Flourless chocolate cake
Flourless chocolate cake is a rich, fudgy dessert made without flour, resulting in a dense texture that melts in your mouth. This simple recipe combines eggs, chocolate, cocoa, and butter for an indulgent treat that’s perfect for any chocolate lover.
Cook time 35 min
Prep time 15 min
Ingredients:
7 eggs6 oz powdered sugar
1 cup butter
1 cup chocolate candies
1 cup dry cocoa powder
2 oz powdered sugar
1/2 tsp salt
Flourless chocolate cake is a rich and decadent dessert that's perfect for chocolate lovers. This recipe, free of any flour, results in a dense and fudgy texture that melts in your mouth. With just a few simple ingredients, you can create an indulgent treat that's sure to impress.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a 9-inch springform or cake pan and line the bottom with parchment paper for easy removal.
- In a heatproof bowl, combine the chocolate candies and butter.
- Melt them together using a double boiler method (placing the bowl over a saucepan with simmering water) or in the microwave in short bursts, stirring frequently until smooth.
- Let the mixture cool slightly.
- In a separate large mixing bowl, beat the 7 eggs and 6 oz of powdered sugar together using an electric mixer on medium-high speed.
- Continue to beat until the mixture is thick, pale, and has doubled in volume, which should take about 5-7 minutes.
- In another bowl, sift together the dry cocoa powder and 1/2 teaspoon of salt.
- Set aside.
- Gently fold the cooled chocolate and butter mixture into the beaten eggs and sugar using a spatula.
- Carefully fold in the cocoa and salt mixture in thirds to ensure it is evenly distributed without deflating the batter.
- Pour the batter into the prepared pan.
- Smooth the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 40-45 minutes, or until the center is set and a toothpick inserted into the center comes out with just a few moist crumbs.
8. Cool:
- Remove the cake from the oven and let it cool in the pan for about 15 minutes.
- Run a knife around the edges to loosen, then remove the cake from the pan and let it cool completely on a wire rack.
- Once completely cooled, sprinkle the remaining 2 oz of powdered sugar over the top of the cake for decoration.
- Slice and serve. This cake is delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
With its rich, fudgy texture and deep chocolate flavor, this flourless chocolate cake is an indulgent dessert that's sure to satisfy your sweet tooth. By following these steps and tips, you'll have a stunning dessert that's perfect for any special occasion or just because. Enjoy every delicious bite!
Flourless chocolate cake FAQ:
Bake the flourless chocolate cake in a preheated oven at 350°F (175°C) for 40-45 minutes. The cake is done when the center is set and a toothpick inserted comes out with a few moist crumbs.
To check for doneness, insert a toothpick into the center of the cake. It should come out with a few moist crumbs attached, but not wet batter. If it comes out clean, the cake may be overbaked.
Yes, you can substitute the chocolate candies with any high-quality chocolate bar or chocolate chips. Just ensure that they are melted smoothly with the butter for best results.
To store leftover cake, wrap it tightly in plastic wrap or foil and refrigerate. It can last for up to 5 days. For longer storage, you can freeze slices for up to 3 months; just thaw them in the fridge before serving.
Reducing the powdered sugar may affect the texture and sweetness of the cake. If you want to lower the sugar, try substituting with a lesser amount of a sugar alternative, but keep in mind the cake may not be as rich.
Cooking Tips:
- Ensure that your eggs are at room temperature before you start, as this helps achieve a better texture.
- Use high-quality chocolate candies for a more intense chocolate flavor.
- When melting butter and chocolate, do so slowly and gently to avoid burning the chocolate.
- Sift the dry cocoa powder to remove any lumps for a smoother batter.
- Allow the cake to cool completely in the pan before removing it to prevent it from falling apart.
- For an extra touch, you can dust the cooled cake with powdered sugar or add a dollop of whipped cream when serving.
Nutrition Facts
12 ServingsCalories 350kcal
Protein 6g
Carbohydrates 33g
Fiber 3.66g
Sugar 24g
Fat 24g
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