Gluten-Free Flourless Chocolate Cake

A light, yet decadent Gluten-Free Flourless Chocolate Cake, perfect for any occasion.

God remembered my address this year and for that, I am so eternally grateful.

Life is funny like that, sometimes it’s great and sometimes it’s not so great. What I realized is when life is great, relish in the good moments and do not take them for granted.

Good Morning America

Ahhh… 2017, it was quite the year. It all started with a call from the producers of ABC’s Good Morning America asking me to come on the show for their “Farmers Market” segment. Despite my fear and anxiety of being on live national TV, I complied to come on the show and gave it my best shot (my feature on Good Morning America). Overall, I was happy with the outcome and proud of myself for stepping out of my comfort zone.

Belly Bloat

Another big thing happened. This year I finally figured out what has been causing my belly bloat issues… dairy and gluten. I know, you’re probably like who cares Nisha, yeah, I get that, but when you lead a relatively healthy lifestyle, it can be frustrating not knowing the root cause of the issue. It only took me 10 years to figure it out so you can imagine my excitement. I can’t wait to share the results of my experiment in January.

I Found Love

2017 also brought me luck in love and lots of it. This past year I was someone’s girlfriend, then fiancé, and now wife. It all happened so fast and I feel so incredibly lucky being married to an amazing human being, a wonderful partner, and my best friend. I can’t wait to share our crazy love story someday, it’s quite a story and one that will have you believing in fate. Very Serendipity!

Honeymoon

In regards to travel, I finally made it to Tahiti which had been on my bucket list F-O-R-E-V-E-R. Bora Bora is unbelievably beautiful and I’m so grateful to have experienced it with my husband. Should you have the opportunity to visit, it is one of those places you should go to with your significant other. Bora Bora was a dream come true and I’ll share more about my trip in January.

New Beginnings

What’s in store for 2018? Well, it is definitely gonna be an eventful year for me as i will be facing new beginnings and new challenges. For anyone who knows me, knows I don’t like change, but this new chapter will help me grow, so trying to stay positive.

Moving to SoCal

As I step into 2018, I look forward to moving to Southern California (eventually) and building a life together with my husband. Although the move still scares the crap out of me, just like anything new in life, I’m gonna embrace this new phase.

I also look forward to building new friendships and surrounding myself with good, positive, like-minded people. And of course, I look forward to discovering a bunch of new eateries all over SoCal and visiting NJ/NYC every chance I get. I know I’ll be homesick and a little sad.

Tonight I’ll be spending one of my last New Years with family just chilling and ordering in, it’s too freezing cold to go out anyway. And with that, I wish you all a very safe and Happy New Year!!! Here’s to 2018 bringing us all health, happiness, love, and success.

Hope you guys try this delicious Gluten-Free Flourless Chocolate Cake. It’s light, yet so indulgent. Original Recipe by Tyler Florence.

SaveSaved Pin Print

5 from 1 vote

Gluten-Free Flourless Chocolate Cake

By: Nisha

A light, yet decadent Chocolate Flourless Cake that is gluten-free and perfect for any occasion. Every single person who tried this cake, LOVED it. Serve it with whipped cream if you wish, or just sprinkle some powdered sugar and garnish with raspberries.

Prep Time: 30 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 16 servings

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

for the cake

• ▢ 16 ounces bittersweet chocolate, chopped 1 pound or 16 ounces
• ▢ 1/2 cup unsalted butter
• ▢ 9 organic eggs, separated
• ▢ 1/2 cup sugar, 1/4 cup + 3 tbsp for the egg yolks, 1 tbsp for the egg whites
• ▢ 1 tsp pure vanilla
• ▢ 1/8 tsp salt

for garnish

• ▢ Confectioners Sugar - dusting
• ▢ Organic Raspberries - place around the cake

Save this recipe!

Get this recipe sent to your inbox! Plus get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save!

Instructions 

• Preheat oven to 350 degrees.
• Butter a 9" springform pan and dust with cocoa powder. Discard access cocoa powder. Set aside.
• Setup a double boiler. Turn heat to low-medium.
• Chop bittersweet chocolate or use chocolate chips.
• Add chopped chocolate and butter to the top of the double boiler.
• While the chocolate and butter are melting, take 2 large bowls and separate the egg yolks from the egg whites.
• Add 1/4 cup + 3 tbsp of sugar to the egg yolks. Using an electric mixer, mix the egg yolks and sugar until well combined, about 1-2 minutes.
• Should be a creamy yellow color. Add vanilla extract and a pinch of salt. Beat for a 10 seconds and set aside.
• Now check on the chocolate and butter mixture. Still melting.
• Beat the egg whites until stiff peaks form. This will take about 5 minutes.
• This is what you should have. Set aside.
• Check on the chocolate and butter mixture, again. Looks perfect!
• Temper the eggs by adding just a little chocolate to the egg yolks.
• Blend.
• Add a little more, don't all the chocolate as this will help prevent the eggs from scrambling.
• Blend some more.
• Repeat this until all the chocolate and egg yolks are combined. This is what you should have.
• Now add half the egg whites to the chocolate mixture.
• Using an electric mixer, blend for 30 seconds or so.
• Add the remaining egg whites into the chocolate mixture, but this time FOLD the whites into the batter.
• This is what you should have.
• Pour the batter into the baking pan.
• Into the oven for 25-35 minutes. I baked mine for 35 minutes although the recipe says 20-25 minutes. I found the center gooey after 25 minutes.
• End result.
• Once cake cooks, garnish with powdered sugar and fresh raspberries. Serve when hot.

Notes

* This cake tastes best when warm. Once this cake cools, feel free to microwave a slice for 15-20 seconds.
** The sugar amount was perfect for me as I don't like my desserts painfully sweet. If you prefer more sugar, the original recipe calls for 3/4 cup + 1 tbsp of sugar - this amount was too much for me.
*** The original recipe mentions baking this cake for 20-25 minutes, I baked mine for 25 minutes because it looked slightly undone at 25 mins. Next time though, I'll bake this cake for 30 minutes instead of 35 minutes.

Nutrition

Calories: 264kcal | Carbohydrates: 22g | Protein: 5g | Fat: 17g | Saturated Fat: 13g | Cholesterol: 108mg | Sodium: 85mg | Potassium: 214mg | Fiber: 1g | Sugar: 16g | Vitamin A: 311IU | Vitamin C: 1mg | Calcium: 101mg | Iron: 1mg

Additional Info

Course: Dessert

Cuisine: American

Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!

Want to save this recipe?

Just enter your email and get it sent to your inbox! Plus you'll get new recipes from us every week!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Save Recipe