Flourless Chocolate Cake - an easy gluten-free recipe

Readers' hands-down favorite: my flourless chocolate cake.

Flourless Chocolate Heaven-

Perfection for a Gluten-Free Diet

This is my go-to dessert whenever I'm having guests. Everyone loves it. And the best part is- the recipe is inherently gluten-free and wheat-free. No substitutions. In fact, this is the same flourless cake I've been making for years. It never contained flour. The only thing I've tweaked post-celiac diagnosis is adding more coffee and vanilla.

Just because.

Gluten free flourless chocolate cake recipe
Sexy dense chocolate dessert. Gluten-free.

Karina's Flourless Chocolate Cake Recipe

Originally published January 2007 by Karina Allrich.

Dense, sexy chocolate deliciousness on a plate. This is such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?).


16 oz. solid dark chocolate (use your favorite GF dark chocolate bars)
1 cup organic light brown sugar, packed
1/2 cup organic white cane sugar
3/4 cup very hot strong coffee (or use espresso powder in very hot water)
2 sticks unsalted butter, room temperature, cut into pieces
2 tablespoons unsweetened organic cocoa powder
8 large organic free-range eggs, at room temperature
1 tablespoon bourbon vanilla extract- yes, a tablespoon!


Preheat the oven to 350ºF. Prepare a 10-cup Springform pan by lining the bottom with a circle of buttered parchment. Wrap the outside of the whole pan (underneath, to catch any leaks) with a big piece of foil.

Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.

Pour the hot water or coffee slowly into the feed tube as you pulse again. Pulse until the chocolate is melted. Magic!

Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy.

*Note for cooks across the pond: One stick of butter here equals 8 tablespoons, or one half cup, 4 oz.

Pour the batter into the lined Springform pan.

Bake at 350º F in the center of the oven, till puffed and cracked and lovely - about 55 to 65 minutes. (Note - it took an hour plus 15 minutes when I baked this at high altitude.) Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb.

Place the cake pan on a wire rack to cool. The cake will deflate. Don't worry! When cooled a bit, press down on it gently with a spatula to make it even, if you wish. Or not.

When the cake is completely cooled, cover, and chill it for at least three hours (best up to eight hours), until serving. Overnight is even better.

Serve thin slices with drizzled chocolate sauce or a sprinkle of sifted powdered sugar. Garnish with a fresh berries or mint leaves.

Yield: 12 to 15 slices

 photo Print-Recipe.png

Note: Yes, Darling, this is a rich, sweet treat. Don't scold me. We enjoy our sugary treats in moderation- don't we? Gluten-Free Goddess advises consuming no more than 2 tablespoons of sugar a day. xox

Recipe Source: glutenfreegoddess.blogspot.com

All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you. 

Dear Lovely Vegans-

I'm often asked if this recipe can be veganized- made without eggs and butter. While a butter sub might work- I'm sorry to say that the recipe really relies on the eggs for structure and rise- and no vegan egg substitute is going to replace eight eggs.

That said--- the good news is that I have developed a technically flourless vegan chocolate cake recipe that is fudgy, rich and delicious. So if you are craving chocolate scoot on over to my Vegan Flourless Chocolate Cake Recipe. Or try my vegan Mexican Chocolate Cake.

xox Karina


lucette said...

This looks devastatingly good, even in my post-holiday over-desserted languor.
Weatherwise, ours is as strange as yours--I've seen more sun in January than we sometimes have all winter.

Shawn Powers said...

Darn you and your decadent dessert photo... :)

Looks wonderful, Karina. I don't have a problem with gluten, but your photos always look so good that I often forget you don't use flour. :)

And weather... ugh. I live in northern Michigan, and I might actually have to MOW my lawn! It's never been this warm. Truth be told, I miss the snow...

Gaile said...

omigod i am so making this for the weekend. goddess indeed!

ByTheBay said...

Can you please beam me a slice? You know, in your gluten-free teletransporter? Thank you!

Kathy said...

I must be psychic. I had a dream about chocolate last night. In it I was trying to describe to someone how scrumptious chocolate is. If this cake would have been available to me in my dream, no explanation would have been necessary.

Thanks, Karina.


Michelle said...

