This rich, fudgy flourless chocolate cake is pretty simple to make. Plus, it’s not only gluten-free, but dairy-free, too.
This fudgy, decadent flourless chocolate cake is reminiscent of a deep, dark, gooey brownie. It’s indulgent, without cream or dairy. It’s rich and chocolatey, without using messy, melted chocolate. And it’s completely gluten-free and grain-free.
Although there is a long resting time for this recipe, it could not be simpler to make. It uses my Chocolate Sauce recipe as the cake batter base, which takes only five minutes to make (note that the recipe for the sauce is part of the recipe below, but I’ve linked to it in case you want to make the sauce by itself). And then, five eggs are beaten into the sauce using a hand-held mixer. That’s it. The eggs and chocolate sauce magically form a fudgy cakey crumb in the oven, while the edges of the cake take on a chewy brownie-like texture. Chocolate cake Heaven.
Start With A Great Chocolate Sauce
This flourless chocolate cake batter starts with the most dark, delicious chocolate sauce. It’s a simple syrup made with water, brown sugar, and a little bit of corn syrup, gently heated over medium-low heat. This should be stirred frequently to keep it from boiling, and if it becomes too hot, remove the pan from the heat for a few seconds.
Once the brown sugar is dissolved, whisk in the cocoa powder, instant coffee, salt, and vanilla until the sauce is smooth. Transfer the sauce to a large mixing bowl and place it in the refrigerator to cool. This can take 30 to 45 minutes, but it’s an important step, so don’t skip it. The chocolate sauce has to be cool enough before the eggs can be added, otherwise you’ll end up with scrambled eggs in your chocolate cake.
How To Make The Best Flourless Chocolate Cake
While the chocolate sauce is cooling, cut a piece of parchment paper to fit a 9-inch round cake pan. Spray a little cooking spray onto the bottom of the pan to help the parchment stick, add the parchment, and then lightly spray the parchment. Both the spray and the parchment will prevent the cake from sticking to the pan after it comes out of the oven.
Once the sauce has cooled, remove it from the refrigerator and preheat the oven. Add the eggs to the bowl of chocolate and beat together until well mixed and smooth. Transfer all of the chocolate and egg mixture to the baking pan.
Pop the pan into the oven and set the time for 1 hour. You’ll see the cake go through a few funky stages. At first the edges will be baked, and it will look like the middle is just a puddle of chocolate for a good long while. In the last 15 minutes though, the middle of the cake will puff up. It’s tempting to pull the cake out of the oven at this point, which should be 1 hour exactly, but leave it in the oven. The crumb needs to set, which will take about 10 more minutes with the oven off.
After the cake comes out of the oven, let it sit for about an hour to cool before slicing. The top will sink just a little bit, which is normal.
Serving Flourless Chocolate Cake
The cake can be served directly from the pan, or you can flip it onto a cake stand or cake plate. Be sure to remove the parchment paper before serving though.
Dust the top with a little powdered sugar before slicing, and serve with Raspberry Sauce, which is such a nice contrast of flavor with the rich chocolate.Print
This rich, fudgy flourless chocolate cake is not only gluten-free, but dairy-free, too.
Listen to me explain briefly about how to make this cake, with some great tips along the way, by clicking the play button below:
- 1 and ½ cups water
- 1 and ½ cups dark brown sugar
- ½ cup corn syrup
- 2 cups cocoa powder
- 2 tsp. Instant coffee
- ½ tsp. salt
- 2 tsp. vanilla extract
- 5 large eggs
- Cooking spray
- Make the chocolate sauce. In a medium saucepan stir together water, sugar, and syrup. Cook, stirring occasionally over medium heat until sugar is dissolved, about 3 minutes. Do not boil.
- Add cocoa powder, coffee, salt, and vanilla; whisk until dissolved and no lumps remain, about 2 minutes.
- Transfer chocolate sauce to a large glass bowl. Refrigerate, uncovered, 45 minutes to cool.
- Remove bowl from refrigerator. Preheat oven to 325°F.
- Cut a piece of parchment paper to fit in the bottom of a 9-inch round cake pan. Lightly spray bottom of pan with cooking spray; place parchment onto bottom of pan. Lightly spray parchment with cooking spray; set aside.
- Add eggs to chocolate sauce. Using a hand-held mixer with beater attachments, beat together eggs and chocolate sauce on medium speed until eggs are well combined and mixture is smooth.
- Transfer chocolate mixture to prepared pan. Place pan in oven.
- Bake 1 hour. Turn oven off; let pan sit in oven 10 minutes more.
- Remove pan from oven. Let stand 1 hour before slicing.