Flourless Chocolate Cake

The flourless chocolate cake is the patron dessert of gluten-free baking — dense as a truffle, shiny-topped, and made from six ingredients that were never going to include wheat anyway. Serve it barely warm with cream and watch it outclass every frosted layer cake in the room.

Yield: One 9-inch cake · Time: 1 hr

Ingredients

• 10 oz (285 g) dark chocolate (60–70%), chopped
• 3/4 cup (170 g) butter
• 3/4 cup (150 g) sugar
• 1/4 tsp salt
• 5 large eggs, room temperature
• 1/4 cup (25 g) cocoa powder, sifted
• 1 tsp vanilla

Directions

1. Melt the chocolate and butter together; whisk in sugar and salt and cool 5 minutes.
2. Whisk in the eggs one at a time, then the cocoa and vanilla.
3. Pour into a buttered, parchment-lined 9-inch springform.
4. Bake at 350°F (175°C) for 30–35 minutes until the edges set and the center barely jiggles.
5. Cool 30 minutes in the pan; dust with cocoa and serve with softly whipped cream.

Pro tip: Pull it early — a slightly underbaked center is the entire luxury of this cake.

Gluten-Free Notes

As always on this site: ingredient formulations change, so verify the gluten-free label on every packaged product you use — especially anything milled, malted, or made in a shared facility.

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Browse more in Cakes & Desserts, or explore our gluten-free breakfast recipe database and hot cereal guide.