A rich, delicious, and dense gluten-free flourless chocolate cake recipe that is easy to make and yields a satisfying treat for chocolate lovers. Perfect for either six large slices or 8 smaller ones. Either way, enjoy!
My first attempt at it was when I decided to surprise my friends by making a flourless chocolate cake for a dinner party. I had never made it before, but how hard could it be, right?
I started by gathering all the ingredients and followed the recipe closely, melting the chocolate and butter together and mixing in the sugar syrup, eggs, and vanilla extract. Everything seemed to be going well until I realized that I had forgotten to add a pinch of salt.
“No big deal,” I thought, “I’ll just add it now.” I grabbed the salt shaker and sprinkled a generous amount into the mixing bowl. Little did I know that the shaker lid was loose, and all of the salt poured into the mixture at once.
Panicking, I tried to scoop out as much salt as I could, but it was too late. My beautiful chocolate batter was now a salty mess. My heart sank as I realized that I had ruined the cake and had nothing to serve for dessert.
Feeling defeated, I decided to go to the store and buy a pre-made dessert.
As luck would have it, the store was sold out of everything except the flourless chocolate cake. I laughed at the irony of the situation and bought the cake, feeling grateful that someone else had made it without ruining it with too much salt.
Moral of the story:
Always double-check the lid on your salt shaker before adding salt to your flourless chocolate cake batter.
What you need to make a gluten-free flourless chocolate cake
To do it right, this is what you will need the following ingredients:
- Unsalted butter
- Bittersweet chocolate
- Granulated sugar
- Unsweetened cocoa powder
- Vanilla extract
You will also need the following supplies:
Steps to our gluten-free flourless chocolate cake recipe simplified
Overall, it is an easy recipe to prepare, but it requires some attention to detail to ensure that the cake is cooked perfectly. The details are below, but the basics are here:
- Melt the butter and chocolate together
- Make syrup from the sugar and water and add to the melted chocolate
- Add the eggs, cocoa powder, vanilla extract, and salt
- Dust with cocoa powder or powdered sugar
Tips for making gluten-free flourless chocolate cake
My best tips for success:
- Use high-quality bittersweet chocolate for the best flavor.
- Be sure to use a springform pan and line the bottom with parchment paper to ensure that the cake comes out cleanly.
- Don’t overbake the cake, as it can become dry. Keep an eye on it and remove it from the oven as soon as the top is set and a toothpick comes out with moist crumbs.
- Let the cake cool completely before removing it from the pan to prevent it from breaking.
- Dust the cake with cocoa powder (or powdered sugar) just before serving to add a finishing touch.
Gluten-free flourless chocolate cake serving suggestions
Honestly I think it’s great, just how it is. I always wonder why we mess with perfection. But it turns out that a dollop of whipped cream or ice cream and some berries make it even better.
I often like to serve it to guests with a few dollops of sauce on the plate for color, but I don’t actually eat it as I find the added sugar makes it too sweet.
Also, I like to serve it with either a cup of coffee, tea, or a turmeric latte.
If you’re looking for something rich and satisfying but not as chocolatey, try these cheesecake bites.
Our gluten-free flourless chocolate cake recipe
- 1/2 cup unsalted butter, cut into pieces
- 5 oz bittersweet chocolate, chopped or chips (142 g)
- 1/2 cup granulated sugar
- 1/4 cup water
- 3 large eggs
- 2 Tablespoons unsweetened cocoa powder
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- Cocoa powder or powdered sugar for dusting
- Preheat the oven to 325°F (162°C). Grease the sides of an 8-inch (20 cm) springform pan and line the bottom with parchment paper.
- Melt the butter and chocolate together in the microwave or over a double boiler. Stir until smooth.
- In a small saucepan, combine the sugar and water. Bring to a boil, stirring until the sugar dissolves, creating a syrup. Pour the syrup into the melted chocolate and stir until combined.
- Add the eggs one at a time, whisking well after each addition.
- Sift in the cocoa powder and stir until combined.
- Stir in the vanilla extract and salt.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 25-30 minutes, or until the top is set and a toothpick inserted into the center comes out with moist crumbs.
- Let the cake cool completely in the pan on a wire rack.
- Once cooled, remove the cake from the pan and transfer it to a serving plate.
- Dust the top with cocoa powder before serving.
Serve the cake with whipped cream, fresh berries, or an alternative dusting of powdered sugar.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 299Total Fat: 23gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 101mgSodium: 68mgCarbohydrates: 19gFiber: 3gSugar: 13gProtein: 5g
Nutritional information isn't always accurate and it will vary based on the specific ingredients used.
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