Flourless Chocolate Cake

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gluten free
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: 8 to 12 servings

Recipe photo

This flourless cake, featuring both chocolate and cocoa, is rich, rich, RICH! A chocolate ganache glaze takes it over the top. And, since it contains neither flour nor leavening, it's perfect for Passover. And, of course, also ideal for those following a gluten-free diet.

Flourless Chocolate Cake

star rating (133) rate this recipe »
gluten free
Hands-on time:
Baking time:
Total time:
Yield: 8 to 12 servings
Published: 03/26/2012

Ingredients

Cake

Glaze

Tips from our bakers

  • If desired, garnish cake with 1/4 cup sliced almonds, toasted in a 350°F oven until golden brown, about 10 minutes.
  • For cleanest slicing, use a sharp knife dipped in hot water and wiped dry. Repeat dipping knife in hot water and wiping dry for each slice.

Directions

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1) Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

2) To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

3) Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.

4) Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

5) Spoon the batter into the prepared pan.

6) Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.

7) Remove it from the oven, and cool it in the pan for 5 minutes.

8) Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

9) To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.

10) Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

Yield: 8" cake, 8 to 12 servings.

Nutrition information

Serving Size: 1 piece (76g) Servings Per Batch: 12 Amount Per Serving: Calories: 300 Calories from Fat: 180 Total Fat: 20g Saturated Fat: 13g Trans Fat: 0g Cholesterol: 80mg Sodium: 75mg Total Carbohydrate: 33g Dietary Fiber: 4g Sugars: 27g Protein: 4g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 04/26/2015
  • Kathryn from Seattle
  • Simply the best! True chocolate flavor enhanced by the espresso. Decadent!
  • star rating 04/24/2015
  • Kim from Wisconsin
  • I have now made this twice and it was perfect each time! A very easy recipe to follow and the results are to die for! Now I have something wonderful for my birthday cake. Thank you!
  • star rating 04/21/2015
  • Morgan from Portland Oregon
  • Having baked my 5th cake I bought two special serving plates just to add to the wow factor of the presentation and the taste that awaits! This never fails to impress...everybody. Follow the recipie to a 'T', don't mess with perfection!
  • 04/13/2015
  • Gretchen from Albany, NY
  • LOVE this recipe...except I think it is more like a brownie than a cake. I have doubled the recipe and put it in a 9x13 baking dish and it makes the most wonderfully rich brownies. I don't make the glaze, but instead use the recipe on the back of the Hershey's cocoa can to make a not-quite-as-rich frosting (I also only add about 1/2 the cocoa the frosting recipe calls for). Doing it this way keeps it Gluten-free, but makes it not quite as overwhelmingly rich as the original recipe.
  • star rating 04/12/2015
  • Silky from Brooklyn, NY
  • This was SO good! I will definitely add this to my repertoire of Passover cakes. I used oil instead of butter and it was still great.
  • star rating 04/12/2015
  • Silky from Brooklyn, NY
  • This was SO good! I will definitely add this to my repertoire of Passover cakes. I used oil instead of butter and it was still great.
  • star rating 04/10/2015
  • k from Western PA
  • My family loves this cake. I make without ganache. It has replaced our brownies. And we don't even have anyone with gluten intolerance! Well done!
  • star rating 04/06/2015
  • Elaine from New Jersey
  • This was excellent and so easy to make! Same as a couple of other reviewers, I put a layer of melted raspberry jam between the cake and ganache topping. Then I studded the top with fresh raspberries while the ganache was still warm, let it set for a couple of hours and served with fresh whipped cream - a big hit at my Easter table! Thank you for a delectable dessert.
  • star rating 04/05/2015
  • Elaine from New Jersey
  • This was excellent and so easy to make! Same as a couple of other reviewers, I put a layer of melted raspberry jam between the cake and ganache topping. Then I studded the top with fresh raspberries while the ganache was still warm, let it set for a couple of hours and served with fresh whipped cream - a big hit at my Easter table! Thank you for a delectable dessert.
  • star rating 04/03/2015
  • Mrs. C from Los Angeles, CA
  • Everything everyone is saying about this recipe is true. I just made it for Passover. I have tried 3 other recipes through the years and this is by far the easiest to prepare and lower in calories without compromising taste. Very delicious. I do not own a microwave so I melted chocolate and butter in a glass bowl placed over a pot of low level, simmering water. Be sure water is far from touching bottom of bowl. Then removing from heat in the same bowl, I added all of the ingredients mentioned mixed, poured, and baked. So very easy.
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