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’m confused! How is it flourless if it has flour? Sincerely, am I missing something?
It contains ground almonds, which is called almond meal or almond ‘flour’, but no grain flour.
I am not good at baking. But I’ve made this recipe several times since last year and everyone gives high praise! So easy! It may look a bit “plain” right out of the oven but one bite is all it takes for you and the others enjoying it with you — to realize it’s a fantastic and decadent dessert!
You put it perfectly Lorri, and it sounds like you’re a darned good baker 😉
This is a great recipe, but I find it hilarious that you consider a recipe from 2012 “vintage”. Perhaps that designation dates from the start of your blog, if it was in 2012? But if you only resource recipes from the last 8 years, you are missing out on most of the classics, or, in other words, most of the world’s best recipes.
The ‘Vintage View’ refers to my own recipes from this site, so since I started. It’s been fun revisiting my ‘oldies’ 🙂
Wow! So easy to make and absolutely delicious!
why do you call it flourless – it has almond flour?
Almond flour isn’t really flour, it’s ground almonds, so grain free.
I haven’t made this yet BECAUSE I don’t see where to print the recipe. I’m sure it’s just me but your features aren’t showing me how to do it and I don’t want to log in to print. Others are easy to print so I will continue those recipes and no longer share or use yours on FB unless there is the option to just hit print and it actually prints!!
Hi Teddy ~ I have print buttons on all my recipes, you should see it to the right of the title, just under the little photo, where the star ratings are…let me know if you still have trouble.
Thank you for a great recipe. I substituted Copha ( block coconut oil ) for the butter and it worked out ok. What are your suggestions for making it in cup cakes please?
The cupcakes are made in the same way, and I would check them after 18-20 minutes.
After reading the reviews on your cake and looking at several similar recipes, I decided to bake yours. Was tricky with the time, but followed everything to a T. However I found this to come out very flat in the 10” pan. I’d hoped to use it @ party of friends who have never been to my home. Did I do something wrong to have it so flat or is that how tall this gets? Afraid to serve it now. Maybe just for family instead. Disappointed…or not? Help?
Flourless cakes are flat, Lani, for sure. They don’t rise like a regular cake, and are meant to be moist and dense in texture.
So delicious, I added some Espresso powder and a little cocoa and it came out awesome!
Espresso powder does wonders for chocolate, sounds delish!
Hello! This looks delicious! I can’t wait to try it… what size tart pan should I use? I have an 11″ but people are asking for Christmas gift ideas and the right size tart pan is ready to be opened and used by me… thanks, and I hope you have a wonderful Christmas and holiday season!
Hi Margie ~ this recipe specifies a 10 inch pan, and you can see mine has a good depth to it, because this cake does puff up in the oven.
Thanks Sue! Wait until I tell you about the Maple Walnut Cake I made with 9″ pans. Any way to post a photo? It looked a serious disaster, seriously! but I was so proud and it was 2/3 gone in one sitting! They LOVED it… and went out and bought me 8″ pans. This shall be my baking supplies Christmas to remember and I can hardly wait! Thank you for such incredible recipes… having so much fun making them.
Oh I need to figure out how to get reader photos on here…and I’m glad you loved the maple cake, we did too. Cake pan size makes such a difference, it’s surprising. I hope you get ALL the baking supplies this xmas 🙂