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Flourless Chocolate Cake

Catherine Messig

For Dessert ( Cakes, Gluten Free, Easy, Chocolate )


Published on

15 minutes to prepare and 30 minutes to cook

Serves 8


This is a very quick and easy dessert that is gluten free and perfect for those who are intolerant to gluten.


112 grams semisweet chocolate, chopped
115 grams butter
150 grams white sugar
45 grams cocoa powder
3 eggs (beaten)
5 ml vanilla extract
1 cup icing sugar


1. Preheat oven to 150 degrees celsius. Grease an 8 inch round cake pan and dust with cocoa powder
2. In the top of a double boiler over lightly simmering water (if you're like me and you don't have a double boiler, you can just use a saucepan and a glass bowl on top), melt chocolate and butter.
3. Remove from the heat and then stir in the sugar, eggs, cocoa powder and vanilla
4. Pour into pre-prepared pan
5. Bake in oven for 30 minutes. Let cake cool in the pan for 10 minutes, then turn onto a wire rack and cool completely
6. Sift a thin layer of icing sugar over the top of the cake. Serve.


This cake is great with a scoop of ice cream. It is also lovely the next day heated up for 15-20 seconds in the microwave.


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