Gluten-free Flourless Chocolate Cake

This gluten-free flourless chocolate cake is a rich chocolate cake topped with fluffy vanilla whipped cream. The top of the flourless cake has an almost brownie-like texture and flavor, while the inside is super moist and fudgy. This is a great dessert choice for if you need to make a gluten-free dessert without having to buy special ingredients. With only 4 ingredients, all that you can grab easily at your local store, this easy flourless cake is great to whip up and enjoy!

Ingredients for Gluten-free Flourless Chocolate Cake

• Chocolate: The chocolate is the star of this recipe, so I recommend using a good one! Some people like using bittersweet chocolate, but I really prefer semi-sweet chocolate. You can chop your own bars of chocolate or use semi-sweet chocolate chips like I did. I often make with Guittard semi-sweet chocolate chips.
• Butter: I prefer using salted butter. It has better flavor.
• Eggs: There is no subbing the eggs in this – they’re important for giving this lift, and the incredible texture. You’ll be separating yolks and egg whites. I prefer using this egg separator to perfectly separate eggs without breaking any yolks or getting any shells in there. I’ve had this one for probably 20 years, so it’s worth investing in one!
• Sugar: Just plain white sugar is all you need for this!
• See, just 4 simple ingredients for the Gluten-free Flourless Chocolate Cake portion! You probably have all of these on hand already too!

How to make Gluten-free Flourless Chocolate Cake:

Preheat the oven to 275°. Butter the bottom and sides of a 9″ springform pan. Set aside. Place butter and chocolate in a large, microwaveable bowl and microwave in 30-second increments, stirring after each 30 seconds, until completely melted. Let cool slightly. Whisk in egg yolks until smooth. In medium or large bowl, beat egg whites until soft peaks form. Gradually add the sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture. Then gently fold in remaining egg whites. Pour batter into the prepared springform cake pan, and smooth the top with a rubber spatula. Here’s what it looks like in pan before baking: Bake at 275° until the cake pulls away from the sides of the pan and is set in the center, 45-50 minutes. Cool completely on a wire rack; remove sides of pan. While you can buy Cool Whip topping, I highly recommend you make sweetened homemade whipped cream to top slices of this cake with. It’s quite easy too!  For the whipping cream, you’ll want to grab a quart of heavy whipping cream, some powdered sugar and some pure vanilla extract.

How to make homemade whipped cream

To a mixing bowl, add the whipping cream, powdered sugar, and pure vanilla extract. Use the whisk attachment on your mixer or hand mixer to beat on high speed until stiff peaks form. I usually add the powdered sugar a bit at a time. If not using right away, cover and chill until serving. Serve this Gluten-free Flourless Chocolate Cake at room temperature with sweetened vanilla whipped cream. Some people like to sprinkle a bit of cocoa powder over the top too, and you can do that if you want it more fancy.

• Cake:

• 6 Tbsp. salted butter, plus more for pan

• 8 ounces semisweet chocolate, finely chopped (or chocolate chips)

• 6 large eggs, separated

• 1/2 cup sugar

• Whipped Cream

• 1 1/4 c. heavy whipped cream

• 1/2 c. powdered sugar

• 1 tsp. pure vanilla extract

Directions

Flourless cake:

• Preheat the oven to 275°. Butter the bottom and sides of a 9″ springform pan. Set aside.

• Place butter and chocolate in a large, microwaveable bowl and microwave in 30-second increments, stirring after each 30 seconds, until completely melted. Let cool slightly.

• Whisk in egg yolks.

• In medium or large bowl, beat egg whites until soft peaks form. Gradually add the sugar, and continue beating until glossy stiff peaks form. Whisk 1/4 of the egg whites into the chocolate mixture.

• Using a spatula, gently fold in remaining egg whites.

• Pour batter into the prepared pan, and smooth the top with a rubber spatula.

• Bake at 275° until the cake pulls away from the sides of the pan and is set in the center, 45-50 minutes.

• Cool completely on a wire rack; remove sides of pan.

  HOMEMADE WHIPPED CREAM:

• To a mixing bowl, add the whipping cream, powdered sugar, and pure vanilla extract.

• Use the whisk attachment to beat on high speed until stiff peaks form. Set aside.

• If not using right away, cover and chill until serving.

• Slice cake and serve with the homemade whipped cream. Enjoy!