Gluten Free Flourless Chocolate Cake
Description
This flourless chocolate cake is one of my most favorite and easiest recipes. I have been making this for years and can’t believe I’ve been so selfish and kept it to myself this long! It tastes like a beautiful chocolatey mix between a brownie and fudge and it can be spruced up with a variety of different sauces. This time, I served it with a bright, fresh raspberry sauce. It is also awesome with a salted caramel sauce, chocolate syrup or on its own! Enjoy!
- Gluten Free
- Vegetarian
- 20 minutes prep time
- 45 minutes chill time
- 20 minutes cook time
- 85 Minutes total time
Recipe
For the chocolate cake:
4 ounces bittersweet chocolate, chopped
1/2 cup (113g) butter
3/4 cup (150g) sugar
3 eggs
1/2 cup (50g) cocoa powder
For the raspberry sauce:
1 1/4 cup raspberries
1/4 cup sugar
1/6 (40ml) cup water
2 teaspoons cornstarch
1 1/2 teaspoons lemon juice
For the raspberry sauce:
1. Add all of the ingredients to a saucepan.
2. Cook over medium heat stirring frequently and breaking apart the fruit as you mix until mixture comes to a boil and thickens.
3. Remove pan from heat and pour raspberry sauce into an airtight container. Allow it to cool to room temperature then store in the refrigerator until chilled.
For the chocolate cake:
1. Preheat oven to 375°F. Spray a 8 or 9” baking dish with nonstick cooking spray and line the bottom with parchment paper. Set aside.
2. Add butter and chopped chocolate to a glass bowl. Melt over double boiler or in microwave. If using a microwave, start with 1 minute and then stir, add additional 30 second increments as needed until smooth.
3. Whisk sugar into chocolate mixture until well combined.
4. Add eggs and whisk well.
5. Sift in cocoa powder and stir until just combined.
6. Pour batter into prepared pan and bake at 375° F for about 20 minutes, until a thin crust has formed over the top of the cake.
7. Cool on wire cooling rack, then refrigerate until serving.
8. Invert the pan onto serving dish and remove cake from the pan.
9. Dust the top with cocoa powder and serve with raspberry sauce if desired. Enjoy! Store leftovers in an airtight container in the refrigerator.
For the chocolate cake:
4 ounces bittersweet chocolate, chopped
1/2 cup butter
3/4 cup (150g) sugar
3 eggs
1/2 cup (50g) cocoa powder
For the raspberry sauce:
1 1/4 cup raspberries
1/4 cup sugar
1/6 (40ml) cup water
2 teaspoons cornstarch
1 1/2 teaspoons lemon juice
For the raspberry sauce:
1. Add all of the ingredients to a saucepan.
2. Cook over medium heat stirring frequently and breaking apart the fruit as you mix until mixture comes to a boil and thickens.
3. Remove pan from heat and pour raspberry sauce into an airtight container. Allow it to cool to room temperature then store in the refrigerator until chilled.
For the chocolate cake:
1. Preheat oven to 375°F. Spray a 8 or 9” baking dish with nonstick cooking spray and line the bottom with parchment paper. Set aside.
2. Add butter and chopped chocolate to a glass bowl. Melt over double boiler or in microwave. If using a microwave, start with 1 minute and then stir, add additional 30 second increments as needed until smooth.
3. Whisk sugar into chocolate mixture until well combined.
4. Add eggs and whisk well.
5. Sift in cocoa powder and stir until just combined.
6. Pour batter into prepared pan and bake at 375° F for about 20 minutes, until a thin crust has formed over the top of the cake.
7. Cool on wire cooling rack, then refrigerate until serving.
8. Invert the pan onto serving dish and remove cake from the pan.
9. Dust the top with cocoa powder and serve with raspberry sauce if desired. Enjoy! Store leftovers in an airtight container in the refrigerator.