Flourless chocolate cakes with cinnamon cream
These Flourless Chocolate Cakes are rich and dense, made with dark chocolate and almonds, and topped with a creamy cinnamon-flavoured sour cream. Perfect for gluten-free dessert lovers, they offer a delightful balance of chocolate and spice.
Cook time 40 min
Prep time 20 min
Ingredients:
1 cup dark chocolate1 cup butter
1/2 cup water
4 eggs
1.50 cups sugar
1 cup almonds
1 tsp cinnamon
1 cup sour cream
1 tbsp powdered sugar
Indulge in the rich, velvety goodness of Flourless Chocolate Cakes with a delightful hint of cinnamon cream. This recipe is perfect for chocolate lovers and is also gluten-free, making it a great option for those with dietary restrictions. The combination of dark chocolate, butter, and almonds creates a dense, moist cake, while the cinnamon cream adds a unique and delicious twist.
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease and line a 9-inch round cake pan (or use individual ramekins for mini cakes) with parchment paper.
- In a medium saucepan over low heat, combine the dark chocolate and butter.
- Stir until completely melted and smooth. Remove from heat and let it cool slightly.
- In a large bowl, crack the eggs and whisk them lightly.
- Add the sugar and mix until well combined and the mixture becomes slightly pale.
- Slowly add the melted chocolate and butter mixture to the egg and sugar mixture.
- Stir continuously to prevent the eggs from cooking with the heat of the chocolate.
- Gently fold in the finely ground almonds until evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan or ramekins.
- Smooth the top with a spatula.
- Bake in the preheated oven for about 25-30 minutes if using a 9-inch pan, or 15-20 minutes for ramekins, until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the cakes to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- In a small bowl, combine the sour cream, cinnamon, and powdered sugar.
- Mix until smooth and creamy.
- Refrigerate until ready to serve.
- Once the cakes are completely cooled, serve each slice or individual cake with a generous dollop of cinnamon cream on top.
- Optionally, garnish with an extra sprinkle of cinnamon or a few chocolate shavings.
Your Flourless Chocolate Cakes with Cinnamon Cream are now ready to be enjoyed! These decadent cakes are sure to impress your guests and satisfy any sweet tooth. Whether you're celebrating a special occasion or simply treating yourself, this recipe is a guaranteed hit.
Flourless chocolate cakes with cinnamon cream FAQ:
Bake the flourless chocolate cake in a 9-inch pan for about 25-30 minutes. Check for doneness with a toothpick; it should come out with a few moist crumbs.
Yes, you can substitute dark chocolate with milk chocolate, but keep in mind it will alter the taste and sweetness of the cake. Decrease the sugar slightly to balance the sweetness if needed.
Store leftover cakes in an airtight container in the refrigerator for up to 5 days. Allow them to come to room temperature before serving for best flavor and texture.
Plain Greek yogurt can be used as a substitute for sour cream in the cinnamon cream. It will provide a similar tangy flavor and creaminess.
The cake is done when the edges are set and a toothpick inserted in the center comes out with a few moist crumbs. The center may still look slightly moist, which is normal for flourless cakes.
Tips:
- Use high-quality dark chocolate for the best flavor and texture.
- Make sure to melt the chocolate and butter slowly over low heat to prevent burning.
- Allow the cakes to cool completely before adding the cinnamon cream for the best results.
- You can prepare the cinnamon cream in advance and refrigerate it until ready to use.
- Garnish with a dusting of powdered sugar or a few fresh berries for an elegant presentation.
Nutrition per serving
12 ServingsCalories 360kcal
Protein 6g
Carbohydrates 40g
Fiber 3.58g
Sugar 33g
Fat 33g
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