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
Commonly Asked Questions
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.
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.
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.
This cake freezes beautifully. Slice thinly, keep covered in an airtight container, and freeze for several weeks.
more to bake and eat
- Triple Chocolate Mousse Cake (Gluten-Free) – this is your special occasion cake that is designed to wow every eater lucky enough to take a bite.
- Chewy Coconut Macaroons Recipe (Gluten-Free) – these flourless cookies are easy to make and a favorite among coconut lovers.
- Peanut Butter Kiss Cookies (Gluten-Free) – nobody doesn’t love these peanut butter and chocolate cookies. Our version needs no flour.
- Chewy Gluten-Free Chocolate Chip Cookies – none of our friends guess these are gluten free. Try them and see if you agree.
Flourless Chocolate Cake (Gluten Free)
- 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
- 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.
Did you make this?
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