Bittersweet Flourless Chocolate Cake


Our gluten-free Flourless Chocolate Cake is a moist, delicious delight. Coffee is added to this weightless cake to add warmth and depth to the chocolatey flavors.

12-14 pieces
  • 1 lb. Butter, unsalted
  • 1 lb. Bittersweet Chocolate
  • 8 oz. Coffee - freshly brewed coffee
  • 8 extra large Eggs
  • 215 g Florida Crystals® Organic Raw Cane Sugar
  • 1 Tbsp. Vanilla

Step 1

Preheat oven to 350 degrees Fahrenheit. Spray springform with non-stick spray

Step 2

In a heavy saucepan, heat butter, chocolate, and coffee over low heat. 

Step 3

When chocolate is almost melted, turn off heat and gently stir until it’s all smooth. Set aside to cool.

Step 4

In a bowl, whisk together eggs, sugar and vanilla. 

Step 5

When chocolate is cool to the touch, whisk egg mixture into chocolate until combined. 

Step 6

Pour mixture into springform.

Step 7

Bake for 50 minutes. It will puff up. The sides will be firm and center wet. 

Step 8

Turn the pan and bake for 10 minutes more. Cool on wire rack until it reaches room temperature. 

Step 9

Remove sides of the pan, and cover with plastic wrap.

Step 10

Refrigerate overnight. Let stand 45 minutes before serving