Picture the moistest most-full-of-flavor brownie you can imagine. Now top it off with a generous layer of dark chocolate ganache. Add your favorite berries. There you have it. The most amazing Naturally Gluten-Free Flourless Chocolate Cake.
Full credit for this recipe must go to Rachel Farnsworth, the creator of The Stay At Home Chef. The recipe included here is hers. I didn’t tweak it at all.
The thing is …it’s so delicious, I just had to share it with you.
You gotta love it when all ingredients are mixed in one bowl. Before we start on that though, let’s take care of an important step.
You’ll be baking the cake in a nine-inch round layer cake pan. So that the cake comes out clean and in one piece, be sure to lightly grease the pan then insert a piece of parchment paper to cover the bottom.
Using the bottom of the pan as a guide, I trace around it lightly with a pencil. I then cut the parchment paper into a round shape being sure to cut well within the pencil markings so that part of the paper is discarded.
- Lightly grease a 9-inch round cake pan.
- Line the bottom with parchment paper.
- Preheat your oven to 375°F.
To prepare the cake batter…
- Place the chocolate chips and butter in a medium to large sized microwave-safe mixing bowl.
- Microwave for 30 seconds at a time, stirring in between, until everything is melted and smooth.
I pretty much never use our microwave, so the following is my preferred method for this step…
- Place the chocolate chips and butter in a medium sized heatproof bowl.
- Place bowl over a small pot of simmering water.
- Make sure the bottom of the bowl is not touching the water.
- Stir continuously until the mixture is melted and smooth.
- Add the sugar, cocoa powder, eggs, and vanilla extract.
- Use a handheld mixer to beat together until just combined.
- Do not over mix.
- Scrape the sides and bottom of the bowl to ensure everything is mixed in.
A note on cocoa powder …
The recipe suggests using dutch process cocoa powder. A far superior quality to that of the standard brand that I used. It’s what I had on hand for this presentation. And the results were amazing.
Just imagine if I had used the better quality ingredient! I’ll be sure to have it on my pantry shelf for the next time.
- Pour the batter into the prepared cake pan.
- Bake for 25 minutes in the preheated oven.
- Let the cake cool in the pan for 5 minutes.
- Run a knife around the edges to loosen.
- Flip the cake onto a serving platter or cake stand.
- Let cool completely.
- Make the ganache by placing the chocolate chips in a heatproof mixing bowl.
- Pour the heavy cream into a microwave-safe bowl.
- Heat in the microwave until simmering, about 45 seconds.
- Pour the hot cream over the chocolate chips.
- Let stand for 2 minutes, then stir until smooth.
If you prefer to avoid using the microwave as I do…
- Make the ganache by placing the chocolate chips in a heatproof mixing bowl.
- Pour the heavy cream into a small pot.
- Place on stovetop over low-medium heat.
- Remove from heat when cream just begins to simmer.
- Pour the hot cream over the chocolate chips.
- Let stand for 2 minutes, then stir until smooth.
- Spread the ganache evenly over the top of the cake.
- Let cool before slicing and serving.
- Best when served at room temperature.
- Allow the ganache to cool and set.
- Then top it off with your favorite berry medley.
- If desired, place small fresh mint leaves here and there.
If you’re feeling adventurous, add a dollop of whipped cream to each serving of your Naturally Gluten-Free Flourless Chocolate Cake.
Or, perhaps a scoop of ice cream?
naturally gluten-free flourless chocolate cake
Moist, rich & flavorful gluten-free treat.
Ingredients
Cake Batter
- 6 ounces semi-sweet chocolate chips (1 cup)
- 1/2 cup salted butter
- 3/4 cup granulated sugar
- 1/2 cup unsweetened dutch process cocoa powder
- 3 large eggs
- 1 teaspoon pure vanilla extract
Chocolate Ganache
- 6 ounces semi-sweet chocolate chips (1 cup)
- 1/2 cup heavy cream
Optional Garnishes
- mixed fresh berries
- fresh mint leaves
- whipped cream
Instructions
-
Lightly grease a 9-inch round cake pan & line the bottom with parchment paper. Preheat oven to 375°F.
-
To prepare the cake batter, place the chocolate chips and butter in a medium to large sized microwave-safe mixing bowl. Microwave for 30 seconds at a time, stirring in between, until everything is melted and smooth. Add the sugar, cocoa powder, eggs, and vanilla extract. Use a handheld mixer to beat together until just combined. Do not over mix. Scrape the sides and bottom of the bowl to ensure everything is mixed in.
-
Pour the batter into the prepared cake pan. Bake for 25 minutes in the preheated oven. Let the cake cool in the pan for 5 minutes. Run a knife around the edges to loosen, and flip the cake onto a serving platter or cake stand. Let cool completely.
-
Make the ganache by placing the chocolate chips in a mixing bowl. Pour the heavy cream into a microwave-safe bowl and heat in the microwave until simmering, about 45 seconds. Pour the hot cream over the chocolate chips. Let stand for 2 minutes, then stir until smooth.
-
Spread the ganache evenly over the top of the cake. Let cool before slicing and serving. Best when served at room temperature.
Recipe Notes
If desired, garnish cake with mixed berries and fresh mint leaves. Serve with a dollop of whipped cream or a scoop of ice cream.
Disclosure: Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have personally experienced all of these products, and I recommend them because I have found them to be of superior quality.
More gluten-free sweet treats…
