Flourless Chocolate Cake II

    (692)
    45 mins

    Perfect for gluten-free treat for chocolate lovers! Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. I flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten free.


    611 people made this

    Ingredients
    Serves: 8 

    • 125g dark chocolate, chopped
    • 125g butter
    • 185g (¾ cup) caster sugar
    • 60g (½ cup) cocoa
    • 3 eggs, beaten
    • 5ml (1 teaspoon) vanilla essence

    Directions
    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 150C. Grease an 20cm round cake pan, and dust with cocoa powder.
    2. Melt the chocolate and butter together in the top of a double boiler or in a basin over just simmering water.
    3. Remove from heat, and stir in sugar, cocoa, eggs and vanilla essence. Pour into prepared pan.
    4. Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can be reheated for 20 to 30 seconds in the microwave before serving
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    Reviews and ratings
    Global ratings:
    (692)

    Reviews in English (557)

    by
    1343

    Very good recipe but I would skip the cocoa and use all chocolate bars. I've made this many times and find that using cocoa gave the cake a grittier, more brownie-like texture. So I now use 2 full bars of Ghiradelli Bittersweet Chocolate (8 oz. total) and skip the cocoa powder completely (ADD 8-10 min. cooking time). I still use the same amount of sugar. Using ALL chocolate bars gives this a silkier texutre not to mention a stronger chocolate flavor. 4 stars as written, 5+ stars for slight alteration. Serve with fresh sliced strawberries or raspberries and a dusting of powdered sugar for a dessert made for company.  -  05 Apr 2008  (Review from Allrecipes US | Canada)

    by
    609

    I prepared this recipe about a week after trying it at a fancy restaurant. Without a doubt, flourless chocolate cake is yet another food that I previously thought was a high-end, 'classy' dessert that I could only get at the most expensive places. This version has it dead-on; it is absolutely scrumptious and luxurious. It should be noted that I used semi-sweet chocolate morsels and Splenda, and it still came out excellent!  -  01 Jul 2005  (Review from Allrecipes US | Canada)

    by
    420

    This was o.k.and makes for a very quick last minute dessert. However, the cocoa gave it more of a brownie taste than a chocolate cake/torte. There simply is no substitute for chocolate, LOTS OF IT! Therefore, Flourless Chocolate Cake 1 from this site is the hands down winner of the Flourless Chocolate Cake duel. For an elegant dinner party, make Cake I. For a quicky for the kids, make Cake II.  -  20 Jan 2005  (Review from Allrecipes US | Canada)

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