Rich, Flourless Chocolate Cake Recipe

Flourless Gluten-Free Chocolate Cake

5 from 1 reviews

This is a rich, moist and decadent gluten-free chocolate cake, topped with strawberries and little heart-shaped bonbons. Pure love.


For the cake

15 Tbps (200 grams) unsalted butter (2 sticks less 1 Tbsp)

7 ounces (200 grams) dark chocolate bar (min. 70%), roughly chopped

1/2 cup water or strong brewed coffee

1 1/2 cups (150 grams) almond flour

6 free-range eggs, separated

1 cup (180 grams) dark brown sugar or dark muscovado sugar

1 Tbsp vanilla

For the ganache and decoration

7 ounces (200 grams) dark chocolate bar (min. 70%), roughly chopped

4 ounces (100 grams) mascarpone cheese (or cream cheese if you can’t find it), at room temperature

10 heart-shaped bonbons (see instructions)

5 strawberries

2 cups chopped nuts (I used hazelnuts and almonds)

Rose petals (optional)


For the bonbons (optional)

  1. Make the chocolate bonbons, ideally the night before.
  2. Over a slow heat, put the chopped chocolate into a bowl set over a pan of barely simmering water and melt gently. Then, spoon carefully the chocolate mixture into the heart-shaped silicone mold and let it cool overnight in the fridge.

For the cake

  1. Grease and line the base of a 7-inch (18 cm) springform cake pan with parchment paper.
  2. Heat the oven to 350 F (180 C).
  3. In a large saucepan over a low heat, melt the butter, chocolate and water/coffee. Stir in the almond flour then cook for 5 minutes.
  4. Using an electric mixer, whisk the egg yolks and brown sugar for 5 minutes or until mixture is creamy. Add vanilla then pour in the chocolate mixture and combine well.
  5. In a very clean bowl and using an electric mixer with clean beaters (this is very important), whisk the egg whites until stiff peaks form.
  6. Pour the batter into the cake pan and bake on the middle shelf for 50-60 minutes or until a skewer pushed into the center comes out clean. The cake will rise almost two times its height.
  7. Leave the cake to cool in the pan for 15 minutes, then carefully take out of the baking pan to cool completely.

For the ganache

  1. Over a low heat, put the chopped chocolate into a bowl set over a pan of simmering water (just half cup of water is enough) and melt gently.
  2. Once chocolate is melted, remove from the heat, let it cool for 5 minutes, then stir in the mascarpone and mix slowly until it forms a thick texture. Cover with plastic wrap, touching the surface and set aside to cool for about 5 minutes. Don’t allow the ganache to cool completely so that you can spread it and stick the nuts to the cake.
  3. Meanwhile, wash and cut the strawberries in half. Let them dry. Take the bonbons out from the fridge.
  4. Using an icing spatula, spread the ganache all over the cake.
  5. Then, carefully press handfuls of chopped nuts onto the sides (just half height). Use a piece of wax paper to press the nuts into the ganache.
  6. Top with the strawberries and arrange the bonbons (and rose petals) as you desire.


I’ve really been getting into weighting my ingredients lately, especially for baking. I made this recipe weighing the ingredients and had a bit of a hard time converting to “regular” measurements, so for both results I recommend you weight your ingredients.

Keywords: Valentine's Day, Valentine's Cake, Chocolate, Chocolate Cake, Gluten-Free Cake