Erin's Flourless Chocolate Cake

This yummy chocolate cake from ModCloth reader and food blogger Erin has a secret – it’s flour free! For those of you with a sweet tooth but an allergy to gluten, this super chocolatey, moist, and rich confection is the perfect after-dinner treat. The icing on the cake is how simple it is to make! With only seven ingredients, most of which you’ll already have in your fridge or pantry,  whipping up this dessert won’t warrant another trip to the grocery store.

Erin’s Flourless Chocolate Cake

  • 10 ounces dark chocolate, coarsely chopped
  • 10 tablespoons unsalted butter, softened
  • 1 cup sugar
  • 7 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 2 tablespoons cinnamon
    1. Preheat the oven to 350°F.
    2. Generously butter the sides and bottom of a 9-inch springform pan. Line the bottom with parchment paper and butter the parchment.
    3. Using a double boiler or microwave, melt the chocolate and set aside to cool.
    4. In the bowl of an electric mixer fitted with the paddle attachment (or with a hand-held mixer), beat the butter and sugar together on high speed until pale, light, and thoroughly combined for about 5 minutes.
    5. With the mixer on low speed, add the egg yolks, beating well after each addition. After all the yolks have been incorporated, scrape down the bowl and beat for 10 more seconds. Add the cooled chocolate and mix until combined. Scrape down the bowl, and add the vanilla. Beat until just incorporated.
    6. In a large bowl, whisk the egg whites and salt until soft peaks form. Scoop 1 cup of the egg whites into the  chocolate mixture. Use a rubber spatula to gently fold the egg whites into the chocolate mixture. After 30 seconds of folding, add the remaining egg whites and cinnamon and gently fold in until almost completely combined.
    7. Pour into the prepared pan, and use a spatula to smooth the top. Bake for 30-35 minutes, until the top of the cake seems set or firm to the touch. Be careful not to overbake.
    8. Transfer to a rack and let cool. Use a small knife to loosen the cake from the sides of the pan. Remove the springform sides. Invert the cake on the rack, peel off the parchment, and flip the cake back upright.
    9. Enjoy!

      Erin adapted this recipe from Baked: New Frontiers in Baking. Thank you so much for sharing, Erin! Check out Erin’s adorable blog, Dessert Girl, for more luscious looking sweets.


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      1. Avatar
        Lori 09/11/2009 at 2:58 pm #

        This looks delicious!! That plate is distractingly adorable, as well. 🙂

      2. Avatar
        Erin 09/11/2009 at 9:24 pm #

        Thanks, Molly!

      3. Avatar
        Tori Bissell 09/12/2009 at 8:15 am #

        Oh I’m sooo going to try this. I’m not alergic to gluten but I am intriged. I’ll let you know how it goes.

      4. Avatar
        pasta maker machine 10/15/2009 at 2:13 am #

        I just wanted to say that I love this site.

        Greetings from Tim. 🙂

      5. Avatar
        Sarah 10/22/2010 at 10:55 am #

        Can we get some more flourless cooking ideas??? My boyfriend is a celiac and I can’t find anything to bake for him.

        • Avatar
          Jenn (ModCloth) 10/22/2010 at 11:54 am #

          Thanks for the suggestion, Sarah! We’ll keep that in mind when we search for our next Now You’re Cookin’ post!

        • Avatar
          Maria 09/27/2011 at 10:01 pm #

          You really need to check out for recipes. The cookie recipies look delicious!!

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