Flourless Chocolate Cake

This is the ultimate “oops, we’re out of flour” success story. This flourless chocolate cake recipe proves that sometimes, the best things in life are missing a key ingredient. It’s so dense and fudgy, you could probably use it as a doorstop (but please don’t). If you’re looking for amazing gluten free desserts, you just hit the jackpot. This gluten free chocolate cake is a chocolate bomb that defies all cake logic.

So, how do you make a flourless chocolate cake?

The answer is simple. You use chocolate and eggs as the main structure. It is easier than remembering your password. The result is a rich, decadent dessert that answers a very important question: is flourless chocolate cake gluten free? Yes, it is naturally gluten free, making it a hero for many dessert lovers.

Flourless Chocolate Cake Recipe

This flourless chocolate cake recipe is your new best friend. It requires few ingredients and delivers maximum chocolate impact.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Servings: 10

Nutrition Information (Per Serving)

• Calories: 420
• Total Fat: 28g
• Saturated Fat: 16g
• Cholesterol: 145mg
• Sodium: 85mg
• Total Carbohydrates: 45g
• Dietary Fiber: 4g
• Sugars: 38g
• Protein: 7g

Ingredients

• 1 cup (225g) unsalted butter
• 8 ounces (225g) semi-sweet chocolate, chopped
• 1 ¼ cups (250g) granulated sugar
• 6 large eggs
• 1 cup (80g) unsweetened cocoa powder
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Powdered sugar for dusting

Kitchen Tools Needed

• 9-inch springform pan
• Parchment paper
• Mixing bowls (2, one heatproof)
• Saucepan (for simmering water)
• Electric hand mixer or stand mixer
• Spatula
• Whisk or sifter

Instructions

1.Prepare the Oven and Pan
Preheat your oven to 375°F (190°C). Grease a 9-inch springform pan. Line the bottom with a circle of parchment paper.

2.Melt the Chocolate and Butter
Place the butter and chopped chocolate in a heat-safe bowl. Set this bowl over a pot of gently simmering water. Make sure the water does not touch the bowl. Stir the mixture until it is completely smooth. Remove the bowl from the heat and let it cool for 5 minutes.

3.Whip the Eggs and Sugar
In a separate large bowl, combine the eggs and sugar. Use an electric mixer on high speed. Beat them for 5-8 minutes. The mixture will become thick, pale, and creamy.

4.Combine All Ingredients
Pour the warm chocolate mixture into the egg mixture. Fold them together gently with a spatula. Sift the cocoa powder and salt over the batter. Add the vanilla extract. Fold everything together until the batter is uniform.

5.Bake the Cake
Pour the batter into the prepared pan. Smooth the top with your spatula. Bake for 35-45 minutes. The cake is done when the top is set and cracked. The center will still jiggle slightly. This is correct.

6.Cool the Cake Completely
Let the cake cool in the pan on a wire rack. The center will sink as it cools. This is a feature, not a bug. It creates a perfect well for toppings. For the best texture, refrigerate the cooled cake for at least 4 hours.

7.Serve and Enjoy
Run a knife around the edge of the pan. Unlatch and remove the springform ring. Dust the top of the cake with powdered sugar. Slice and serve this perfect gluten free chocolate cake cold.

Final Thought

This cake is more than a dessert. It is proof that simplicity wins. You do not need a long list of items. You need good chocolate and a little patience. This flourless chocolate cake recipe will become a regular in your home. It satisfies a chocolate craving like nothing else. It is the king of gluten free desserts. Now you know exactly how do you make a flourless chocolate cake. Go and amaze your friends! 🍰🍫😋

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Flourless Chocolate Cake

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Its delicate, papery crust gives way to an interior so dense and fudgy, it feels like a solid truffle melting on your tongue. Each rich, velvety bite is an intense chocolate experience that is impossibly moist and deeply satisfying.

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Ingredients

• 1 cup (225g) unsalted butter
• 8 ounces (225g) semi-sweet chocolate, chopped
• 1 ¼ cups (250g) granulated sugar
• 6 large eggs
• 1 cup (80g) unsweetened cocoa powder
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• Powdered sugar for dusting

Instructions

1. Heat oven to 375°F (190°C). Grease a 9-inch springform pan and line the bottom with parchment.
2. Melt butter and chocolate in a bowl over simmering water. Stir until smooth. Cool for 5 minutes.
3. Whip eggs and sugar with a mixer on high until thick and pale, about 5-8 minutes.
4. Gently fold the melted chocolate into the egg mixture. Sift in cocoa and salt, add vanilla, and fold until uniform.
5. Pour batter into the pan. Bake 35-45 minutes, until the top is cracked but the center still jiggles.
6. Cool cake completely in the pan. It will sink. Refrigerate for at least 4 hours.
7. Release the pan, dust with powdered sugar, and serve cold.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving:Calories: 420Total Fat: 28gCarbohydrates: 45gSugar: 38gProtein: 7g