Gluten-Free Flourless Chocolate Cake

This gluten-free Flourless Chocolate Cake has a crispy meringue crust and a fudgy center. Made with just seven ingredients, perfect for any occasion!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 40

Total Time 1 5

Servings slices

Calories 2794kcal

Author Samantha Pickthall

Ingredients

200 g block plain dark chocolate, broken into squares
100 g unsalted butter
5 large eggs, at room temperature
1 tsp vanilla extract
3 Tbsp Dutch-process cocoa powder
2 tsp instant coffee powder
2/3 cup granulated sugar

US Customary - Metric

Instructions

Preheat Oven & Prep Pan: Preheat oven to 320ºF (160ºC). Grease with butter and line with parchment paper a 9-inch (22cm) round springform cake pan. Set aside.
Melt Chocolate and Butter: Prepare a double boiler with a large heat-proof mixing bowl over a pot of simmering water. Add broken-up chocolate and butter to the bowl and gently melt together over low heat until completely melted and smooth.
Cool Chocolate Mixture: Remove from heat and allow to cool slightly while you prepare the eggs.
Separate Eggs: Separate the eggs, placing the whites into a large mixing bowl or the bowl of a stand mixer, and the yolks into a separate small bowl. Set the bowl with the egg whites aside.
Mix Chocolate with Yolks: When the chocolate mixture has cooled slightly and is just warm to the touch, add egg yolks and vanilla, and whisk until well combined.
Add Cocoa and Coffee: Sift over cocoa powder then add coffee powder. Whisk until well combined and smooth. Set aside.
Whip Egg Whites: Using an electric hand beater or stand mixer with the whisk attachment, beat the egg whites for 20 seconds until foamy. Gradually add the sugar, one tablespoon at a time, while beating on medium-high speed, and continue until stiff peaks form, about 3 minutes in total.
Fold Egg Whites into Chocolate: Stir the chocolate mixture again to loosen it up if it has thickened. Fold 1/3 of the whipped egg whites into the chocolate mixture gently to avoid deflating the egg whites. Continue adding and folding the remaining egg whites in two more batches until fully incorporated with no white streaks remaining.
Transfer Batter to Pan: Pour the batter into the lined springform pan, smoothing out the top with a spatula.
Bake: Bake for 30-35 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs, the middle no longer jiggles, and cracks have formed on the surface.
Cool: Remove from oven and allow to cool in the pan for 15 minutes. Gently release the latch on the springform tin and transfer the cake, still on the base of the pan, to a wire rack to cool completely.
Serve & Store: Serve warm or cool with scoops of ice cream or dolloped cream if desired. Store in a sealed airtight container, at room temperature for 1-2 days, then refrigerate for 2-3 days.

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