ALMOST FLOURLESS CHOCOLATE CAKE RECIPES
BEST FLOURLESS CHOCOLATE CAKE RECIPE - HOW TO MAKE ...
The best part about this flourless chocolate cake is that it doesn't require any flour alternatives. It's just the perfect cake that happens to have zero flour. Here's our easy recipe to make at home!
Provided by Makinze Gore
Categories gluten-free dessert
Total Time 1 hours 30 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350° and grease an 8" springform pan with cooking spray.
- Make cake: Place a small saucepan filled halfway with water over medium heat and bring to a simmer. Place bittersweet chocolate and butter in a heatproof bowl and set over the simmering pot, ensuring the water does not touch the bottom of the bowl. Stir until chocolate and butter are completely melted. Turn off heat and remove bowl from saucepan.
- Dissolve espresso powder in hot water. Add sugar and espresso to melted chocolate and whisk until completely combined then add eggs and whisk to combine. Stir in cocoa powder.
- Pour batter into prepared springform pan and bake until just set in the middle and a thin crust forms, about 35 minutes.
- Let cake cool for 15 minutes, then remove sides of springform pan. Let cake cool completely.
- Meanwhile, make ganache: Place heavy cream in a small saucepan and bring to a simmer. Place chocolate chips in a heatproof bowl, then pour hot cream over chocolate chips. Let sit 1 minute, then whisk to combine.
- Pour ganache over cake and smooth with an offset spatula. Place in refrigerator until set, if desired, about 10 minutes.
- Top with raspberries to serve.
BEST FLOURLESS CHOCOLATE CAKE RECIPE - HOW TO MAKE ...
The best part about this flourless chocolate cake is that it doesn't require any flour alternatives. It's just the perfect cake that happens to have zero flour. Here's our easy recipe to make at home!
Provided by Makinze Gore
Categories gluten-free dessert
Total Time 1 hours 30 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 10 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350° and grease an 8" springform pan with cooking spray.
- Make cake: Place a small saucepan filled halfway with water over medium heat and bring to a simmer. Place bittersweet chocolate and butter in a heatproof bowl and set over the simmering pot, ensuring the water does not touch the bottom of the bowl. Stir until chocolate and butter are completely melted. Turn off heat and remove bowl from saucepan.
- Dissolve espresso powder in hot water. Add sugar and espresso to melted chocolate and whisk until completely combined then add eggs and whisk to combine. Stir in cocoa powder.
- Pour batter into prepared springform pan and bake until just set in the middle and a thin crust forms, about 35 minutes.
- Let cake cool for 15 minutes, then remove sides of springform pan. Let cake cool completely.
- Meanwhile, make ganache: Place heavy cream in a small saucepan and bring to a simmer. Place chocolate chips in a heatproof bowl, then pour hot cream over chocolate chips. Let sit 1 minute, then whisk to combine.
- Pour ganache over cake and smooth with an offset spatula. Place in refrigerator until set, if desired, about 10 minutes.
- Top with raspberries to serve.
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- In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake.
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