The best chocolate cake recipe without flour! This flourless chocolate cake is a wonderful gluten-free dessert recipe, but you do not have to be gluten-free to enjoy this rich chocolate cake!

Have you ever had a chocolate cake without flour? It may be hard to believe that a cake can be made without any flour, but the truth is that a flourless chocolate cake is a decadent, rich and melting chocolate cake, perhaps the best cake you have never had!

WHAT DOES A CHOCOLATE CAKE WITHOUT FLOUR DO?

This flourless chocolate cake contains butter, sweet and sour chocolate, eggs, sugar, vanilla extract and a pinch of kosher salt. As the list of ingredients is very short, it is important to use a high quality chocolate.

A CHOCOLATE CAKE WITHOUT FUR, GLUTEN FREE?

Yes, this flourless chocolate cake does not contain gluten, because it contains no wheat flour or other gluten.

HOW TO MAKE CHOCOLATE CAKE WITHOUT FLOUR?

Making a chocolate cake without flour is easy enough.

Cut a circle of parchment paper inside the bottom of the pan. Lightly butter pan and parchment paper. Preheat the oven to 350 degrees Fahrenheit.

Then, chop your chocolate. Because chocolate is the star of this cake, it is important to use a high quality chocolate. I used the pound bar over Trader Joe's. Ghirardelli or Guittard would also be good choices. Be sure to use sweet-sour or semi-sweet chocolate with a high cocoa content of at least 60%.

Melt the butter and chocolate on a double grill, whisking until smooth. Alternatively, you can melt the chocolate and butter in the microwave every 30 seconds, stirring each time. Put the chocolate aside and add the eggs, sugar, salt and vanilla in the bowl to the stand mixer with the whisk. Whisk for 5 to 8 minutes until pasta is thick and doubled. If you don't have a stand mixer then you can use a hand mixer. You can even do it by hand with a whip, although it takes time and muscle in the arm!

Add 1/3 of the egg mixture to the chocolate, folding it carefully. Once mixed, plunge it into a third. Add the chocolate mixture to the remaining egg mixture, folding until blended. Pour the dough into the prepared pan. Bake for 35 to 45 minutes or until the top is not shiny and the center does not move. Let cool completely before cutting and serving.

CAN THE CHOCOLATE CAKE WITHOUT FLOUR BE PREDICTED?

Yes! In fact, I prefer serving it the next day. This chocolate cake without flour and be made the day before. Cool completely, then cover in an airtight container and refrigerate overnight. Allow to come to room temperature before serving if possible.

MUST THE CHOCOLATE CAKE WITHOUT MUST BE REFRIGERATED?

I prefer to refrigerate my chocolate cake without flour because it contains eggs and butter.

WHAT IS THE DURATION OF CHOCOLATE WITHOUT FLOUR?

This cake will be refrigerated in an airtight container for 2-3 days.

Flourless Chocolate Cake

Ingredients
1 1/2 Stick Unsalted butter 12 tablespoons, plus more for the pan
12 ounces bittersweet chocolate chopped
6 large eggs
1/2 cup sugar
1 tsp vanilla
Pinch kosher salt
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: Mexican
Keyword: Flourless Chocolate Cake, Flourless Chocolate Cake keto, keto receipes
Servings: 16 People
Calories: 226kcal

Instructions

  • 1. Preheat the oven to 350 ° F. Cut a circle of parchment paper into the bottom of a 9-inch hinged pan. Lightly butter pan and parchment paper.
    2. Mix butter and chocolate in a heatproof bowl over simmering water * do not allow water to touch bottom of bowl) whisking until smooth.
    3. Alternatively, you can melt the chocolate and butter in the microwave every 30 seconds, stirring each time.
    Let cool slightly.
    4. Add the eggs, sugar, salt and vanilla to the bowl with the stand mixer with the whisk. Whisk for 5 to 8 minutes until pasta is thick and doubled.
    5. Add 1/3 of the egg mixture to the chocolate, folding it carefully. Once mixed, plunge it into a third. Add the chocolate mixture to the remaining mixture, folding until mixture is mixed. Pour the dough into the prepared pan. Bake for 35 to 45 minutes or until the top is not shiny and the center does not move. Let cool completely before cutting and serving.

Notes

Because this cake gets its egg structure, it deflates as it cools and the top is cracked - that's normal!
If you do don't have a stand mixer then you can use a hand mixer. You can even do it by hand with a whip, although it takes time and muscle in the arm!
The cake can be prepared one day in advance and stored in an airtight container in the refrigerator. Allow to come to room temperature before serving.
Keep leftovers in an airtight container in the refrigerator for 2-3 days.
FLOURLESS CHOCOLATE CAKE Recipe
FLOURLESS CHOCOLATE CAKE Recipe