Recipes Desserts Cakes Chocolate Cake Recipes Flourless Chocolate Cake II 4.6 (758) 618 Reviews 74 Photos Perfect for chocolate lovers and people who can't have gluten! Great for entertaining, deceptively easy to make. I flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten free. Serve warm — either topped with whipped cream or dusted with powdered sugar — alongside a scoop of ice cream. For a chocolate ganache topping, see footnotes! Submitted by Shana Hillman Updated on September 26, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Add Photo 74 74 74 74 Prep Time: 10 mins Cook Time: 35 mins Additional Time: 55 mins Total Time: 1 hr 40 mins Servings: 8 Yield: 1 8-inch single layer cake Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 8 servings 4 (1 ounce) squares semisweet chocolate, chopped ½ cup butter ¾ cup white sugar ½ cup cocoa powder 3 large eggs, beaten 1 teaspoon vanilla extract Directions Preheat oven to 300 degrees F (150 degrees C). Grease an 8-inch round cake pan, and dust with cocoa powder. In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan. Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely, 45 minutes to 1 hour. Flourless Chocolate Cake. Allrecipes Recipe Tip Slices can be reheated in the microwave for 20 to 30 seconds. Editor's Notes: In our baking series "Bake No Mistake," we melted the chocolate-butter mixture in the microwave by cooking in 30-second intervals until completely melted, stirring between intervals. We also topped the cake with a simple chocolate ganache. To make the ganache, microwave 1/2 cup heavy cream and 1 cup semisweet chocolate chips (or an 8-ounce semisweet chocolate bar, chopped) in 30-second increments until uniformly melted, stirring between intervals. Pour ganache over the cooled cake and sprinkle with flaky sea salt. I Made It Print 1,171 home cooks made it! Nutrition Facts (per serving) 285 Calories 19g Fat 30g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 285 % Daily Value * Total Fat 19g 24% Saturated Fat 11g 54% Cholesterol 100mg 33% Sodium 109mg 5% Total Carbohydrate 30g 11% Dietary Fiber 3g 10% Total Sugars 26g Protein 5g 9% Calcium 21mg 2% Iron 2mg 10% Potassium 112mg 2% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.