Go Back
+ servings

Gluten-Free Flourless Chocolate Cake

Gluten-Free, 7 Ingredients.
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.
5 from 1 vote
Author: Tyler Florence (slightly modified)
Prep Time 30 mins
Cook Time 35 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 16 servings
Calories 264 kcal


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


  • 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.


* 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.


Calories: 264kcalCarbohydrates: 22gProtein: 5gFat: 17gSaturated Fat: 13gCholesterol: 108mgSodium: 85mgPotassium: 214mgFiber: 1gSugar: 16gVitamin A: 311IUVitamin C: 1mgCalcium: 101mgIron: 1mg
Keyword Cake, Chocolate, Chocolate Cake, Flourless
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking