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SideChef
Recipes
Gluten-Free
Flourless Chocolate Cake
Recipe

11 INGREDIENTS • 10 STEPS • 50MINS

Flourless Chocolate Cake

4.8
4 ratings
Picture the moistest most-full-of-flavor brownie you can imagine. Now top it off with a generous layer of dark chocolate ganache. Add your favorite summer berries. There you have it. The most amazing gluten-free dessert. Full credit for this recipe must go to Rachel Farnsworth, the creator of The Stay At Home Chef.
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A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Picture the moistest most-full-of-flavor brownie you can imagine. Now top it off with a generous layer of dark chocolate ganache. Add your favorite summer berries. There you have it. The most amazing gluten-free dessert. Full credit for this recipe must go to Rachel Farnsworth, the creator of The Stay At Home Chef.
50MINS
Total Time
$2.68
Cost Per Serving
Ingredients
Servings
4
US / Metric
Cake Batter
Semi-Sweet Chocolate Chips
1 cup
Semi-Sweet Chocolate Chips
Salted Butter
1/2 cup
Salted Butter
Granulated Sugar
3/4 cup
Granulated Sugar
Dutch Processed Cocoa Powder
1/2 cup
Dutch Processed Cocoa Powder
Large Egg
3
Farmhouse Eggs® Large Brown Eggs
Pure Vanilla Extract
1 tsp
Pure Vanilla Extract
Chocolate Ganache
Semi-Sweet Chocolate Chips
1 cup
Semi-Sweet Chocolate Chips
Heavy Cream
1/2 cup
Heavy Cream
Optional Garnishes
Fresh Mixed Berries
to taste
Fresh Mixed Berries
optional
Fresh Mint Leaves
to taste
Fresh Mint Leaves
optional
Whipped Cream
to taste
Whipped Cream
optional
Nutrition Per Serving
VIEW ALL
Calories
928
Fat
61.2 g
Protein
13.0 g
Carbs
102.5 g
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Flourless Chocolate Cake
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author_avatar
A Hint of Rosemary
Hi, I'm Rosemary! I am a stay-at-home mom who loves to spend time in my kitchen, prepare food for my family, and am always on the lookout for good gluten-free recipes!
http://www.ahintofrosemary.com/
Cooking InstructionsHide images
step 1
Preheat oven to 375 degrees F (190 degrees C).
step 2
Lightly grease a nine-inch round cake pan and line the bottom with parchment paper.
step 2 Lightly grease a nine-inch round cake pan and line the bottom with parchment paper.
step 3
Place Semi-Sweet Chocolate Chips (1 cup) and Salted Butter (1/2 cup) in a medium to large sized microwave-safe mixing bowl. Microwave for 30 seconds at a time, stirring in between until everything is melted and smooth.
step 3 Place Semi-Sweet Chocolate Chips (1 cup) and Salted Butter (1/2 cup) in a medium to large sized microwave-safe mixing bowl. Microwave for 30 seconds at a time, stirring in between until everything is melted and smooth.
step 4
Add the Granulated Sugar (3/4 cup), Dutch Processed Cocoa Powder (1/2 cup), Farmhouse Eggs® Large Brown Eggs (3), and Pure Vanilla Extract (1 tsp). Use handheld mixer to beat together until combined. Do not over mix. Scrape the sides and bottom of the bowl to ensure everything is mixed in.
step 4 Add the Granulated Sugar (3/4 cup), Dutch Processed Cocoa Powder (1/2 cup), Farmhouse Eggs® Large Brown Eggs (3), and Pure Vanilla Extract (1 tsp). Use handheld mixer to beat together until combined. Do not over mix. Scrape the sides and bottom of the bowl to ensure everything is mixed in.
step 5
Pour the batter into the prepared cake pan. Bake for 25 minutes in the preheated oven.
step 5 Pour the batter into the prepared cake pan. Bake for 25 minutes in the preheated oven.
step 6
Let the cake cool in the pan for 5 minutes. Run a knife around the edges to loosen, and flip the cake onto a serving platter or cake stand. Let cool completely.
step 6 Let the cake cool in the pan for 5 minutes. Run a knife around the edges to loosen, and flip the cake onto a serving platter or cake stand. Let cool completely.
step 7
Make the ganache by placing Semi-Sweet Chocolate Chips (1 cup) in a mixing bowl.
step 8
Pour the Heavy Cream (1/2 cup) into a microwave-safe bowl and heat in the microwave until simmering, about 45 seconds. Pour the hot cream over the chocolate chips. Let stand for two minutes, then stir until smooth.
step 8 Pour the Heavy Cream (1/2 cup) into a microwave-safe bowl and heat in the microwave until simmering, about 45 seconds. Pour the hot cream over the chocolate chips. Let stand for two minutes, then stir until smooth.
step 9
Spread the ganache evenly over the top of the cake. Let cool before slicing and serving. Best when served at room temperature.
step 9 Spread the ganache evenly over the top of the cake. Let cool before slicing and serving. Best when served at room temperature.
step 10
Garnish with Fresh Mixed Berries (to taste), Fresh Mint Leaves (to taste), and Whipped Cream (to taste).
step 10 Garnish with Fresh Mixed Berries (to taste), Fresh Mint Leaves (to taste), and Whipped Cream (to taste).
Tags
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Gluten-Free
Microwave
Christmas
Shellfish-Free
Vegetarian
Dessert
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