Need a simple-to-make chocolate dessert for family and friends eating gluten free this Thanksgiving and the Holidays? Me too! Today I’ll show you how to make Flourless Chocolate Cake which is high in protein and requires only a few ingredients.
Since the key to this recipe is getting the eggs properly blended and uber-fluffy, it was a blessing to partner with Vitamix and discover the power of a smart blender for the task. (I was sent this product in exchange for my honest opinion, and all of these reflections are my own.)
Ever use a blender for your batters? Vitamix Explorian E320 minimizes the effort and mess while it maximizes the joy of creating a professional looking gluten-free, flourless chocolate cake.
How does a homemade flourless cake compare to a chocolate cake made with flour? The texture is more dense and resembles a fudgy cheesecake. However, with no added sugar, it doesn’t taste too sweet. Should you be a sweet tooth who needs their chocolate cake rich-von-rich, you can double the ganache recipe or drown the cake in chocolate sauce. Add some rum to the batter or ganache. So many ways to make this recipe your own! I decorated mine with fresh strawberries, powdered sugar, and g-free sugar cookie truffles (the recipe will be shared soon). The cake can be dressed up to serve for holidays and special occasions (my husband is gluten-intolerant, and I made this for his birthday) or served undecorated any day of the week.
Gather Ingredients.
2 sticks of butter
3 cups semisweet chocolate chips
8 large eggs
Ganache: 1/3 cup whipping cream, 1 cup chocolate chips, 1 tsp. vanilla
Preheat oven to 325. Spray an 8″ round cake pan with non-stick spray. Partially melt butter in microwave, add chocolate chips, heat in microwave 30 seconds more, then stir to melt and combine. Set aside.
Blend the eggs at Variable 5 of the Vitamix for 3 minutes. Remove the lid plug and add chocolate mixture, blending a few seconds more.
Pour the batter into prepared pan and bake in center of oven for 30-35 minutes. It’s done when there’s no jiggle factor in center or bottom. It will rise above pan and then settle as it cools.
Cool in pan 10 minutes then remove and cool completely on wire rack. When cool, make ganache icing.
In small saucepan, heat whipping cream just til it begins to boil. Remove from heat and stir in chips and vanilla until smooth.
Transfer cake from rack to a plate. Pour the ganache on top and spread with spatula.
The sides of my cake were not the loveliest, so I opted to decorate the cake with a ring of alternating strawberries and sugar cookie truffles (gluten free!).
Then I added a few sliced berries and whole berries to the top of the cake.
Dust with powdered sugar if desired.
Vitamix for baking? Hello, Lovely! The cake was a hit with my husband, and he also loved the sugar cookie truffles (those delicious morsels above resembling donut holes) for which I relied upon the Vitamix E320.
Ever made a flourless cake?
Peace to you right where you are.
-michele
This post contains affiliate links which I hope you will use since they won’t cost you a penny extra yet may earn this blog a small commission.
That cake looks amazing, so pretty too! I don’t use my vitamix as much as I should. Can’t wait to read about the sugar cookie truffles.
Author
I was a Vitamix virgin, Karen! Very exciting for this granny to use it for the first time and witness the power. xox
On the menu for our Thanksgiving feast as the alternative to traditional pumpkin pie – a real hit. Although I don’t have a Vitamix, I used my KitchenAid to mix and it came out beautifully. The perfect sweet treat after all the savory dishes. Thank you for sharing this. It will be on the menu often.
Author
Awesome, Holly! I’m so glad you liked it. I made a version of this for our feast this year and topped it with New York cheesecake (the ganache was used as glue in between the fudgy bottom and cheesecake!). Thank you for reading and the kind words. xox
OK – now who doesn’t like cheesecake? All those, sit down. This is a great idea and i will trick my family that this is a “new” recipe. Quick question, was it a “crustless” cake or did you go all in with the graham cracker crust?
Author
Hi Holly! This isn’t a cheesecake but it does look like one! So no crust just a ganache icing on top. 🙂
Oh my gosh, this looks amazing and delicious! I have celiac and a sweet tooth, so I will definitely make this! Thanks so much for sharing at Thursday Favorite Things!
Author
I hope you do! Thanks so much for visiting today, friend! 🙂
Definitely! I have also featured this post at Thursday Favorite Things today!
Author
Thanks so much! Heading over!
This sound great! I had a really fudgy no flour cake on a cruise years ago and have forever since been trying to find a recipe. Is this one fudgy? I’m pinning it for sure! 🙂
Blessings,
Babychaser
mamasbrush.wordpress.com
Author
So here’s the deal with this one…it looks dense like cheesecake but is not very sweet and definitely not cheesecake-y. So you may want one of those lava cake recipes which will have some flour (regular or gfree) for that fudgy factor! Thanks for stopping!
Michele,
You are so welcome for the feature at TFT. I just love flourless cake. I have pinned this and I am making this next week. I think flourless cake is so much better than regular cake.
Hope you warm up. Have a lovely weekend.
Hugs,
Bev
Author
Thanks so much, Bev. I’m thawing out! 🙂