I don't have a large enough food processor to try this recipe and I doubt it will work in the blender but, for future reference, I was wondering:
1) How does this compare to your dark goddess cake?
2) If you think it is possible to make this recipe by hand?
3) Could this be made dairy-free with oil or some other substitution for the butter (smart balance contains corn so that is not OK but there is a shortening that is safe)?
4) What are your thoughts on beating the egg whites and then adding in the yellows and then adding that mixture? I know you mentioned using this technique in gf baking.


Anonymous said...

I have been looking for a good chocolate cake or brownie recipe ... and this one looks utterly incredible! I can't wait to try it!!!

An Occasional Chocolate said...

The photo is beautiful! I'm on my way to the grocery store! Excellent recipe and thank you for sharing!

mare said...

So, this is the lowcal version ;)

Sheri said...

I am going to gain weight from this one. That cake looks wonderful and I can see a chocolate cakefest in my near future.

Anonymous said...

Wow, This looks like ooey-goooey fun. Sexy food for those long winter nights. Keep cooking sister!

the fanny said...

I make a cake that's similar to this, only I used the semi-sweet baking bars, and I serve it with raspberries and fresh whipped cream. Everyone loves it! Now I'll have to try your version!

Carol said...

Karina, the cake sounds wonderful! I can't wait to try it. I have a flourless chocolate cake recipe from "Gourmet" magazine that is amazing but a lot more work than yours. As for the falling and unevenness, the "Gourmet" recipe tells you to press down the top as evenly as you can, and then invert the cake on a cardboard round or bottom of a tartpan. That way when it's flipped over, you get a perfectly flat cake, if it matters to you. I've been waiting for your recipe...

Thank you!

Garrett said...

You're trying to make me fat, aren't you?

Shannon said...

Sychronicity! I have been sitting on a flourless chocolate cake recipe that I want to share since last weekend. I made it for a party and it was divine! Now I will have to make your version and compare. :)

Anonymous said...

Karina, can you use this comment instead? The blogger account is dead, and I'm worried the url might show porn!

I made this today! We have a two year old with celiac and need to bring a treat for a birthday party tomorrow so she won't be left out. All went well with the mixing, the cake rose and cracked nicely. The kids and I set the timer for the 3 hr chill time and patiently waited for it to beep.

We unveiled and.. it was raw.

I have since scooped it up and placed the goo into a well-greased loaf pan. It's been baking for 30 minutes and looks like it is finally firming up.
What is up with that?


Anonymous said...

Do you have to use a spring form pan for this chocolate recipe or could I use a square or rectangle pan?

Jo said...

I made the cake earlier today. I halved the recipe, as my hubby and I don't need to eat the entire cake! I baked it in a square glass pan with a 2 qt capacity. I lined the pan with buttered parchment paper and baked it exactly 55 minutes (on the shores of Lake Erie, so no high altitude here!). It turned out AMAZING. Thanks!

Karina said...

Thanks, Jo! I'm happy to know this recipe halves well. Excellent!

Susan said...

I made this cake yesterday for my older daughter's birthday, plus a white cake with whipped creme for the frosting (her favorite) (before yesterday, that is). Sifted confectioner's sugar over the top and cut into slivers. It is dee-vine! A cross between a brownie and fudge, deliciously decadent and rich. For me, as a single woman, better than sex. :-)

I love your web site, visit it every day. Today's hints and things-that-work-for-you are fabulous! Thank you for all you do, you brighten my world.

Karina said...

Thank YOU, Susan - for your kind words. I'm glad the cake turned out for your daughter's birthday. Yay.

[And, yeah. It *is* one sexy cake!]


Sage said...

This was a total hit at my party on Saturday night. But TEN servings?? I used a 9" springform and cut this into 24 pieces! Ok, alright, I may have had more than one piece, but I can't confirm or deny anything.

Karina said...

Sage ~ Very cool.

We had hearty eaters here, I admit. Okay. You can probably get at least 12 slices from this recipe. But who's counting?


Emily Carter said...

Thanks for this recipe - it's in the oven as I type and smells fabulous!

Karina said...

Hi Emily! Fab. Enjoy!

