Flourless Chocolate Cake – rich, fudgy, chocolatey and deliciously moist gluten-free flourless chocolate cake made with just 7 simple ingredients that can be prepped ahead for Valentine’s Day or any occasion. Serve it with my homemade Raspberry Sauce for a gourmet-style treat that tastes exceptionally HEAVENLY in every bite!
I’m not really a HUGE chocolate person when it comes to cake. I personally love my cake more on the tropical bright side like this Pineapple Upside Down Cake and French Orange Yogurt Cake. But I’ve made a recent encounter with a chocolate cake that turned me into a convert.
My sister and I went into this fancy restaurant and saw on their menu this drool-worthy Flourless Chocolate Cake. Little did I know that I was about to get blown away bite after bite with this heavenly decadent cake. And behold, the rich, dark, luscious and ultra chocolatey cake that I’ve tasted in my ENTIRE life! I almost ate my sister’s entire slice of cake. Yesss, it is THAT GOOD!
Is Flourless Chocolate Cake Healthier?
Now you might have wondered if this cake is healthier than their floured counterparts. Technically speaking, almost all flourless cakes have lesser calories per serving. And since they’re gluten-free, those who suffer celiac disease can pretty much enjoy a slice of this kind chocolate cake without having to deal with a headache or bloating.
However, not meaning to rain on your parade, this chocolate cake recipe here still packs that calories from the added sugar. You may adjust though the sugar depending on your preference, as for the taste, this recipe though is PERFECTLY spot-on especially for all chocolate lovers out there!
Flourless Chocolate Cake Ingredients
Okay, let’s get it straight here. I DO NOT recommend making any substitutions for this cake recipe as it is absolutely perfect the way it is. But I want you to focus on buying a good quality semi-sweet or bittersweet chocolate (or dark chocolate) as it makes the backbone of this dessert. For this recipe, I recommend using about 60% cacao percentage. I DO NOT recommend though subbing the bittersweet chocolate with milk chocolate as it will get sweeter.
Other than the bittersweet chocolate, here’s what else you’ll need for making this easy cake recipe:
- unsalted butter
- eggs
- sugar
- vanilla extract
- salt
- unsweetened cocoa powder
You can stop right here or go make the Raspberry Sauce that comes with this chocolate cake (see recipe box).
How Do You Know When Flourless Chocolate Cake is Done?
For this easy chocolate cake recipe, it’s ok if the cake seems underbake. It should be moist but not wet. To check if it’s done, insert a long toothpick or skewer into the cake and it should come out moist with clumps. On the other hand, if using a thermometer, it is done when the internal temperature reaches 200 degrees F.
Flourless Chocolate Cake Toppings
I actually love this cake just the way it is. But if you want to go the extra mile, which I highly recommend, it’s best served with my homemade Raspberry Sauce included in the recipe box below. It’s tartness somehow balances the richness of the cake. Other than the raspberry sauce, you may also top this chocolate cake from scratch with any of the following below:
- whipped cream (stay tuned for my HOMEMADE version..it taste sooo good!)
- chocolate ganache
- fresh berries
- powdered sugar
- salted caramel sauce
- crushed candy canes
Can You Make Flourless Chocolate Cake Ahead of Time?
Absolutely! This cake is best served when chilled. I usually let it cool first and then refrigerate for about 5 hours or overnight before slicing it. It works great all the time!
But if you’re lucky enough to have leftover and wish to keep it longer, you may freeze it somehow. Just wrap the cake in aluminum foil and into an airtight bag or container and freeze for up to 2 months. When ready to serve, just thaw it overnight and served cold from the fridge.
More Decadent Desserts for Valentine’s Day
Looking for more ways to express your love through decadent treat? Check out our other irresistible chocolate dessert recipes below.
- Chocolate Guinness Cake
- Chocolate Chess Pie
- Chocolate Rum Marble Cake
- Malva Pudding (Chocolate )
- Chocolate Puff Puff
- Chocolate Molten Lava Cake
How To Make Flourless Chocolate Cake
Preheat oven to 300°F. Prepare a 9-inch cake pan by lining the bottom with parchment and lightly buttering the sides. If desired, dust with cocoa powder and tap out any excess. In a medium (microwave safe) bowl, microwave the chocolate for about 30 seconds then add butter and continue melting in the microwave in a 30-second interval; stirring after each interval, until completely melted and smooth. This might take about 2 minutes or so. If the microwave is not your thing, then melt in a double boiler over medium heat stirring occasionally until melted. Set aside.
Add eggs to a large bowl, Â then whisk using a mixer, for about 1 minute. Add sugar, vanilla extract, salt. Continue mixing until the mixture is pale in color and frothy. Pour in the chocolate and butter mixture, mix until incorporated.
Finally, add the cocoa powder and continue mixing until fully incorporated. Do not over mix.
Pour batter into the prepared cake pan and bake for about 40-45 minutes or until a long toothpick or skewer inserted into the cake comes out moist with clumps. It’s ok if the cake seems underbake. It should be moist but not wet. If using a thermometer, it is done when the internal temperature reaches 200 degrees F. Remove from the oven and let it cool in the pan. This might take about 45- 60 minutes. As the cake cools it sinks in the center, do not be alarmed. It’s the beauty of this cake. Cover the pan with plastic wrap and move the cooled cake to the fridge and let it continue to cool, this would take about 5 hours or refrigerate overnight. When ready, run a knife around the edge of the pan to loosen the cake. Remove from pan and trim off the raised rim around the edge of the cake, as necessary. Slice and serve with this homemade whipped cream and raspberry sauce.
