Flourless Chocolate Cake

A dense flourless chocolate cake that's rich and fudgy. Perfect for a decadent chocolate dessert and for those of us who can't tolerate wheat or gluten.

This flourless chocolate cake is rich, dense, and full of intense chocolatey flavor.

Is This Flourless Chocolate Cake Gluten-Free?

Yes, this flourless chocolate cake is considered gluten-free. However, it's important to note that some ingredients may not be processed in gluten-free facilities — so it's always best to check with the manufacturer if the package isn't labeled "gluten-free."

How to Make Flourless Chocolate Cake

You'll find the full, step-by-step recipe below — but here's a brief overview of what you can expect when you make flourless chocolate cake at home:

· Sugar: This flourless chocolate cake starts with white sugar.

· Water: You'll need 1/2 cup of water, but some reviewers prefer using coffee for an extra depth of flavor.

· Salt: A pinch of salt enhances the overall flavor of the chocolate cake.

· Chocolate: Bittersweet chocolate balances the sweetness of the sugar, resulting in a wonderfully flavorful cake.

· Butter: Two sticks of unsalted butter adds richness and moisture.

· Eggs: Six eggs lend even more richness and moisture. Plus, they help bind the batter together.

How to Serve Flourless Chocolate Cake

Serve this flourless chocolate cake with a drizzle of chocolate sauce, raspberry sauce, or caramel sauce for extra decadence. It also pairs well with fresh fruit, vanilla ice cream, or homemade whipped cream.

How to Store Flourless Chocolate Cake

Store the flourless chocolate cake in an airtight container, or wrapped tightly in storage wrap, at room temperature for up to three days.

Can You Freeze Flourless Chocolate Cake?

Since this flourless chocolate cake is unfrosted, it actually freezes quite well. Wrap it in a layer of storage wrap, then in a layer of aluminum foil. Freeze for up to two months. Thaw in the refrigerator overnight.

Allrecipes Community Tips and Praise

"This was amazing," raves random5811. "Fudgy, delectable texture, and taste! We made this for our gluten-free friend's party. She thought it was great too!"

"It is very rich, so it serves many," says Veronica Tuggy. "We enjoyed it for leftovers the next few days. I made a mango purée to put on top, which was heavenly together."

"I followed the recipe, with the exception of subbing leftover cold coffee for the water," according to MeganB. "Sprinkled with powdered sugar and fresh raspberries and it was so good."

Ingredients

¾ cup white sugar

½ cup water

¼ teaspoon salt

18 (1 ounce) squares bittersweet chocolate

1 cup unsalted butter

6 large eggs

Directions

Preheat the oven to 300 degrees F (150 degrees C). Grease a 10-inch round cake pan; set aside.

Combine sugar, water, and salt in a small saucepan over medium heat. Stir until completely dissolved; set aside.

Melt bittersweet chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour chocolate into the bowl of an electric mixer.

Cut butter into pieces; beat butter, one piece at a time, into chocolate until combined. Beat in hot sugar water. Slowly beat in eggs, one at a time.

Pour batter into the prepared cake pan. Have a pan larger than the cake pan ready; put the cake pan in the larger pan and fill the larger pan with boiling water halfway up the sides of the cake pan.

Bake cake in the water bath in the preheated oven for 45 minutes. The center will still look wet. Place cake in the refrigerator until thoroughly chilled, 8 hours to overnight.

To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.