Dear ~M,

You can't go wrong with chocolate. This cake would be perfect. The Coconut Carrot Cake is a fave, too. Either cake can be served to gluten-eaters without apology.

Glad to hear things are back to normal! Whew.


Allison said...

I made this last night for my gluten-free sweetie and I think he might possibly love me more today than he did the day before :) I used vanilla flavored coffee (I love my Senseo pod machine!) and topped it with whipped topping that I mixed a little cherry flavoring into. I sliced it into 12 slices, topped with the cherry whipped topping, sprinkled powdered sugar and cocoa on top and wowza. We had multiple chocogasams!

Love your site and all the great recipes. He's gluten-free (by choice, not b/c of celiac) and I'm working on it. You have such great tips for we non-gluten free goddesses!!

Karina said...

Hi Allison!

I'm so glad. Thank you!

What a fab idea - to use vanilla coffee. Thanks for sharing!


Erica said...

This looks incredible but I'm wondering if it's something I can make ahead and freeze for a couple days? Has anyone tried that?

Anonymous said...

Would a 7-cup Cuisinart be large enough to work for this recipe? Also, would it work to bake this ahead of time - would you freeze it or let it sit out on the counter for a day or so?

Karina said...

Hi Erica!

You can freeze the cake, yes. But it will not be a pretty as it was. It shrinks a bit in freezing.

So, one thing you could do - when it is still a bit warm from the oven, turn it out upside down on a flat plate and press it down all around to flatten the cake evenly. Allow it to cool completely.

Then wrap it very well with plastic wrap, then foil - and freeze it on a carboard surface or something that will keep it flat.

When you defrost it, unwrap it first.

If it looks a little plain [I imagine it will] jazz it up before serving by frosting it with a fudge frosting, or sprinkling it liberally with powdered cocoa, or powdered sugar, or drizzle slices with chocolate sauce. Add berries.

Serve slightly chilled.

I hope it works out for you!


Karina said...

Hi Anon - I think it might be too small - we have an 11-cup size and it really gets full when you process all the chocolate and add the liquid and eggs.

You could do the chocolate melting part in the Cuisinart; then pour the liquid chocolate into a large mixing bowl. Use a beater to proceed with the rest of the mixing.

Hope that helps!


~M said...

Hi Karina,

Practically everyone serves some version of flourless chocolate cake for Passover; I want mine to be slightly different. Do you think it would work to make it minty or cinnamon-y? I'm also interested in making mint or cinnamon brownies. Do you have suggestions as to the right kind of mint (is it peppermint) and how much to add? How much cinnamon would you add? Thanks!

Karina said...

Hi ~M!

Oh! You beat me to it! ;-) [I am working on some mint-chocolate and cinnamon-chocolate recipes.] I would start with one teaspoon peppermint extract added to the cake batter [don't use spearmint]. That would be a hint of mint without overwhelming the chocolate. You might also want to up the sugar by two tablespoons [so the mint flavor is detectable]. I'd do the same for cinnamon - I usually add a teaspoon to chocolate cake or brownie recipes [and I usually don't add extra sugar].

Happy Passover!


Kaze said...

Hi, I've just dicovered your web page and I love it~! I've been doing a bit of researching into gluten-free foods because I've found I'm gluten intolerant. Anyways, I'd like to ask how much butter there is in a stick of butter. In the country I live in, they don't seem to sell sticks of butter, you see. Otherwise, this looks like a wonderful recipe and I look forwards to trying it out~ =^^=

Karina said...

Hi Kaze!

One stick of butter here equals 8 tablespoons, or one half cup.

Sorry, I don't know the metric measurements off-hand.

You might try Google search for a conversion chart for cups and ounces - there are many on-line.

Good luck and welcome to living gluten-free!


Dee said...

Hi I was wondering if I can make this in white choc?
Ta Dee

Karina said...

Hi Dee,

Hmmm. Why not?

Omit the cocoa powder. And use high quality white chocolate instead of the Belgian dark.

Please post back your results. I'd be interested...


Nancy's Art and Favorites said...

This looks like a cake which my friends and I consumed at Bobby Flay's restaurant in Las Vegas (Mesa Grill). Could it be???? If so, it was the BEST cake I had eaten in many moons!!!!!

