The Shabby Creek Cottage

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One Bowl Flourless Chocolate Cake

Hi there Shabby Creek friends! It’s Laura from Inspiration for Moms back to give you another fantastic desert recipe. If you love chocolate, don’t walk away from that computer. Pull up a chair and sit down because I’m about to share with you a recipe you’re going to want to memorize! My One Bowl Flourless Chocolate Cake is a chocolate lovers dream come true!

flourless chocolate cake

Have you ever thought of making a flourless cake? You’re not alone! I stumbled upon this idea when looking for a sweet dessert to make for the hubby. As you know, he needs to be on a gluten-free diet.  A rich chocolate treat minus the flour is the perfect solution to keep everyone happy. Honestly, one bite into this cake and you would never know!

I think the best way to describe the texture of the cake is to think of brownies. It’s moist and flaky, filled with tons of chocolate goodness. I topped mine with a chocolate glaze. You could totally skip this step if you like, but honestly any time you get the option for more chocolate, take it! 😉

Best Gluten Free Desserts- Flourless one bowl Chocolate Cake!

If you really want to do this dessert right, top it off with a little scoop of vanilla ice cream. Trust me! Ice cream and this chocolate delight are a match made in heaven.

I hope you will give this flourless chocolate cake a try and let me know how it goes. Alright everyone, I will see you again in August. Please feel free to stop by Inspiration for Moms anytime and say hi! 🙂

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One Bowl Flourless Chocolate Cake

(Adapted from Whole Foods)

Prep Time: 20 minutes Cook Time: 40 minutes Chill Time: up to 60 minutes

Ingredients:

  • 12 ounces of bittersweet chocolate
  • 1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
  • 1 cup sugar
  • 6 eggs
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon milk (optional)
  • 1 tablespoon honey (optional)
  • 1/4 teaspoon vanilla extract (optional)
  • vanilla ice cream (optional but highly recommended! 😉 )

Directions:

Preheat your oven to 375 degrees. Spray a 9-inch springform pan with non-stick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray as well, then set the pan aside.

Place 8 ounces of chocolate and 1 cup (2 sticks) of butter in a large microwaveable bowl. Melt the chocolate with the butter, stirring often, until completely blended.  Add sugar and mix well. Then add your eggs, one at a time, whisking well after each addition. Sift your cocoa into the bowl and then stir until just blended.

Pour batter into the prepared pan and bake 35 to 40 minutes, or until cake has risen to the top and formed a thin crust. (The cake should be firm in the middle when done.)

Cool for 10 minutes then invert onto a plate and remove the springform pan. Remove parchment paper and let cake cool completely.

Optional: While the cake is cooling you can make your chocolate glaze. Melt the remaining 4 ounces of chocolate and 3 tablespoons of butter in a small sauce pan over medium to low heat, stirring until smooth. Remove from heat and then stir in your milk, honey and vanilla. Set aside to cool slightly.

When the cake has cooled, pour the glaze onto the center of the cake. Using the back of a spoon, very gently smooth glaze along the tops and sides of the cake. Chill the cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.

Best Gluten Free Desserts- Flourless one bowl Chocolate Cake!
5 from 1 vote
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One Bowl Flourless Chocolate Cake

Course Dessert
Cuisine American
Keyword chocolate cake, chocolate cake recipe, flowerless chocolate cake, one bowl chocolate cake

Ingredients

  • 12 ounces of bittersweet chocolate
  • 1 cup 2 sticks plus 3 tablespoons butter, cut into chunks
  • 1 cup sugar
  • 6 eggs
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon milk optional
  • 1 tablespoon honey optional
  • 1/4 teaspoon vanilla extract optional

Instructions

  1. Preheat your oven to 375 degrees. Spray a 9-inch springform pan with non-stick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray as well, then set the pan aside.
  2. Place 8 ounces of chocolate and 1 cup (2 sticks) of butter in a large microwaveable bowl. Melt the chocolate with the butter, stirring often, until completely blended.  Add sugar and mix well. Then add your eggs, one at a time, whisking well after each addition. Sift your cocoa into the bowl and then stir until just blended.
  3. Pour batter into the prepared pan and bake 35 to 40 minutes, or until cake has risen to the top and formed a thin crust. (The cake should be firm in the middle when done.)
  4. Cool for 10 minutes then invert onto a plate and remove the springform pan. Remove parchment paper and let cake cool completely.

