life. Today was a difficult day and your cake makes me smile.

    • Reply
      Sue
      January 24, 2018 at 11:41 am

      I’m sorry to hear it was a tough day, Marta, and I agree, chocolate does work wonders <3

  • Reply
    John / Kitchen Riffs
    January 24, 2018 at 8:07 am

    Mmmm, cake. Chocolate. Need I say more? :-) This looks SO GOOD! Thanks.

    • Reply
      Sue
      January 24, 2018 at 8:09 am

      Nope, nothing more to say about it, I agree :)

  • Reply
    Jennifer @ Seasons and Suppers
    January 24, 2018 at 6:21 am

    A flourless chocolate cake is one of my favourite ways to indulge in chocolate! This one looks perfect :)

  • Reply
    Tricia @ Saving Room for Dessert
    January 24, 2018 at 4:51 am

    Absolutely gorgeous dessert! I am a chocolate lover and that cracked top has me drooling this morning! So beautiful Sue – and the perfect dessert anytime. Sharing and Pinning!

  • Reply
    Chris Scheuer
    January 24, 2018 at 4:08 am

    Thanks for republishing this one Sue, I had forgotten about it but it’s certainly one I want to have in my repertoire. I think everyone else does too so I’m sharing and pinning!

  • Reply
    Deanne
    December 30, 2017 at 5:55 am

    For the flour can I just use a gluten free blend?

    • Reply
      Sue
      December 30, 2017 at 5:56 am

      Yes, absolutely.

  • Reply
    Joni
    December 15, 2017 at 9:08 pm

    If I choose to add one of your suggestions of vanilla, almond extract, espresso or liqueurs to the Belgian Chocolate Cake then what amount would you recommend adding to the batter? 1 tsp? 1 Tbsp?????????????

    • Reply
      Sue
      December 15, 2017 at 9:10 pm

      With extracts I usually stick to 1 tsp. For the liquers, you can go with a little bit more, maybe 2 Tbsp.

  • Reply
    Ann
    April 26, 2017 at 2:43 pm

    I am drooling already! Want to fix this for tomorrow, but is it possible to use Stevia (Truvia) in place of sugar? I’m diabetic and realize that there’s not much sugar in this recipe already. Thanks so much.

    • Reply
      Sue
      April 26, 2017 at 2:58 pm

      I think that should be fine, Ann, as long as it is in the same form as the sugar, i.e. powdered or granulated.

  • Reply
    Jo
    April 2, 2017 at 2:02 pm

    I am going to make this for dessert Saturday night. Has anyone ever decreased the amount of sugar?

    • Reply
      Sue
      April 2, 2017 at 2:26 pm

      I think you can safely decrease the sugar by about 1/4, Jo, and maybe add a bit more flour or almond flour to make up for the lost sugar volume. You might also try using unsweetened chocolate instead of bittersweet.

  • Reply
    Judy
    February 17, 2017 at 12:40 pm

    I’m having to make this 2 days ahead for a farewell party for a gluten free friend. How should I store it? I’m a night shift nurse and won’t have time to cook it closer to the party.

    • Reply
      Sue
      February 17, 2017 at 1:18 pm

      I think I would leave it out on the counter, maybe loosely covered with foil, Judy. The outside forms a light crunchy crust and the inside will remain moist. If you are going to use a powdered sugar coating, do it just before serving.

  • Reply
    Lucia
    June 27, 2016 at 10:34 am

    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!

    • Reply
      Sue
      June 27, 2016 at 10:47 am

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

      • Reply
        Lucia
        July 4, 2016 at 9:00 am

        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?

  • Reply
    Erica
    August 25, 2015 at 3:10 pm

    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!

    • Reply
      Sue
      August 25, 2015 at 5:03 pm

      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!

      • Reply
        Maria
        January 30, 2018 at 10:27 am

        Dear Sue,I have celiac and I am gluten free.
        I have baked Belgian Chocolate Torte with cornstarch .
        I cant wait to try your delicious looking recipe with almond flour.
        Thanks for a great idea!

        • Reply
          Sue
          January 30, 2018 at 10:45 am

          Hope you enjoy it Maria!

  • Reply
    Wendy
    June 4, 2015 at 2:45 pm

    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. :)

    • Reply
      Sue
      June 4, 2015 at 3:20 pm

      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 :)

    • Reply
      Katie
      May 3, 2016 at 6:25 pm

      Hi Wendy,

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

  • Reply
    Jean
    December 12, 2014 at 7:42 pm

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

    • Reply
      Sue
      December 12, 2014 at 9:01 pm

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

    • Reply
      Wendy
      June 6, 2015 at 6:10 am

      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! :)

      • Reply
        lynn
        February 9, 2016 at 8:45 am

        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 :)

        • Reply
          Sue
          February 9, 2016 at 9:13 am

          Enjoy!

