Flourless Chocolate Cake with Bittersweet Chocolate Glaze

Flourless Chocolate Cake with Bittersweet Chocolate Glaze

This is quite possibly the most decadent chocolate cake I have ever made, or eaten for that matter. There's so much chocolate in this cake, it will satisfy even the meanest chocolate craving. It's not your traditional chocolate cake, as it doesn't contain any flour. The main ingredients are chocolate, eggs, butter, sugar, and more chocolate. I'd describe it as a cross between cake, brownies and fudge. I could only eat one small piece but thankfully I had eager friends to share with.

If you want to make your cake look even prettier and your plate easier to clean, tuck bits of waxed paper under the baked cake on the plate before glazing. Simply remove when the glaze stops dripping.

Flourless Chocolate CakeFlourless Chocolate Cake with Bittersweet Chocolate Glaze
Recipe by
Published on July 22, 2007

Rich, dense, decadent and fudgy gluten-free chocolate cake made without flour and covered with a dark and delicious bittersweet chocolate glaze

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  • 10 oz (10 squares or 315 g) bittersweet chocolate
  • 3/4 cup unsalted butter
  • 2 teaspoons vanilla
  • 5 large eggs at room temperature
  • 1 cup sugar
  • 6 tablespoons heavy cream
  • 6 tablespoons maple syrup
  • 8 oz (8 squares or 250 g) bittersweet chocolate
  • Butter a standard 9-inch springform pan and line the bottom of the pan with parchment paper to fit. Preheat an oven to 350°.

  • In a heavy saucepan, combine the butter and chocolate over medium-low heat. Stir until melted and smooth. Whisk in the vanilla. Set aside.

  • Flourless chocolate cake batter
    In a large bowl, combine the eggs and sugar. Mix with an electric mixer set to medium-high for about 7 minutes. Pour in the melted chocolate and gently fold the ingredients together with a spatula. Transfer to the prepared pan.

  • Bake for 40 to 45 minutes or until a crust forms on the top and cracks a bit. Transfer the pan to a wire rack, run a sharp knife around the edges of the pan to loosen the cake, and let cool.

  • Bittersweet Chocolate Glaze
    To make the glaze, bring the cream and corn syrup to a simmer over medium heat in a medium heavy saucepan. Reduce the heat to low and add the chocolate and whisk until smooth. Remove from heat and let cool for about 10 minutes. Makes 1 1/4 cups of glaze.

  • Release the pan from the cake and trim any loose crumbs from the side. Invert a plate over the cake and flip. Remove the bottom of the pan and the parchment paper. Pour bittersweet chocolate glaze over the cake, using a spatula or knife to spread the glaze over the top and sides. Refrigerate until the glaze sets. Serve chilled or at room temperature.

Makes one 9-inch cake
Flourless Chocolate Cake


Anonymous said...

I've made something very similar (it had 1 tbsp. flour and no vanilla, the rest is pretty much the same) and it is AMAZING. We didn't glaze ours though... dusted it with a bit of powdered sugar and served it with raspberry coulis and a bit of whipped cream. Either way, YUM.

Jacqueline Meldrum said...

Wow, that sounds good! And looks good too! I think I would manage more than one slice!

MapMaster said...

I managed two slices one morning and it was all I needed for the rest of the day. I'm not sure what a nutritionist would have to say about that, though.

Ian Scott said...

Well, mine appears to have turned out wonderful! Haven't tasted it yet; it's for desert.

I was able to make it in an aluminum pan, too. I did not have a springform pan so I cut the parchment paper a little extra long, and used two pieces at 90 degree angles.

When the base was done, I put a plate on top, flipped it all, then pulled at the parchment paper that was poking out, and got a perfect base, no crumbles, no breakage!

Thanks for this recipe!

Lisa Turner said...

I am delighted you tried the recipe Ian, and thanks for the tip as that I am sure will be helpful for folks who don't have a springform pan. Do let me know how it tastes. xo