This flourless chocolate cake is a rich and decadent dessert that just happens to be gluten free. It's topped with a chocolate ganache and flaky sea salt, making this one of the best chocolate cakes ever!
This flourless chocolate cake recipe is a chocolate lovers dream, especially those following a gluten free diet.
As the name states, this cake is made with no flour at all. It doesn't even require leavening agents like baking soda or baking powder.
The chocolate cake is smothered in a rich chocolate ganache with just a touch of flaky sea salt sprinkled on top. It really makes the flavor of this cake pop!
The end result is a luscious, sinfully delicious dessert that you are certain to fall in love with.
Flourless chocolate cake ingredients
This cake can be ready in under an hour with minimal steps and ingredients.
semi sweet chocolate chips
butter
sugar
eggs
dutch cocoa powder
vanilla extract
heavy cream
flaky sea salt
How to make flourless chocolate cake from scratch
Combine ingredients: Melt the chocolate chips and butter together. Add the sugar and vanilla extract and stir to combine. Beat the eggs into the mixture and gently stir in the cocoa powder.
Bake: Pour the batter into a spring-form pan and bake for 25 minutes at 375°F.
Cool: Allow to cool for about 10 minutes and turn the cake upside down onto a serving plate.
Top with ganache: Place the heavy cream in a microwave safe bowl and heat for 1 minute. Add the chocolate chips to the bowl, allow to sit for 5 minutes and stir until smooth. Pour over the top of the cake and sprinkle with flaky sea salt.
How to store
To Store: Keep loosely covered in the fridge for up to 5 days.
To Freeze: Place the cake into the freezer until frozen solid. Remove and wrap with plastic and foil. Keep frozen for up to 3 months. Allow to thaw in fridge when ready to eat.
Easy gluten free recipes
Gluten free baking is easy and delicious if you have the right recipe.
Preheat oven to 375°F. Line the bottom of an 8" spring-form pan with parchment paper and grease the sides with butter.
Put the chocolate chips and the butter into a microwave safe bowl and heat for one minute. Stir the mixture until smooth. (Place back into the microwave at 15 second intervals if necessary to melt.) Stir in the sugar and vanilla extract.
Use an electric mixer to beat the eggs into the mixture. Add the cocoa powder and stir with a spatula to fully incorporate all of the ingredients.
Pour the batter into the spring-form pan and bake for 25 minutes.
Remove from the oven and let cool for about 10 minutes before removing from the pan. Turn the cake upside down onto a serving plate.
To make the ganache, place the heavy cream in a microwave safe bowl and heat for 1 minute. Add the chocolate chips and allow to sit for 5 minutes. Stir until smooth and pour over the top of the cake. Let the ganache set up for 5 minutes before sprinkling the sea salt on top.
Notes
To Store: Keep loosely covered in the fridge for up to 5 days.
To Freeze: Place the cake into the freezer until frozen solid. Remove and wrap with plastic and foil. Keep frozen for up to 3 months. Allow to thaw in fridge when ready to eat.
Keyword chocolate cake, flourless cake
This recipe was originally published in September 2017.
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Comments
Sallysays
These are so decadent. My kinda loved eating them. Thanks Amy
It has turned into one of my back-pocket dessert recipes because it calls for 3 simple ingredients that I almost always keep stocked in my kitchen — eggs, butter and chocolate. It's easy to prep and bake in under 1 hour. It's naturally gluten-free. And who can argue with a decadent, fudgy, flourless chocolate cake?!
The dessert contains no gluten which makes it acceptable for those with celiac disease, gluten-free diets, and during religious holidays in which gluten and grains are not permitted.
A 100g serving of Flourless Chocolate Cake provides a substantial amount of nutrients, both macro, and micronutrients. The cake has 35.53g net carbs and 37.93g overall carbohydrates, which could be a significant consideration for those monitoring their carb intake.
What is lazy cake? Basically, it's like a no-bake brownie made with crushed animal crackers. Butter, sugar, cocoa powder and mix get boiled on the stove for 10 minutes and then the crushed animal crackers get folded in. The animal crackers give it the structure since we're not using any flour or anything like that.
For this tactic, invert a large plate on top of the cake pan, preferably your cake's serving dish. Hold the plate firmly in place and flip it so the plate is on the bottom. Tap and gently shake the pan so the cake slowly releases and comes out in one beautiful piece.
A cake with all-purpose flour substituted for cake flour is more likely to have a slightly coarser crumb, while a cake made with cake flour will have a finer, more even crumb and enhanced tenderness. Our Traditional Angel Food Cake is a good example.
You may not have used enough raising agents. I do recommend experimenting with double action baking powders. Otherwise try using 25 percent more chemical raising agents (baking soda or baking powder) if you're converting a recipe to gluten free.
If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.
Flourless does not mean gluten free. Celiacs eat flour just not wheat flour. Bizzy Lizzy focuses on oatmeal and flaxseed. Flourless: means no flours or ground starch of any kind.
Sugar free chocolate is keto friendly and our chocolate square line is a variety of white, dark, and milk chocolate miniature candy bars that are perfect for anything from a keto charcuterie boards to an after dinner low carb dessert.
Baking chocolate can be keto. Unsweetened baking chocolate has around 1-2g net carbs per 14g square or approximately 12g net carbs in one 100g bar [3].
The beauty of a flourless chocolate cake is the texture! Think of it as sort of a grown-up version of a brownie. This cake tastes like a a mix between a brownie, cake, truffle, and mousse. It's silky smooth, decadent, and SO delicious!
Is there a difference between flourless and gluten-free? Flourless does not necessarily mean that it is gluten-free! A lot of celiacs will indeed eat flour, but they avoid wheat flour. Gluten-free means no gluten – which is the protein that can be found in wheat, barley, and rye.
Using an air-tight container is the best and easiest way to keep your cake from getting exposed to air. However, if you don't have one of those, you can wrap your cake in cling film, or if it's iced, place a large inverted bowl over it to trap the air.
Is there a difference between flourless and gluten-free? Flourless does not necessarily mean that it is gluten-free! A lot of celiacs will indeed eat flour, but they avoid wheat flour. Gluten-free means no gluten – which is the protein that can be found in wheat, barley, and rye.
These flourless chocolate cookies contain just five ingredients: confectioner's sugar, cocoa powder, egg whites, chocolate chips, and salt. They are gluten free and taste like a combination of chewy edge brownie pieces and meringues. The recipe is small batch and makes only 8 cookies.
When the cake bakes the air will expand and cause the cake to rise in the oven. However as the cake doesn't contain any gluten there is not stucture to keep the cake risen once it comes out of the oven. So as the cake cools, and the air bubbles contract, you should find that it will sink back.
Introduction: My name is Rueben Jacobs, I am a cooperative, beautiful, kind, comfortable, glamorous, open, magnificent person who loves writing and wants to share my knowledge and understanding with you.
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