Flourless Chocolate Cake

by Cecilia
(Ohio)

This fantastic recipe for flourless chocolate cake is great for making into cupcakes. Serve with a dollop of cream and some berries and it makes a wonderful gluten-free dessert.


Sometimes I have even folded frozen raspberries into the cake mixture which seems to turn it into a really special dessert. You could use nuts instead of berries for a totally different taste.

5oz (150g) dark cooking chocolate
5oz (150g) butter
6 eggs
1 cup (220g) castor sugar
3/4 cup (90g) almond meal/ground almonds
1 tbsp cocoa

Preheat the oven to 350F (180C).

Line cupcake trays with cupcake liners or grease the base and sides of a spring-form cake tin and line base with baking paper.

Melt the chocolate and butter together in either the microwave or in a bowl over hot water. Let cool slightly.

Beat the eggs and sugar together until the mixture has expanded and is pale in color.

In a separate bowl, mix together the cocoa powder and almond meal and add though the egg/sugar mixture.

Gently fold through the cooled chocolate.

Spoon mixture into cupcake trays or pour mixture into the cake tin.

Bake for 15-20 minutes for cupcakes or 40-45 minutes for cake.

Allow to cool for 5 minutes in tins before turning onto a wire rack to cool completely.

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