Flourless Chocolate Cakes
Prep Time: 20 minutes
Cook Time: 12 to 15 minutes
Total Time: 32 to 35 minutes
Jody Lehman who owns A Cook’s Place gourmet store in Tupelo, MS, is gluten-free. One of her favorite desserts is this chocolate cake, which has no flour. The recipe was shared in a cooking class at her store by a local chef, David Leathers. We loved this recipe, too, and baked it in 8 small ramekins. It is amazing that a dessert with so much intense chocolate flavor and good structure can contain no flour.
- 2 teaspoons butter, at room temperature, to grease the ramekins
- 8 tablespoons (1 stick) unsalted butter
- 8 ounces semisweet chocolate, coarsely chopped
- 4 large eggs
- ¼ cup granulated sugar
- ½ teaspoon pure vanilla extract
- ¼ teaspoon sea salt
- Fresh berries and confectioners’ sugar, for serving OR peppermint ice cream, for serving
- Place a rack in the center of the oven, and preheat the oven to 400 degrees.
- Rub eight 1-cup ceramic or glass ramekins or custard cups with the 2 teaspoons soft butter. Place these on a baking sheet and set these aside.
- Place the stick of butter and chocolate in a heavy saucepan over low heat. Stir until the chocolate has melted, 3 to 4 minutes, then remove from the heat.
- Place the eggs, sugar, vanilla, and salt in a large mixing bowl and beat on medium-high heat with an electric mixer until the eggs are frothy and have almost doubled in size, 4 minutes. Add the chocolate mixture a little at a time, beating continuously on low, or whisking with a wire whisk. (Do not add all the chocolate at one time or the heat of the chocolate will cook the eggs.) The batter will thicken as the chocolate is incorporated.
- Divide the batter between the prepared ramekins, spooning about ¾ cup batter into each ramekin. Put the baking sheet with ramekins in the oven. Bake until the cakes have risen and the edges are set, 12 to 15 minutes. Remove the ramekins from the oven and allow to cool 10 minutes.
- To serve, run a knife around the edges of each cake and turn out onto a dessert plate and serve with berries and sifted confectioners’ sugar. Or, leave the cakes in their ramekins and spoon vanilla or peppermint ice cream on them before serving warm.
- Note: Use the best chocolate you have for these little cakes. I like bittersweet chocolate, and if you use bittersweet chocolate chips there is no need to chop the chocolate. An added bonus!
- Dairy-Free: Use margarine instead of butter, and dairy free chocolate (not all bittersweet chocolate is dairy free). Serve with fresh berries.
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Thirty million Americans are gluten-intolerant or have a gluten sensitivity, eliminating it from their diets because gluten—a protein found in wheat, rye, and barley—has been implicated in health issues ranging from respiratory problems and abdominal discomfort to anemia, anxiety, and infertility.Read More...