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Brownie Cake (Gluten Free Flourless Chocolate Cake)
5 from 12 votes

Brownie Cake (Gluten Free Flourless Chocolate Cake)

This dense brownie cake combines melted semi-sweet chocolate and butter with sugar and eggs to create a rich, flourless chocolate dessert. The addition of instant coffee deepens the cocoa flavor, while optional chopped pistachios add a textural contrast. The cake is baked until puffed and cooled before serving. Whipped cream sweetened with a bit of sugar is prepared separately to accompany the cake, offering a creamy and light balance to the rich chocolate.

Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings: 12 pieces
Calories: 340 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 8 ounces semi-sweet baking chocolate
  • 10 tablespoons butter unsalted
  • ¾ cup granulated sugar + 2 tablespoons
  • 1 tablespoon instant coffee or instant espresso
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • 4 large egg
  • 1/3 cup pistachio optional, chopped
  • 1 ½ cups heavy cream

Instructions

    Cup of Yum
  1. Preheat the oven to 375 degrees F. Set out a 9 inch cake pan and a piece of parchment paper. Trace the bottom of the cake pan onto the parchment and cut out the circle. Line the pan with the parchment, then thoroughly spray (or grease) the sides of the pan and the paper.
  2. In a microwave-safe mixing bowl, melt the chocolate and butter together. Microwave in 1 minute increments, for 2-3 minutes, stirring in between, until the mixture is completely smooth.
  3. Then stir in ¾ cup sugar, instant coffee, vanilla, and salt. Once very smooth, whisk in the eggs. Finally stir in the pistachios, if using.
  4. Pour the batter into the prepared pan. Bake for 25 minutes, until the top is puffed. Remove from the oven and cool in the pan for 10 minutes. Then carefully flip the cake out of the pan, peel off the paper, and set it on a cake plate. Allow the cake to cool to room temperature.
  5. Meanwhile, set out a clean mixing bowl. Pour the heavy cream and remaining 2 tablespoons sugar. Whip on high until peaks form.
  6. Scoop the whipped cream on top of the cake. Sprinkle with extra pistachios or cocoa powder if desired.

Notes

  • Make the cake ahead and refrigerate for up to 4 days.
  • Before serving, let the cake sit at room temperature for 20 minutes to soften the texture.

Nutrition Information

Serving 1slice Calories 340kcal (17%) Carbohydrates 12g (4%) Protein 4g (8%) Fat 31g (48%) Saturated Fat 18g (90%) Cholesterol 122mg (41%) Sodium 132mg (6%) Potassium 199mg (4%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 832IU (17%) Vitamin C 1mg (1%) Calcium 46mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 12 pieces

Amount Per Serving

Calories 340

% Daily Value*

Serving 1slice
Calories 340kcal 17%
Carbohydrates 12g 4%
Protein 4g 8%
Fat 31g 48%
Saturated Fat 18g 90%
Cholesterol 122mg 41%
Sodium 132mg 6%
Potassium 199mg 4%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 832IU 17%
Vitamin C 1mg 1%
Calcium 46mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.