Flourless Chocolate Cake Recipe – Gluten Free – Glen And Friends Cooking

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to make Flourless Cake – Gluten Free – Glen And Friends Cooking
Why are you looking for flour substitutes for your gluten free ? Just ditch the flour altogether for this Flourless Chocolate . Even better than a brownie recipe.

5 large eggs
375 mL (1½ cups) sugar
340g (12 oz) chocolate, chopped
250 mL (1 cup)
Whipped cream for serving

Preheat the oven to 250ºC (485ºF)
Place a roasting pan with hot water into the oven (Bain Marie).
Grease a 10″ springform pan and line the bottom with parchment paper, wrap the base in aluminum foil.
In a double boiler, melt the chocolate and butter, stirring occasionally to combine.
Whisk the eggs and 1/3 of the sugar on high speed until the mixture has quadrupled in size.
Place the remaining sugar in a small saucepan over medium heat, and cook until melted.
Whisk the melted hot sugar into the chocolate and butter.
Slowly whisk the chocolate and sugar mixture to the egg mixture.
Transfer the batter to the prepared cake pan; and place the pan into the Bain Marie.
Bake for 50 -60 minutes, or until the cake starts to pull away from the side of the pan.
Pull the cake Bain Marie from the oven and let cool to room temperature in the Bain Marie.
Remove the cake from the springform pan, and chill before serving.

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14 Comments for Flourless Chocolate Cake Recipe – Gluten Free – Glen And Friends Cooking

  1. Emanuel Paredes on January 7, 2022: (Reply)

    That copper bowl/pot is just awesome!

  2. Glen And Friends Cooking on January 7, 2022: (Reply)

    Thanks for watching Everyone! If you enjoy our videos, please consider subscribing, commenting, and sharing with your Friends and Family.
    Really looking to grow the channel in 2022!

  3. CanuckPeso on January 7, 2022: (Reply)

    Glen, that copper bowl has an amazing sound, must use it more.

  4. Joe Legue on January 7, 2022: (Reply)

    Now all we need is a 10 hour whisking video as a companion to the loooooong stir video.

  5. Jim Chamberlin on January 7, 2022: (Reply)

    That copper bowl is beautiful. I have a stainless steel bowl about the same size but my bowl has a flat bottom.

  6. Leslie Kanengiser on January 7, 2022: (Reply)

    I occasionally use my immersion blender to really whip my whole eggs for an omelet. So fluffy. I need to try this. It’s a bit of a science lesson and chocolate put together.

  7. MediumMama on January 7, 2022: (Reply)

    I dated a man whos mother would make a flourless choc cake at passover…and I fell in love with it.Some whipped cream and fresh raspberries compliment the cake so well but on its own its superb. I have four teenagers who dont really like cake(I know they must be the mailmans kids) and Im single or Id make a cake like this…sadly Id be the only one to eat it. So i indulge whenever I see it on a restaurant menu. The bowl is JUST gorgeous too.

  8. Linda M on January 7, 2022: (Reply)

    For a little different flavour, I like to use some brown sugar for part of the white sugar, or even substitute it completely. That copper bowl was a very generous gift.

  9. S McK on January 7, 2022: (Reply)

    Always amazing the different paths to the same recipe. I’ve done this recipe with and without almond flour and now I’ve seen you do it with whole eggs rather than splitting them which makes it even easier.

    The cooking method is interesting as well, I haven’t used water in the oven so really interesting to see if it makes a difference next time I make this.

  10. Wake Miami Great Again on January 7, 2022: (Reply)

    I’ve made a flourless chocolate cake that is very similar to this for many years. The biggest difference is that it does not call for any added sugar. I use bittersweet chocolate that has some sugar already. Ghirardelli bittersweet chocolate chips work well. Look up Rose Levy Beranbaum’s Chocolate Oblivion Truffle Torte. There is some technique to making these cakes but it is well worth it.

  11. tristanrl1940 on January 7, 2022: (Reply)

    Yes – yours is far superior to any brownie recipe which to me always tastes a bit cake(ish) regardless of scant flour inclusions in recipes.

    A teaspoon of Dutch processed cocoa is always nice – I also occasionally add a shot of kirsch. Personal fondness of cherries and chocolate pairing

    You two are great fun to watch – lovely . Happy New Year.

  12. Liz and Dave’s Adventures on January 7, 2022: (Reply)

    I appreciate the fact that you’re putting gluten free recipes on the channel. Thank you, please add more gluten free recipes.

  13. JH B on January 7, 2022: (Reply)

    Continually perplexed at how you don’t have 5 million subs yet. Consistently great content that is original, informative and fun to watch. Keep it up, Glen, you can only go up!

  14. Renee Marais on January 7, 2022: (Reply)

    Been cooking gluten free more than 20 years due to husband being a coeliac. Made a Malva Pudding for him today. Much easier these days as gluten free is a choice for many people. A typical South African (Afrikaans ) sweet dating back to the Groot Trek and can be done on a fire. If you are interested I can post a version original recipe for you.

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