Go Back
+ servings
Flourless Chocolate Cake
Print

Flourless Chocolate Cake

A super easy, decadent, fudgy, and deliciously elegant dessert perfect for any occasion. Seven gluten-free ingredients come together effortlessly in one bowl. Top it with homemade raspberry sauce for a gourmet-style treat that is heaven in every bite!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8
Calories 734kcal
Author Imma

Ingredients

  • 16 ounces (350g) semi-sweet or bittersweet chocolate (or 2 cups, slightly mounded, good-quality chocolate chips)
  • 8 ounces (227g) unsalted butter (or 1 cup)
  • 6 large eggs
  • cups (300g) sugar
  • teaspoons (6.3g) vanilla extract
  • ¼ teaspoon (1.25g) salt
  • cup (35g) unsweetened cocoa powder 

Raspberry Sauce 

  • 2 cups (250g) raspberries, fresh or frozen
  • ¾ cup (75g) granulated sugar
  • ½ cup (118.5ml) water
  • ½ lemon, zest and juice (a tablespoon or more)
  • 2 teaspoons (5.42g) cornstarch

Instructions

  • Preheat the oven to 300°F/150℃. 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. 
  • Melt the chocolate in a medium-sized microwave-safe bowl in the microwave for about 30 seconds. Then add butter and continue melting in 30-second zaps, stirring after each interval, until completely melted and smooth. This might take a couple of minutes. (If you don't like using microwaves, you can melt them in a double boiler over medium heat, stirring occasionally.) Set aside.
  • Whisk the eggs in a large bowl with a mixer for about a minute. Add sugar, vanilla extract, and salt, then continue mixing until it's pale and frothy.
  • Pour in the chocolate and butter mixture, and mix well.
  • Finally, add the cocoa powder and continue mixing until fully incorporated. Be careful not to overmix. 
  • Pour your cake batter into the prepared pan, and then bake it for 40-45 minutes (a long toothpick or skewer inserted into the cake will come out moist, but no clumps, an instant-read thermometer will say 200℉/95℃, and it should be moist but not wet.)
  • Remove the chocolate cake from the oven and allow it cool while preparing the raspberry sauce.
  • As the cake cools, it will sink in the center, but don't be alarmed. That's the beauty of this cake. 
  • Cover the cooled cake still in the pan with plastic wrap and move it to the fridge. Then let it chill for five hours or overnight.
  • When ready to serve, run your knife around the edge of the cake pan to loosen the cake. Remove the cake from the pan and trim the raised rim around the cake's edge if necessary.

Raspberry Sauce 

  • Bring the raspberries, granulated sugar, water, lemon zest, and juice to a boil in a medium saucepan.
  • Reduce the heat and simmer for 5-6 minutes, uncovered. Then add cornstarch, and continue simmering until the sauce is thick enough to coat the back of the spoon, about 5 minutes or more. 
  • Remove and strain through a sieve into a small bowl, pressing on solids to extract all liquid. Discard seeds.
  • Let it cool completely, cover it with plastic wrap, and let it chill in the fridge until ready to serve.

Notes

  • All ingredients should be brought to room temperature for the best results. If the eggs are cold, put them in warm water for 10 minutes. For the butter, warm up a glass bowl with hot water for a few minutes. Then dump the water out and slice the butter into it. The heat from the bowl will warm up the butter quite quickly.
  • This cake tends to stick to the pan, so don't skip the parchment paper and grease the pan generously. I usually grease below the parchment paper and on top of it before adding the cake batter. Then all you need to do is run a knife around the edges after it's cooked to release it.
  • If using a double boiler, ensure the water doesn't come in contact with the bottom of the bowl. You want the steam to melt the chocolate so it doesn't burn.
  • Please keep in mind that nutritional information is a rough estimate and can vary significantly based on the products used.

Nutrition

Serving: 1slice | Calories: 734kcal | Carbohydrates: 70g | Protein: 9g | Fat: 48g | Saturated Fat: 28g | Cholesterol: 187mg | Sodium: 130mg | Potassium: 428mg | Fiber: 6g | Sugar: 59g | Vitamin A: 915IU | Calcium: 65mg | Iron: 5mg