Flourless chocolate cake is a special sort of dessert. Rich, dense, decadent, yet not overly sweet. This is the kind of cake you have if you LOVE chocolate, not that half-hearted “yeah, I like milk chocolate and cream”-stuff. This is a cake for connoisseurs. People who really want to taste the deep flavour profile of chocolate. If you’re gluten-free, this cake could be your new best friend (well, second best. I know I’m always number one on your list, bestie).
This flourless chocolate cake recipe is something everyone should know. That includes you, bestie!
You know what happens when you take flour out of cake? Well… nothing. It doesn’t rise. It doesn’t hold airy, lightness, or even look like a traditional cake. Nothing. And that trips people up. (They end up with a sad, dry, bitter-tasting brown slab.) But don’t worry… I’m going to walk you through this simpler than you’d think cake.
Now don’t get me wrong. I’m not saying that this “flourless chocolate cake” is going to rise like a “flour-full chocolate cake”. If that’s what you’re looking for, you need to be checking out my Two-Layer Chocolate Cake with Whipped Cocoa Buttercream recipe. This chocolate cake is going to pack all the delicious flavour of a great gluten-y cake into one gloriously gluten-free, flourless slice.
That’s right, bestie. I said slice.
That’s how rich and flavourful this cake is. So don’t be a crazy person and cut yourself a gigantic slice. Instead, cut yourself a small slice, and eat it with a lovely scoop of ice cream. Or some whipped cream. Or both.
Once you get to the ingredients section below, you’ll notice I use something a little different for my flourless chocolate cake recipe. I add in cocoa. I find that it lightens the flavour just ever so slightly to complement the coffee in the batter, while also adding an almost brownie-like element to the texture. That said, if you’ve used cocoa for baking before, you’ll know it can be fussy to mix into cold batters. Just stick with it. It’ll all come together. (Kinda like life.)
If you made this wonderful gluten-free flourless chocolate cake recipe (and I hope you did), please leave me a comment below and let me know how it turned out for you. Even better, follow me on Facebook, Pinterest or Instagram and share a photo of your cake with #ChocolatesAndChai! Happy flourless baking! (And leave me comment even if you haven’t made it yet :P)
- 6 ounces / 150g Dark Chocolate, chopped
- 8tbsp Unsalted Butter, cubed
- ¾ cup White Sugar
- Pinch of Salt
- 1 tsp Instant Coffee
- 1 tsp Pure Vanilla Extract
- 3 Large Eggs
- ½ cup Cocoa
- Icing Sugar, for garnish
- Pre-heat oven to 375 degrees C.
- Melt chocolate and the butter over a bain Marie, and then pour the melted mixture into a cold bowl.
- Mix in sugar, salt, coffee, vanilla, and eggs.
- Stir in cocoa until barely combined (a few little streaks is okay).
- Pour batter into a buttered cake dish.
- Bake for 25 mins, or until cooked through. Let the cake sit in the pan for 10 minutes before removing.
- Remove from dish and let cool on a wire rack.
- Garnish with icing sugar.