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
Ummmm I’ve just checked on it after 50 minutes and it’s risen?! It’s around an inch higher than when it went in. Still near liquid in the middle too. Should it have risen rather than look like the picture? Used ingredients provided though had to swap out almond essence for vanilla essence. I followed directions, just left it out a little longer because there was something else in the oven at the time on a much higher temperature so had to wait for that to finish and oven to cool down.
It sounds like your oven is running a little low in temperature, Kate, let it cook a little longer, it should not be liquid in the middle it should look dry on top with some cracks.
Hi. Could I make the flourless Belgian Chocolate Cake recipe ahead of time or freeze it? Thanks so much!
Yes, you can, just be careful when wrapping so you don’t crush the top.
Thanks so much!
This looks incredible. Browsing the ingredient list, I sort of think this is high in carbs and, if so, might make a decadent dessert for a diabetic – I don’t mean a HUGE slice though that’s what my husband would want. What do you think?
Gosh I can’t advise on that Adele, sorry. I think you’d want to consult an expert on that.
Hello,
In the recipie it says 1 cup 2 sticks butter, is that supposed to mean 1 cup AND 2 sticks of butter? Or 1 cup OR 2 sticks butter? It is a little unclear, thank you.
That’s or!
Sue! I made this and the Meyer Lemon cake. Everyone had a slice of each. They were making little noises of sheer delight. They sounded like a bunch of puppies. They were CRAZY about both. These are now in the, “Please Mom, would you make those 2 cakes again?” recipe file.
Thank you for delicious recipes. I always look at your recipes first and I always find yummy stuff.
Haha, so funny! I love that you made the two cakes together, the combo of lemon and dark chocolate is one of my ultimate favorites.
Made cake with mix of vegan butter and coconut oil. Turned out perfect! Fudgy and yummy. My non GF/DF son commented how good it was.
Thanks Kim! That’s been our experience too, even non gluten free eaters love this.
BTW you take amazing pictures! love your food style
Title says flourless!
Im literally drooling and making this as soon as its cool enough to turn my oven on!
….and topping w homeade whipped cream n berries of course;)
I’ve actually got a new version of this cake coming out tomorrow Elise, I hope you stop back!
Hie i am vegetarian and I’m not eating eggs. So can i make this cake with replacement of egg . And what will be the replacement item would be?
Thanks
Hi Ankita ~ this recipe really is egg based, so I’m afraid I can’t suggest an alternative. There are other flourless chocolate cakes out there that might not include eggs, so I would google that and see what you come up with.
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!
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.
Good answer, thanks Christina!