Maggie said...

Hi there! I just wanted to finally take a minute to let you know that my fiance and I are regular readers of your gluten free blog and we have tried several of the recipes...however - you're a far better cook than we are! He has recently been diagnosed with Celiac's Disease and we enjoy your blog! Have you heard of anywhere to order a GF wedding cake? Thanks a ton for the inspiration!

Karina Allrich said...

Hi Nancy!

It just might be close. I used his technique, and my ingredients... Try it and let me know!

Hey Maggie!

You might consider joining the GFG Google Group (look for the link in the side bar). Several brides-to-be are discussing gluten-free wedding cakes, and sharing resources.

Congrats! :)


frances said...

Any comment about large vs. extra-large eggs? I am going to half the recipe, so that would mean 4 large eggs. I was thinking to use 3 extra large eggs plus 1 yolk instead. My son is egg-white sensitive, so it is also an excuse to reduce the egg whites a tad. Or, should I just use 3 extra-large eggs? Or 4, but less water?

Karina said...

Hi Frances!

Extra large eggs have more of the white, generally- so if you're avoiding the whites- here's what I'd do- I'd use 4 yolks - large or extra large. And add 2 teaspoons baking powder.

Good luck!


Anonymous said...

Has anyone tried this with coconut oil instead of butter? I have a feeling you could get away with it. The flavour is good, and the texture is closer to butter than any other oil . . . I'm going to try it.

kathy e said...

Hello Karina,

My name is Kathy, and I have been gluten free for over a decade. My eldest daughter is now gluten free as well.

You have excellent taste, lovely recipes and your precise directions suit my cooking style.

I just made this cake for Thanksgiving, and it was a huge hit. I substituted goat butter for regular, as we don't do dairy or soy. It was great. I recommend it.

Lastly, I want to thank you for all your diligent and creative work...it is art.

Kathy E

Anonymous said...

This cake looks so tempting, I want to try it for my son's birthday party.
Just one question: would the coconut oit substitute butter OK in this recipe as we also go dairy and soy free.
Thank you in advance.

GF doesn’t suck! said...

Hey, wanted to let you know I tried this recipe and it turned out wonderfully. Okay, I can't really say that I made it, I bought the ingredients, chopped up the chocolate and promptly gave up; dear mom took pity on her kitchen-challenged daughter and made it for her. It was incredible and better than any decadent cake I have had. FYI, tastes fantastic super cold.

Karina said...

"...better than any decadent cake I have had..."

I can't ask for a better review than that, My Friend.

Major props to your Mom! :)


Lisa of Longbourn said...

I'm excited to have a good-looking recipe for my gluten-free friend. Will come back for more recipes, and refer.
To God be all glory,
Lisa of Longbourn

drdebell said...

I'm usually pretty tentative about making something to serve to others that I haven't given a test run, not because I worry so much about the taste (especially if it's one of your creations, Karina!), but because I'm not the world's most fabulous in the cuisine department. I do OK, but not great. Even so...when I needed something yummy to take to a dinner for our French students living in the language dorm, I made this cake. Don't know what I was worried about!! When I saw the students (and my fellow faculty members!) scraping the leftover bits off of the spatula and the bottom of the springform pan, I knew it must've been OK!! Thanks again, Karina, for making cooking without gluten so easy, so fun, and so doggone delicious!

Karina said...

Drdebell- Sweet. I'm glad it passed the French students test. ;)


Melis said...

I just made this cake for a dinner tonight, and while I haven't cut into it yet, the bits I stole off the baking paper when I opened it out were amazing!

It sunk in the middle, as promised, and I filled the depresssion with whole strawberries, then drizzled chocolate over the whole thing. My mother in law is drooling over it as we speak, it looks incredible!

Would be interested to hear how it turned out for those who tried a non-dairy version, as I'm a bit lactose intolerant too...

hungry monkey said...

I made this cake for my (gluten free) husband's birthday last night and it was a total hit with everyone. No one else was gluten free besides him yet several people wanted the recipe and everyone loved it. I made it one day in advance and refrigerated it for at least 24 hours and it was great. To the hot water I added 2 double shots of decaf espresso which was awesome. Served it with lightly sweetened whip cream, raspberries and of course - birthday candles. I was amazed at this food processor technique - so easy. I've made things like this before but always on the stovetop/double boiler which makes a lot of dishes and takes a LOT longer - this new technique was the best part for me! THANK YOU!!!

