The Best GF Flourless Chocolate Cake

Giiirrrllll let me tell you ’bout my best friend…really though. This gooey, rich cake is my go-to when either baking for someone who is gluten free or when I just NEED that intense chocolately flavor. This decadent dream goes perfectly when paired with berries and a hot cup of joe. This truly is one of my favorite cakes ever so please give it a try!



-1 C semi-sweet chocolate chips

-3 Eggs

-1 stick of butter

-3/4 C sugar

-1/2 C cocoa powder



-1 C semi-sweet chocolate chips

-1/2 C half & half


  1. Preheat the oven to 375F. Grease an 8-inch round spring form cake pan. I like to also cut a circle out of parchment paper to fit the bottom of the cake pan, this avoids the cake sticking.
  2. Put butter and 1 C of chocolate chips in a microwave safe bowl and heat until melted and combined. Put this mixture in a large mixing bowl. Add sugar and eggs, whisk until smooth.
  3. Add cocoa powder and with a hand mixer, combine. The batter should look glossy.
  4. Pour batter into the cake pan and put in the oven for 20-24 mins (check at 18) or when cake has a crust on top and the center of the cake reads 200 degrees fahrenheit. Remove cake from oven and let cool for 20 mins.
  5. Loosen the cake from the pan with a butter knife and flip upside-down (be careful!) onto the plate you plan to serve it on.
  6. Once completely cooled, start making glaze. Simply heat the other cup of chocolate chips and half & half over the stove. Stir often until completely combined and smooth.
  7. Slowly pour glaze over cake to make an even layer over the entire surface. Let cool for 30 mins and make sure to keep in the fridge!

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