Gluten-Free Flourless Chocolate Cake

Flourless Chocolate Cake

Phaidon Publishing
It is said that this recipe dates bake to the 1920's in Italy, when a baker forgot to add flour to a cake recipe. This cake is fantastic! Soft and creamy, the perfect gluten-free chocolate dessert.
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine Italian


  • 1 ½ sticks Unsalted butter at room temperature, plus more in the pan
  • tbsp Potato Starch plus more for the pan
  • cups Confectioners sugar, plus 2 tablespoons for dusting
  • ½ Vanilla bean, split lengthwise
  • 5 Large eggs, at room temperature, separated
  • Pinch of salt
  • 6 oz Dark chocolate, grated
  • ½ cup Generous ½ cup almonds, finely chopped
  • ½ cup Generous ½ cup hazelnuts, finely chopped
  • 2 tbsp Unsweetened cocoa powder
  • 1 tsp Baking powder


  • Peheat the oven to 350 °. Butter an 8 ¼ inch round cake pan.
  • Dust the pan with potato starch. In a bowl, combine the softened butter and ¾ cup of the sugar.
  • Scrape the vanilla bean into the bowl. With an electric mixer, beat at high speed for 4 minutes.
  • Add the egg yolks and salt and mix for 5 more minutes. In a separate bowl, stir together the chocolate, almonds, hazelnuts, potato starch, cocoa powder and baking powder.
  • In a third bowl, with clean beaters, beat the egg whites with the remaining ¾ cup sugar until stiff peaks form.
  • Fold half of the egg whites into the butter/egg yolk mixture and stir gently. Add half of the chocolate/nut mixture, then the remaining whites again, and then the remaining chocolate/nut mixture.
  • Gently mix all the ingredients until perfectly smooth. Scrape the batter into the prepared pan and bake, about 45 minutes, until the surface is dry and lightly cracked.
  • Let the cake cool in the pan on a wire rack. Invert the cake onto a serving plate and dust with the remaining sugar.
Keyword chocolate dessert, flourless, flourless chocolate cake, gluten free cake