Flourless Chocolate Cake

Flourless Chocolate Cake 06 In honor of cupid, I decided to make this divine dessert.  It is the first gluten free chocolate cake I ever attempted and has been a favorite ever since.  Rich, moist, and packed with chocolate!  This recipe is great for cupcakes too.

Many restaurants have flourless chocolate cake on the menu.  Some serve it with a berry reduction or ice cream.  Today I made a strawberry reduction to accompany this chocolaty delight.  Raspberries also pair very well with this cake because of their tart flavor. It’s basically pure chocolate on a plate.  Sign me up please!



5 eggs

18 oz dark chocolate baking chips (about 1 1/2 12 oz bags)

1 1/4 sticks butter




Very lightly grease an 8 or 9 inch springform pan and line the bottom with parchment paper.  Pour all 5 eggs into mixer and add a pinch of salt.  Whip on high speed until eggs have become very fluffy (see picture).  This could take 5 to 8 minutes.

Flourless chocolate cake 02

Place chocolate chips in a microwave safe bowl.  Cut butter into 1 inch chunks and put them in the same bowl with the chocolate chips.  Microwave for 1 1/2 to 2 minutes until the chocolate chips have started melting.  Careful not to overheat.  Slowly blend chocolate chips and melted butter together with a rubber spatula.  Then fold the chocolate mixture into the eggs until it’s all blended together.

flourless chocolate cake 01

Pour mixture into the prepared pan and bake at 375*F for 25 minutes.  Let cool for about 20 minutes before serving.


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    1. Of course you can have the recipe for the strawberry reduction! Pour 1 cup frozen berries, 1 tsp vanilla extract, 2 Tbs water, 1 tsp sugar, and 2 tsp potato or corn starch in a saucepan. Stir together until all of the starch is dissolved. Heat on low heat, while stirring continuously until berries become soft. Smash the berries in the saucepan with a spoon and stir until the sauce thickens. Once sauce begins to thicken, remove from heat and it’s ready to serve!

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