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
For the flour can I just use a gluten free blend?
Yes, absolutely.
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?????????????
With extracts I usually stick to 1 tsp. For the liquers, you can go with a little bit more, maybe 2 Tbsp.
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.
I think that should be fine, Ann, as long as it is in the same form as the sugar, i.e. powdered or granulated.
I am going to make this for dessert Saturday night. Has anyone ever decreased the amount of sugar?
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.
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.
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.
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!
I use all-purpose flour, which is plain flour with nothing mixed in… I hope that helps!
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?
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!
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!
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!
Hope you enjoy it Maria!
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. 🙂
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 🙂
Hi Wendy,
What tweaks did you make to your measurements to use coconut flour instead of almond flour?
Thank you so much for positing this. I wonder if coconut flour would work well. What do you think?
Coconut flour is very different, Jean, and I have to say I don’t think it would work well, sorry!
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! 🙂
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 🙂
Enjoy!
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
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 🙂
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!
Thanks!
Thanks so much for this Wendy!
Does this freeze well?
I have not frozen it but I assume it would, Amber.
Thank you 🙂
I’ll give it a try…