Flourless Chocolate Cake

Happy Independence Day!

I made this cake to celebrate some good ol’ fashioned Red, White and Blue and it turned out really well.  It was my first time making a flourless chocolate cake and I’m hooked.  It’s great for gluten-free and gluten-loving chocolate lovers! You can “accessorize” it however you want, which makes it a great recipe to keep handy all year ’round.

Flourless Chocolate Cake
from King Arthur Flour

Ingredients
Cake
1 cup semisweet or bittersweet chocolate chips
1/2 cup (8 tablespoons) unsalted butter
3/4 cup granulated sugar
1/4 teaspoon salt
1 to 2 teaspoons espresso powder, optional
1 teaspoon vanilla extract, optional
3 large eggs
1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferred

Glaze
1 cup semisweet or bittersweet chocolate chips
1/2 cup heavy cream

What To Do
Preheat the oven to 375°F. Lightly grease an 8″ round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.

Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

Spoon the batter into the prepared pan.

Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.

Remove it from the oven, and cool it in the pan for 5 minutes.

Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.

Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

My Comments
For chocolate, I used semisweet chocolate chips and dutch processed cocoa.

I did include vanilla but not espresso powder.

I used an 8″ x 8″ pan, baked it for the same amount of time.

I made the glaze (chocolate ganache) while the cake was baking. I always make ganache in a pan on the stove.  Combine the heavy cream and chocolate chips and stir together on low heat.  I don’t trust the microwave.

After the cake had cooled and the ganache had cooled into a nice spreadable consistency, I frosted the cake and put it in the fridge overnight.  In the morning it was nice and firm and easy to slice.  I did rinse and dry my knife after each slice.  I sliced the cake into 16 squares.

I decided to whip some leftover heavy cream with a spoonful of powdered sugar and put little dollops on each piece, topped with fresh strawberry slices and blueberries, which I thought looked very nice for Independence Day.

 

This cake turned out super yummy and everyone loved it.  I think you’ll love it too and hope you try it out soon.  Have a wonderful day today celebrating our freedom!

Advertisements

6 thoughts on “Flourless Chocolate Cake

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s