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Flourless Chocolate Cake (Gluten Free)

This Flourless Chocolate Cake is silky, rich, and smooth. Serve with fresh berries and whipped cream for an unforgettable chocolate dessert.

Flourless Chocolate Cake Slice with Berries and Whipped Cream
This Flourless Chocolate Cake needs only 5 ingredients

Flourless Chocolate Cake

When a very serious chocolate craving comes knocking, there is really no other option than this flourless chocolate cake.  Only one decadent dessert is designed with an intense chocolate-lover in mind, and this is it.

Flourless Chocolate Cake is also referred to as gluten-free chocolate cake or flourless chocolate torte.  Whatever moniker you fancy, there is absolutely no denying the magical qualities of this Flourless Chocolate Cake.  

What sets this flourless chocolate cake apart

This cake is characterized by all the lovely qualities below:

  • It boasts a silky richness and smooth melt-in-your-mouth texture.
  • There are only 5 ingredients. Only five.
  • It can be made up to several days in advance.
  • It’s amazing with stabilized whipped cream, which can also be made in advance.
  • This cake can feed a small crowd, so it’s perfect for gatherings.
  • It freezes beautifully.

Key Ingredients for your gluten-free cake

  • It may sound different, but don’t skip the strong coffee (or strong decaf.) The finished cake won’t taste like coffee at all, but rather the coffee provides a hefty boost to the chocolate flavor.
  • Use the best quality bittersweet chocolate you can find. Bittersweet chocolate is recommended to offset the richness and sweetness, and it imparts an intense chocolate flavor. The better quality your chocolate, the better your cake will be.
  • We use salted butter simply due to convenience and flavor; it allows us to omit adding any additional salt. However, if you prefer to use unsalted butter and add your own pinches of salt, feel free to do so.
Flourless Chocolate Cake Slice with Berries and Whipped Cream
You can make this Flourless Chocolate Cake in advance

Flourless Chocolate Cake
Commonly Asked Questions

What does flourless chocolate cake taste like?

Unlike regular cakes made of flour, flourless chocolate cake is not fluffy nor light. It tastes like a rich chocolate truffle. It’s silky, rich, and smooth.

Why is there coffee in the ingredients?

Extra strong coffee (or decaf) helps to draw out the depth of flavor in the chocolate. There is no coffee flavor in the finished cake.

Can I make flourless chocolate cake ahead of time?

Yes, that is one of the beauties of this cake; you can make it up to several days ahead. Cover and keep chilled until ready to serve.

Can I freeze flourless chocolate cake?

This cake freezes beautifully. Slice thinly, keep covered in an airtight container, and freeze for several weeks.

more to bake and eat


Flourless Chocolate Cake Slice with Berries and Whipped Cream

Flourless Chocolate Cake (Gluten Free)

4.85 from 13 ratings
This sublime dessert is silky, rich, and smooth. Serve with fresh berries and whipped cream for an unforgettable dessert.
Prep Time: 20 mins
Cook Time: 45 mins
Servings: 14

Ingredients  

  • ½ cup prepared strong coffee, decaf is fine
  • ¾ cup granulated sugar
  • 18 ounces good quality bittersweet chocolate
  • 1 cup salted butter, cut into small pieces
  • 6 large eggs
  • kettle of boiling water

Instructions

  • Preheat Oven: Preheat oven to 300F, with rack on lower middle position. Pour boiling water into a large baking pan, and place pan in oven on lowest rack.
  • Prepare Pan: Line a 8 1/2 inch springform pan with parchment on bottom. Grease and flour (any gluten-free flour would work) the parchment and sides of springform pan. Wrap the exterior of pan with heavy duty foil.
  • Heat and Stir: In a small saucepan, combine the prepared coffee and sugar. Stir over medium heat until sugar is completely dissolved. Set aside.
  • Melt Chocolate: In a heavy pan on lowest heat, stir the bittersweet chocolate chunks until just small bits of chocolate remain unmelted. Turn heat off, remove pan from heat, and continue stirring to finish the melting until chocolate is completely smooth.
  • Combine: Transfer melted chocolate into bowl of stand mixer. Slowly beat the butter into the chocolate, 1 piece at a time. Gently beat in the hot coffee/sugar mixture.
  • Add Eggs: Beat in the eggs, one at a time, just until fully combined. Scrape the bowl and ensure that all batter is fully smooth and incorporated.
  • Bake: Pour batter into prepared springform pan. Bake for 45 minutes on lower middle rack. The center should be wet-looking, with edges looking done and puffy. The cake will set as it cools, so don't worry about the jiggly center.
  • Cool and Serve: Let cake cool to room temp in springform pan, and then cover/chill overnight in fridge. To unmold, run a thin plastic knife carefully between cake and pan all around the edges. Unlock springform, and it should release cake easily. Keep chilled until ready to serve. Slice chilled cake and serve with berries and whipped cream, if desired.

