Friday, July 9, 2010

Flourless Chocolate Cake

Let me start this post by saying that I have nothing against flour.

In fact, I've already decided that if I ever had to choose only one category of food to eat for the rest of my life, it would be breads. Breakfast pastries, dinner rolls, croissants, crusty loaves, baguettes...oh my. I could eat those things all day, every day, forever.

So if I'm going to make a cake that's flourless, it's not going to be just for sake of being flourless. It has to be a recipe that says, You know what? I don't need flour. Put that flour away. I will be amazing and incredible without it. I will be dense, fudgy, chocolate perfection without even needing your gluten.

That is what this recipe is. It's chocolaty and delicious and just happens to be gluten free. If you have friends that are allergic to wheat, as I do, this is a great thing to bring to events where there will be both wheaties and non-wheaties alike because everyone will love it. I've had gluten free desserts before that either dissolve alarmingly fast once you take a bite or turn to a weird paste that sticks to the roof of your mouth. No one should be subjected to that. This isn't a dessert that has a bunch of flour substitutes in it. It just doesn't ever need flour to begin with.

To keep it completely flour free, make sure to dust the pan with cocoa powder instead of flour. And if you want a design on top, simply cut it out of paper and put it on the cake before you dust the powdered sugar, then carefully lift it off after dusting. Happy baking!

Recipe after the jump...

Flourless Chocolate Cake
1/2 c (1 stick) unsalted butter plus more for pan
4 squares semisweet baking chocolate (1 oz each, 4 oz total)
3/4 c sugar
1/2 c cocoa powder plus more for dusting pan
3 eggs, beaten
1 tsp vanilla
pinch kosher salt
powdered sugar

1. Preheat oven to 300 degrees F. Butter the inside of a 9" cake, pie or tart pan and dust it with cocoa powder.
2. In a large saucepan, melt butter and chocolate over low heat, stirring often to prevent burning. Remove from heat and allow to cool slightly.
3. Add sugar, cocoa powder, vanilla and salt. Stir. Add beaten eggs. Stir until everything is well combined.
4. Pour batter into pan and bake for 35 min or until a knife inserted in center comes out clean. Allow to cool in pan, then use a mesh collander or sifter to dust top with powdered sugar. Serve and enjoy!


  1. Will try this one...Btw ur blog is very cool n useful..keep up the good work! :)

  2. Wonderful! Thank you for posting this! My best friend's husband is always looking for recipes since he is allergic to wheat so I'm sure they will love this! =)

  3. thanks to both!! everyone really loves it, gluten free or not! i hope you enjoy it :]

  4. Thank you for the recipe. It looks yummy. I'm gonna try it soon.

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  12. I found this recipe about 3 months ago brought it with me to 3 dinners I was told by one couple you will bring this ever time you come! Non gluten free didn't matter, everybody loves it, it's my go to recipe, little ice cream on the side, perfection!


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