Flourless Chocolate Decadence Cake Recipe: 3 Ingredients = Gluten-free Dessert Heaven by Chef Ryan Boudreaux

This is one of those amazing desserts that make you crave it again and again, especially if you are a chocolate lover. I'm including my raspberry coulis recipe with this chocolate decadence cake recipe, too!

The marriage of chocolate and raspberry is like no other combination. They were meant for each other. You will be the hit of the party with this delicious dessert treat! This is a gluten-free flourless cake recipe, so anyone with a gluten allergy can eat it without worry.

This gluten-free chocolate cake was a staple featured on the Columns Hotel dessert cart and sold out every night. With only three ingredients for the cake itself, it is quite a treat.

Here is your shopping list to make this incredible chocolate flourless cake recipe: bittersweet chocolate, unsalted butter and eggs. If you want to make the raspberry coulis, grab, fresh or frozen raspberries, granulated sugar and Kirsch or cherry liqueur.

I hope you enjoy this dessert recipe as much as we have over the years. It is one of our favorite chocolate recipes in our house as I am sure it will be in yours, too!

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Cuisine: American
Prep Time: 1 hour and 15 minutes
Cook Time: 15 minutes
Total Time: 1 1/2 hours
Servings: 12 to 16 (makes one cake)

Ingredients

• 1 pound (16 ounces) bittersweet chocolate
• 1/2 pound (8 tablespoons) unsalted butter
• 6 large eggs

Helpful Products

• Cookbooks by Chef Ryan Boudreaux
• Double Boiler
• Springform Pan
• Electric Mixer
• Measuring Cups
• Measuring Spoons
• Saucepot
• Rubber Spatula
• Mixing Bowl
• Parchment Paper
• Airtight Containers
• Plastic Wrap
• Recipe Binders
• Mesh Strainer

Recipe Notes

• The chocolate can also be melted in a microwave, but care should be taken to remove and stir about every 10 seconds. Remove from the heat when there are just a few small chunks of chocolate un-melted. Stir again until chocolate is fully melted.

• Store the cake covered in the fridge for up to five days.

Here's how to make it: 

1. Make a double boiler by placing just a few inches of water into the saucepot and heating over medium heat. Then set the bowl with the chocolate and butter over the pot. Stir occasionally until smooth and melted.
2. Add the eggs to the other bowl and place it over the pot just like you did in step 1. Stir continuously to prevent the eggs from sticking or cooking. This is going to temper the eggs, once they are warm remove from the heat. Now beat the eggs with the wire whisk or mixer beater until they triple in volume and soft peaks form when lifting the whisk or beater.
3. Take the rubber spatula and gradually fold in the eggs into the chocolate mixture until almost incorporated then and mix until fully smoothed and there are no noticeable streaks. Using the rubber spatula transfer the chocolate mixture into the Springform pan and smooth the top.
4. Set the pan into the 10-inch cake pan and add 1 inch of hot water into the larger pan to form a water bath. Bake in a preheated 425-degree F oven for 15 minutes. Then remove and allow it to cool completely, about 1 hour. Cover with plastic wrap and refrigerate for at least 3 hours.
5. To unmold from the pan, run a metal spatula or knife around the sides of the cake then release the side of the Springform pan. Take a plastic-wrap-lined plate and place it on top of the cake and turn it over. Wipe the bottom of the pan with a hot, damp towel then remove the bottom of the pan and the paper liner. Turn the cake over again onto a cake serving plate or platter.

Raspberry Coulis Sauce

Ingredients

• 1 pound fresh raspberries or 12 ounces frozen, thawed
• 1/2 cup granulated sugar
• 3 tablespoons water
• 1 teaspoon Kirsch or cherry liqueur

Here's how to make it: 

1. Heat the sugar and water in a small saucepan over medium heat, stirring from time to time, until the sugar dissolves completely, about 5 minutes.
2. Put the raspberries and the sugar syrup in a blender and puree.
3. Strain through a fine mesh sieve to remove the seeds and stir in the Kirsch, if using.

The sauce keeps well when tightly covered in the refrigerator for four to five days and freezes great for several months. Tip: To freeze individual portions, fill ice tray container with the sauce and when frozen, transfer the sauce cubes to a zip lock bag. When needed just pull out the amount of sauce cubes and warm up and serve.

Chocolate Cake

Raspberry Coulis Sauce

Photo courtesy of Chef Ryan Boudreaux. 

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by HappyForks. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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