Gluten-Free Flourless Chocolate Cake: Recipe of the Day


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We love dessert and a gluten-free dessert recipe is always something to have on hand when having guests with many people having food allergies. Here is one of our favorites.


  • 1  cup  (2 sticks) unsalted butter, cut into pieces, plus more for the pan
  • 1/4  cup  unsweetened cocoa powder, plus more for the pan
  • 1 1/4  cups  heavy cream
  • 8  ounces bittersweet chocolate, chopped
  • 5  large eggs
  • 1 1/4  cup  granulated sugar
  • 1/2  cup  crème fraîche (it can be found at most grocery stores)
  • 1/4  cup  confectioners’ sugar, plus more for dusting


  1. Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
  2. In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; then, remove from heat.
  3. In a medium bowl, whisk together eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture after.
  4. Transfer the batter to the prepared pan and bake until puffed and set for 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
  5. Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with confectioners’ sugar and serve with the whipped cream or ice cream.
Published in: on January 21, 2013 at 7:54 pm  Leave a Comment  
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