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Recipes
Flourless Chocolate Cake
Recipe

5 INGREDIENTS • 10 STEPS • 1HR 45MINS

Flourless Chocolate Cake

4.0
1 rating
This gluten-free chocolate cake comes out of the oven it is quite wobbly and you get the impression that it hasn’t set at all. It needs to rest, chill and set overnight in the fridge to get its unique texture.
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Simple. Tasty. Good.
Hi, I'm June and I love food! I want to share that love and my most favorite home recipes with all of you.
http://www.junedarville.com/
This gluten-free chocolate cake comes out of the oven it is quite wobbly and you get the impression that it hasn’t set at all. It needs to rest, chill and set overnight in the fridge to get its unique texture.
1HR 45MINS
Total Time
$3.88
Cost Per Serving
Ingredients
Servings
4
US / Metric
Butter
1 cup
Espresso
1/2 cup
Espresso, freshly brewed
or Milk or Water
Brown Sugar
1/2 cup
Brown Sugar
Nutrition Per Serving
VIEW ALL
Calories
905
Fat
72.4 g
Protein
10.4 g
Carbs
55.7 g
Add to plan
logo
Flourless Chocolate Cake
Save
author_avatar
Simple. Tasty. Good.
Hi, I'm June and I love food! I want to share that love and my most favorite home recipes with all of you.
http://www.junedarville.com/
Cooking InstructionsHide images
step 1
Preheat the oven to 350 degrees F (180 degrees C).
step 2
Bring a small pan of water to a boil over medium heat. Put a larger glass bowl on top. Break up the Dark Chocolate (1 cup) into smaller pieces. Chop up the Butter (1 cup). Add both chocolate and butter to the glass bowl and let them melt over the boiling water.
step 2 Bring a small pan of water to a boil over medium heat. Put a larger glass bowl on top. Break up the Dark Chocolate (1 cup) into smaller pieces. Chop up the Butter (1 cup). Add both chocolate and butter to the glass bowl and let them melt over the boiling water.
step 3
Stir well until you get a glossy chocolate mix. Pour in the strong Espresso (1/2 cup) and the Brown Sugar (1/2 cup).
step 3 Stir well until you get a glossy chocolate mix. Pour in the strong Espresso (1/2 cup) and the Brown Sugar (1/2 cup).
step 4
Mix well again and take the glass bowl off the heat. Let it cool down for 5 minutes.
step 4 Mix well again and take the glass bowl off the heat. Let it cool down for 5 minutes.
step 5
Crack the Eggs (4) and add them to the chocolate mixture.
step 5 Crack the Eggs (4) and add them to the chocolate mixture.
step 6
Stir firmly until you get a silky but airy batte. Line a 6-inch (15 cm) diameter cake springform with baking paper. Pour in the chocolate batter.
step 6 Stir firmly until you get a silky but airy batte.  Line a 6-inch (15 cm) diameter cake springform with baking paper. Pour in the chocolate batter.
step 7
Put the springform in another larger tray and fill it with water.
step 7 Put the springform in another larger tray and fill it with water.
step 8
Put the tray in a preheated oven at 350 degrees F (180 degrees C) for 40 minutes.
step 9
Turn off the heat in the end but leave the cake in the hot oven for another 20 minutes. Remove it and let the cake cool down fully in the springform.
step 9 Turn off the heat in the end but leave the cake in the hot oven for another 20 minutes. Remove it and let the cake cool down fully in the springform.
step 10
Chill the cake in the fridge overnight to set. Take it out of the springform. Carefully peel away the baking paper. Cut the cake into wedges and serve. Enjoy!
step 10 Chill the cake in the fridge overnight to set. Take it out of the springform. Carefully peel away the baking paper. Cut the cake into wedges and serve. Enjoy!
Tags
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Budget-Friendly
Gluten-Free
Comfort Food
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
Quick & Easy
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