Flourless Chocolate Cake (Gluten Free) Recipe

Introduction

This Flourless Chocolate Cake is a rich and decadent treat that’s naturally gluten-free. With a dense, fudgy texture and intense chocolate flavor, it’s perfect for special occasions or whenever you crave a luscious dessert.

Ingredients

• 9 ounces dark or semi-sweet chocolate (good quality chips or chopped bar chocolate)
• 1 cup unsalted butter, cut into pieces
• 1 1/3 cups granulated sugar
• 5 tablespoons fine almond flour (can substitute with all-purpose flour)
• 1/2 teaspoon almond extract
• 5 large eggs, at room temperature
• Powdered sugar, for sifting on top

Instructions

1. Step 1: Preheat the oven to 325°F. Lightly butter a 10-inch springform or tart pan with a removable bottom.
2. Step 2: Place the butter and chocolate in a microwave-safe bowl. Microwave for 1 minute, then stir. Microwave again for 30 seconds and stir. If not fully melted, microwave for another 15 seconds and stir until smooth. Be careful not to overheat to avoid seizing.
3. Step 3: Add the sugar, almond extract, and almond flour to the melted chocolate. Then add the eggs and whisk thoroughly to fully incorporate and break up the eggs. Cover and let the mixture rest at room temperature for 30 minutes; it will thicken during this time.
4. Step 4: Pour the batter into the prepared pan and smooth the surface evenly. Bake for 50 to 60 minutes until the top is firm and cracks form across the surface. Allow the cake to cool on a wire rack, then remove the outer ring from the pan.
5. Step 5: Sift powdered sugar over the top before serving. Enjoy as is or with whipped cream and fresh berries.

Tips & Variations

• For a nuttier flavor, try toasting the almond flour lightly before adding.
• Use high-quality chocolate for the best taste and smooth texture.
• To make it dairy-free, substitute butter with a plant-based alternative, but expect a slightly different texture.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.

Storage

Store the cake covered tightly at room temperature for up to 2 days, or refrigerate for up to 5 days. If refrigerated, allow it to come to room temperature before serving for the best texture. Leftovers can be gently reheated in a low oven or enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Yes, you can substitute all-purpose flour for almond flour, but note that the texture will be slightly different and less nutty.

Why does the cake crack on top when baking?

Cracking is normal for this cake and indicates that it is baked through and has a delicate crust on top. It adds to the rustic appeal and texture of the dessert.

Flourless Chocolate Cake (Gluten Free) Recipe

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★★★★★

4.4 from 143 reviews

A rich and decadent flourless chocolate cake that is naturally gluten-free, combining melted dark chocolate and butter with almond flour and eggs to create a dense, fudgy texture. Perfect for dessert lovers seeking an indulgent treat without traditional flour, this cake is simple to prepare and bakes to a luscious finish topped with a dusting of powdered sugar.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chocolate Mixture

• 9 ounces dark or semi-sweet chocolate (good quality chocolate chips or chopped bar chocolate)
• 1 cup unsalted butter, cut into pieces

Dry Ingredients

• 1 1/3 cup granulated sugar
• 5 tablespoons fine almond flour (or all-purpose flour)
• 1/2 teaspoon almond extract

Wet Ingredients

• 5 large eggs, at room temperature

Topping

• Powdered sugar for sifting on top

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Lightly butter a 10-inch springform or tart pan with a removable bottom to prevent sticking and allow easy cake removal.
2. Melt Chocolate and Butter: Place the butter and chocolate into a microwave-safe bowl. Microwave for 1 minute and stir. Continue microwaving in 30-second intervals, stirring between each, until completely melted and smooth. Be cautious not to overheat to avoid seizing.
3. Combine Ingredients: To the melted chocolate mixture, add the granulated sugar, almond extract, and almond flour. Mix thoroughly, then whisk in the eggs, making sure to break them up completely for a smooth batter. Cover the bowl and let it sit at room temperature for 30 minutes; the batter will thicken as it rests.
4. Bake the Cake: Pour the thickened batter into the prepared pan, smoothing the surface evenly. Bake for 50 to 60 minutes, or until the top is firm and cracks appear across the surface.
5. Cool and Serve: Remove the cake from the oven and cool on a wire rack. Once cooled, remove the outer ring of the pan. Sift powdered sugar over the cake before serving. Optionally serve with whipped cream or fresh berries for added flavor.

Notes

• Using fine almond flour helps with texture; if using all-purpose flour, the cake may be slightly less moist.
• Ensure eggs are at room temperature to achieve a smooth batter and proper baking structure.
• Do not over-microwave chocolate and butter to avoid seizing the mixture.
• The cake is naturally gluten-free when using almond flour and good quality chocolate.
• Letting the batter rest before baking allows it to thicken, resulting in a fudgier texture.

Keywords: Flourless chocolate cake, gluten free dessert, almond flour cake, rich chocolate cake, easy chocolate cake recipe