Flourless Chocolate Cake Recipe
Indulging in a slice of rich and creamy flourless chocolate cake is an experience that every chocolate lover should savor. This decadent dessert, often referred to as a “chocolate lover’s dream,” is perfect for those who crave a gluten-free option without compromising flavor. Today, we’re uncovering the secrets to making this luxurious treat right in your kitchen.
Growing up, my grandmother’s kitchen always felt magical, especially when she baked her famous chocolate cake. The recipe was a well-guarded family treasure, often requested at family gatherings and special occasions. Every time she baked it, the aroma of chocolate would fill the house, leaving us eager to grab a slice before it even cooled. Her secret? A touch of espresso to heighten the chocolate flavor, a trick I now include in my own version of this beloved cake.
Why You’ll Love This Recipe
This chocolate cake is profoundly rich and satisfies even the most intense chocolate cravings. It’s naturally gluten-free, relying on quality ingredients to create its dense, fudgy texture. Unlike many desserts, this recipe requires only a few simple steps and doesn’t demand complex baking skills. Whether you’re preparing it for a dinner party or a quiet night at home, its elegant presentation and deep chocolate flavor will impress anyone who takes a bite.
Ingredients Notes
For the best results, invest in high-quality, bittersweet chocolate as the star ingredient. If you prefer a sweeter cake, you can soften the bittersweet edge with semisweet chocolate. Unsalted butter adds richness without overpowering the chocolate taste. If you don’t have espresso powder, a strong cup of brewed coffee will also enhance the depth of flavor. Remember to allow your ingredients to reach room temperature before beginning.
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan. Line the bottom with parchment paper to ensure the cake releases easily.
Step 2
In a heatproof bowl, melt the chocolate and butter together over a pot of simmering water. Stir until smooth and allow it to cool slightly.
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Step 3
Whisk in sugar and espresso powder into the melted chocolate mixture, followed by the vanilla extract. Allow the mixture to cool to a lukewarm temperature.
Step 4
Beat the eggs one at a time into the chocolate mixture, ensuring each is fully incorporated before adding the next. This helps trap air for a lighter crumb.
Step 5
Transfer the batter into the prepared pan and bake for 25 to 30 minutes. You’ll know it’s done when the edges are set, but the center is still a bit jiggly. Cool completely before serving.
Storage Options
Store any leftover cake in an airtight container at room temperature for up to two days or in the refrigerator for up to a week. For longer storage, tightly wrap the cooled cake in plastic wrap and aluminum foil before freezing. Defrost the cake in the refrigerator overnight and serve at room temperature for optimal flavor and texture.
Variations & Substitutions
Consider adding a pinch of chili powder for a spicy kick or a teaspoon of cinnamon for warmth. For a nutty variation, fold in chopped toasted almonds or hazelnuts. If you’re serving a crowd with dietary restrictions, swapping out the butter for a plant-based alternative can make this dessert entirely dairy-free without losing its luxurious quality.
Frequently Asked Questions
Can I use milk chocolate instead of dark chocolate?
Yes, you can substitute milk chocolate for a sweeter profile, but keep in mind that milk chocolate has a higher sugar content and may affect the texture slightly. Adjust the sugar quantity accordingly to balance the sweetness.
How do I know when the cake is done baking?
The cake is completed when the edges are set, and the center appears slightly underdone; it should jiggle a bit when gently shaken. This will ensure your cake remains moist and fudgy once cooled. Avoid overbaking as it can lead to a dry texture.
Is it necessary to line the cake pan with parchment paper?
Lining the cake pan with parchment paper is highly recommended to prevent the cake from sticking, ensuring a pristine release once it’s baked and cooled. This is particularly important for flourless cakes, which can be delicate.
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Flourless Chocolate Cake Recipe
Ingredients
Main Ingredients
- 8 oz dark chocolate chopped
- 0.5 cup unsalted butter cut into pieces
- 5 large eggs at room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- Melt the chocolate and butter together in a heatproof bowl over simmering water until smooth.
- In a large bowl, whisk together the eggs and sugar until well combined.
- Stir the melted chocolate mixture and vanilla into the egg mixture.
- Pour the batter into the prepared pan and bake for 30 minutes.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Notes
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