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Flourless Chocolate Cakes – Gluten Free Chocolate Cake Recipe

Flourless Chocolate Cake video – scroll down for recipe

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It’s a magical gluten free chocolate cake!

Hold on to your tumtums, everyone! This is gonna be a wild and chocolatey ride!
The Choc-Island line is back on track!

We’re on the 2:10 to Yummy!

The Chocolate Train is headed for Yumm-Towne and it’s bringing fudge-y, delicious chocolate cakelets to all the Yumm-Townsians.

Whoa! Stop the train! Did I just take you on a trip in your mind to deliver fudge-y and delicious cakelets to a town in the Old West? Yeah, yeah I did.

But before you go accusing me of witchcraft… you might think again. You might instead want to consider accusing me of being a HUGE flippin’ dork. You know, for using words like “flippin'” and for imagining a place called “Yumm-Towne”.

Now that that’s all settled, here’s how to make these fudge-y fancy flourless chocolate cakes that require only FIVE ingredients! Whoa! FIVE INGREDIENTS!? Maybe it is witchcraft after all.

Flourless chocolate cake recipe – printable

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Flourless Chocolate Cake

An accidentally gluten-free cake!

  • Author: Hilah Johnson
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 minutes
  • Yield: 4 1x
Scale

Ingredients

  • 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

Instructions

  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.

Notes

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.

13 Comments

  1. Libby on January 31, 2012 at 9:57 am

    “I have too many things going on in my tiny, woman brain.” I laughed so hard and so suddenly that the cat awoke and glared at me.

    • Hilah on February 2, 2012 at 9:43 am

      I know, but isn’t it TRUE, fellow woman?!?! 😉

  2. Joe on February 3, 2012 at 10:39 am

    Well my dear, I think it no coincidence that, only a few days after finding you, my wife has challenged me to make meatloaf for dinner tonight (my maiden voyage into that culinary ocean). When she asked if I’d care to try my hand at it I gladly accepted although just between you and me I think I’ll use both; unwise to be too cocky or overly confident, right? Anyway, I know you’ll be hovering over me with all kinds of encouragement, albeit one hell of a distraction. Gee, and I thought all of my virginal adventures were behind me.

    • Hilah on February 4, 2012 at 9:11 pm

      Hello Joe! Glad to have you aboard, matey. And thanks for the reminder that I need to do a meatloaf recipe! It’s technically still winter, though you wouldn’t know it by the weather around here, and that’s the perfect season for meatloaf.

      How did you meatloaf turn out? I hope you decided to use both hands. 😉

  3. sinay on February 22, 2012 at 7:54 am

    Hi. I’m Sinay from the Philippines. I love to make this recipe but I don’t have a grand marnier. What ingredient should I substitute?? thanks! more power!god Bless! =))

    • Hilah on February 22, 2012 at 8:50 am

      Hi Sinay!
      That’s a great question. I’ve tried it with orange juice and coffee and they both tasted great. I imagine any kind of juice would work, or even a nice tea.
      Thanks for writing!
      -hilah

  4. Great Stone Face on March 22, 2012 at 10:15 am

    I just saw this 10-minute cake recipe and it reminded me of your flourless one–
    http://www.foodnetwork.com/recipes/food-network-kitchens/instant-chocolate-cake-recipe/index.html

  5. Kashifa anwar on April 8, 2012 at 11:55 am

    hey hilah how are you ? Hilah I love your flour less chocolate cake because you added a recipe in your and y all of the video ARE SO COOL .

  6. Midori on April 21, 2012 at 3:19 am

    Hi hilah! wondering if i don’t want to use liquor i would just use 1/4 of fresh orange juice?

    • Hilah on April 22, 2012 at 8:40 am

      Yes! Just switch it out! 🙂

    • Hilah on April 22, 2012 at 8:41 am

      Hi Midori! Yes! You just switch it out! 🙂

  7. arielle on December 9, 2012 at 10:07 am

    can we replace the liqueur with milk?

    • Hilah on December 9, 2012 at 1:20 pm

      Hi Arielle! I think that would work. I haven’t tried it, but I have tried replacing the liqueur with orange juice and cherry juice and both worked great.

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