How To Make Homemade Raspberry Sauce
In a medium saucepan add raspberries, granulated sugar, water, lemon zest and juice to a boil. Reduce heat and let it simmer on low heat, uncovered for about 5-6 minutes. Then add cornstarch continue cooking or until thickened to coat the back of a spoon, about 5 minutes or more.Â
Remove and drain through a sieve, pressing on solids to extract all liquid. Discard seeds.Â
Let it cool completely, then place in the fridge until ready to be served. Pour into a small bowl, cover with plastic wrap, and refrigerate until chilled, about 30 minutes or overnight.
Flourless Chocolate Cake
Ingredients
- 16 oz (350 g) semi-sweet or bittersweet chocolate (or 2 cups, slightly mounded, good quality chocolate chips)
- 8 ounce (1 cup or 227 g)Â unsalted butter
- 6 large eggs
- 1 ½ cup (300 g) sugar
- 1 ½ teaspoons (6.3 g) vanilla extract
- ¼ teaspoon (1.25 g) salt
- â…“ cup (35 g) unsweetened cocoa powderÂ
Raspberry SauceÂ
- 2 cups (240 g) fresh or frozen raspberries
- ¾ cup (75 g) granulated sugar
- ½ cup (118.5 ml) water
- zest and juice of ½ lemon , (about 1 tablespoon , adjust to taste with more )
- 2 teaspoons (5.42 g) cornstarch
Instructions
- Preheat oven to 300°F. Prepare a 9-inch cake pan by lining the bottom with parchment and lightly buttering the sides. If desired, dust with cocoa powder and tap out any excess.
- In a medium (microwave safe) bowl, microwave the chocolate for about 30 seconds then add butter and continue melting in the microwave in a 30-second interval; stirring after each interval, until completely melted and smooth. This might take about 2 minutes or so. If the microwave is not your thing, then melt in a double boiler over medium heat stirring occasionally until melted. Set aside.
- Add eggs to a large bowl, Â then whisk using a mixer, for about 1 minute. Add sugar, vanilla extract, salt. Continue mixing until the mixture is pale in color and frothy.
- Pour in the chocolate and butter mixture, mix until incorporated.
- Finally, add the cocoa powder and continue mixing until fully incorporated. Do not over mix.
- Pour batter into the prepared cake pan and bake for about 40-45 minutes or until a long toothpick or skewer inserted into the cake comes out moist with clumps.
- It’s ok if the cake seems underbake. It should be moist but not wet.
- If using a thermometer, it is done when the internal temperature reaches 200 degrees F. Remove from the oven and let it cool in the pan. This might take about 45- 60Â minutes.
- As the cake cools it sinks in the center, do not be alarmed. It’s the beauty of this cake.Â
- Cover the pan with plastic wrap and move the cooled cake to the fridge and let it continue to cool, this would take about 5 hours or refrigerate overnight.
- When ready, run a knife around the edge of the pan to loosen the cake. Remove from pan and trim off the raised rim around the edge of the cake, as necessary. Slice and serve with this homemade whipped cream and raspberry sauce.
Raspberry SauceÂ
- In a medium saucepan add raspberries, granulated sugar, water, lemon zest and juice to a boil.
- Â Reduce heat and let it simmer on low heat, uncovered for about 5-6 minutes. Then add cornstarch continue cooking or until thickened to coat the back of a spoon, about 5 minutes or more.Â
- Remove and drain through a sieve, pressing on solids to extract all liquid. Discard seeds.
- Let it cool completely, then place in the fridge until ready to be served.
- Pour into a small bowl, cover with plastic wrap, and refrigerate until chilled, about 30 minutes or overnight.
Tips & Notes:
- This cake can be stored, covered, at room temperature for up to 2 days or 5 days in the fridge. Let it cool first before storing in the fridge.
- You may freeze this cake, too. Just wrap the cake in aluminum foil and into an airtight bag or container and freeze for up to 2 months. When ready to serve, just thaw it overnight and served cold from the fridge.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.
Nutrition Information:
Fizza says
If I want to halve the ingredients which size pan would work?
Susan says
You show this cake being made in a springform pan. Can it be made in a regular cake pan?
ImmaculateBites says
Yes it can .
Vergaline Stansberry says
Dear Imma, this is the best flourless cake I have ever made. It was incredible! Moist, so chocolatey and just plain fantastic. Fast and easy. Thank you so much for sharing your recipe. I finally found a chocolate cake recipe that even my gluten free friends can enjoy. Blessings.
Hilda Miles says
I made this decadent chocolate cake for my family last night for Valentine’s. It was so delicious and moist every thing you need in a chocolate cake.
Thank you Immaculate for this recipe. Its a keeper.
imma africanbites says
You’re welcome, Hilda. So glad to know this turned out well for you and your family. I just simply love this one, too.
Nurit Philip says
Thank you on behalf of all the gluten-free eaters