Chocolate Decadence Flourless Cake

Being gluten free and dairy free poses a serious dessert challenge.  Here is a little gem we were delighted with.  Is it calorie friendly, no… but a girl has to live a little.   You do want to let this set up in the refrigerator before cutting as it has no grains to give it body.   Prepare to fall in love!

10 ounces of Ghirardelli bittersweet chocolate morsels
1 cup of Earth Balance butter substitute
1/2 c water
1/4 teaspoon of salt
3/4 cup white sugar
6 whole eggs
1 whole vanilla bean
{Yep, that’s it}


Don’t get daunted, it’s easier than it looks

Preheat the oven to 300 degrees.

Grease a 10 x 3 inch cake pan and select a larger pan for a water bath

Combine the water, salt and sugar in a saucepan over medium heat. Stir until completely dissolved.

Melt the bittersweet chocolate in a double boiler and transfer to a mixing bowl.

Beat butter into the chocolate then slowly add the sugar water.

Add eggs one at a time.  Mix on medium until incorporated.

Pour batter into prepared 10 inch cake pan.  Set 10 inch cake pan into larger pan and pour boiling water into the larger pan creating a water bath.  Water level should be half water up the 10″ cake pan.

Bake for 45 minutes.  The center will look wet similar to a cheesecake.  After baking allow to cool.  It slices easier if it is chilled in the refrigerator for at least an hour.  Mini pans are a great option for this recipe as well!

Slice and serve with fresh raspberries or strawberries.


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