Rich and chocolaty, this gluten-free Decadent Flourless Chocolate Cake has all the flavor and none of the guilt. Top this cake with powdered sugar, fresh berries, whipped cream, or enjoy on its own. Perfect for a birthday celebration or dinner party, this Decadent Flourless Chocolate Cake is deceptively easy to make yet feels special and decadent.
Satisfy your chocolate sweet tooth with this Decadent Flourless Chocolate Cake. Light yet rich, this cake gets structure from the eggs, and you won’t miss the flour or leavening once you have a taste. Every indulgent bite is loaded with luscious chocolate, and just a little slice goes a long way. And good quality chocolate makes all the difference!
How To Make The Perfect Flourless Chocolate Cake
This Decadent Flourless Chocolate Cake comes together with just a few simple ingredients and with the right tools you’ll have the batter prepped and in the oven in under 15 minutes. You’ll want to start with your GoodCook Touch 5 QT Mixing Bowl, a GoodCook Spatula, and an electric mixer. Once your batter is ready to go, pour it in a GoodCook Bake N Take that’s been sprayed generously with nonstick spray. Bring on the chocolate overload!
Bake & Share
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Decadent Flourless Chocolate Cake
Rich and chocolaty, this gluten-free cake has all the flavor and none of the guilt. Top this cake with powdered sugar, fresh berries, whipped cream, or enjoy on its own.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 10-12
- 7 large eggs
- 2/3 cup sugar (divided)
- 9 oz semi-sweet chocolate (broken or chopped)
- 4 Tbsp butter (cubed)
- 2 tsp instant coffee
- 1 tsp vanilla extract
Heat oven to 300°F. Line a 9 x 13” cake pan with parchment paper and spray generously with cooking spray.
Melt chocolate chunks and butter in a double boiler over gently simmering water. Stir continuously until the mixture is smooth. Once melted, reduce to low heat.
Separate egg yolks and egg whites into two bowls. In the bowl with egg yolks, add in half the sugar (1/3 cup), instant coffee, and vanilla extract. Beat at high speed until pale and combined. Slowly stir in melted chocolate and continue beating at low speed until just incorporated. Set aside.
Use an electric mixer at medium speed to whisk the egg whites until frothy. Gradually add remaining sugar (1/3 cup) and mix until firm (but not dry) peaks form.
Fold half of the chocolate mixture into the egg whites until just incorporated. Repeat folding the remaining chocolate mixture into the egg whites being careful not to overstir.
Pour batter into the cake pan and bake for 35 – 40 minutes until the cake has risen in the center. Allow cake to cool inside the pan for at least 20 minutes before icing, slicing, and enjoying.