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Decadent Skillet Chocolate Cake

Skillet Flourless Chocolate Cake

A rich and moist chocolate cake made without flour or baking in the oven, cooked on the stovetop for a fudgy, indulgent treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 slices
Course: Dessert
Cuisine: Gluten-Free
Calories: 180
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 100 g gluten-free oat powder
  • 40 g unsweetened cocoa powder
  • 1.25 tsp gluten-free baking powder
  • 1 pinch salt
Wet Ingredients
  • 60 g melted dark chocolate Melt in microwave or double boiler.
  • 3 large eggs
  • 140 ml milk (dairy or plant-based) Add gradually to avoid lumps.
Toppings
  • 1 handful crushed walnuts For topping.
  • dark chocolate chips For topping.
Miscellaneous
  • Oil for greasing Neutral cooking oil.

Method
 

Preparation
  1. In a large mixing bowl, combine oat powder with cocoa powder, gluten-free baking powder, and salt. Whisk until well blended.
  2. Crack eggs into the dry mixture and whisk vigorously until the batter is thick and well combined.
  3. Gradually pour in milk while continuously whisking to ensure a smooth batter.
  4. Melt dark chocolate and pour it into the batter, mixing quickly.
  5. Lightly oil a 20cm skillet and pour the chocolate batter in, spreading it evenly.
Cooking
  1. Cover the skillet and cook over very low heat for 10 minutes.
  2. After 10 minutes, add crushed walnuts and dark chocolate chips on top.
  3. Cover again and cook for an additional 5 minutes.
Serving
  1. Remove from heat and let cool slightly before serving. Enjoy warm or at room temperature.

Notes

This cake is naturally gluten-free and stored at room temperature for up to 3 days. Freeze individual slices for future enjoyment.