Flourless Chocolate Cake is soft in the middle with a crunchy top layer and a rich chocolate flavor. This is a decadent cake but it’s easy to make and ready in about 45 minutes. With only a few simple ingredients, this gluten free cake is elegant enough to serve for a special occasion of just an after-dinner dessert.
FLOURLESS CHOCOLATE CAKE
Flourless chocolate cake is something that’s very near and dear to my heart. It’s my mood elevator for those rough days. It’s one of my go-to desserts for a romantic dinner at home. Chocolate cake is also my son’s favorite so I often make it for an after-dinner dessert any day of the week. This cake is ready in less than an hour so truly, it is an “any occasion” dessert that’s doesn’t require much effort.
It’s hard to believe that this rich and decadent chocolate cake is flourless and gluten free. I love any desserts that are gluten free because it meant I can enjoy it and when it’s also chocolate, that’s perfection.
I’ve also experimented with using vegan and lactose free butter and it was 100% successful. So if you can’t use butter, you absolutely can use butter substitutes like I Can’t Believe It’s Not Butter or Earth’s Balance, or other similar products.
I do want to note that even though this is a gluten free cake and you can make it lactose/dairy free, it is not vegan. Eggs are an important ingredient in this cake which I don’t recommend you substitute.
HOW TO MAKE FLOURLESS CHOCOLATE CAKE
This recipe definitely falls into the “easy cake” category. The hardest part will probably be melting the chocolate and waiting for the cake to cool down.
Preheat the oven to 375°, grease an 8-inch round baking pan, and line it with a round piece of parchment paper on the bottom.
Melt chocolate: you can do this in a microwave or in a sauce pot.
To use the sauce pot, melt butter first over low heat and then add chocolate chips. Keep slowly stirring the whole time and when chocolate chips are about half way melted. Take the sauce pot off the heat and continue to stir until the chips are fully melted and the mixture is smooth.
To melt in the microwave, place butter and chocolate chips in a microwave-safe bowl and heat on half the power, at 30 second increments. Make sure to stir after every 30 seconds.
Pour melted chocolate mixture into the bowl of an electric mixer and add sugar and vanilla extract. Beat for a few seconds until combined and add eggs, one at a time. Once the eggs are incorporated, lower the speed and add cocoa powder, baking powder, salt, and espresso powder if using. Beat until all ingredients are evenly incorporated.
Spread the cake batter in the papered baking pan and sprinkle some coarse sea salt over the top. Bake the cake for 30 minutes, take it out of the oven, and let it cool to room temperature before cutting. (P.S. If you like to have the middle a little gooey, bake it for 25 minutes.)
Why I Add Baking Powder
Flourless chocoalte cake is very rich and pretty dense. When you add baking powder, the texture becomes a little lighter and a little softer. I feel like that consistency is much more pleasant in a rich cake.
Why I Do Not Add Frosting
Not adding frosting to this cake is a personal preference because I love the crunchy layer that forms on top. (That part is everyone’s favorite in my family.) The combination of soft center and crunchy top is heavenly! So if you feel like this is something you will like, don’t add any frosting.
If you do want to add a frosting to the cake, I recommend chocolate ganache on top. Chocolate ganache is soft and not too rich.
To make chocolate ganache, you will need a 4 oz. bar of baking chocolate and ¼ cup of heavy whipping cream.
First, chop the chocolate bar as finely as you can and place it into a small mixing bowl. Next, heat up heavy whipping cream until it’s scalding hot but be careful not to let it boil. (You can carefully heat it up in a microwave, a few seconds at a time.)
Finally, pour the hot cream over chopped chocolate and stir until the mixture is smooth. (If you have chocolate chunks that are not melting well, pop the bowl in the microwave for a few seconds, on half the power, and try mixing again.)
Why Add Sea Salt On Chocolate Cake?
Personally, I adore the sweet and salty combination of sea salt and chocolate. It also helps balance out the intense chocolate flavor. Since this cake is flourless, it’s much more rich and dense than an average chocolate cake. So a little addition of salt is a great flavor balance.
HOW TO STORE FLOURLESS CHOCOLATE CAKE
At Room Temperature: you can easily store it on the counter, at room temperature, just make sure to cover it air-tight with plastic wrap. At room temperature, this cake will last up to 2 days.
In the Refrigerator: you can also store this cake in the refrigerator and it will last longer. Make sure to cover the pan air-tight with plastic wrap. This cake will last up to 5 days in the refrigerator. Make sure to take it out an hour or two before eating so it gets to room temperature.
Can I Freeze It?
Absolutely! Flourless chocolate cake is very easy to freeze. You can freeze the whole cake or cut it into slices and freeze them individually. Cool the cake to room temperature before freezing.
Make sure to wrap the cake, or each slice, in a couple of layers of plastic wrap and make it air-tight. Place it into a large freezer zip-lock bag, label, and freeze for up to 4 months.
Thaw it in the refrigerator.
MORE CHOCOLATE RECIPES TO TRY
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Flourless Chocolate Cake
- 1 cup semi-sweet chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 3 eggs
- 1/4 tsp salt
- 1 tsp vanilla extract
- 1 tsp espresso powder optional
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking powder
- coarse sea salt to sprinkle on top
- Preheat the oven to 375°. Grease an 8-inch round baking pan all over the bottom and sides. Line the bottom of the baking pan with a round piece of parchment paper.
- Melt chocolate in a sauce pot: melt butter first over low heat and then add chocolate chips. Keep slowly stirring the whole time and when chocolate chips are about half way melted. Take the sauce pot off the heat and continue to stir until the chips are fully melted and the mixture is smooth. ORMelt chocolate in a microwave: place butter and chocolate chips in a microwave-safe bowl and heat on half the power, at 30 second increments. Make sure to stir after every 30 seconds.
- Pour melted chocolate mixture into the bowl of the electric mixer and add sugar and vanilla extract. Beat for a few second until combined.
- Beat in eggs, one at a time.
- Once the eggs are incorporated, lower the speed and add cocoa powder, baking powder, salt, and espresso powder if using. Beat until all ingredients are evenly incorporated.
- Spread the cake batter into the papered baking pan and sprinkle some coarse sea salt over the top.
- Bake the cake for 30 minutes, take it out of the oven, and let it cool to room temperature before cutting. (P.S. If you like to have the center a little gooey, bake it for 25 minutes.)