This Flourless Chocolate Cake is a chocolate lover’s dream ~ a must-have gluten-free dessert for your holiday repertoire. It’s an easy one-bowl beauty with an elegant, truffle-like texture that’s ready for anything, from a pile of fresh berries to a swirl of spiked whipped cream.
I’ve made this flourless chocolate cake more times than I can count, it’s one of the first cakes I learned to bake, 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.
How to tell when a flourless cake is done
Just like with brownies, the toothpick test will not work with this flourless cake.
The interior is meant to be somewhat gooey. Instead look for a cracked surface that has has lost its 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.
Embrace those cracks!
The cake puff up in the oven as it bakes, then sinks down as it cools, and the surface will have gorgeous cracks and crags…don’t worry, that’s part of the charm of a flourless chocolate cake.
a flourless chocolate cake is a blank slate (serving suggestions)
I almost always garnish my flourless chocolate cake with a simple dusting of confectioners sugar. It’s beautiful and allows the cake itself to shine. It also highlights those gorgeous cracks. 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. I teach you all about the cake decorating technique here.
- You could top it with fresh fruit like berries or figs.
- Serve each slice with a fruit sauce like rhubarb or cherry.
- Or how about giving it a drizzle of caramel sauce? I like it made with maple or honey.
- 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 cranberry!)
Flourless Chocolate Cake (Gluten Free)
Video
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
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
it’s shiny ‘uncooked’ look
should be “its*”
Can this recipe be doubled for a larger spring form pan?
I haven’t tried that so I can’t say, Ju. My worry is that with a larger pan there is more trouble getting the center baked before the edges get over done.
This was so easy to make and it was absolutely delicious! Thank you.
First trial and barely any error. Maybe slightly overcooked, but decadent the same.
¡Gracias!
Thanks Angela, glad you loved it! I just published a new flourless chocolate cake today that’s amazing, too ~ Flourless Chocolate Meringue Cake.
Can you use a 9″ pan, if so, should you bump of the cooking temp or length of time?
I haven’t tried, but you may have trouble getting it baked through ~ the issue is you don’t want the edges to get dry while waiting for the center to cook. Yes a longer cooking time, but don’t change the temp.
Anybody try making these into cupcake size? Other than reducing cooking time, any other suggested changes?
This recipe, back over 20 years now, was originally for cupcakes. I changed it to a cake, so you can definitely do that! I don’t recall how long they bake, you will have to experiment a bit.
Oh, and be sure to use parchment or non-stick cupcake liners, the cake does stick to regular paper liners.
Really great. Do you store refrigerated for a day or 2?
Refrigerated or room temp, either way you like.
Easy recipe – at 59 minutes there were slot of cracks so I took it out $ cooled it but it is extremely soft almost like a stiff pudding. Don’t know what I did wrong
Hmmmm, not sure either. The cake issupposed to be very soft, but fluffy, not stiff. Maybe it got over-baked?
This has become my go to dessert recipe! It’s easy and very delicious! It’s rich and decedent so it goes a long way! Thank you for sharing!
This was excellent. I made it as written and it was perfect and it was easy too. I served it with vanilla ice cream and strawberries. Everyone loved it.