Get the Recipe: Gluten Free Flourless Chocolate Cake
Fudgy, dense, and rich with deep dark chocolate flavor in every single bite. The brown butter adds a warm, nutty twist to this gluten free flourless chocolate cake. Slightly crisp on top, silky soft inside, and completely irresistible.
Ingredients
- 1 stick unsalted butter
- 8 ounces dark chocolate, chopped
- 5 eggs
- ¾ cup coconut sugar, or light brown sugar
- 2 tbsp dark cocoa powder
Instructions
- First, preheat your oven to 350 degrees Fahrenheit. Line an 8 inch springform pan with parchment paper. Lightly grease with nonstick spray.
- Add the stick of butter to a skillet over medium heat. Cook for 4 to 5 minutes, until browned. Then, remove from the heat. Add in the dark chocolate. Stir until completely creamy. Set aside.
- In a large mixing bowl, add the eggs. Beat for 1 minute. Then, add in the coconut sugar. Beat on high for 3 to 4 minutes, until very light and frothy.
- Add in half of the melted chocolate mixture. Mix by hand. Then, add the remaining melted chocolate. Mix by hand until just combined. Do not over mix.
- Pour into the lined pan. Smooth into an even layer.
- Bake for 30 to 32 minutes, until the top is mostly set and doesn’t appear raw.
- Finally, remove from the oven. Cool completely before removing from the springform pan.
Notes
- Browning the butter adds a delicious depth of flavor. If you don’t have time, feel free to use melted butter.
- Use an electric mixer or KitchenAid.
- I like using black cocoa powder, but you can use regular cocoa powder too.
- Store leftovers in an airtight container for up to 4 days at room temperature.
Calories: 290kcal, Carbohydrates: 22g, Protein: 5g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 107mg, Sodium: 61mg, Potassium: 210mg, Fiber: 3g, Sugar: 13g, Vitamin A: 410IU, Calcium: 33mg, Iron: 3mg