Desserts - Cakes & Pastries

Flourless Chocolate Cake (Gâteau au Chocolat sans Farine)

Name: Flourless Chocolate Cake (Gâteau au Chocolat sans Farine)
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Cuisine: French
Ingredients: 10 oz Dark chocolate (70% cocoa solids minimum); 1 cup Unsalted butter; 1 cup Granulated sugar; 6 Large eggs; 0.25 cup Unsweetened cocoa powder; 1 pinch Salt; 1 Confectioners' sugar (for dusting, optional); 1 Fresh berries or whipped cream (for serving, optional)

55 min8 servingsMedium450 cal

A classic French dessert, this decadent flourless chocolate cake is intensely rich, fudgy, and incredibly moist. With a delicate crackled top and a dense, truffle-like interior, it's a gluten-free marvel that's surprisingly simple to prepare. Originating from France, the "Gâteau au chocolat sans farine" is a celebrated testament to the country's rich culinary tradition, showcasing the elegance of simple, high-quality ingredients. While not exclusively a Passover dish, its absence of flour makes it a popular choice for Seder meals and a favorite among those seeking gluten-free alternatives without compromising on flavor or luxury. It embodies the French dedication to perfection in pâtisserie, even with minimal components.

gluten-freechocolateFrench dessertCakeDecadent

Ingredients

10 oz Dark chocolate (70% cocoa solids minimum)
1 cup Unsalted butter
1 cup Granulated sugar
6 Large eggs
0.25 cup Unsweetened cocoa powder
1 pinch Salt
1 Confectioners' sugar (for dusting, optional)
1 Fresh berries or whipped cream (for serving, optional)

Instructions

1
Preheat oven to 325°F (160°C). Grease a 9-inch (23 cm) springform pan and dust it with cocoa powder (instead of flour) to prevent sticking. Line the bottom with parchment paper.
2
Chop the dark chocolate and butter into small pieces. In a heatproof bowl set over a saucepan of simmering water (bain-marie), melt the chocolate and butter together, stirring occasionally until smooth. Remove from heat and let cool slightly.
3
In a large bowl, whisk together the granulated sugar and eggs until well combined and slightly pale.
4
Gradually add the slightly cooled chocolate mixture to the egg mixture, whisking constantly until fully incorporated.
5
Sift the cocoa powder and salt into the chocolate mixture. Gently fold until no streaks of dry ingredients remain, being careful not to overmix.
6
Pour the batter into the prepared springform pan.
7
Bake for 30-35 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
8
Remove from oven and let cool completely in the pan on a wire rack. The cake will sink slightly in the center as it cools, which is normal.
9
Once completely cooled, carefully remove the cake from the springform pan. Dust with confectioners' sugar, if desired, and serve with fresh berries or a dollop of whipped cream.

Chef's Tips

•**Storage**: Store leftover cake tightly covered at room temperature for up to 3 days, or in the refrigerator for up to 5 days. It also freezes beautifully for up to 2 months; thaw in the refrigerator overnight.
•**Substitutions**: For a dairy-free version, use a high-quality dairy-free dark chocolate and substitute coconut oil or a plant-based butter alternative for the unsalted butter. You can also experiment with different types of chocolate, such as milk chocolate for a sweeter cake, but adjust sugar content accordingly.
•**Fun Fact**: This type of flourless cake is often referred to as a "truffle cake" due to its dense, rich, and intensely chocolatey texture, reminiscent of a chocolate truffle. Its simplicity highlights the quality of the chocolate itself.
•**Serving**: For clean slices, chill the cake thoroughly before cutting with a hot, dry knife. Reheat individual slices slightly in the microwave for a fudgier, more decadent experience.