This delicious Barefoot Contessa Flourless Chocolate Cake (Gluten-free!) is a quick and easy dessert that’s perfect for any occasion. Made with rich bittersweet chocolate and creamy ganache, it’s naturally gluten-free and sure to impress. Serve it warm with a scoop of ice cream for an indulgent treat.
Ingredients Needed
- 1 lb plus 3 oz bittersweet chocolate (such as Lindt), broken into chunks
- 10 tablespoons (1¼ sticks) unsalted butter, at room temperature, cut into pieces
- 1 tablespoon gluten-free flour (such as Cup4Cup)
- 1½ tablespoons sugar
- 1 teaspoon instant coffee granules
- ¼ teaspoon kosher salt
- 4 extra-large eggs, at room temperature, separated
- ¼ cup heavy cream
- Coffee or vanilla ice cream, for serving
How To Make Flourless Chocolate Cake (Gluten-free!)
- Preheat the Oven and Prepare the Pan: Preheat your oven to 425°F (220°C). Grease an 8-inch springform pan and line the bottom with parchment paper.
- Melt the Chocolate: In a large heatproof bowl, place the 1 lb of bittersweet chocolate. Set the bowl over a pan of simmering water, stirring occasionally until the chocolate is melted. Off the heat, immediately stir in the butter, gluten-free flour, sugar, instant coffee granules, and salt using a rubber spatula. Then whisk in the egg yolks until smooth.
- Beat the Egg Whites: Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form.
- Fold in the Egg Whites: Carefully scrape the whipped egg whites into the chocolate mixture and gently fold them in with a rubber spatula until just combined.
- Bake the Cake: Scrape the batter into the prepared pan and smooth the top. Bake for exactly 15 minutes. (Make sure your oven temperature is accurate!)
- Cool in the Oven: Turn off the oven and leave the cake in there, leaving the door slightly ajar. Allow the cake to cool for 1 hour in the oven. It will sink in the center.
- Prepare the Ganache: While the cake cools, place the remaining 3 oz of chocolate and the heavy cream in a heatproof bowl set over simmering water. Heat gently, stirring occasionally, until the chocolate is melted. If the ganache is too thick, add a small drop of cream to loosen it.
- Assemble the Cake: Once the cake has cooled, carefully release the sides of the springform pan. Slide the cake onto a flat serving plate or cake stand. Pour the chocolate ganache into the sunken part of the cake, leaving the edges unfrosted.
- Serve: Allow the cake to cool completely or serve warm, topped with a scoop of coffee or vanilla ice cream.
Recipe Tips
- Beat egg whites well: Whip the egg whites until they form soft peaks. This makes the cake light.
- Choose good chocolate: Use high-quality bittersweet chocolate for the best flavor.
- Cool in the oven: Leave the cake in the oven for an hour with the door slightly open to cool.
- Fold gently: Fold the egg whites carefully into the chocolate mixture to keep the batter fluffy.
- Check oven temperature: Make sure your oven is set to the right temperature for perfect baking.
How To Store Leftovers
- Refrigerate: Cover leftover flourless chocolate cake and store it in the fridge for up to 3 days.
- Freeze: Wrap leftover flourless chocolate cake tightly in plastic wrap and foil. Freeze for up to 1 month. To thaw, leave it at room temperature for a few hours before serving.
Nutrition Facts
Serving Size: 1 serving
- Calories: 460
- Total Fat: 31g
- Saturated Fat: 19g
- Cholesterol: 135mg
- Sodium: 45mg
- Potassium: 340mg
- Total Carbohydrate: 42g
- Dietary Fiber: 4g
- Sugars: 31g
- Protein: 6g
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Barefoot Contessa Flourless Chocolate Cake (Gluten-free!)
Description
This delicious Barefoot Contessa Flourless Chocolate Cake (Gluten-free!) is a quick and easy dessert that’s perfect for any occasion. Made with rich bittersweet chocolate and creamy ganache, it’s naturally gluten-free and sure to impress. Serve it warm with a scoop of ice cream for an indulgent treat.
Ingredients
Instructions
- Preheat the Oven and Prepare the Pan: Preheat your oven to 425°F (220°C). Grease an 8-inch springform pan and line the bottom with parchment paper.
- Melt the Chocolate: In a large heatproof bowl, place the 1 lb of bittersweet chocolate. Set the bowl over a pan of simmering water, stirring occasionally until the chocolate is melted. Off the heat, immediately stir in the butter, gluten-free flour, sugar, instant coffee granules, and salt using a rubber spatula. Then whisk in the egg yolks until smooth.
- Beat the Egg Whites: Place the egg whites in the bowl of an electric mixer fitted with the whisk attachment. Beat on medium speed until soft peaks form.
- Fold in the Egg Whites: Carefully scrape the whipped egg whites into the chocolate mixture and gently fold them in with a rubber spatula until just combined.
- Bake the Cake: Scrape the batter into the prepared pan and smooth the top. Bake for exactly 15 minutes. (Make sure your oven temperature is accurate!)
- Cool in the Oven: Turn off the oven and leave the cake in there, leaving the door slightly ajar. Allow the cake to cool for 1 hour in the oven. It will sink in the center.
- Prepare the Ganache: While the cake cools, place the remaining 3 oz of chocolate and the heavy cream in a heatproof bowl set over simmering water. Heat gently, stirring occasionally, until the chocolate is melted. If the ganache is too thick, add a small drop of cream to loosen it.
- Assemble the Cake: Once the cake has cooled, carefully release the sides of the springform pan. Slide the cake onto a flat serving plate or cake stand. Pour the chocolate ganache into the sunken part of the cake, leaving the edges unfrosted.
- Serve: Allow the cake to cool completely or serve warm, topped with a scoop of coffee or vanilla ice cream.
Notes
- Beat egg whites well: Whip the egg whites until they form soft peaks. This makes the cake light.
- Choose good chocolate: Use high-quality bittersweet chocolate for the best flavor.
- Cool in the oven: Leave the cake in the oven for an hour with the door slightly open to cool.
- Fold gently: Fold the egg whites carefully into the chocolate mixture to keep the batter fluffy.
- Check oven temperature: Make sure your oven is set to the right temperature for perfect baking.
Barefoot Contessa Flourless Chocolate Cake (Gluten-free!)