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Published February 8, 2022 | Last Updated July 16, 2022 By Barbara Bianchi 7 Comments

Flourless Chocolate Cake With Video

Jump to Recipe - Print Recipe

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.

flourless chocolate cake

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?

flourless chocolate cake on a plate with a fork and berries

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?

Valentine's Day cake with strawberry cream and heart-shaped strawberryThis 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.

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.

Please Note:  The links are affiliate links which means I will earn a small commission if you buy the item at no extra cost to you. These small sales are how I keep the site up and running. Thanks for your support!

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.

ingredients

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. 

flourless chocolate cake on a spatula

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. 
  • 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.

flourless chocolate cake forkful

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

Love chocolate? Try these recipe

Gluten Free Chocolate Chip Cookies – These buttery soft gluten free chocolate chip cookies are intensely rich with flavor, sweetened with honey, and filled with decadent chocolate chips.

Chocolate drizzled coconut macaroons (easy and healthy) – These macaroons are every coconut lovers dream cookie.

Healthy coconut and almond dark chocolate bars – These beautiful low carb bars are sheer happiness in your mouth: a layer of toasted coconut flakes, coconut oil, almonds, and chia seeds topped with a thin layer of delicate chocolate and sprinkled with more chopped almonds. Yum.

Gluten Free Pumpkin Chocolate Chip Cookies – These amazing cookies are slightly crunchy on the outside, soft and fluffy on the inside, sweetened with a touch of honey, flavored with warm pumpkin spice, and chock full of milk chocolate chips. In sum, heavenly. 

Dark Chocolate Drizzled Strawberries with Homemade Yogurt – This recipe transforms a healthy bowl of yogurt into a fancy, guilt-free dessert. Yum.

Gluten Free Chocolate Cream Pie with MI-DEL’s Graham Style Pie Crust – This is one of my most popular recipes. It’s every chocolate lover’s dream pie. And it’s so easy to make.

Print Pin
5 from 1 vote

Flourless Chocolate Cake

With its creamy chocolate cake complimented by a thin layer of cool silky ganache on top, this gluten free flourless chocolate cake is every chocolate lover's dream.
Course Dessert
Cuisine American
Keyword chocolate ganache, flourless chocolate cake
Prep Time 15 minutes
Cook Time 30 minutes
Servings 16
Calories 254kcal
Author Barbara Bianchi

Equipment

8-inch pan with parchment liners
heatproof mixing bowl
whisk

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

For layer of ganache:

  • 1 cup of semi-sweet baking chips
  • 1/2 cup of heavy cream

Instructions

  • 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 in the bottom of the pan so the cake doesn't stick. Set aside.
  • Cut your butter into pieces so it melts evenly. And break up your chocolate bars, as well. Melt them together in a double boiler or in the microwave in a microwave safe bowl if you prefer.
    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 with about one inch of boiling water.
    Then place you cake on the middle rack above. Bake for 30 minutes. Since ovens vary, check your cake after 25 minutes. 
    Take your cake out of the oven and place on a cooling rack. 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 be stuck to the cake. You can simply peel it away.
    Let the cake cool 1-2 hours before topping with ganache. At this point, I place it in the fridge.
  • For chocolate ganache
    Place your chocolate chips in a heat-proof bowl. Heat heavy cream in a small saucepan to a low simmer until tiny bubbles form 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 even 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 whipped cream or however you prefer to serve it. 

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 good chocolate. You can go with any chocolate you prefer. 
  • Doneness test: Insert a toothpick into the center. When it comes out clean, your cake is ready to be taken out of the oven.
  • For easy slicing, use a sharp knife dipped in hot water. Repeat dipping your knife in hot water and wiping dry for each slice.
  • 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.
GET THE FULL VIDEO TO SEE HOW TO MAKE FLOURLESS CHOCOLATE CAKE HERE
 

Nutrition

Calories: 254kcal
did you make this recipe? We want to see! Take a pic, and tag @glutenfreehomestead on Instagram.
  • About the Author
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About Barbara Bianchi

Barbara loves to bring fun into the kitchen and healthy food to the table. She also enjoys drinking coffee, eating a little chocolate, reading a good novel, going for walks and spending time with her family and friends.
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Filed Under: Desserts, Recipe

Reader Interactions

Comments

  1. JB says

    February 9, 2022 at 1:02 pm

    Looks very good, but I have to eat sugar free. Do you think a sugar free substitute would work? What would you suggest? Thank for your help!

    Reply
    • Barbara Bianchi says

      February 9, 2022 at 5:02 pm

      Hi, Low sugar chocolate and sugar substitutes should work. But I have not tested this recipe with them so I can’t say for sure.

      Reply
  2. JB says

    February 9, 2022 at 1:07 pm

    Looks delicious but I have to eat sugar free. Would a sugar substitute work, and is so which one? Thanks for your help!

    Reply
    • JB says

      February 9, 2022 at 5:15 pm

      Thank you! If I give this a go, I’ll let you know how it turns out.

      Reply

Trackbacks

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