Flourless (gluten-free) chocolate cake is 'to die for' (2023)

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Today's flourless (gluten free) chocolate cake recipe is the dessert for special celebrations. We will be having our biennial Valentine's Day party on the same day this year, Saturday, February 14th.

It's an amusing affair, a kind of "overkill" that we've been doing for many years as a gift to ourselves and our dearest friends, our many loves, if you will. We have a live band - in our living room - and tons of wonderful food and drinks for all tastes. There is dancing and conversation between people who see each other regularly and others who only meet at our parties every two years.

I purposefully plan the party menu to consist of snacks as much as possible. (I don't want to have to deal with plates and cutlery later). However, I make an exception with two dishes, both desserts, which is quite understandable in my opinion. This Flourless Chocolate Cake (Gluten Free) is one of them.

The other is the truly exceptional crème brulee offered by my oldest and sweetest girlfriend "Fred". She makes a variety of different varieties; for example, classic and lavender... sometimes decorated with small raspberries. So charming and, of course, so delicious.

My flourless brownie is one I only make for very special occasions. I usually make this recipe once a year. I don't want this dessert to becomecommon.

Also, seriously, if you make it too often, there might be a death, because it really is a "death by chocolate" dessert! But, if you can't help it... baby, what a way to go!

That's why the flourless chocolate cake is on the menu for your next Valentine's Day party. And when my girlfriend, Veronica (aka affectionately known as V-grrrl or V) invited me to her girls birthday party this past weekend, I knew I had to have this cake.

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I mean, it's the perfect dessert for a girls' get-together! Chocolate for women is a no-brainer, don't you agree? we reallyamarour chocolate.

hum andamaror is itto need? In this case, I think the two go hand in hand.

Flourless chocolate cake recipe

Yield: 16 slices

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flourless chocolate cake

There are three words to describe this cake: Death. Per. Chocolate.

setup time10 minutes

Time to cook40 minutes

idle time10 minutes

Total time1 hour

Ingredients

Pastel

8 ounces gluten-free semisweet chocolate
2 sticks butter (1 cup), cut into 4 pieces each (see notes for non-dairy options)
1 1/4 cups granulated white sugar (or coconut sugar)
6 lightly beaten eggs
1 cup unsweetened cocoa powder (or raw cocoa powder)

Enamel

4 ounces gluten-free semisweet chocolate
3 tablespoons butter (see notes on dairy-free options)
1 tbsp milk (see notes on non-dairy options)
1 spoon of honey
1/4 teaspoon vanilla extract

(Video) Flourless | Gluten Free | Dairy Free Chocolate Cake

Instructions

For the cake:

Preheat oven to 375°F. Spray a 9-inch springform pan or a 9-inch round pan with nonstick cooking spray or butter. Cover the bottom with a circle of parchment or parchment paper and spray the paper. (I used a springform pan and parchment paper and sprayed it with nonstick spray. I like Trader Joe's Coconut Oil Spray or Pam's Olive Oil Spray.)
Place the chocolate and butter in a medium to large skillet over medium-low heat. Stirring constantly, melt the chocolate with the butter until well blended. Remove the pan from the heat. (Alternatively, you can use the microwave to melt the butter into the chocolate, if you wish. If you go this route, keep in mind that the chocolate chips don't change shape when melted in the microwave, so it's easy to burn them.) sugar and mix well. Add the eggs little by little and mix well. Sift the cocoa over the mixture and stir until blended. Pour the batter into the prepared tin and bake for 35 to 40 minutes or until the pie has risen and the top has formed a thin crust. It might crack a little. The cake should be firm in the center when finished. (You can tell when you touch it). Let the cake cool for 10 minutes, then invert onto the plate, removing the sides if using a springform pan. Remove parchment/wax paper and allow cake to cool.

For the Glaze:

While the cake bakes, prepare the frosting. In a small saucepan over medium-low heat, melt the chocolate chips with the butter, stirring constantly until smooth. Keep away from heat. Add the milk, honey and vanilla. Let it cool down a bit. (Don't worry if the frosting gets too hard. It holds just the right consistency... probably because of the honey. You know how I feel about honey!) When the cake has cooled, pour the frosting into the center. Using a spatula or the back of a spoon, gently smooth the frosting over the top and sides of the cake. (When using the spatula, you can simply push the frosting so it runs well down the sides.) Refrigerate for at least 30 minutes before serving. This sets the frosting and makes the cake easier to cut. (The cake will soften after sitting for a while, but not too much.)

grades

I adapted this recipe from one I found several years ago on the Whole Foods website. I modified the original recipe (slightly different from the version currently displayed on your website) to use ingredients found in any grocery store, which makes the recipegfe!

Readers made this dairy-free recipe using ingredients like coconut milk and coconut oil; be sure to read the comments. This cake can also be topped with a dollop of whipped cream or decorated with fruit. FYI --- my sister likes her slice of this cake plain but warms it up with a cup of tea for breakfast. Oh so wrong... yet oh so right!

Did you make this recipe?

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Originally published February 3, 2009; Updated Nov 19, 2022.

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