I have been wanting to try a gluten-free chocolate cake forever, and finally, I have done it! This Flourless Chocolate Cake is like the richness of a good quality chocolate bar in a baked form.
Flourless Chocolate Cake
With friends coming over for a Bible study and knowing that one of them is off gluten, this seemed like the perfect time to test out a recipe I have been eyeing. This is such a great recipe for those who may not be able to eat gluten but still want to enjoy the decadence of chocolate cake!
Flourless Chocolate Cake Recipe
With just six ingredients (and not one of them being flour), this Flourless Chocolate Cake will give you all the chocolate cake flavor you need without the gluten.
Ingredients (full recipe below)
- Bittersweet chocolate
- Unsalted butter
How to Make Flourless Chocolate Cake
I gotta tell you… I love it flourless chocolate cake. The flavor is so rich and deep and decadent. Plus, it only takes a few ingredients. To get started, you need two circular cake pans. The cake will go into the 10-inch cake pan. You need a larger than a 10-inch cake pan for the smaller pan to fit into when you bake the cake. This will be for the water bath method you will use. I will explain that in more detail when we get to that part. Once you have both cake pans, preheat the oven to 300°F and get started!
- First, prepare the smaller cake pan with nonstick spray.
- Next, in a small saucepan, combine the water, salt, and sugar over medium heat until the sugar is completely dissolved. Set this aside as you melt the chocolate in the microwave.
- Melt the chocolate for 1 minute in the microwave. Then, continue melting it in 15-second increments until it is mostly melted.
- Pour the melted chocolate into the bowl of an electric mixer. Then, add the cut butter pieces to the chocolate one at a time, mixing after each piece has been added.
- Mix in the sugar water and add the eggs one at a time, beating all the ingredients together. Pour the batter into the prepared 10-inch circular pan.
Baking with the Water Bath Method
Place the smaller cake pan (the one that has the batter in it) into the larger pan. Fill the outside pan with boiling water until the water reaches halfway up the smaller pan. Just like the method implies, the smaller pan is essentially ‘taking a bath’ in the larger pan. This helps keep the chocolate from burning and is used in a variety of recipes like custards and mousses. Bake the cake (while in the water bath) for 45 minutes. The cake may still look wet, but take it out of the oven, out of the water bath, and let it chill in the refrigerator overnight. The next day, if the cake is ‘stuck’ in the pan, just dip it into some hot water and flip it over onto a plate.
Since I know how deeply rich and wonderful the chocolate was, I knew I couldn’t decorate it any ole way. No more sugary sweetness needed. Well… not much more. I did end up going with the standard powder sugar sprinkling… but I also added a few grapes. These grapes were slightly tart, so the pairing was just amazing for those of us who love a playful twist on flavors.
Looking for More Flourless Recipes?
I have been wanting to try a gluten-free chocolate cake forever, and finally I have done it!
- 1/2 cup water
- 1/4 teaspoon salt
- 3/4 cup granulated sugar
- 18 squares (1 ounce each) bittersweet chocolate
- 1 cup (226g) unsalted butter
- 6 large eggs, room temperature
Preheat oven to 300°F. Prepare one 10 inch round cake pan with nonstick spray and set aside.
In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
Melt the bittersweet chocolate in the microwave for 1 minute, then in 15 second increments until mostly melted. Stir to combine any last bits.
Pour the chocolate into the bowl of an electric mixer.
Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time.
Beat in the hot sugar-water. Slowly add in the eggs.
Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan (water bath method).
Bake cake in the water bath at 300°F (150°C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan.
To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.