Gluten Free Flourless Chocolate Cake Recipe

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  • 1 cup semisweet chocolate chips
  • ½ cup (1 stick) unsalted butter
  • ¾ cup white sugar
  • three eggs
  • ½ cup unsweetened Dutch-process cocoa powder
  • 2 tsp espresso powder (non-compulsory)


  • 1 cup semisweet chocolate chips
  • ½ cup heavy cream


  1. Preheat the oven to 375F.
  2. Put together an 8-inch non-stick spherical cake pan.
  3. IMPORTANT: reduce a circle out of parchment paper to suit the underside of the cake pan, and put contained in the pan. Don’t skip this step, or the cake will stick.
  4. Spray the within of the cake pan with a non-stick cooking spray (together with the parchment paper and the perimeters of the pan).
  5. Put the butter and 1 cup of chocolate chips in a microwave-safe bowl, and warmth for 1 minute. Stir. Proceed heating and stirring in 30-second increments till the butter and chocolate are melted and mixed.
  6. Put the chocolate and butter combination in a big mixing bowl. Add sugar and espresso powder (if utilizing). Add the eggs and whisk till easy.
  7. Add the cocoa powder and blend till effectively mixed.
  8. Pour the batter into the cake pan.
  9. Put within the oven and bake for 20 minutes.
  10. Take away the cake from the oven and let cool for 10 minutes.
  11. Run the knife across the edges of the cake to separate it from the pan. Put a big plate the other way up on prime of the cake pan, then shortly invert the cake onto a plate.
  12. Peel off and discard the parchment paper. Don’t be concerned if the cake has cracks or the sides crumble – the chocolate glaze will cover all of the imperfections.

Make the chocolate ganache glaze

  1. Put the heavy cream and 1 cup of chocolate chips in a small pot. Warmth it over medium warmth, stirring each minute, till the cream is sizzling and the chocolate chips are melted. (Don’t enable the cream to boil, cut back warmth if crucial). Stir the cream and chocolate till it is effectively mixed and easy.

Glaze the cake

  1. Spoon the chocolate glaze excessive and sides of the cake. Let the glaze cool for 30 minutes at room temperature, then refrigerate the cake for at the least 1 hour to set the glaze.

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