Flourless Chocolate cake

Very easy recipe for an absolutely rich and decadent gluten-free chocolate cake.




Yield:6 servings

Cooking time- 30-35 mins

  1. Confectioner’s Sugar-3/4cup
  2. Ghirardelli chocolate(60% cocoa) pieces-4 oz
  3. Butter-1/2 cup
  4. Eggs-3
  5. Cocoa powder-1/2 cup
  6. Vanilla extract- 1 tsp
  7. Milk-2 tbsps.


  • Preheat the oven to 350 degree F.
  • Grease a round 8″ spring form cake pan.
  • In a bowl, melt the chocolate pieces with the butter in the microwave. Check every 40 sec interval until the chocolate starts to soften
  • Mix well with a spatula until the chocolate is smooth, lump free and glossy.
  • In another bowl, beat the eggs and sugar until frothy and then mix the cocoa powder and vanilla extract.
  • Now pour the melted chocolate into the egg mixture followed by milk and fold gently to combine well.
  • Pour the whole batter into the cake tin and bake for about 30 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • Transfer the cake onto a wire rack and let it cool.
  • Once the cake is cooled, pour the chocolate ganache on top and spread evenly using a frosting knife or serve the cake slice with a dollop of whipped cream and berries.
  • You can also chill the cake overnight and frost the next day.



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