Flourless Double Chocolate Cake


All you gluten-free folks out there lookie what I got here…a luscious Double Chocolate Cake with nary a gluten to be found! And it doesn’t only look pretty…no indeed, this cake delivers on taste as well. Bittersweet chocolate chips and Dutch Process cocoa are combined in the cake which is then topped with a bittersweet chocolate ganache glaze. The result is an incredible rich and deliciously decadent knockout of a dessert. And since this recipe is flour free, that means gluten-free folks can indulge without hesitation.


Now you may be wondering how it is that I’ve suddenly come to be posting gluten-free recipes. I mean if you have followed my blog at all, you’ve surely noticed that the Runcible Kitchen is quite far from gluten-free…more like glutens-galore! (my husband says “It’s gluten-tootin!”) Recently I was fortunate enough to be invited over to a friend’s house for a little birthday celebration. I offered to bring the desserts and it wasn’t until after I’d offered that I remembered she was following a gluten-free diet for her Celiac Disease. She graciously told me not to worry about trying to make a gluten-free dessert, but I decided that it would be a great opportunity to find a delicious go-to gluten-free treat to keep in my recipe arsenal. Thank goodness for the folks over at King Arthur Flour, not only do I exclusively use their flours in all of my baking, but their website is chock-full of fabulous recipes and I was able to find this one in no time flat. This Double Chocolate Cake was really a winner. And I don’t mean that in a “oh, it was pretty good for a gluten-free cake” kind of a way. I mean this lush cake is really delectable. Glutens be damned! We don’t need no stinking glutens! Success!!!


Flourless Double Chocolate Cake

  • Servings: 10-12
  • Difficulty: easy
  • Print

recipe slightly adapted from: King Arthur Flour


For the Cake:

  • 1 cup semisweet or bittersweet chocolate chips
  • 1/2 cup (8 tablespoons) unsalted butter or substitute in 1/2 cup coconut oil for a dairy-free cake
  • 3/4 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 to 2 teaspoons espresso powder, optional
  • 1 teaspoon Vanilla extract, optional
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder, Dutch-Process cocoa preferred

For the Glaze:

  • 1 cup semisweet or bittersweet chocolate chips
  • 1/2 cup heavy cream

To decorate:

Candy Stars, or Fresh berries or Toasted Almond slices -your choice!



Preheat the oven to 375°F. Lightly grease an 8″ round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.

Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

Spoon the batter into the prepared pan.

Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.

Remove it from the oven, and cool it in the pan for 5 minutes.

Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.

Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.


Flourless Double Chocolate Cake brought to you by: Runcible Eats (http://www.leaandjay.com )






6 Responses to Flourless Double Chocolate Cake

  1. Yummilicious………

  2. This cake is too cute!!! Love those candy stars!

  3. extrakitchn says:

    Thats an amazing recipe. Thanks for sharing!

  4. MrsG says:

    This looks amazing! I will have to make it for my sister in law.

  5. […] I just told you all about that unbelievable delectable Flourless Double Chocolate Cake that I made for the get-together my friend, who is gluten-free, was hosting. Turns out that cake […]

  6. ramitatami says:

    Reblogged this on House of Ramitatami and commented:
    Looks so beautiful! Darn, I really want a taste…

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