Flourless Chocolate Mocha Cake Recipe (Gluten Free)
Flourless Chocolate Mocha Cake Recipe (Gluten Free) produces a decadently rich chocolate mocha cake without gluten.
Ingredients
- 1 cup semi-sweet chocolate chips
- 1/2 cup butter room temperature
- 3/4 cup granulated sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1 tbsp instant espresso powder
- 1/2 cup unsweetened cocoa powder
Optional Toppings
- Chocolate Ganache
- Fresh whipped cream
- Ice Cream
- Fresh raspberries
Instructions
- Preheat the oven to 375 degrees F.
- Prepare the baking pan by cutting out a circle of parchment paper to fit in the bottom. Lightly spray the entire pan with non-stick cooking spray, then add the circle of parchment, and spray that as well.
- Cut the butter into roughly tablespoon size pieces and place them in a microwave-safe bowl.
- Add the chocolate chips to the butter and place the dish in the microwave. Heat for 30 seconds.
- Remove the chocolate and butter mixture and stir with a rubber spatula.
- Return the dish to the microwave and heat for 20 seconds. Remove and stir to melt any remaining pieces. This amount of time is usually sufficient to melt the chocolate, and you don't want to overheat the mixture.
- Add 3/4 cup of granulated sugar to a large mixing bowl.
- Pour in the butter and chocolate mixture. Stir with a rubber spatula until smooth.
- Crack the 3 large eggs into a small bowl. Lightly beat the eggs with a fork.
- Add the beaten eggs to the chocolate and sugar mixture. Stir to combine.
- Pour in 1 tsp of vanilla extract and stir.
- Add 1 tbsp instant espresso and stir.
- Add the cocoa powder to the other ingredients and stir until completely incorporated. Make sure to scrape down from the sides of the bowl and up from the bottom. Do not over mix.
- Pour the cake batter into the prepared cake pan.
- Smooth out the batter into an even layer. You can use the back of a spoon or an offset spatula. Be sure to smooth the batter out to the edges.
- Bake for 25 minutes until the edges begin to pull away from the sides.
- Let the cake cool in the pan for 20 minutes, then run a knife or metal spatula around the sides of the cake. Carefully flip the cake over onto a serving plate and remove the parchment paper. You can leave it this way with the bottom of the cake becoming the top of the cake. Allow to cool completely before serving.
- Top with chocolate ganache, fresh whipped cream, ice cream, or fresh raspberries. (See Tips & Tricks for an easy chocolate ganache recipe.)