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
Have you tried doing this with an egg substitute like bananas or applesauce? I’m on the hunt for a birthday cake recipe for my daughter with egg and wheat allergies!
I haven’t tried that but the banana sounds interesting to me!
I only have a 9 and 11 inch tart pans…. Can either of those work? Thank you!!
I’m guessing the 9inch would be a better bet. You’ll have to keep a good eye on the cooking time, which will be longer.
hi can I add an orange zest to the batter and will it give this special added flavor to it?
Yes, absolutely, chocolate and orange is such a great holiday flavor combo. I would add a pretty hefty amount of zest, maybe from a whole orange. You could also replace the almond extract with orange extract.
This recipe sounds incredible! Would I be able to use GF flour instead of the Almond Flour?
Yes, sure.
I was thinking about adding my homemade chocolate extract. What are your thoughts?
Sounds wonderful!
I would like to know where you found your fluted pan w/ removable bottom?
Thanks
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!
That’s a common issue with flourless cakes, and sometimes you just have to serve them on the metal bottom of the pan.
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
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.
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?
You might try a vegan butter, Debbie. Or maybe coconut oil?
Can I freeze it
Yes, it will freeze well, just be sure to wrap it and protect it carefully.
Can I freeze it
yes, it will freeze nicely.