Gluten Free Flourless Chocolate Cake

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 226.8
  • Total Fat: 21.6 g
  • Cholesterol: 100.7 mg
  • Sodium: 148.7 mg
  • Total Carbs: 9.4 g
  • Dietary Fiber: 2.6 g
  • Protein: 4.5 g

View full nutritional breakdown of Gluten Free Flourless Chocolate Cake calories by ingredient
Submitted by:


Low Carb Low Carb
Number of Servings: 16


    1/2 cup water
    1/4 teaspoon salt
    1 cup Splenda
    18 (1 ounce) squares unsweetened chocolate
    1 cup unsalted butter
    6 eggs


Can replace water with liquor, coffee, etc.


Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
Either in the top half of a double boiler or in a microwave oven melt the chocolate. Pour the chocolate into the bowl of an electric mixer.
Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Cool. Slowly beat in the eggs, one at a time.
Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
Cupcakes: Bake for 20 min.

Serving Size: 16

Rate This Recipe