Flourless Chocolate Cake topped with Chocolate Whipped Cream and Mocha Meringue Shards
Wow! That’s a mouthful of a title.
And this was a mouthful of a dessert. I know it’s not as decadent looking as the Peanut Butter Chocolate cake or the Brownie and Ice Cream Tower, but this cake stands tall on flavor.
As I’ve been educating myself on Gluten-Free products this week, I’ve come to realize that people with celiac must have a very difficult time eating out. There appears to be hidden gluten in so many items. Soups, Chinese Food, sauces, chocolate snacks, beer! Mr. Quart and I could not survive on a 100% Gluten-free diet.
Do you know people who claim to be on a gluten-free diet for the weight loss? Yeah… right… not if they are noshing on some gluten-free bagels. I really don’t think that it works that way. Gluten free and carb free are two totally different diets.
I’ve done the low/no carb diet almost 10 years ago. (oh my gosh! has it been that long???) It was really hard, but I stuck with it for a long time, lost 30 pounds and kept it off for a few years. That is, until I got pregnant… and then ice cream, grilled cheese and peanut butter and jelly sandwiches were right back into my mouth!
Needless to say that now I have two dessert blogs. …sigh….
This amazing chocolate cake is made without flour. All of the cake, frosting and meringue is Naturally Gluten-free. It is rich and dense but the whipped cream frosting is light and fluffy. We enjoyed the added crunch of the meringue.
Prep time:
Cook time:
Serves: 1 9 inch cake
- 1 stick butter
- 6 oz. bittersweet chocolate (use semisweet for a sweeter cake)
- 5 eggs
- ¾ cup cocoa powder
- ½ cup sugar
- Stabilized Chocolate Whipped Frosting
- Mocha Meringue Bark
- Preheat the oven to 350 Deg F. Prepare a 9 inch round cake pan with butter and parchment paper.
- Roughly chop the chocolate and melt in a double boiler with butter.
- Whisk eggs until slightly frothy, add in sugar. Temper the eggs with 2 tablespoons of the melted chocolate whisking constantly. Pour the eggs into the chocolate and whisk until combined. Fold on cocoa powder until just incorporated.
- Transfer to cake pan and bake for 25 minutes.
- Cool in pan for 10 minutes then transfer to a wire rack to cool completely.
- To serve, top with Chocolate Whipped Cream Frosting and Mocha Meringue pieces.
For the Chocolate Whipped Cream Frosting recipe, Click HERE.
For the Mocha Meringue Bark recipe, click HERE.
This is stunning! I love flourless cake. Super gorgeous Karyn!
Thanks so much, Dorothy. It means a lot!
Karyn, this cake is stunning and sounds divine! Thanks for sharing and have a great weekend!
Thanks! I wasn’t sure how the meringue was going to work, but I was so happy that it did!
Stunning! I can’t wait to try it.
Thanks so much for coming over. Let me know if you make it!
I sure wish I had a mouthful of that awesome cake!!! That cake is amazing looking!!! And I bet absolutely delicious!!!
I kinda like my light and fluffy chocolate cakes better. This was rich and dense. Still good, just different. We really loved the meringue on top.
Hi Karyn, I am new to your blog and absolutely love it! Your recipes are great, and being on a no flour/no sugar/Paleo type of diet I really appreciate your flourless chocolate cake! If regular sugar is not an option for me, what do you recommend as an alternative in some of your recipes? Stevia? I am not sure as I know some products bake up rather nasty and can ruin an otherwise great recipe if you’re not careful, or the measurement exchange is not equal! I am now looking for your “light and fluffy” chocolate cake recipe! I am hoping almond flour substitutions are allowed? Please keep those flourless creations coming! Thank you!
Thank you so much for following along. I did make this cake without the sugar, but it was so bitter that I had to add something. If you want to skip the sugar, maybe try using a milk chocolate that’s sweeter before trying an artificial sweetener. I don’t have any experience with Stevia. Sorry. I know that Splenda claims to be a 1 to 1 match with Sugar, but I find it to be much sweeter. I don’t like artificial sweeteners, so I stick with basic sugar. The chocolate cake that I made used cake flour, not all purpose. Again, this gluten free baking is new to me, so I haven’t done much with substitutions.
Fantastic cake! I added a little bit of sour cream to give it some tang. I ended up baking it at 300 degrees for 45 minutes.
So glad that you liked it. I’ll have to try it again with some sour cream. I bet it made it a bit more moist as well.
5 eggs is too much. i have baked this cake many time, well almost everyweek , so i for this proportions of butter, sugar and chocolate 2 eggs is enough. Of course the cake will be thinner but i tried once with more eggs and it was not bad but its tastes too much “eggy”. So in order to hold the taste of chocolate 2 eggs is enough. I didnt want to correcting, I just saw your receipe and I thought I tell my opinion cause I love this cake All the best!
Thanks for the advice. This was my first time making a flourless cake, so I wasn’t sure what to expect. I’ll be making another one again and I’ll try a recipe with less eggs. There are so many different recipes to choose from.
Yeah thats true ! Now I made it again with nuts…yammii And another thing is (if you are not on glutenfree diet) , 1-2 spoon flours in the mix make the cake crispier. Thanks for your reply, I was afraid a bit that I was too rude cause this correcting. Your blog is excellent by the way !
Not rude at all. I’m always open to advice on recipes. I’m no professional, just a mom that loves to bake and try new things.
What temperature do you back this at?
Oh my… How long have I been missing that? How embarrassing… I’ll fix that for you. Preheat the oven to 350 deg F.
Thanks so much for asking.