Optional:

  1. While the cake is cooling you can make your chocolate glaze. Melt the remaining 4 ounces of chocolate and 3 tablespoons of butter in a small sauce pan over medium to low heat, stirring until smooth. Remove from heat and then stir in your milk, honey and vanilla. Set aside to cool slightly.
  2. When the cake has cooled, pour the glaze onto the center of the cake. Using the back of a spoon, very gently smooth glaze along the tops and sides of the cake. Chill the cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.
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Comments

  6. Your cake is the perfect addition to my gluten-free diet. I recently found out I am allergic to gluten, so I am excited to try your delish cake, Laura.
    Pinned 🙂

    Reply

  7. Wow this sounds delicious and a dessert I can actually make since I don’t eat gluten too! Thank you so much for sharing this!!

    Reply

  21. Gina,a word here of caution , Please consider all the Saturated fats that go into this recipe! As a wife that has been through watching her husband suffer having By Pass surgery in the past,I care enough to talk about this problem in so many recipes.How I wish this epidemic of heart disease wasn’t a dampener of fun with food.Hugs from Mary

    Reply

    • I think this is meant to be a decadent treat. Most things in our diet are fine, if eaten in moderation. All reasonable food experts preach this. Regrading this recipe, this is a very rich cake. I made it for a holiday party and it was delish, but everyone agreed that a little slice is perfect. More than that was too much. If someone can’t stop at a small piece, then this dessert wouldn’t be for them, but as a special treat, it’s perfect. A little dab’ll do ya.

      Reply

  23. Oh my, sounds so good and I’ve been meaning to make a gluten free dessert for my daughter and this will be perfect.
    Thank you so much.

    Reply

  27. This looks delicious! I have a question though–I love the consistency, texture, and taste of the flourless chocolate cake and really want to make this. But I was thinking about adding Guinness to this cake for my boyfriend since he has been asking for a Guinness cake for his birthday. Would adding this change the way the cake bakes or turns out? I want the same consistency and texture of the flourless cake but with added Guinness for an extra flavor.

    Thanks for your help!

    Reply

      • I don’t see where water is added to the recipe? Now I’m panicking a little, because I’m making the cake on the fly.

        Reply

        • Yup, read and re-read the recipe, no mention of adding water. And, guess what? I completely forgot to add the cocoa powder! I had to bake it a while longer to get it to set, and it was pretty flat (not much rise) but it was still completely chocolate-y and delicious. Will definitely retry the recipe, correctly, and it should be stellar!

          Reply

  29. I was wondering instead of 12 oz of bittersweet chocolate, could I use semi sweet morsels? I don’t have bittersweet and the stores are closed for Christmas. Thanks!

    Reply

  30. I am planning to make this cake for my passover sedar, since there is no flour in it! Any tips to keep in mind to make sure it comes out perfectly? (My family is very cynical when it comes to passover desserts 🙂 )

    Reply

  31. The first time I made this cake I was amazed. Then I made it again for my grandchildren making hot fudge brownie sundaes. They went nuts. My 6 year old grandson requested it for his birthday & wanted a whole cake to take home too. Everyone loves it. This is seriously and dangerously great cake!

    Reply

  32. I have a go-to recipe for a flourless chocolate cake that I frequently use, but I am going to try this one next time. Pinning, too. For a decadent and simple cake topping I make a chocolate ganache, smoothing it over the cake and letting it run down the sides. I use equal parts chocolate chips and heavy cream, bringing the cream just to a boil and then pouring it over the chips, mixing until all is combined. I let this thicken to my desired consistency. So easy and delish!

    Reply

  33. Had a gluten free friend over tonight so searched on Pinterest and found this recipe. IT WAS AMAZING. I think it’s the only chocolate dessert I will ever make again. I just scrolled up to pin this, 6 hours later, and see it’s by Shabby Creek Cottage – I’m like HEY i know that blog!!!! I always used to link up to your parties. 🙂 Thanks for this amazing recipe, Gina!!

    http://www.kammyskorner.com

    Reply

  34. seriously love this recipie – giving it a try today to take to some new gluten free friends of ours. Very excited as this is my first time cooking gluten free and this recipie looks decadent!!!

    Reply

  35. This cake turned out amazing! So rich and delicious. The ice cream was a great balance to the chocolate. Thank you for sharing this recipe! I have already shared it with some friends and family too!

    Reply


  37. Thank you for this recipe! I have made this chocolate cake a hundred times over the last couple years. I just made it again Sunday, for a requested birthday cake. It has become a tradition to make this cake for special events. Thank you!

    Reply

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