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This is the best Flourless Chocolate Cake recipe out there! It is incredibly simple to make and has an absolutely delicious texture! Only a handful of ingredients and an easy chocolate ganache, this gluten-free cake will come out perfect every single time.
Easy Flourless Chocolate Cake
Where are all my chocolate lovers at? This flourless chocolate cake is one of the easiest recipes you’re going to make all year! And because it’s gluten-free, it’s a cake that almost everyone can love!
I know you can’t go wrong with most chocolate cake recipes but you really cannot go wrong with this one specifically! Why you may ask? Mostly because it calls for only a handful of simple ingredients, I’ve paired it with a delicious ganache recipe, and the final product comes out tasting like a chocolate cake and a chocolate brownie had a baby! We are winning over here with this one people!
Is there a difference between flourless and gluten-free?
Flourless does not necessarily mean that it is gluten-free! A lot of celiacs will indeed eat flour, but they avoid wheat flour. Gluten-free means no gluten – which is the protein that can be found in wheat, barley, and rye. because we are scratching the flour altogether today – this cake is indeed, gluten-free!
- Chocolate – I’m using bittersweet chocolate today, coarsely chopped.
- Butter – Unsalted.
- Vanilla extract – Any brand will work great!
- Eggs – I’m using 5 eggs today – I know it may seem like a lot but I promise they are needed!
- Sugar – White granulated sugar is all that is needed!
- Whipping cream – Any brand will do – make sure it is at least 30% fat.
- Corn syrup – Our flavor enhancer!
- Chocolate – Bittersweet chocolate, coarsely chopped.
- Almonds – Sliced and toasted.
How to make Flourless Chocolate Cake
- Preheat oven: To 350 F degrees and grease a 9″ springform pan with butter and line the bottom with parchment paper; set aside.
- In a saucepan: Melt the butter and 1 3/4 cups of bittersweet chocolate over medium-low heat. Next, stir in the vanilla and then let cool completely.
- In a mixer: Add the eggs and sugar and beat until light and fluffy. Next, gradually stir in the chocolate 1/3 at a time, until well blended. Finally, pour into the prepared cake pan.
- Bake: Place into the oven and bake the cake for about 45 minutes, until it is lightly cracked. Use a knife to run around the edges of the pan in order to loosen the cake from the edges of the pan. Once the cake has cooled, remove it from the pan and place onto a serving plate; set aside.
- Create ganache: In a heavy saucepan, stir in the whipping cream, corn syrup and heat over medium heat until simmering. Next, reduce the heat down to low and add in the remaining portion of chocolate stirring continuously until smooth. Finally, remove from heat and let cool for 10 minutes.
- Top with ganache: Pour ganache over the cooled cake and spread it around to ensure the entire cake is covered completely. Next, press the sliced almonds around the edge of the cake.
- Serve: Place the cake into the refrigerator for 1 hour before slicing and serving!
Not a fan of ganache? Or just want to switch it up a little? There are plenty of ingredients you could top a chocolate cake with. Personally, one of my favorites is my chocolate cream cheese frosting, but here are a few more suggestions:
- Buttercream frosting
- Fresh fruit
- Chocolate or caramel drizzle
- Shaved chocolate or white chocolate
- Chopped walnuts or pecans
- Shredded coconut
How will I know when my cake is done baking?
I’l say it once and I’ll say it again! The most foolproof way to know when your cake is to do the classic toothpick test! Insert a toothpick into the middle or thickest part of the cake. When it is removed, if the toothpick is clean, the cake is done – if the toothpick has cake batter sticking to it, it needs a little more time in the oven!
How to store
At room temperature this flourless chocolate cake will last about 1 – 2 days stored in an airtight container or covered in plastic wrap.
If you plan to keep the cake in the fridge to extend the shelf life make sure that you remove from the fridge for 1 – 2 hours before serving. It will keep well in the fridge for up to 4 days.
This cake freezes exceptionally well. Properly wrapped or sealed in an airtight container the cake will last up to 4 – 6 months!
Looking for more cake? Try these recipes:
- German Chocolate Cake
- Goat Cheese Cheesecake with Figs
- Red Velour Cake
- Apple Pie Cake
- Carrot Cake
- The Best Tiramisu
- Sticky Toffee Pudding
- Chocolate Mousse
- Rum Baba
- No Bake Oreo Cake Pops
- 1 ¾ cups bittersweet chocolate (coarsely chopped)
- ¾ cup butter (unsalted)
- 1 tablespoon vanilla extract
- 5 large eggs
- 1 cup granulated sugar
- 6 tablespoon whipping cream
- 6 tablespoon corn syrup
- 1 ¼ cups bittersweet chocolate (coarsely chopped)
- 2 cups sliced almonds (toasted)
- Grease a 9-inch springform pan with butter and line the bottom of it with parchment paper. Set aside. Preheat the oven to 350℉.
- In a heavy-bottomed saucepan, melt the 1 3/4 cups of chocolate with the butter over medium-low heat, stirring occasionally. Stir in the vanilla, then let cool completely.
- Add the eggs and sugar to the bowl of your mixer and beat until light and fluffy. Gradually stir in the chocolate, ⅓ at a time, until well blended. Pour into the prepared pan.
- Transfer the pan to the oven and bake until the cake is lightly cracked, about 45 minutes. Run a knife around the edge of the pan to loosen the cake from the pan. Let cool.
- Once the cake has cooled, remove it from the pan. Invert the cake onto a serving plate. Set aside.
- In a heavy-bottomed saucepan, stir the whipping cream with the corn syrup over medium heat until almost simmering. Reduce the heat to low and add in the remaining chocolate. Continue stirring until smooth. Remove from heat and let cool for 10 minutes.
- Pour ganache over cooled cake and spread it to cover the cake completely. Press almonds around the edge of the cake.
- Refrigerate for 1 hour before slicing and serving.
- At room temperature this cake will last about 1 – 2 days stored in an airtight container or covered in plastic wrap.
- If you plan to keep the cake in the fridge to extend the shelf life make sure that you remove from the fridge for 1 – 2 hours before serving. It will keep well in the fridge for up to 4 days.
- This cake freezes exceptionally well. Properly wrapped or sealed in an airtight container the cake will last up to 4 – 6 months!
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.