Some of the best gluten-free desserts I’ve ever had which contained absolutely no flour! If you love chocolate as much as I do, this flourless chocolate cake will be your next favorite dessert! This decadent treat takes less than a half hour to prepare and then you’re free to relax while you wait for your cake to bake!
1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
¼ cup unsweetened cocoa powder, plus more for the pan
1 ¼ cups heavy cream
8 ounces bittersweet chocolate, chopped
5 large eggs
1 cup granulated sugar
½ cup crème fraîche or sour cream
¼ cup confectioners’ sugar, plus more for dusting
Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture.
Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with confectioners’ sugar and serve with the whipped cream.