A recipe from Gluten-free chocolate cake without flour, delicious and intense in chocolate, for more pleasure! 6 ingredients only to make it, easily and quickly.
No wacky ingredients to make this recipe, you may already have them in your cupboards. This cake is made quickly and does not require special utensils. I realized it in a 20cm high mold which allows to have a rendering as in my photos.
What ingredients for this gluten-free chocolate cake?
Dark chocolate pastry : I advise you to opt for a 53% cocoa approximately, not full-bodied chocolate since we already add bitter cocoa.
Soft butter : or half-salt according to your preferences. It doesn't need to be at room temperature here.
Brown sugar : it will help balance the bitterness of the cocoa and bring a little caramelized taste as we like (unlike white sugar).
Eggs : we use 4 here, this will add fondant to the texture of the cake and allow it to rise correctly.
Vanilla extract : it enhances the taste of the cake.
Unsweetened cocoa powder : it complements the pastry chocolate and reinforces the chocolate taste of the cake, which would otherwise be bland.
How to make this chocolate cake without flour?
We start by melting the chocolate and the butter, then we add the sugar. Then we incorporate the eggs one by one, then the vanilla and cocoa. And that's all !
All you have to do is pour the dough into a 20cm mold buttered and floured then put in the oven. To optimize the texture, I recommend a small passage in the fridge before cutting and serving. It will be even better!
Other recipes to try
If you like chocolate recipes, I can advise you to take a look at these recipes that you might like: the Gluten-free chocolate pear cake, Chocolate peanut butter brownie, Zucchini chocolate cake, Buckwheat chocolate tart, Crinkles Chocolate Cracked Cupcakes, Giant chocolate almonds coconut cookie.
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your cute chocolate cakes!
Gluten Free Flour Free Chocolate Cake
Ingredients:
- 170 g dark chocolate pastry
- 170 g soft butter, diced
- 210 g brown sugar + or - according to your taste
- 4 eggs
- 2 tsp liquid vanilla extract
- 50 g bitter cocoa powder + or - according to your taste
Instructions:
- Preheat the oven to 190 ° C traditional heat. Butter a 20cm round mold.
- Melt chocolate and butter in the microwave. Mix well.
- Pour the melted chocolate into a container, add the sugar. Mix well. Add the whole eggs one by one while continuing to mix, well wait until each is incorporated before adding another. Pour in the vanilla.
- Sift the cocoa and incorporate into the dough.
- Pour the dough into the buttered mold and bake for about 30-35 minutes.
- Let cool then unmold on a grid, keep cool until tasting, it will be even better ... Serve with a little whipped cream or custard, it will be delicious.
small kitchen
Superb this cake!
Rosehazelnuts
This cake is thick as it should! Very melting ~
Tales and Delights
I think stay in front of your photos for a few good minutes !! Your cake is a dream :) It looks so soft and strong in chocolate… <3
Aurore
It makes me dream of your cake !!!
Miss Kitchen
A must-try, I'm sure I'll love it! ^^
LadyMilonguera
Hummmmmmmmm… it's terribly tempting, say so!
Maryse & Cocotte
If it is also decadent, delicious and melting in the mouth… I can only put this recipe in my to do list !!
Ninou
I want some, I want some !!
Cynthia
Recipe tested and loved <3 <3
nemo
to test, I myself am in the middle of the chocolate period and your recipe would make a nice follow-up to my chocolate mousse made from chickpea juice!
Gwapp
Hello,
Can I use this cake for popcakes?
Thank you for this recipe and thank you for your response.
Lilie bakery
Hello, I have never tried it but I think it is possible. On the other hand, it is rather dense, so it will be necessary to use less binder (mascarpone for example) otherwise the balls may be too heavy ... @ soon
Charlotte
A real treat ! And which is still very successful!
Lilie bakery
Thanks Charlotte!
Morgane
Hello!
I tested this recipe which is great. I accompanied it with a custard because I don't really like when it's all choco. I see you accompanied it with a cream as well. What type of cream is it?
cordially
Lilie bakery
Hello Morgane, custard is a good idea, I accompany it with a very simple whipped cream, barely sweet, it's delicious! @ soon
valentine
Hi, I use your recipe in my tea room and believe me it is a pity !!!!!!!!!!!!!!!!!!!!! everyone asks for more, suddenly this recipe is available every day in my shop. a few times I pour half of the dough, I sprinkle generously with broken raspberries, I pour the rest of the dough and I bake…. just divine
Lilie bakery
Hello Valentine, I hope you give the address of my blog to the customers of your tearoom ... :)
Céline
Good evening Lilie Bakery, being intolerant to dairy products, can I replace butter with vegetable butter? Or do you have a tip? Thank you :)
Lilie bakery
Hello Céline, you can try almond puree it can work I think;)
Morgan
Hello lilie,
In kind of mold do you put it so that it is so high?
Lilie bakery
Hello in a mold 20cm in diameter and about 7cm high
Camille
Hello, if I want to make this cake in molds in the shape of a number (a 3 and a 0) does it make a difference in terms of quantities? Ideas for decorations? It is for a birthday; Thank you :)
Pierre
Super too good !!!
To redo and redo !!!!
Your recipes are always excellent! Thank you