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
Can you tell me the measurements in grams please?
I trust grams more than cups, more precise.
Thank you.
Will surely give it a try,… but how can it be aBelgian chocolate cake without Belgian chocolate??? (nestle is definitely not belgian chocolate!)
Lol, you can go as high end with the chocolate as you like!
Hi,
The cake turned out fab!! Want to make it for someone who doesn’t consume dairy, can I replace the butter with oil
Sue does this cake keep well overnight? Should it go in the fridge or on the counter?
Yes it does, it keeps well. I’d keep it loosely covered on the counter.
I make it with Miyokos vegan butter. Turns out great
Thanks Dee 🙂
Very delicious recipe!! I have made it about 4 time and used a different flavored extract each time. All of them have been great!
Could you please tell me the nutritional content in this cake. My husband is a newly diagnosed diabetic and I would really like to know the carb content in this. Thank you so much!!!
So delicious! I have made it so many times already, and everyone who tries it loves it!!
I haven’t made this yet but can one use substitute sugar?
You should be able to, I would recommend a granulated alternative sugar.
I’m making this for the second time in a week! The first time was for my husband’s birthday, and it was so good we’re making it again for my parent’s visit. Great recipe, and love the one-bowl mixing for easy clean up!
The 2nd time I am trying half almond extract and half vanilla extract. I have a feeling we will love it either way.
Enjoy Nicole!
Awesome recipe ?? I myself have already eaten 1/4 of it today……
Hi there!
I’m about to make this delicious recipe!
Based on my reading of other flourless chocolate cake recipes, the eggs need to be heavily beaten.
Does your recipe call for the same thing or just plopping them in?
Thanks
Just crack them in and whisk very well. This cake doesn’t rely on whipped egg whites for texture.