Allison said...

Haha, well thanks for the awesome recipe!!
It's so good that I've made it a few times, and everyone always loves it! =)

Anonymous said...

i was wondering if it would be possible to substitute the semi sweet chocolate for milk chocolate, or maybe half semi-sweet and half milk chocolate, just because a lot of people find semi sweet chocolate a bit too rich. just wanted to know if this is possible, thanks

Karina said...

Thanks, Melis and Hungry Monkey- your versions sound scrumptious.

Hey Alison- I'm so glad. You made my day, Sweetie. ;)

Hi Anon- I don't see why not? The milk chocolate will be softer and less intense, so I might add *some* dark to give it more flavor- like you mentioned- a mix.

Let us know how it turns out.


Bouvier said...

Just one more note of praise! I made this for a friend's birthday yesterday. She's weeding the gluten out of her diet as she suspects she may be sensitive.

It was simply divine. Served fresh strawberries it was really lovely. One of the guests (who has no allergies of any kind) asked to take a piece home!

It made a wonderful birthday cake.

Thanks for sharing your journey.


panthera-felis said...

Hi~ I made this cake today and it seems to have turned out quite well. The blender I borrowed to use wasn't big enough, so I ended up making the cake in a saucepan and beating the egg whites in the bender then adding it to the mix. I suppose that's one of the perils of being an impoverished uni student, haha. The cake had a meringue-like crust on it when it came out of the oven. I think it may have been because I didn't quite mix the egg whites in as well as I should have. Would I be right? In any case, if I make this cake again I will either look for a bigger blender, a larger saucepan or a nice big mixing bowl to mix everything up in!

I'm going to bring the cake to my PBL (Problem Based Learning) tutorial tomorrow for an early birthday celebration. I hope they like it!

Dawn said...

A friend of mine just served this cake when she hosted this month's book group party and it was fabulous! I can highly recommend it. :-)


{the sassy mom} said...

I just found your site and I love it! I was diagnosed with Celiac earlier this week and I wanted to find yummy food to eat. And wa-la here you are, with yummy food.

I used a picture of your chocolate cake on my blog...I linked it back to you....so my Celiac readers can check out your recipes.

vogtforvogt said...

I am trying to stay away from refined sugars (as well as being GF). What do you think about supplementing the sugar portion of the flourless chocolate cake recipe for agave nectar? I saw your sugar substitute section and have been using that for advice but I am not sure its possible with a recipe that calls for so little dry ingredients? What do you think?

{the sassy mom} said...

Can I make this recipe without Coffee?

Karina Allrich said...

Sara- Aw, thank you so much!

Panthera-Felis- I'm not sure- it's possible. Incorporating egg whites *can* be tricky.

Dawn- Glad it passed muster with the reading group. Those readers can be tough. ;)

Hi Sassy Mom- Welcome to living gluten-free. ;)

vogtforvogt- I have no idea if a liquid sweetener would work because you're right- so much of the structure comes from the sugar (there's so little dry ingredients). It might turn out okay- more like a baked pudding. But it would def be an experiment.

Sassy Mom- Sure, you can leave out the coffee; it will change the flavor a little. Use hot water instead.


Anonymous said...

I made the cake for xmas and everyone loved it! I used agave (sub for cane), date sugar (sub for brown along with molasses) and a tablespoon of molasses instead of cane and brown sugar. I also used unsweetened carob instead of dark because I dont really care for dark chocolate. Everyone loved it! Thanks!!!

Susi said...

Hi Karina,

Thanks for your blog and for all the great recipes! I have been living without gluten (and casein) for 7 months and it is changing my life. It's not hard at all to live without gluten and cow's milk -- the benefits far outweigh the problems :)

Gluten free baking is not easy, though... I was very happy to find this great recipe -- easy and indulgent! I made it for my sister's birthday today and everyone enjoyed it. Instead of chocolate sauce, I served it with a reapberry/cherry coulis, which had a fresh taste and looked good next to the dark cake.

