Flourless Chocolate Cake
He told me it was his best birthday meal yet!
Flourless chocolate cake, , is naturally gluten-free and one of the richest and most decadent chocolate desserts I know how to make.
as it’s essentially a single-layer cake with a ganache frosting!
If you’re looking for a non-chocolate gluten free dessert, try my crustless pumpkin pie recipe, or gluten-free carrot cake instead.
There’s no flour in this recipe, so all of the other ingredients are super important. I don’t suggest making substitutions to this list!
Complete list of ingredients and amounts can be found in the recipe card below.
Flourless chocolate cake should be stored in an airtight container in the fridge. It will stay fresh this way for up to 3 days.
This cake also freezes beautifully! Just like cheesecake, you can freeze individual slices or the entire cake. Wrap well with layers of plastic wrap, then place in a sealed container or freezer bag. Store this way for up to 2 months.
Thaw frozen flourless cake overnight in the fridge before serving. You might also enjoy the texture of the cake while it’s still frozen!
in the fridge before you will be serving it! This cake is best served chilled to emphasize its creamy, luscious consistency.
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This quick and easy flourless chocolate cake recipe is so indulgent, and super simple to make! Naturally gluten-free, this cake is rich, dense, and fudgy, topped with a luscious chocolate ganache that enhances each delicious, chocolatey bite.
12 Servings
This quick and easy flourless chocolate cake recipe is so indulgent, and super simple to make! Naturally gluten-free, this cake is rich, dense, and fudgy, topped with a luscious chocolate ganache that enhances each delicious, chocolatey bite.
Cake
Ganache
Garnish (optional)
Let the cake rest 30 minutes. Run a knife around edges, invert onto a tray, and let cool completely.
Heat ¼ cup cream in a saucepan until steaming (not boiling). Pour over ½ cup chopped chocolate.
Whisk until smooth.
Pour ganache over the cooled cake, spreading evenly. Chill for at least 2 hours.
Top with raspberries and mint leaves if desired. Store in an airtight container in the refrigerator.
- – A good amount of cooking oil spray and a parchment round on the bottom of the pan will keep this flourless cake from sticking.
- – To keep your torte fudgy, bake it just until the cake is done, and no longer than that. If baked for too long, this cake will become dry rather than fudge-like. Use a toothpick to check for doneness. When it comes out dry or with just a few moist crumbs, it’s ready!
- – Because we’re making a cake without any flour, the rest of the ingredients listed are necessary for success. Skipping ingredients, changing any of the amounts, or adding things to the cake batter is likely to cause the recipe to fail, so I do not recommend it.
Serving: 1slice, Calories: 399kcal, Carbohydrates: 33g, Protein: 5g, Fat: 29g, Saturated Fat: 17g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.4g, Cholesterol: 117mg, Sodium: 126mg, Potassium: 274mg, Fiber: 4g, Sugar: 26g, Vitamin A: 628IU, Vitamin C: 0.1mg, Calcium: 54mg, Iron: 3mg
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
I’ve found that less is more when serving this cake. Fresh fruit is an ideal topping, as it adds a bit of brightness without making the dessert overly sweet.
I suggest topping the chilled cake with fresh berries like raspberries or strawberries, along with some fresh mint leaves to make it extra pretty. A dusting of powdered sugar, just before serving is the perfect finishing touch.
A dollop of fresh whipped cream or a scoop of vanilla ice cream will also be delicious!
To make clean slices, use a large sharp knife. Clean the knife with hot water in between each cut.
Bake this chocolate flourless cake for the time recommended in the recipe, and then check it by inserting a toothpick into the very center. The flourless cake is done when the toothpick comes out clean or with just a few moist crumbs.
Yes! This is a gluten-free dessert recipe, as flourless chocolate cake is naturally gluten-free.
Without baking powder, this cake relies on eggs and whipped cream to give it a small amount of lift in the oven. It’s important to whip the cream as indicated in the recipe so that the texture will be perfect.
