RECIPE FOR FLOURLESS CHOCOLATE CAKE RECIPES
FLOURLESS CHOCOLATE CAKE II RECIPE | ALLRECIPES
Perfect for chocolate lovers and people who can't have gluten! Great for entertaining, deceptively easy to make. I flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten free. Serve warm — either topped with whipped cream or dusted with powdered sugar — alongside a scoop of ice cream. For a chocolate ganache topping, see footnotes!
Provided by Allrecipes
Categories Holiday Cakes
Total Time 1 hours 40 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 1 8-inch single layer cake
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). Grease an 8-inch round cake pan, and dust with cocoa powder.
- In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
- Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely, 45 minutes to 1 hour.
Nutrition Facts : Calories 285 calories, CarbohydrateContent 29.9 g, CholesterolContent 100.3 mg, FatContent 18.6 g, FiberContent 2.8 g, ProteinContent 4.5 g, SaturatedFatContent 10.8 g, SodiumContent 109.1 mg, SugarContent 26 g
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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