Susan said...

I made this cake for a dinner party where one of the participants had gluten allergies, and it turned out fabulous! Added fresh raspberries around the top edge it looked and tasted perfect! Thanx Karina!!!!

Susan said...

I love your blog, and would LOVE to make this recipe. I just have a question. I don't drink coffee, and was wondering if you think substituting with Pero or Postum would work just as well? Could you let me know? I think this cake would be amazing!

Susan (Is it okay that I have a link to your blog from mine? I just love your blog so much!)

Anita Elder said...

Loved the cake! I gave a piece to a gluten-free baker friend that owns a cafe. She's asked for the recipe so she can start making and selling it at her establishment. Now that's a compliment!

debbie in the UK said...

i'm so thrilled to find your blog. i need dairy, gluten, soy and corn free recipes. i want to try your vegan flourless chocolate cake, but i really don't like coffee or coffee flavored anything. what can i substitute for the coffee??

Anonymous said...

I haven't tried the cake yet but it looks amazing. I'm in Australia and we don't have 'sticks' of butter. So, I'm wondering what the actual metric weight of 2 sticks of butter amounts to? Also, was there a response to the coffee replacement question? I can't seem to find it.

Thanks in anticipation.

Karina Allrich said...

For coffee sub- if you don't like coffee- just use very hot water.

One stick of butter here equals 8 tablespoons or one half cup.

Hope that helps!


Anonymous said...

Another suggestion instead of the chocolate sauce is to use a raspberry coulis. I have just baked this cake for a dinner party where all the guests are gluten adverse. I am pairing it with a raspberry coulis with a hint of apricot brandy. Delish!

Take a pound of fresh or frozen raspberries (if frozen let thaw). Grind them in the food processor until as smooth as possible. Press through a fine metal strainer until all you have left are the seeds, add 2 tablespoons of sugar and 2 tablespoons of Grand Marnier or Apricot Brandy.

Cara said...

This turned out SO GREAT!!! I have only a 9" springform and no food processor or microwave, so there was some improvisation. Starbucks Via worked great for the coffee component, although I might make it a little weaker next time. I also used less butter (1.5 sticks), sugar (3/4 cup of brown), and 6 XL org eggs. It still baked perfectly, no burning (foil advice = genius) and no sticking to the pan, either. Chilled for 4 hours, and it sliced easily, perfect consistency and taste. I served it with homemade whipped cream (barely sweetened) and clementine sections.

Bravo! Thank you!!

Chocolate Dahlia said...

Hi Karina - I recently discovered your blog a week or so ago and I adore it. I'm new to the whole gluten free world and I'm not much for cooking as I get frustrated so easily in the kitchen but I have already made three very successful dishes based on your recipes and feel like a real gluten free goddess myself. You make everything seem so easy. This recipe looks fantastic. It's my husband's birthday and he LOVES flourless chocolate cakes so I want to surprise him with this. But he prefers them warm...can I skip the fridge part and just serve after baking or if I need to allow it to settle in the fridge for the three hours you noted, can I reheat in the microwave or will it kill it?

Karina Allrich said...

If you are going to serve the cake fairly soon after baking, you can serve it warm. Delicious. I wouldn't let it sit out for several hours, however. If you make it way ahead of time I would chill it (my concern is all the eggs). As for microwaving... I'd worry it would change the texture.


BunkleLife said...

I made this for a pal's birthday (along with raspberry coulis) and it was absolutely fantastic!! I noticed that one of the commenters mentioned her cake came out raw in the centre - the pan I used was half an inch smaller across, and it took two hours (yes, two hours!) to cook - I was worried that it hadn't turned out because the baking time was so far off, but all was good in the end - you just need to wait until the entire cake is puffed up and crackled on the top, and until a tester comes out (just about) clean.

Thanks for the recipe - I'll be making this one again!

Adam said...

I am trying to make this wonderful cake for a birthday bash for a friend who is allergic to wheat. I wanted to make sure I understood the directions for wrapping the pan in foil. Are you supposed to wrap only the bottom and sides of the pan with foil or do you cover over top of the batter, too?

Karina Allrich said...

