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.
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!
more decadent chocolate desserts
- Dark Chocolate Mendiants
- Ina Garten’s Chocolate Cake Recipe
- Perfect Chocolate Pudding
- Double Dark Chocolate Chip Shortbread Cookies
- Dark Chocolate Truffle Tart
- Jewel Box Truffles
Belgian Chocolate Cake (Gluten Free)
Equipment
- 10 inch spring form pan or tart pan with removable bottom
Ingredients
- 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
Instructions
- 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.
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.
Nutrition
I have been craving deep dark chocolatey goodness for the past few days. THIS is exactly what I need. Looks absolutely amazing!
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
well I for one am certainly glad you did decide to post it and share the love so to speak!
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?
Well now I’ve got a bad chocolate craving! That looks decadent.
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.
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?
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!
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.
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!
I think the cracks make it look really delicious, actually, I think they give a hint of the molten chocolate underneath!
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!
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 🙂