Flourless (Gluten Free) Chocolate Cake

Last Sunday my mum turned 50. Wait, is divulging such a statistic bad etiquette? I never know with these things, but I digress. Since she knows I’m attempting to save every penny possible, she asked me to bake her and her friends a delicious cake in lieu of a gift. Apparently it went down rather well; the slice I had certainly did. This is hardly surprising, since the label “gluten-free” suits chocolate so well. Indeed, I first discovered this after making my most recent batch of brownies. This must be because the lack of flour goes some way towards preserving one of the fundamental qualities of chocolate – its smoothness. As we all know, taste isn’t the only important consideration when buying chocolate; it should also be smooth and seductive to the tongue.

This great, simple recipe is an amalgam of a number of ideas drawn from across the web, though it is ultimately my own. The most important step down the road of gluten-free perfection, appeared to be the separation of the eggs. Doing so allows one to give the cake all the richness of the yolks, while allowing the whites to reach their potential elsewhere. Indeed, the whites give the cake such a heavenly texture and structure, without removing the fundamental smoothness of the chocolate – something which flour finds it hard to accomplish. As such, this is one of the best chocolate cakes I have ever eaten and you simply must sample it, if not devour it.

Flourless Chocolate Cake

Makes 1 nine-inch cake

Ingredients:

• 160g butter

• 230g dark chocolate, 50-70% cocoa

• 6 eggs

• 100g caster sugar

Method:

1. Preheat the oven to 130C and grease-proof a 9 inch cake pan. Begin melting the butter in a heavy based saucepan, before adding the thinly sliced chocolate. Whisk the egg yolks in gradually.

2. Beat the egg whites in a large bowl until peaks begin to form. Add the sugar and continue to beat until the peaks are a little firmer. Fold this mixture into the chocolate mixture until well mixed, take care not to knock any of the air out. Pour the batter into the cake tin, smooth and bake for around 50 minutes. It’s ready once the middle in just set; it should still have a little wobble.

Cost: This recipe is, as you can see, extremely simple. As such, it is very cheap – particularly if one keeps one’s own hens. However, for those of you who have neither chickens nor a cocoa plantation and processing facility, the cost of this cake should be around £2.70. Though, this will also depend on how cheap chocolate of a reasonable quality is where you live.

110 thoughts on “Flourless (Gluten Free) Chocolate Cake

  1. Claire

    Hello from Australia… Your version of flourless chocolate cake looks heavenly. I have been on the hunt for ‘the’ flourless choc recipe for years and haven’t found love yet. I will definitely give this a whirl. I love your blog – I’m on a mission to get back to basics and to spend considerably less money on indulging my cooking and eating obsession this year as I’m back to uni full time. Keep it up!

  2. Eva kitcheninspirations.wordpress.com

    Yes, it was certainly rude to reveal your Mum’s age:(! That would not go over well with me!
    What a great recipe; I’m impressed that you beat the egg whites by hand!
    I usually buy the chocolate when it’s on sale, right after Christmas is a great time since the grocers stock up for holiday baking! Have you tried doing these in individual ramekins? That way you can bake the cake about 90% and the centre remains gooey! So yum with a few berries on top!

  3. spree

    You’re so right that chocolate suits itself perfectly to flourless desserts. And a few simple, well-chosen ingredients have resulted in a gorgeous birthday gift for your mum! Nicely done Frugal!

  4. Dina Avila

    I’m not gluten-free, but I feel chocolate cake is at it’s peak when flourless. You should try 101 Cookbooks No Bake Chocolate Cake (can search it on her blog.
    I made it over the summer and it was divine!

    1. frugalfeeding

      Thanks! Well, I agree to a certain extent… there sort of is in bread :D. But I agree in that there’s no need to eaten gluten for the sake of it, especially when leaving it out makes something better.

  5. k.m.

    Oh this looks incredible!

    I’m laughing about how having our own cocoa plantation and processing facility could save us money…somehow I imagine the hens are a bit more attainable and lower maintenance :)

  6. Aimee@clevermuffin

    Oh. My…. butter, chocolate, eggs, sugar. Yea, that’s some cake. Or a heart attack in a tin (in a good way!). Very smart the way you use the air in the whipped egg whites to give it some texture.

    So all I need now is my own cocoa plantation. No problemo!

  7. Pingback: Double chocolate muffins – and five reasons you need them « Clever muffin

  8. Nathalie

    A four-ingredient gluten free chocolate cake! Can’t get better than that! I have ten more days to make the perfect flourless chocolate cake for my husband’s birthday – this will definitely serve as inspiration! Thank you!

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