Adam- How lovely! Yes, just wrap the outside of the pan with foil; this helps keep the edges from overcooking while the center takes its time to bake.


Rachel Z. said...

Hi Karina,

Thank you so, so much for your recipes and words of encouragement!! Your blog is so enjoyable to read. I just found out a family friend is gluten free and I'll be sure to share your site with her. I'm making this recipe for the first time - looked too good to pass up : )

One question - when using espresso, how many tablespoons do you put in the 3/4 cup water? I boiled the water and added one tablespoon, just guessed - but the batter tastes delicious!

Many thanks again, and Happy Thanksgiving to you and your family!

Rachel Z. said...

Hi Karina,

Thank you so much for your wonderful recipes and words of encouragement! I really enjoy your blog and it made my transition to gluten free so much easier. I always appreciate posts about New Mexico as I lived there as well : )

One question about this recipe - how much espresso did you use? I boiled the water and added a tablespoon of espresso powder. The batter tastes delicious but I wondered how much you (and/or other readers) used.

Have a wonderful holiday!

Karina Allrich said...

Rachel, the recipe calls for 3/4 cup hot water or espresso.

Happy Thanksgiving!


Living Roots said...

You can make a vegan flourless chocolate cake with black-eyed peas and tofu as the base, with cacao, brewed coffee, sugar, salt, vanilla, and baking powder. No egg substitute or butter needed. :)

Living Roots said...

You can make a vegan flourless chocolate cake with black-eyed peas and tofu as the base, with cacao, brewed coffee, sugar, salt, vanilla, and baking powder. No egg substitute or butter needed. :)

Super Smiley & Hyper said...

I think I love you. My boyfriend's mother is gluten intolerant and I love to bake... So I wanted to bake something that she would be able to eat. Can't wait to try this out. Hopefully she loves it :D

Bettina said...

I have a very similar recipe for this & it is divine. I plan to try your recipe to compare but I would like to also use the chocolate sauce and can't find a recipe for it when I do a search of your site. Do you have a recipe to share for the sauce? Thanks, Bettina

Heather said...

This was ny first attempt at your recipes. I decided on a practice run before new years. As it turns out, my oven temperature sensor is not working right. So it took me an hour and a half to 2 hours to cook this since it wasn't hot enough. I watched until it was done. My question is, should the final product be very moist? Firmer than pudding by far.... the tooth pick was clean. It is creamy. Did I do that right? I need to use decaf next time. Im still wide awake 3. Hrs later than normal because I ate 2 pieces. It was delicious!

PCJAE said...

This turned out pretty good. It didn't set up in the middle even though the toothpick came out pretty clean. I actually liked the liquid stuff the best. I subbed coconut oil for the butter and palm sugar for the brown sugar and Xylitol for the white sugar. Maybe my substitutions were why it didn't set up, but that's okay. Everyone loved it. I have a 9 cup food processor, and it was a tad too small. It was fine, but I think next time I'll transfer to another bowl and use my high powered beaters for the eggs and vanilla. Thanks for sharing this recipe. DELICIOUS!

Inky Void said...

Last August, I used this for my wedding cake! It was decadent, delicious and everyone loved it. :-)

glutenfreemuse.com said...

This looks like melt in your mouth fudge :-) Can't wait to try it!

Unknown said...

Is this Kosher approved? ?

tipsonhealthyliving-com said...

This looks incredible. I love that it's just your regular flourless cake recipe.

Adriana Harp said...

Can I make this with JUST water (no espresso or coffee)??? Will it lose it's magic?! I want the kiddos to be able to eat it too!

Jenny C said...

This turned out great (in spite of missing pan). I baked this in a regular 13 x 9 cake pan for 55 minutes, because I can't find my spring pan. I am looking forward to trying again, substituting the hot coffee with hot kahlua!

Thank you for the recipe!

Marissa said...

This looks incredible! I cannot wait to make it! We are trying to figure out if our son has a gluten allergy and it was pretty stressful at first, but since I've found your blog I feel like we can do it! Thanks for all that you do!

Trish said...

Hi ! I was wondering what brand of Dark chocolate you use as im new 2 the GF cooking since I was recently diagnose with Celiac! All the brand have been looking into cant guaranty 100% GF product please help I will love 2 make your recipes!

