This gluten free chocolate flourless cake is a dense and rich cake covered in whipped cream and topped with mocha meringue bark. It’s naturally gluten free!
Chocolate Flourless Cake
This is a mouthful of a dessert. I know it’s not as decadent looking as the Peanut Butter Chocolate cake or the Brownie and Ice Cream Tower, but this cake stands tall on flavor. Don’t let the gluten free aspect of this dessert fool ya. You aren’t missing any flavor from it at all. The dense chocolate cake is amazing, and then it’s topped with lightly sweetened chocolate whipped cream and decorated with chocolate mocha meringue bark. All of it is naturally gluten free, and you don’t have to worry about rice flour, tapioca, or an expensive flour substitute.
You’ve gotta love dark chocolate to enjoy this cake. It’s was not a sweet and fluffy cake. There isn’t much air in this cake and there is no leavening agent to make it rise while baking. Just be sure that whatever air is incorporated into the eggs that it isn’t deflated too much by over-mixing the batter. FOLD the batter over gently until the cocoa powder is combined, then stop.
This amazing chocolate flourless cake is simply delicious. All of the cake, frosting, and meringue is naturally gluten free. It is rich and dense, but the whipped cream frosting is light and fluffy. We enjoyed the added crunch of the meringue.
Are you looking for more Gluten Free Desserts? Check out these 4 ingredient Flourless Cookies, Fudgy Toffee Flourless Brownies or these delicious Flourless Yogurt Banana Muffins.
This recipe is part three of a three part series including the Mocha Meringue Bark and the Chocolate Whipped Cream Frosting recipes.
Chocolate Flourless Cake
A rich, dense flourless chocolate cake topped with light whipped cream frosting and crunchy mocha meringue pieces.
Ingredients
- 1 stick butter
- 6 oz. bittersweet chocolate (use semisweet for a sweeter cake)
- 5 eggs
- 3/4 cup cocoa powder
- 1/2 cup sugar
- Stabilized Chocolate Whipped Frosting
- Mocha Meringue Bark
Instructions
- Preheat the oven to 350 degrees F. Prepare a 9 inch round cake pan with additional softened butter and parchment paper.
- Roughly chop the chocolate and melt in a double boiler with the stick of butter.
- Whisk eggs until slightly frothy, then add in sugar. Temper the eggs with 2 tablespoons of the melted chocolate, whisking constantly. Pour the eggs into the chocolate and whisk until combined. Fold in cocoa powder until just incorporated.
- Transfer to cake pan and bake for 25 minutes.
- Cool in pan for 10 minutes then transfer to a wire rack to cool completely.
- To serve, top with Chocolate Whipped Cream Frosting and Mocha Meringue pieces.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 249Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 98mgSodium: 95mgCarbohydrates: 17gFiber: 3gSugar: 10gProtein: 6g
Nutrition information isn’t always accurate.
All content 100% human written.Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Canva.com. Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.
This is stunning! I love flourless cake. Super gorgeous Karyn!
Thanks so much, Dorothy. It means a lot!
Karyn, this cake is stunning and sounds divine! Thanks for sharing and have a great weekend!
Thanks! I wasn’t sure how the meringue was going to work, but I was so happy that it did!
Stunning! I can’t wait to try it.
Thanks so much for coming over. Let me know if you make it!
I sure wish I had a mouthful of that awesome cake!!! That cake is amazing looking!!! And I bet absolutely delicious!!!
I kinda like my light and fluffy chocolate cakes better. This was rich and dense. Still good, just different. We really loved the meringue on top.
Hi Karyn, I am new to your blog and absolutely love it! Your recipes are great, and being on a no flour/no sugar/Paleo type of diet I really appreciate your flourless chocolate cake! If regular sugar is not an option for me, what do you recommend as an alternative in some of your recipes? Stevia? I am not sure as I know some products bake up rather nasty and can ruin an otherwise great recipe if you’re not careful, or the measurement exchange is not equal! I am now looking for your “light and fluffy” chocolate cake recipe! I am hoping almond flour substitutions are allowed? Please keep those flourless creations coming! Thank you!
Thank you so much for following along. I did make this cake without the sugar, but it was so bitter that I had to add something. If you want to skip the sugar, maybe try using a milk chocolate that’s sweeter before trying an artificial sweetener. I don’t have any experience with Stevia. Sorry. I know that Splenda claims to be a 1 to 1 match with Sugar, but I find it to be much sweeter. I don’t like artificial sweeteners, so I stick with basic sugar. The chocolate cake that I made used cake flour, not all purpose. Again, this gluten free baking is new to me, so I haven’t done much with substitutions.
Fantastic cake! I added a little bit of sour cream to give it some tang. I ended up baking it at 300 degrees for 45 minutes.
So glad that you liked it. I’ll have to try it again with some sour cream. I bet it made it a bit more moist as well.
5 eggs is too much. i have baked this cake many time, well almost everyweek , so i for this proportions of butter, sugar and chocolate 2 eggs is enough. Of course the cake will be thinner but i tried once with more eggs and it was not bad but its tastes too much “eggy”. So in order to hold the taste of chocolate 2 eggs is enough. I didnt want to correcting, I just saw your receipe and I thought I tell my opinion cause I love this cake 🙂 All the best!
Thanks for the advice. This was my first time making a flourless cake, so I wasn’t sure what to expect. I’ll be making another one again and I’ll try a recipe with less eggs. There are so many different recipes to choose from.
Yeah thats true ! 🙂 Now I made it again with nuts…yammii 🙂 And another thing is (if you are not on glutenfree diet) , 1-2 spoon flours in the mix make the cake crispier. Thanks for your reply, I was afraid a bit that I was too rude cause this correcting. Your blog is excellent by the way !
Not rude at all. I’m always open to advice on recipes. I’m no professional, just a mom that loves to bake and try new things.
What temperature do you back this at?
Oh my… How long have I been missing that? How embarrassing… I’ll fix that for you. Preheat the oven to 350 deg F.
Thanks so much for asking.
How much is a stick of butter? My butter comes in a 2 cup brick.
No measurement in a recipe ever should be a package/a stick/a box…please use real measurements – 1cup/250ml/500grams
A stick of butter = 1/2 Cup. Sorry, I forget I have visitors from all over the world.