Healthy & Special Diets > Gluten-Free Recipes > Gluten-Free Baking > Gluten-Free Cake Recipes

Flourless Chocolate Cake

Indulge in this rich and decadent Flourless Chocolate Cake, perfect for those following a gluten-free diet. This cake is incredibly moist, intensely chocolatey, and surprisingly easy to make. With a smooth, velvety texture, it's a guaranteed crowd-pleaser.

Prep Time
15 minutes
Cook Time
30-35 minutes
Servings
8
Ingredients
  • 225 g Bittersweet Chocolate
  • 115 g Unsalted Butter
  • 4 Eggs
  • 100 g Granulated Sugar
  • 30 g Cocoa Powder
  • 1 tsp Vanilla Extract
  • 1/4 tsp Pinch of Salt

Prepare the Chocolate

Preheat your oven to 175°C (350°F). Grease and line an 8-inch cake pan with parchment paper. This will prevent sticking and make removal easy. In a heatproof bowl set over a simmering pot of water (double boiler), melt the bittersweet chocolate and butter together. Stir frequently until smooth and completely melted. Remove from heat and let it cool slightly.

Combine Wet Ingredients

In a separate bowl, whisk together the eggs and sugar until light and pale, about 2-3 minutes. Beating the eggs and sugar well creates a light and airy texture. Add the vanilla extract and a pinch of salt to the egg mixture.

Combine Wet and Dry Ingredients

Gently fold the cooled chocolate mixture into the egg mixture until just combined. Be careful not to overmix. Overmixing can deflate the batter and result in a dense cake. Sift in the cocoa powder and gently fold until just incorporated. Ensure there are no lumps of cocoa powder remaining.

Bake the Cake

Pour the batter into the prepared cake pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. The cake should be set around the edges but still slightly soft in the center. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Dust with powdered sugar (optional) before serving.

Nutrition Facts Estimated per 100g of product

Calories: Approximately 350 kcal Protein: Approximately 5g Fat: Approximately 25g Carbohydrates: Approximately 30g Note: These values are estimates and can vary based on specific ingredients used.

Other Important Considerations for Nutrition

This cake is high in fat and sugar due to the chocolate and butter content. While delicious, it should be enjoyed in moderation as part of a balanced diet. Consider pairing it with fresh fruit or a dollop of Greek yogurt for a healthier dessert option. The cocoa powder provides some antioxidants.

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FAQ

  • Can I use different types of chocolate?

    Yes, you can use semi-sweet or dark chocolate instead of bittersweet chocolate, depending on your preference. Keep in mind that the sweetness of the cake will vary accordingly.
  • How do I store this cake?

    Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. The cake may become slightly firmer when refrigerated.
  • Can I freeze this cake?

    Yes, you can freeze the cake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the refrigerator overnight before serving.