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+ servings
A fudgy, rich chocolate cake that is naturally gluten-free. Make this by hand in one bowl, then top with the easiest chocolate ganache (just chocolate and cream!) and fresh fruit for an impressive party dessert!
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4.9 from 7 votes

Perfect Flourless Chocolate Cake

A classic dessert that happens to be naturally gluten-free - the perfect flourless chocolate cake! Top with a rich chocolate ganache and berries, slivered almonds, or powdered sugar for a deliciously decadent dessert.

Ingredients

Cake

  • 1 cup (170 grams) chocolate chips (semisweet or bittersweet)
  • 1/2 cup (8 tablespoons, 113 grams) unsalted butter
  • 3/4 cup (149 grams) granulated sugar
  • 1/4 teaspoon salt
  • 1 to 2 teaspoons espresso powder (optional)
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup (43 grams) Dutch-process cocoa powder

Chocolate Ganache Glaze

  • 1 cup (170 grams) chocolate chips (semisweet or bittersweet)
  • 1/2 cup heavy cream
  • berries, powdered sugar, or slivered almonds, for garnish, as desired

Instructions

  • Preheat oven to 375 degrees F (190 C). Lightly grease and flour a metal 8-inch round cake pan, then cut a piece of parchment to fit and lay it in the bottom of the pan.
  • To make the cake, combine chocolate and butter in a large microwave-safe mixing bowl, and heat until the butter is melted and the chips are soft. Stir and continue heating in brief intervals until the chips fully melt and the mixture is smooth.
  • Stir in the sugar, salt, espresso powder, and vanilla.
  • Add the eggs, beating mixture briefly until they are fully incorporated and smooth.
  • Add the cocoa powder, and stir gently just until combined.
  • Pour batter into the prepared pan, and bake the cake for about 25 minutes; when it is done, the top will have a thin crust, and the cake will register 200 degrees F (94 C) on an instant-read thermometer inserted into the middle.
  • After removing cake from the oven, let it cool for about 5 minutes in the pan. Then, run a knife around the inside edge, turn the pan upside-down over a serving plate, and shake or tap gently to loosen the cake. Allow to cool completely before adding the glaze.
  • To make the glaze, combine chocolate and cream in a microwave-safe bowl. Heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.
  • Pour glaze over the cake and allow to set for several hours before garnishing and serving.

Notes

Adapted, barely, from the always reliable King Arthur Flour.

Nutrition Estimate

Calories: 391kcal, Carbohydrates: 42g, Protein: 4g, Fat: 23g, Saturated Fat: 14g, Cholesterol: 95mg, Sodium: 108mg, Potassium: 92mg, Fiber: 2g, Sugar: 37g, Vitamin A: 610IU, Vitamin C: 0.2mg, Calcium: 65mg, Iron: 1.3mg
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!