          • Lynn Lewis
            February 5, 2018 at 10:04 am

            Hi Sue, I am making this recipe again for my daughter’s birthday on Vday. The recipe I printed back in ’16 says 3 T almond flour and no extract. Is this a change you made to improve the recipe (I can’t imagine it being any better!)?
            Thanks,
            Lynn

          • Sue
            February 5, 2018 at 10:16 am

            Yes, I did make those tweaks to the recipe this time, Lynn. I felt that the little extra almond flour firmed the cake up, and I added the extract ‘just because’. You can omit it, or use vanilla. I’m so glad you’ve enjoyed this recipe :)

        • Reply
          lynn
          February 13, 2016 at 1:17 pm

          I made it with coconut flour and it was absolutely delicious. It was the “test” cake, and since I passed the test, I’m making it again for my Valentine girl.
          Thanks again!

          • Lynn Lewis
            February 6, 2018 at 5:00 am

            Thanks!

      • Reply
        Sue
        January 24, 2018 at 7:19 am

        Thanks so much for this Wendy!

  • Reply
    Amber
    July 24, 2014 at 1:50 am

    Does this freeze well?

    • Reply
      Sue
      July 24, 2014 at 6:35 am

      I have not frozen it but I assume it would, Amber.

      • Reply
        Amber
        July 25, 2014 at 4:40 pm

        Thank you :)
        I’ll give it a try…

  • Reply
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  • Reply
    Candace
    July 4, 2014 at 9:42 am

    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.

    • Reply
      Sue
      July 4, 2014 at 10:01 am

      That makes me smile, Candace, thanks!!

  • Reply
    Michele
    April 15, 2014 at 3:43 pm

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

    • Reply
      Sue
      April 15, 2014 at 3:48 pm

      :)

  • Reply
    Margaret
    March 15, 2014 at 9:14 pm

    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.

  • Reply
    Wholesale Chocolates
    June 12, 2013 at 5:56 am

    Great post..cake is looking yummy & fantastic!

  • Reply
    CandyKid
    March 5, 2013 at 11:52 pm

    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.

  • Reply
    Bites from life with the barking lot
    August 23, 2012 at 1:46 pm

    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!

  • Reply
    Magnolia Verandah
    August 22, 2012 at 9:34 am

    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.

  • Reply
    Rachel
    August 22, 2012 at 1:24 pm

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

  • Reply
    l o v e l y t h i n g s
    August 22, 2012 at 12:46 pm

    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

  • Reply
    Choclette
    August 22, 2012 at 9:56 am

    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 ;-)

  • Reply
    Marina {Yummy Mummy)
    August 22, 2012 at 5:03 am

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

  • Reply
    Ocean Breezes and Country Sneezes
    August 22, 2012 at 2:43 am

    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

  • Reply
    Kitchen Belleicious
    August 21, 2012 at 7:26 pm

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

  • Reply
    Tricia @ Saving room for dessert
    August 21, 2012 at 9:12 pm

    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?

  • Reply
    Stephanie
    August 21, 2012 at 7:53 pm

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

  • Reply
    Sue/the view from great island
    August 21, 2012 at 6:12 pm

    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.

  • Reply
    Sulpicia (III)
    August 21, 2012 at 5:16 pm

    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?

  • Reply
    Averie @ Averie Cooks
    August 21, 2012 at 5:01 pm

    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!

    • Reply
      Sue/the view from great island
      August 21, 2012 at 6:10 pm

      I think we bloggers get wrapped up in posting about unusual food and we sometimes forget about the fantastic plain old classics. I’d forgotten how much I love this cake, and I can’t wait to see yours.

  • Reply
    grace
    August 21, 2012 at 4:55 pm

    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!

    • Reply
      Sue/the view from great island
      August 21, 2012 at 6:09 pm

      I think the cracks make it look really delicious, actually, I think they give a hint of the molten chocolate underneath!

  • Reply
    Mary
    August 21, 2012 at 4:32 pm

    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!

    • Reply
      Sue/the view from great island
      August 21, 2012 at 5:38 pm

      I don’t know why it’s different from the others, either, but I think it’s almost a souffle, with a higher eggs to chocolate ratio than some others. I’ll have to try yours and we can compare :)

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