PS : Love your site ;)

Christina Butler said...

This cake is amazing. I've made it twice. I'm going to make one again this weekend for my son's 1st birthday party. I am wondering though if I could put some in a small ramekin to make his own mini cake? What would you suggest for cooking times/temps? Should I still cover it in foil?

k2jcus said...

I just tried this yesterday and it was delicious. It tasted almost identical to my "one bowl brownies" which are not gluten free. I am not a gluten free person but I made this for someone who is. I do not have a food processor and used my Kitchenaid Mixer with the paddle attachment. As such, I melted the chocolate first and then proceeded with the steps as normal. I also did not have a spring-form pan so I used two 9" round cake pans. They took about 45 minutes to bake. I am glad I used two pans because it poofed up quite a bit! For anyone concerned about the caffeine: both my highly energetic boys had a slice and still went to bed easily an hour later. They don't drink soda or anything caffeinated ever.

dally1121 said...

After lusting over this website for literally months, I finally took the plunge (and gathered enough ingredients) to try several of your cake recipes.
I started with this one which was a frank success - as a chocoholic I had to restrain myself not to eat it all.
In the last few weeks I have baked your banana polenta cake, carrot cake, banana bread and now your chocolate truffle cake is chilling in the fridge as I type. My coworkers loved every single cake I brought at our seminars and I've never been so proud saying that we were all eating something that was gluten- and dairy-free.
Thank you for your wonderful recipes!!

SquishyHumanoid said...

I just popped this in the oven. My food processor was too small to use for the entire process so i processed up the chocolate and sugar as mentioned above, but moved to my kitchenaid for the mixing. My batter was stiff not liquid and creamy, it was more like a loose whipped cream. My guess is that is due to the whipping action of a kitchenaid that can trap air in the batter. We'll see how it turns out!

Joy Rodgers said...

Thanks for the Flourless Chocolate Cake. Love the results of my 1/2 recipe. The center is extra moist, but I like that and it really gets your chocolate craving under control. It's a great recipe to use a chocolate bar that isn't as tasty by itself even if it is 'dark'chocolate.

Bethann Johnston said...

Just made this for a brunch this week requiring a gluten-free dessert. I have the same question as above: how does one wrap it in fol? Is the top covered, loosely tented, as well?

Karina Allrich said...

I was born a temptress. Ha.

Karina Allrich said...

Done, Scotty.

Karina Allrich said...

Chocolate dreams. Now you're talking.

Karina Allrich said...

1. It is fudgier than my Dark Goddess Cake. 2. Tricky but possible, if careful. #. That is a good question. using organic coconut oil lately- or Earth Balance sticks- might work? $. Egg separation won't change much- the melted chocolate is dense, and will weigh the batter down- so no need to try and "lighten".

Karina Allrich said...

Yep. Totally.

Karina Allrich said...

I wouldn't do anything to ruin that girlish figure, darling. I'm sure you'll think of *something* to work off the calories.

Karina Allrich said...

For one reason or another (cold ingredients, cool oven, too much liquid?) it needed longer to bake/set. Have you checked your pre-heating levels with an oven thermometer?

Karina Allrich said...

You can choose to wrap foil around the bottom and the sides of Springform pans to catch drips. Only tent the top if it appears to be browning too much neat the end, and you need to bake it longer; usually not necessary, though.

Karina Allrich said...

Thank you so much- I am so glad. Thanks for stopping back to share.

HRP2 said...

Hello Karina, have made this cake so many times and it's a favorite each and every time! I do have one issue which I'm a bit unsure how to address which is...my wax paper. It sticks and by sticks I mean STICKS to where I'm attempting to to remove it in pieces. I thought that next time after buttering it I might sprinkle some cocoa powder on the bottom. Any suggestions? Now I just had the horrifying thought that I'm not letting it cook all the way through regardless of what my toothpick comes out looking like. Yikes...

dinng said...

Goat products are dairy. If it's from a mammal it's dairy.

Saira said...

can we skip the espresso powder? i cant have coffee. any subs?

openid said...

Looks just like my mom used to make!

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