Flourless Chocolate Cake

4 from 2 reviews

An accidentally gluten-free cake!


  • 4 ounces bittersweet chocolate (60-70% cacao)
  • 1 stick unsalted butter, softened (1/4 pound)
  • 1/4 cup Grand Marnier or other liqueur
  • 5 tablespoons sugar
  • 2 eggs


  1. Preheat the oven to 325 degrees F. Place 4 (5-8 oz) ramekins in a large oven-safe pan that’s been filled with about a 1/2 inch of water. Set aside.
  2. Break the chocolate into pieces and cut the butter into chunks.
  3. Combine the Grand Marnier and 4 tablespoons sugar in a small pot. Bring to boil and stir so the sugar dissolves.
  4. Add the butter chunks and chocolate ans stir like crazy until it’s all melted. OR stir like a regular person.
  5. Beat the eggs (in a bowl with a spout if you have one) with the remaining 1 tablespoon sugar until light and well combined.
  6. Slowly pour the chocolate mixture into the eggs, whisking the whole time until it’s all in. The final mixture will be fairly thick.
  7. Divide evenly into 4 ramekins.
  8. Bake 25-30 minutes or until the tops are set but still shiny.
  9. Remove from the hot water bath and cool 5 minutes before serving, or cool completely before serving. Or refrigerate. Whatever you want to do. ‘Sup to you.


This dessert is fine served on its own – it’s rich enough not to need anything save some strong drink. However, if you like, some whipped cream and/or fresh berries would also compliment nicely.

Pin It on Pinterest

Scroll To Top