Notes

Be sure to allow cake to chill in fridge overnight, to allow it to set firmly. Must serve it chilled, especially if room is warm. Leftover cake freezes nicely. Wrap up airtight and freeze for several weeks.
Kahlua Whipped Cream is absolutely delish for this flourless chocolate cake, and highly recommended.  Otherwise, we advise using Stabilized Whipped Cream, to avoid the typical runny/melty tendency of whipped cream.
If you enjoyed this recipe, please come back and give it a rating ♡

Nutrition

Calories: 371kcal | Carbohydrates: 34.3g | Protein: 5.4g | Fat: 25.6g | Saturated Fat: 15.5g | Trans Fat: 0.5g | Cholesterol: 114.6mg | Sodium: 134.8mg | Fiber: 2.6g | Sugar: 31.6g
Course: Dessert
Cuisine: American
Diet: Gluten Free
Method: baking

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Recipe Rating




53 comments

    • Octavia

    What temperature should this be baked? Medium heat? Low heat? At 300F, the temp we preheated the oven or different?
    Also, could this be done maybe in muffin tray? I assume baking time will be like half or even less….

      • Amy Dong

      Octavia, yes, bake it at 300F. If using a muffin tray for individual cakes, I would start with 25-30 minutes and adjust as needed. Enjoy!

    • Moop Brown
    • 5 stars

    This cake looks so delicious. I love the addition of the berries as well.

    • Sandhya Ramakrishnan
    • 5 stars

    This cake was so moist and delicious. The tip of hot water definitely made a big difference! And the flavors were just amazing.

      • Amy Dong

      SO happy you guys loved it!

    • Tammy
    • 5 stars

    Flourless chocolate cake is hands down one of my favorite desserts and it’s one of the easiest cakes I’ve ever made. So rich and indulgent…this is what I need right now!

    • Katie Crenshaw
    • 5 stars

    OMG! This cake turns out so rich and delicious! I absolutely loved it! My dinner guests loved it also!

    • Chenée
    • 5 stars

    I love this flourless chocolate cake! It’s the perfect elegant dessert for Valentine’s dinner.

    • Aya
    • 5 stars

    This recipe has exceeded my expectations! It turned out perfect and delicious. The coffee taste was also really good. Thanks for the recipe!

    • Mikayla
    • 5 stars

    Truly and smooth delicious cake, perfect for those who avoid flour in desserts. I have to admit I drizzled a bit of caramel sauce and a sprinkling of sea salt and found myself wanting seconds.

    • Colleen
    • 5 stars

    This cake turned out perfectly and so chocolatey! My friends loved it and I’ll be making it again for Valentine’s Day dessert. Thank you!

      • Amy Dong

      That’s awesome, so glad you loved it

    • veenaazmanov
    • 5 stars

    I am drooling. Looks so delicious and yum.

    • janet

    Can I use either an 8″ or 9″ springform pan, instead of an 8 1/2″? Thank you! This looks delicious.

      • chewoutloud

      Yes, you can use either of those sizes. If using 8″, you may need to slightly increase bake time. If using 9″, you’ll slightly decrease bake time. Enjoy! 🙂

    • MaryAnn Showalter
    • 5 stars

    I just finished making this recipe and it was absolutely delicious and perfect! Thank you for this wonderful recipe. Definitely making this again and again, it’s a keeper. I wish I could post a picture of how beautiful it is!

    • Scottishfling

    What is the purpose of the baking pan with boiled water?

      • chewoutloud

      Hi, good question. The pan of water provides humidity in the baking environment so the cake retains moisture and won’t dry out. Hope you love it 🙂

    • Brittney Guise

    I thought this was like a brownie and I didn’t realise this was a mousse cake so was all like “this dam thing won’t cook!” I had gluten free guests for tea and was stressing. I think I’ll stick to gluten next time. lol

      • chewoutloud

      Yes, Brittney, it’s for sure not a brownie 🙂 GF chocolate cake is a dense, uber-chocolatey dessert…due to no flour products in it. I serve this mainly when I have guests over and everyone can enjoy a slice with their coffee. By the way, this freezes well. If you had leftovers, wrap it up tightly and freeze. Hope you’ll check out all the yummo “regular” chocolate cakes going on here. Thanks for being here today, Brittney!

    • luv2design

    What’s a GLUTEN? 🙂 Back in the old days 🙂 the restaurants & bakeries called this a Chocolate Mousse Cake.

      • chewoutloud

      I know, it’s strange to think that when we were young, the word “gluten” wasn’t even in most people’s daily vocabulary…such a different world we’re in today 🙂

    • Marion

    Deni: I would use cocoa powder instead of flour and it won’t leave any white spots on your cake.

    • Deni

    The recipe is no longer gluten free if you flour the pan as the directions state.

      • chewoutloud

      Ooh, right, Deni! I’ll modify that. Great catch, thank you 🙂

    • Saadia Tariq

    looks absolutely divine!

      • chewoutloud

      Thanks, Saadia!

    • matchamochimoo

    I love chocolate and gluten free, thanks 🙂

      • chewoutloud

      thanks for stopping by! 🙂

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