Flourless Chocolate Cake

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Rich, moist, and delicious! Flourless Chocolate Cake is one for the books, especially when topped with almond whipped cream! This cake is perfect for when you need a gluten-free version of Chocolate Cake!

Flourless Chocolate Cake | Actual Heaven

Anyways, I made this recipe early last week and have been dreaming of variations ever since. It’s the perfect {naturally gluten-free} treat that is a million times easier to make than regular cake…that happens to taste 100 times richer and more decadent. Umm, HEAVEN on a fork to the max, ya’ll!

And, because I can’t live life without cream, I added some to the top of this for fun. My husband thought it was a little much, but I thought it was the perfect addition. My husband is also a cream hater. “It’s tasteless, wasteful calories!”  The first time he told me that I laughed and called him a girl. We have a GREAT relationship. LOL!

Main Ingredients Needed

7 ingredients and a trip to the oven are all that’s needed to make this amazing flourless chocolate cake. Oh, and let’s not forget the whipped cream!

• Bittersweet Chocolate + Butter – these two are melted together for a moist base.
• Sugar – to sweeten (and to help balance out the bitterness from the cocoa powder).
• Eggs – these are super important for structure.
• Unsweetened Cocoa Powder – for more chocolatey goodness! For something even more indulgent, use dark cocoa powder.
• Vanilla – for flavor.
• Salt – the salt is optional. If you’re using salted butter, omit the salt.

For the Almond Whipped Cream

If you aren’t feeling the whipped cream (like my husband) feel free to omit and simply top with fresh berries, citrus or a dusting of powdered sugar.

• Heavy Whipping Cream – this is the main ingredient to whipped cream, not to be confused with half & half
• Vanilla + Almond Extract – I added vanilla and almond extract to this cream to make it even tastier!
• Powdered Sugar – to sweeten the whipped cream.
• Slivered Almonds – this is used as a crunchy garnish.

How to Make Flourless Chocolate Cake

Here’s how to make this dessert of the Gods. You’re welcome in advance.

Step 1: Make the Batter

Start out with some bittersweet chocolate and butter in a glass bowl. Zap the two together in the microwave stirring every 20 seconds or so until it’s completely melted.

To that chocolate melty goodness, stir in some sugar, some vanilla, and 3 eggs one by one.

Then you can measure in some cocoa and salt.

Step 2: Bake + Cool

Once the batter is all smooth and delicious, pour it into an 8-inch cake pan. I greased mine and added a layer of parchment at the bottom just to be sure this cake would come out in 1 piece.

After baking in the oven, your cake should be all done! It will be dense and moist and amazing! Now you could stop here, or top with whipped cream but you’ll have to let your cake completely cool.

Step 3: Almond Whipped Cream

To make Almond Whipped Cream I added all the ingredients together and whipped away! For all of my whipped cream secrets check out my Homemade Whipped Cream Recipe.

Top your cooled cake with almond whipped cream and slivered almonds, then serve!

More Chocolate Cake Recipes!

• Black Forest Cake
• Molten Lava Cake
• Chocolate Swiss Roll Cake
• Chocolate Birthday Cake
• Dark Chocolate Cake
• Vegan Chocolate Cake
• Chocolate Candy Cane Cake
• Chocolate Peanut Butter Sheet Cake

Lots of cream + flourless chocolate cake = one happy lady. I topped mine with a few almonds to add some texture, but that just like the cream is optional.

Enjoy, friends! Hope you like this one as much as we did 🙂

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5 from 22 votes

Flourless Chocolate Cake with Almond Whipped Cream

Gluten-free, decadent, rich, moist, and delicious! Flourless Chocolate Cake is one for the books, especially when topped with almond whipped cream!

servings 8 servings

Prep Time 2 mins

Cook Time 20 mins

Total Time 22 mins

Ingredients

• ▢ 4 oz bittersweet chocolate
• ▢ 1/2 cup butter
• ▢ 3/4 cup granulated sugar
• ▢ 3 eggs
• ▢ 1/2 cup unsweetened cocoa powder
• ▢ 1 teaspoon vanilla
• ▢ pinch salt

for the cream-

• ▢ 1 cup heavy whipping cream
• ▢ 1/2 teaspoon vanilla
• ▢ 1/2 teaspoon almond extract
• ▢ 3 tablespoons powdered sugar
• ▢ slivered almonds for garnish, optional

US Customary – Metric

Instructions

• Preheat oven to 375 degrees. Spray 8-inch cake pan with non-stick cooking spray and set aside. Feel free to line the bottom with parchment paper as extra insurance to get the cake out.
• Melt butter and chocolate together slowly in the microwave, stirring every 20 seconds until completely melted and smooth.
  
• Stir in sugar, eggs {one at a time} and vanilla.
  
• Sift cocoa into the batter and gently stir in salt.
  
• Pour into prepared pan and bake 20-25 minutes or until set.
  
• Cool completely before topping with cream. OR serve warm without cream.
  
• To make cream–whip heavy whipping cream with vanilla, almond extract and powdered sugar until stiff. Spread over cake and sprinkle with slivered almonds. Serve.
  

Nutrition

Calories: 409kcal | Carbohydrates: 33g | Protein: 5g | Fat: 30g | Saturated Fat: 18g | Cholesterol: 133mg | Sodium: 139mg | Potassium: 207mg | Fiber: 3g | Sugar: 27g | Vitamin A: 888IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg

Course: Dessert

Cuisine: American

Keyword: Flourless Chocolate Cake