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Gluten-free Flourless Chocolate Cake

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This gluten-free flourless chocolate cake is a rich, gooey chocolate cake topped with fluffy vanilla whipped cream. The top of the flourless cake has an almost brownie-like texture and flavor, while the inside is super moist and fudgy. This is a great dessert choice for if you need to make a gluten-free dessert without having to buy special ingredients.

Flourless Chocolate Cake on Cake stand

It is quite rare that I get to enjoy a meal or dessert that someone else prepares for me in their home.  Most of my friends and family, knowing how sensitive I am to gluten, don’t even attempt to cook or bake for me, and that is totally fine.  However, it’s a real treat for me when, once in a while, someone that understands cooking and baking gluten-free (and being careful for cross-contamination) will make something to share with me!

When our family was in Montana for Thanksgiving one year, we drove out to a friend’s ranch near Red Lodge, Montana.  I wish I had snapped a pic of that beautiful area there, with the breathtaking snow-covered mountain ranges all around.  Our friends that live there are truly beautiful people as well, the most generous and kind-hearted people I know.  Their warm hospitality and seven smiling children make anyone feel at home.  We are continually inspired by their stories of adopting precious children from around the world.

Amanda’s thoughtfulness extended to surprising me with serving an amazing flourless chocolate cake that she made just for our visit.  Her oldest daughter helped her make some fresh whipping cream to serve alongside this decadent dessert.  This combo of rich, gooey chocolate cake and fluffy vanilla whipped cream, combined with the additions of thoughtfulness, surprise and friendship, made this the best dessert I enjoyed all year long. I left Matt and Amanda’s house that night with a big smile, a full tummy, an extra piece of cake to take home, and the recipe in hand!

This recipe comes from Martha Stewart online, you can see her version here, topped with powdered sugar. I just found that Martha has a video of her making this yummy dessert, so take a look at it if you are a visual person!

I prefer topping with sweetened homemade whipped cream with a bit of vanilla extract added to it.  

While I’ve probably made 100 different desserts with chocolate over the years, I had never attempted making a flourless chocolate cake before. I decided to put it on our menu for several upcoming holidays. I served it at Christmas and am planning on it for Valentine’s Day as well. My family and our guests at Christmas all raved about how delicious this is.   Add this to your next special evening with guests or just with family and you will not be disappointed!

Ingredients for flourless chocolate cake
Notes on ingredients for this flourless chocolate cake:

  • Chocolate: The chocolate is the star of this recipe, so I recommend using a good one! Some people like using bittersweet chocolate, but I really prefer semi-sweet chocolate. You can chop your own bars of chocolate or use semi-sweet chocolate chips like I did. I make with Guittard semi-sweet chocolate chips.
  • Butter: I prefer using salted butter. It has better flavor.
  • Eggs: There is no subbing the eggs in this – they’re important for giving this lift, and the incredible texture. You’ll be separating yolks and egg whites. I prefer using this egg separator to perfectly separate eggs without breaking any yolks or getting any shells in there. I’ve had this one for probably 20 years, so it’s worth investing in one!
  • Sugar: Just plain white sugar is all you need for this!

See, just 4 simple ingredients for the flourless cake portion! You probably have all of these on hand already too!

For the whipping cream, you’ll want to grab a quart of heavy whipping cream, some powdered sugar and some pure vanilla extract. 

Looking for more flourless desserts that’ll impress? I’m in awe of this pavlova recipe and love all the many options for toppings! I’ve been eyeing this flourless black forest cake from my friend Jeanine for YEARS and definitely think it would impress guests and be delicious too! If you need a low carb option, check out this paleo and keto flourless chocolate cake.

Gluten-free Flourless Chocolate Cake Recipe:

Yield: 8 servings

Flourless Chocolate Cake {Gluten-free}

Flourless Chocolate Cake on Cake stand

The top of the flourless cake has an almost brownie-like texture and flavor, while the inside is super moist and fudgy. This is a great dessert choice for if you need to make a gluten-free dessert without having to buy special ingredients.

Prep Time 15 minutes
Cook Time 45 minutes
Additional Time 20 minutes
Total Time 1 hour 20 minutes

Ingredients

Cake:

  • 6 Tbsp. salted butter, plus more for pan
  • 8 ounces semisweet chocolate, finely chopped (or  chocolate chips)
  • 6 large eggs, separated
  • 1/2 cup sugar

Whipped Cream

  • 1 1/4 c. heavy whipped cream
  • 1/2 c. powdered sugar
  • 1 tsp. pure vanilla extract

Instructions

Flourless cake:

  1. Preheat the oven to 275°. Butter the bottom and sides of a 9" springform pan. Set aside.
  2. Place butter and chocolate in a large, microwaveable bowl and microwave in 30-second increments, stirring after each 30 seconds, until completely melted. Let cool slightly. Whisk in egg yolks.
  3. In medium or large bowl, beat egg whites until soft peaks form. Gradually add the sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture; then gently fold in remaining egg whites.
  4. Pour batter into the prepared pan, and smooth the top with a rubber spatula.
  5. Bake at 275° until the cake pulls away from the sides of the pan and is set in the center, 45-50 minutes.
  6. Cool completely on a wire rack; remove sides of pan. Serve at room temperature with sweetened vanilla whipped cream.

HOMEMADE WHIPPED CREAM:

  1. To a mixing bowl, add the whipping cream, powdered sugar, and pure vanilla extract.
  2. Use the whisk attachment to beat on high speed until stiff peaks form. Set aside.
  3. If not using right away, cover and chill until serving.

Slice cake and serve with the homemade whipped cream. Enjoy!

Notes

Dairy-free adjustment: Use a dairy-free, buttery flavored substitute like Earth Balance sticks in this recipe. Note that I have not tried this yet, but think it will work! Also be sure your chocolate is dairy-free if needed.

Please note that if your springform pan is narrower than the 9" one I used, your cake will be much thicker, lofty, and will take longer to bake.

This recipe originally from Martha Stewart.

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Stephanie

Tuesday 28th of July 2020

Made this for my friends and they loved it! I made it in a springform pan but it turned out to be only about 1/2 inch high so next time I will make it in a smaller pan. I substituted sweet and low for the sugar and it worked fine but that’s why it was a little thinner. Great recipe that I will make again!

Ann

Friday 15th of May 2020

My daughter in law just made this for me for Mother’s Day. I loved it. I did freeze 2 pieces to see how that worked. I took a piece out of the freezer last night and took a bite immediately. It tasted great cold! I took a second bite. Still same thought. But then I thought defrost it lightly in microwave and test. Oh my lightly warmed it was fabulous. So I have dubbed this the Triple Great Cake. I asked her for the recipe this am and she sent this link

Vicente Costa

Saturday 2nd of May 2020

Amazing! This is the first time I comment on a online recipe but it was fabulous. My sister is celiac meaning she can not eat gluten and I wanted to make a treat, and when I found this recipe I just tried it. It ended up amazingly. I am just 14 but I was able to make this easily. I definitely recommend it. Thank you so much.

Tejas Velu

Monday 27th of April 2020

This recipe sucks. All the egg hates sink to the bottom of the cake. I mixed it for the time that she told us and we still had chunks of butter in the cake. The cake batter is so watery that the anti-stick spray mixes into the cake batter. The cake tastes like a chocolate Kesh. Never make this, this cake is absolutely terrible. We had this for a huge party and half the guests threw up at the party.

Marcy

Thursday 20th of February 2020

This cake was very light and delicious! Some guests used the whipped cream topping and others thought it was great without it. I definitely recommend this recipe for those who are gluten-free and others who like a lighter texture cake.