The Best Flourless Chocolate Cake Recipe
A Unique Twist on a Classic Dessert
Looking for the perfect flourless chocolate cake to impress your guests or indulge in a decadent treat? This recipe takes the traditional flourless chocolate cake to the next level by incorporating buckwheat flour, adding a unique nutty depth that makes it truly stand out. Despite its name, buckwheat isn’t related to wheat at all; it’s a gluten-free seed related to rhubarb and sorrel, making it an excellent choice for gluten-sensitive diets.
I recommend using Bob’s Red Mill Buckwheat Flour and their fine-ground almonds for this recipe to ensure the best texture and flavor. The inspiration for this delicious creation comes from Beatrice Peltre, one of my favorite food bloggers, and her cookbook, La Tartine Gourmande.
This flourless chocolate cake is a must-try this weekend. It’s a show-stopping dessert that’s rich and indulgent yet light enough to avoid the post-dessert guilt. Whether you’re catering to gluten-free diets or simply seeking a new twist on a beloved classic, this recipe is guaranteed to satisfy even the pickiest of sweet lovers.
Why You’ll Love This Cake:
Gluten-free and perfect for any occasion
Deep, rich chocolate flavor with a hint of nuttiness from the buckwheat
Simple yet elegant dessert for special gatherings
Make this cake your weekend project and savor every bite of this guilt-free indulgence!
Gluten-Free Chocolate Cake Recipe: An Easy, Moist, and Indulgent Dessert
Looking for a rich and super moist gluten-free chocolate cake that’s easy to make? This recipe combines the deep flavors of bittersweet chocolate, the nuttiness of almond meal, and the unique texture of buckwheat flour. Perfect for any occasion, this cake is sure to become your go-to for gluten-free desserts.
PREP: 15 minutes | BAKE: 30 minutes | 8 servings
Ingredients
4 ounces unsalted butter (room temperature) plus another tablespoon for greasing the springform pan
4 ounces bittersweet chocolate
4 large eggs (room temperature)
1/2 cup granulated sugar
1 pinch fine sea salt
1 teaspoon vanilla extract
1/4 cup buckwheat flour
1/4 cup fine almond flour or hazelnut flour plus another tablespoon for dusting the springform pan
Instructions
Preheat your oven to 350°F.
Grease a 9-inch springform pan with 1 tablespoon of butter and dust it with almond meal to prevent sticking.
In a double boiler, gently melt the butter and bittersweet chocolate, stirring until smooth. Remove from heat and allow the mixture to cool to room temperature.
In a large mixing bowl, use an electric mixer on high speed to beat the eggs, sugar, and salt until the mixture doubles in volume. Gently fold in the cooled chocolate mixture and vanilla extract. Fold in the buckwheat flour and almond meal until the batter is smooth and free of lumps.
Pour the batter into the prepared springform pan and bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly before removing it from the pan. Dust with confectioner's sugar and serve with a dollop of whipped cream for an elegant touch.
This easy gluten-free chocolate cake recipe will wow your guests with its rich, indulgent flavor and moist texture. Make it today and see why it’s the ultimate dessert for chocolate lovers!
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Francois de Melogue is a photographer, reformed chef, cookbook author, and bon vivant. He lives in Saint Albans, Vermont, with his wife Lisa and 14 -year-old son Beaumont. Francois’s photography is available for sale at his online gallery. Click here for Video recipes.
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