This flourless chocolate cake is a rich and decadent dessert that just happens to be gluten free. It's topped with a chocolate ganache and flaky sea salt, making this one of the best chocolate cakes ever!
This flourless chocolate cake recipe is a chocolate lovers dream, especially those following a gluten free diet.
As the name states, this cake is made with no flour at all. It doesn't even require leavening agents like baking soda or baking powder.
The chocolate cake is smothered in a rich chocolate ganache with just a touch of flaky sea salt sprinkled on top. It really makes the flavor of this cake pop!
The end result is a luscious, sinfully delicious dessert that you are certain to fall in love with.
Flourless chocolate cake ingredients
This cake can be ready in under an hour with minimal steps and ingredients.
- semi sweet chocolate chips
- butter
- sugar
- eggs
- dutch cocoa powder
- vanilla extract
- heavy cream
- flaky sea salt
How to make flourless chocolate cake from scratch
- Combine ingredients: Melt the chocolate chips and butter together. Add the sugar and vanilla extract and stir to combine. Beat the eggs into the mixture and gently stir in the cocoa powder.
- Bake: Pour the batter into a spring-form pan and bake for 25 minutes at 375°F.
- Cool: Allow to cool for about 10 minutes and turn the cake upside down onto a serving plate.
- Top with ganache: Place the heavy cream in a microwave safe bowl and heat for 1 minute. Add the chocolate chips to the bowl, allow to sit for 5 minutes and stir until smooth. Pour over the top of the cake and sprinkle with flaky sea salt.
How to store
- To Store: Keep loosely covered in the fridge for up to 5 days.
- To Freeze: Place the cake into the freezer until frozen solid. Remove and wrap with plastic and foil. Keep frozen for up to 3 months. Allow to thaw in fridge when ready to eat.
Easy gluten free recipes
Gluten free baking is easy and delicious if you have the right recipe.
- gluten free pumpkin cookies
- gluten free chocolate pancakes
- gluten free waffles
- gluten free all purpose flour blend
Flourless Chocolate Cake
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Ingredients
Flourless Orange Chocolate Cake
- 1 cup semi sweet chocolate chips
- 8 tablespoons butter (plus extra to grease the pan)
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup dark unsweetened cocoa powder
Ganache
- 1 cup semi sweet chocolate chips
- ½ cup heavy cream
- ½ teaspoon flaky sea salt
Instructions
- Preheat oven to 375°F. Line the bottom of an 8" spring-form pan with parchment paper and grease the sides with butter.
- Put the chocolate chips and the butter into a microwave safe bowl and heat for one minute. Stir the mixture until smooth. (Place back into the microwave at 15 second intervals if necessary to melt.) Stir in the sugar and vanilla extract.
- Use an electric mixer to beat the eggs into the mixture. Add the cocoa powder and stir with a spatula to fully incorporate all of the ingredients.
- Pour the batter into the spring-form pan and bake for 25 minutes.
- Remove from the oven and let cool for about 10 minutes before removing from the pan. Turn the cake upside down onto a serving plate.
- To make the ganache, place the heavy cream in a microwave safe bowl and heat for 1 minute. Add the chocolate chips and allow to sit for 5 minutes. Stir until smooth and pour over the top of the cake. Let the ganache set up for 5 minutes before sprinkling the sea salt on top.
Notes
- To Store: Keep loosely covered in the fridge for up to 5 days.
- To Freeze: Place the cake into the freezer until frozen solid. Remove and wrap with plastic and foil. Keep frozen for up to 3 months. Allow to thaw in fridge when ready to eat.
This recipe is from Amy in the Kitchen. All images and content are copyright protected. Please do not use my images or republish this recipe without prior permission. Thank you.
This recipe was originally published in September 2017.
Sally says
These are so decadent. My kinda loved eating them. Thanks Amy