By Savini Gauri
This gooey flourless chocolate cake is every fellow chocolate lover's dream made into reality. And it's gluten-free. It's gooey and mouth-melting and basically tastes like a cross between a soufflé and cake. That said it's pretty much the best way to consume chocolate. Since it is flourless it's the perfect recipe for gluten intolerant people. And it's super-duper easy to make too!
Brace yourself.
I am about to say something that I never thought I would: I found a chocolate dessert that is as good as my Vegan Chocolate Chunk Cookies. Trust me. As surprising as it may sound, it is completely true.
I pride myself in being a humungous chocoholic. My Instagram account feed is dominated by All Things Chocolate. This Gooey Flourless Chocolate Cake is pure indulgence. The gooey goodness of chocolate oozes out when you cut into the cake. And this recipe can be easily tweaked and made into a fudgy flourless chocolate cake for the fudgy texture lovers. This dark, rich and deliciously moist Gooey Flourless Chocolate Cake is naturally gluten-free and as always I have not used any funny named ingredient that I cannot even pronounce. No replacements. No substitutes. Just pure chocolatey goodness!
It's a 1 bowl cake recipe without any special tools, decorating, or assembly required, this is a chocolate cake MADE EASY and TASTIER.
Why you will love this Gooey Flourless Chocolate Cake
It's an easy one-bowl recipe
Super gooey like a soufflé
Mind-blowingly chocolatey and indulgent
No crazy cake decorating, layering, or assembling required
Moister than all the gluten-free cakes I've tried
Naturally gluten-free (no funny substitutes and replacements)
This flourless chocolate cake has a perfect crackly crust that melts on your tongue. It’s luxurious and decadent and intensely chocolatey – without feeling too heavy.
Since it doesn’t contain any flour (not even almond flour or any other nut flour), there’s nothing diluting or overpowering the wonderful deep flavour of chocolate. But that also means that you must use high quality chocolate (and cocoa powder) – since there is no place to hide or mask the flavour and quality.
How do you make a flourless chocolate cake?
Making a gooey flourless chocolate cake is actually very simple. It contains very simple ingredients:
chocolate
butter
eggs (separated)
sugar
cocoa powder
coffee
baking powder
That’s it! You probably have all these ingredients in your kitchen already (you can probably get started already).
First thing, we need to make a meringue. In a bowl, take the egg whites and whisk until opaque. Then add the powdered sugar and whisk until you get soft peaks.
Now, melt some dark chocolate and keep it aside. You can simply melt the chocolate in the microwave.
Then in a separate bowl, mix together softened butter and egg yolks. Then add the melted chocolate to it and mix it until smooth.
Then add in the cocoa powder, coffee powder and baking powder, and whisk – the cocoa powder may cause the batter to thicken and become slightly grainy. But don’t worry, that is how it's supposed to look. Your gooey flourless chocolate cake will still come out as pretty as a picture (and super delicious), I promise.
Then add the meringue to this thick chocolate mixture. Gently whisk it until mixed properly and even coloured. The final cake batter will look and taste like a chocolate mousse – try to refrain from eating it just like that (but I fully understand and sympathise with your struggles.)
Transfer the gooey flourless chocolate cake batter into a lined springform pan and smooth out the top.
Then, bake at 180 ºC for about 30-40 minutes until risen and a generous (slightly cracked) crust forms on top. This is not like regular cakes. So if you insert a skewer or toothpick into the middle of the cake, it shouldn’t come out clean – instead, it should have some half-baked batter and moist crumbs attached.
Remember, this is a super moist and gooey flourless cake – so you don’t want to over-bake it! Or else it will lose its gooeyness.
As the cake cools, it will sink and collapse slightly in the middle. Do not get worried. It is this sinking that will give the rustic look. It will sink because it doesn’t contain any flour, this cake will naturally have less structure, so the sinking is always expected. In fact, this sinking emphasises the cracking of the crust, which is the main charm for me!
And you're done!
Is this gooey flourless chocolate cake gluten free?
Yes, because this gooey flourless chocolate cake does not contain any flour, it’s simply naturally gluten free. So the next time someone tells you how “gluten free cakes are bland and just mehhhh”… show them this cake.
Do you have to refrigerate this gooey flourless chocolate cake?
I don’t recommend refrigerating this gooey flourless chocolate cake, as keeping baked goods in the fridge has the tendency of drying them out faster and making them denser. But, if you like your cake to be fudgy rather than gooey, then definitely cool it in the refrigerator.
How long will this gooey flourless chocolate cake last?
This flourless chocolate cake stays moist and wonderful for a surprisingly long time – I found that it’s just as delicious 4 to 5 days later as long as it’s kept in a reasonably cool place in a covered container).
But given how good it tastes, it will never last this long around chocolate lovers.
Happy Baking!
When you make this awesome recipe, do tag me on Instagram using #savinithebakeshop
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Gooey Flourless Chocolate Cake
This flourless chocolate cake is every fellow chocolate lover's dream made into reality. It's gooey and mouth-melting and basically tastes like a cross between a soufflé and cake. That said it's pretty much the best way to consume chocolate. Since it is flourless it's the perfect recipe for gluten intolerant people. And it's super-duper easy to make too!
Course Dessert, Cake
Prep Time 20 minutes
Bake/Cook Time 30-40 minutes
Total Time 55 minutes - 1 hour
Servings 10 slices
Ingredients
4 eggs (whites and yolks separated) at room temperature
1/2 cup (110 grams) unsalted butter, softened
1/2 cup (110 grams) caster or powdered sugar
1/2 cup (140 grams) melted dark chocolate
1/4 cup (25 grams) cocoa powder (preferably Dutch-processed)
1 packet (5 grams) instant coffee powder
1/4 tsp baking powder
2-3 drops vanilla extract
Instructions
Preheat the oven to 180 ºC and line an 8 inch (20 cm) round cake tin with baking paper (do not skip the baking paper).
In a bowl, whisk together the sugar and egg whites until you get soft peaks. Set aside.
In another bowl take the chocolate and melt it (you can simply microwave it for 30 seconds at a time).
In a separate bowl mix together egg yolks and butter until smooth. Then add the melted chocolate and mix well.
Add cocoa powder, instant coffee powder and baking powder to this chocolate mixture. The mixture will look thick and grainy. But don't worry. That is how it is supposed to look.
Now add the meringue and gently mix it until the cake batter looks like a chocolate mousse.
Quickly transfer the batter into the lined baking tin.
Bake in the pre-heated oven at 180ºC for about 30-40 minutes. This is not like regular cakes. So if you insert a skewer or toothpick into the middle of the cake, it shouldn’t come out clean – instead, it should have some half-baked batter and moist crumbs attached.
If you want to be fudgy and dense then bake it for an extra 10-15 minutes.
Allow the cake to cool in the cake tin for about 15 minutes, then remove from the tins, and allow to cool completely. Serve while it is slightly warm.
TIP: You can always serve it with whipped cream and fresh fruits.
Storage instructions: This cake keeps well in a closed container stored in a cool place for 3 - 4 days.
