High Altitude Flourless Chocolate Cake (GF)
A rich and decadent, naturally gluten-free, flourless chocolate cake, made with just a few simple ingredients.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
- 8-inch Springform Pan with Removable Bottom
Ingredients
- 8 oz good-quality chocolate, about 55-65% cacao, chopped (or 1 1/3 cups semi-sweet chocolate chips)
- ½ cup unsalted butter
- 4 large eggs, room temperature
- ½ cup granulated sugar
- 1 tsp vanilla extract
- ¼ cup unsweetened, Dutch-processed cocoa powder
- 2 tsp instant espresso powder or instant coffee, optional (not regular ground coffee)
Instructions
- Preheat the oven to 325 F, and position a rack in the center of the oven. Lightly spray an 8-inch springform pan with a removable bottom with non-stick baking spray, and line the bottom of the pan with a circle of parchment paper.
- Using a double boiler, melt the chocolate and butter, then stir together until smooth. You can also do this in a saucepan, over low heat, stirring frequently.
- Meanwhile, combine the eggs, sugar and vanilla in a bowl. Use an electric mixer to beat the egg mixture on medium speed for 5 minutes. It will become thicker and increase in volume, with a ribbony consistency.
- Whisk the melted butter and chocolate into the whipped egg mixture until smooth.
- Sift the cocoa powder and espresso powder over the batter and whisk until smooth. Pour the batter into the pan.
- Bake the cake for 25-30 minutes. The cake will puff up quite a bit, with a crackly surface on top. Set the pan on a cooling rack. Immediately run a knife around the side to loosen the cake from the pan, but leave the cake in the pan.
- As the cake cools, it will settle back down with a crackled appearance on top, and will not look nearly as puffed as when you first took it out of the oven. This is completely normal, so don't panic when this happens.Cool for 2-3 hours before serving so the cake can set up in the middle, or serve it slightly warm while the center is soft and molten.
- This cake is wonderful on its own, or served with ice cream or whipped cream. Other serving ideas are to dust it with cocoa powder, decorate it with raspberries and a dusting of powdered sugar, or drizzle it with ganache.
Notes
Leftover cake should be stored in an airtight container at room temperature, for 3 days.
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