Flourless Chocolate Cake

If you’re looking for an easy, but decadent gluten free dessert…you’ve just found it.

This cake is divine in its richness, but simple enough that the average home cook can tackle it. Even better, you don’t need any gluten free flour blends or any ingredients that you won’t already have on hand.

Obviously this cake is a little “fudge-ier” than your average chocolate cake, but sometimes that’s a good thing, non? The key to this cake is to make sure that your pan is well greased. By greasing the pan, then layering the bottom with parchment paper, then greasing the parchment paper, and finally dusting the pan with cocoa powder, you’re guaranteed to avoid any sticking disasters.

The original recipe called for semisweet chocolate baking squares, which I never have on hand. But semisweet chocolate chips work just as well provided you have a kitchen scale. I use my kitchen scale religiously, and sometimes wonder how I ever lived without one. You don’t need anything fancy, something simple like [amazon_link id=”B00FJFJDGS” target=”_blank” ]this one[/amazon_link] or [amazon_link id=”B004101GQC” target=”_blank” ]this one[/amazon_link] will do just fine.

This flourless cake is delicious enough on it’s own, but can be topped with frosting, a glaze, icing (confectioners’) sugar, fresh fruit, ice cream, whipped cream, or a combination of any of those.

 Recipe from allrecipes.com.

Print Recipe

Flourless Chocolate Cake

Course: Dessert

Servings: 12 servings

Author: The Gourmet Housewife

Ingredients

• Ingredients:
• 4 ounces semisweet chocolate chips or 4 (1 ounce squares semisweet chocolate, chopped)
• 1/2 cup butter
• 3/4 cup white sugar
• 1/2 cup cocoa powder
• 3 eggs beaten
• 1 tsp vanilla extract

Instructions

• Preheat oven to 300°F. Grease an 8 inch round cake pan, and line with parchment paper. Grease the parchment paper and dust the pan with cocoa powder
• In the top of a double boiler over lightly simmering water, melt chocolate and butter. (Or for the lazy version, but the chocolate and butter into a microwave-safe bowl and microwave for 30 second increments, stirring in between, until both are melted.)
• Remove chocolate and butter from heat and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
• Bake in preheated oven for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Notes

Serving options:
- dust with icing (confectioners') sugar and top with fresh fruit
- serve with flavoured whipped cream
- serve with ice cream
- glaze or frost cake and serve