Name: Flourless Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Ingredients: 8 ounces of semisweet baker’s chocolate; 1 stick (1/2 cup) of butter; 3/4 cup of sugar; 1/4 teaspoon of salt; 1 teaspoon of vanilla extract; 3 eggs (beaten); 1/2 cup of Dutched cocoa powder; 1 cup of semi-sweet baking chips; 1/2 cup of heavy cream

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You’re going to love this flourless chocolate cake recipe. It’s a decadent treat, and the fact that it’s naturally gluten free is a delicious bonus.

With the creamy chocolate filling complemented by a thin layer of cool silky ganache on top, this flourless chocolate cake is every chocolate lover’s dream.

When I lived in New York, I used to buy the most delicious, gluten free flourless chocolate cake from the local family-owned grocery whenever my family was celebrating a birthday.

Since moving to North Carolina, my family has missed that cake. We’ve made a few chocolate cakes as well as yellow cakes with icing and even brownies. But they all just didn’t compare with that rich, creamy flourless chocolate cake.

So when I asked my son, Michael, what kind of cake he’d like for his birthday this year, and he said he’d love to have that cake again, I decided to try making a homemade one.

Want to know the verdict on how my cake turned out on the first try?

Even though I made it in a pan that was a bit too large and it turned out a little flat, my family said it was even better than the store-bought one. It’s not too sweet, and it’s oh so fudgy.

I’ve since made it in the proper size cake pan several times. It’s amazing and tastes like a gluten free truffle.

For Valentine’s Day, I made pink strawberry whipped cream and topped it with a heart shaped strawberry.

Isn’t it pretty?

This dessert is heavenly, if I say so myself. In fact, it’s my new favorite choice of birthday cake.

Even if your guests are not concerned with eating gluten free, they will love this cake. Truly, it’s the best chocolate cake ever.

I consider this flourless chocolate cake a prized addition to my dessert recipe collection.

And it’s easier to make than you think. Just set aside enough time for the bottom layer to cool completely before adding the warm ganache layer. Likewise, the ganache will need to set for at least an hour before serving.

Here’s the recipe with all my tips to make this naturally gluten free decadent dessert.

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All right, let’s get out the baking pan and make this cake.

Instructions:

*Free printable recipe card is available at the end of the post.

Place one rack in the bottom position of your oven and one rack in the middle. The middle rack offers the most even heat and air circulation which helps your cake bake consistently. Then preheat your oven to 350 ℉.

Next, you’ll want to line an 8″ baking pan with parchment paper. First, grease the parchment paper and place it on the bottom of the pan so the cake doesn’t stick.

We’re using Dutched cocoa, which has a smoother, milder, and richer chocolate flavor. In contrast, natural cocoa tends to be more acidic with a sharper, more astringent taste.

Begin by melting the baker’s chocolate and butter together. Cut your butter into pieces so it melts evenly. And break up your chocolate as well.

You can melt them in the microwave in a microwave safe bowl (at half power for about 30 seconds) if you prefer.

Or it can be done on your stovetop.

How to melt chocolate and butter on your stovetop

Melt the chocolate and butter in a double boiler. If you don’t have one, place a dry glass bowl over a pot of simmering water. The water should not touch the bottom of your upper pan or bowl.

Simmer until only half of the chocolate is melted, then remove from heat, and stir gently until it is all melted. The chocolate mixture should actually be tepid to the touch. If it’s hot, it may seize up and thicken.

Combine your batter this way:

In a large mixing bowl, whisk sugar and vanilla into the chocolate mixture. Then whisk in your eggs.

Now add your cocoa powder and salt. And whisk this all together until the batter is heavy like brownie batter.

After this, pour your batter into your prepared baking pan and set aside.

Steam up your oven

Before you place your cake in the oven, boil a kettle of water on your stovetop, and place a heavy pan (I use my roasting pan) on the bottom rack of your oven. Carefully fill the pan with about one inch of boiling water. Flourless cakes baked with steam tend to be slightly more fudgy than cakey.

Then place your cake on the middle rack above. Bake for 30 minutes. Since ovens vary, check your cake after 25 minutes.

Place on a cooling rack, and after only 10 minutes, run a sharp knife around the edges of the warm cake to help release it. Then invert it onto your serving plate.

The parchment paper may stick to the cake. You can simply peel it away.

Let the cake cool 1-2 hours. At this point, I place it in the fridge.

Chocolate Ganache

Finally, we’re going to make a chocolate ganache glaze. It sounds fancy, but it’s just cream and melted chocolate. Yes, more chocolate!

Place your chocolate baking chips in a heat-proof bowl. Heat heavy cream in a small saucepan to a low simmer with tiny bubbles around the edge. Then pour the cream over your chocolate chips, stir, and let them melt. This takes 3-5 minutes. Then stir until completely melted. Spoon the glaze over your cake and spread it so it drips over the sides.

Now, I know you want to dig right in, but your ganache needs to set for an hour or two. I like to place it back in the fridge.

Then you will be able to decorate you cake: dusting with powdered sugar, topping with berries, with a dollop of whipped cream, or however you prefer.

Pro tips and recipe notes

Line your 8″ baking pan with parchment paper. And be sure to grease the parchment paper so the cake doesn’t stick.
Flourless cakes baked with steam tend to be slightly more fudgy than cakey. You can steam up your oven by placing a heavy pan (I use my roasting pan) on the bottom rack of your oven and carefully fill with about one inch of boiling water.
I use Ghirardelli semi-sweet baking chocolate because this cake deserves a high quality chocolate. You can choose any chocolate you prefer.
I have a convection oven where fans circulate hot air evenly.
To bake the cake in a regular oven, please increase the temperature to 375℉. This should help the cake bake properly within the suggested time. Furthermore, unless your oven is brand new or regularly calibrated, its temperature is probably inaccurate. Setting your oven temperature might not actually result in that temperature inside. To ensure accuracy, use an oven thermometer. Position it in the center of your oven—some models can hang from the racks, while others can sit directly on the bottom. These thermometers are affordable and can help you monitor the true temperature of your oven.
Doneness test: Insert a toothpick into the center. When it comes out clean, your cake is ready to be taken out of the oven.
Your cake will keep, covered in the refrigerator, for up to 4-5 days. If you top your cake with berries, remove them so the cake doesn’t get soggy. You can also freeze it for up to 3 months.

This cake is perfect for holidays because it’s so pretty to serve. You could even serve it during Passover because it contains no leaven or flour.

But you don’t have to wait for a special occasion. Make it today.

And if you have any questions, please reach out to me in the comments or shoot me an email. I’ll respond ASAP.

Happy baking!

Adapted from King Arthur Baking Company recipe

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