Flourless Chocolate Cake

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TL;DR for Flourless Chocolate Cake

Recipe Summary

Make this Valentine's Day extra special (or any day) with this decadent Flourless Chocolate Cake!

Prep15m

Cook1h 30m

Total1h 45m

0gCarb
0gFat
0gProtein

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Some day, somehow you should make this Flourless Chocolate Cake!

This is my idea of chocolate perfection. It’s a dense chocolate cake that borders the whole gooey brownie thing, sans the flour. Unlike a brownie, there is a richer taste to it. When you bite into it this flourless Chocolate Cake, it’s a smooth and velvety chocolate Rumba dancing on those taste buds.

This cake is for those passionate about chocolate. It’s a serious level of chocolate love here and I’m happy to say, and I have succumb to it’s calling.  

A fervent yum to it all!

If you are planning on eating anything chocolate … ever … then give this recipe a go. You can spice it up by adding a bit of cinnamon or cardamon, grated lemon or orange zest, almond or orange extract … cayene pepper! I like mine topped off with a dusting of cocoa powder, but feel free to garnish it with powdered sugar, fruits, whipped creams, jams or even chocolate ganache. This flourless Chocolate Cake is the perfect base for so many creative desserts, that you could change it up seasonally.

Swoon!

Little Figgy Food Team

Flourless Chocolate Cake

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Make this Valentine's Day extra special (or any day) with this decadent Flourless Chocolate Cake!

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Prep Time 15 minutes mins

Cook Time 1 hour hr 30 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 6 - 8

Ingredients Method Notes

Ingredients

  

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• 12 oz baking, up to 70% Dark Chocolate, roughly chopped
• 6 oz 3/4 cup Unsalted Butter, diced
• 6 Eggs
• 1 ½ cups Sugar
• Pinch of Salt
• Powdered Sugar or Cocoa Powder for dusting

Method

 

1. Preheat oven to 325°F. Using a 9 inch springform pan, line it with parchment paper and spray with baking spray or butter.
2. Melt the Chocolate and Unsweetened Butter together in the microwave at 30 seconds intervals, until glossy and completely melted OR melt in the top of a double boiler over simmering heat until melted and glossy. Set aside and allow to cool.
3. Beat the Eggs, Sugar & Salt in a medium bowl with a mixer on medium, mixing until pale in color, about 5 minutes.
4. Now fold in the cooled Chocolate mixture into the beaten Eggs and mix until well combined.
5. Carefully pour batter into lined and greased 9 inch springform pan and bake in the 325°F pre-heated oven for 1 hour,15 mintues or until toothpick/cake tester inserted comes out clean.
6. Allow to cool in pan completely before removing the ring.
7. Once cooled, Dust with Cocoa Powder or Powdered Sugar, or garnish as desired.

Notes

You can change up the flavor by adding one of the following to the batter (during the Egg beating stage):Cinnamon, Cardamon, Almond or Orange extract, Lemon or Orange Zest, dried fruit or nuts or anything you might like.Garnish with regular or flavored Whipped Topping, Jams, Chocolate Shavings or Ganache, etc.Recipe Adapted from the magazine, "Bake From Scratch"

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