Flourless Chocolate Cake – a Surefire Hit

Written by Roar Elias

Flourless chocolate cake is one of my father's favorites. My father has Celiac Disease, so I like to have a few different recipes at hand.

Whether you just got invited to a dinner party at the last minute, need to create a quick dessert or are looking for something that the whole family will love, you simply need to try this flourless chocolate cake recipe. Even if you burned the last cake you made, you should try this absolutely fool proof recipe.

Chocolate cake is something that you probably would never guess in a million years could be made without flour. One thing you should keep in mind is if you are making this cake for someone with a gluten intolerance that you need to check that the chocolate you use is gluten free too. The ingredients are basic, and most people have them on hand if they bake on a regular basis:

  • 4 ounces of semi sweet chocolate - good quality;
  • ½ cup of butter (not margarine)
  • ½ cup sugar
  • 3 large eggs
  • 1 teaspoon vanilla
  • ½ cup unsweetened cocoa powder

Tools of the trade: You will need a double boiler ready to go on the stove, a whisk and a sifter.

While you are whipping together your ingredients, preheat the oven to 375 F and prepare your baking pan. You will need an 8 inch round baking pan, or you can use a muffin tin and pour six of the cups only. If you are using a muffin pan, partially fill the unused muffin cups with water (not too full). Prepare your pan by rubbing butter all over the bottom of it and adding parchment paper. You can also use a smaller spring form pan for easy removal later.

Using a good clean surface or cutting board, chop up the chocolate chunks with a nice heavy knife. A meat cleaver works great for this, especially an extremely sharp one. Use a double boiler pot set to melt the chocolate together with the butter. Stir the mixture until it is smooth and creamy.

Remove the pot from the stove and use a whisk to add the sugar in. Next, add the three eggs and whisk them in with the other ingredients. Using a sifter, shake the ½ cup of cocoa powder over the surface of the mixture and whisk it again (gently) until the cocoa powder is fully combined. Now pour your batter into your fully prepared pan.

Place your pan in the middle of the oven. The rack should not be too high or too low. Your cake needs to bake for about 22 minutes. Do not overcook this cake or it will come out like a Frisbee. Once the cake is completely finished baking, take it out of the oven and allow it to cool fully before you attempt to remove it from the pan. If you try to remove your cake out of the pan too soon, it will disintegrate into pieces.

Most people expect this cake to be light and fluffy, but without flour, it is going to be thin (about ¾ of an inch thick) and dense. Once the cake is fully cooled you can remove it from the pan. Serve it with whipped cream, fresh raspberries, a nice Ganache sauce or vanilla ice cream. When people rave about how wonderful this tastes, let them know that you spent hours in the kitchen.

When baking for someone with a gluten intolerance or Celiac Disease it is important to experiment. We have several recipes for flourless chocolate cake on this site, and it is smart start building your own little selection.

Start with having a look at our flourless chocolate cake recipe section, and as you come up with your own varieties, please share them with the rest of us!

Subscribe to the to The Choc Blog be notified when we discover an even tastier flourless chocolate cake recipe, and please share your own!

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