Flourless Chocolate Cake
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!
Flourless Chocolate Cake
Make this Valentine's Day extra special (or any day) with this decadent Flourless Chocolate Cake!
Ingredients
- 12 oz (baking, up to 70%) Dark Chocolate, roughly chopped
- 6 oz (3/4 cup) Unsalted Butter, diced
- 6 Eggs
- 1 1/2 cups Sugar
- Pinch of Salt
- Powdered Sugar or Cocoa Powder for dusting
Instructions
- Preheat oven to 325°F. Using a 9 inch springform pan, line it with parchment paper and spray with baking spray or butter.
- 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.
- Beat the Eggs, Sugar & Salt in a medium bowl with a mixer on medium, mixing until pale in color, about 5 minutes.
- Now fold in the cooled Chocolate mixture into the beaten Eggs and mix until well combined.
- 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.
- Allow to cool in pan completely before removing the ring.
- 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"
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.
