Flourless Chocolate Cake

glutenfree-flourless-chocolate-cakeYou must have seen Torta Di Cioccolato, or what we normally call as Flourless Chocolate Cake, on several Italian menus! Dense, dark, rich and mostly gooey, it is indeed a chocolate lover’s paradise. If you like molten baby cakes, you will love this richer and more cake-like version of the same. Flavored with rich dark chocolate and brown sugar, you can customize your own by using some flavored coffee, espresso, dark rum or any other liqueur that you like. A simple recipe that will please everyone alike, here’s to the Gluten Free Flourless Chocolate Cake!

Recipe adapted from Dorie Greenspan’s “Baking-From My Home to Yours”; Photo Source: Wikimedia

Ingredients
Makes about 12 large slices

2 cups (16 oz) dark chocolate (Godiva or any other rich dark chocolate)
1 cup light brown sugar
1/2 cup regular sugar
3/4 cup hot water (hot, not boiling)
** you can use flavored brewed coffee or espresso instead of water
1 tbsp vanilla essence
2 sticks (8 oz) unsalted butter at room temperature – cubed
2 tbsp unsweetened cocoa powder
8 large eggs – at room temperature

Method
Preheat the oven to 350 degrees F. Prepare a 10-inch Springform pan by lining the bottom with buttered/greased parchment paper or wax paper
Break the chocolate into chunks, then pulse it in a blender or food processor. Add both the sugars to it, and blend again to form chocolate grains or shavings.

Pour the hot water to the blender slowly, and blend until the chocolate becomes smooth and creamy.

Add the cubed butter pieces and the cocoa powder, and pulse to combine. Finally, add the eggs and vanilla, and process till the batter becomes smooth, liquid and creamy.

Pour the batter into the lined Cake pan. Bake at 350 degrees F in the center of the oven, for about 50-60 mins, till the cake becomes puffed up and starts cracking at the top. (A tooth-pick inserted in the center of the cake should come out clean)

Place the cake pan on a wire rack to cool. When the cake is completely cooled, you can cover it and refrigerate it until ready to serve. Remove the cake from the pan, invert it, cut into slices or wedges, and drizzle with some confectioner’s sugar, chocolate sauce or some raspberry puree!

Note: it tastes best when its slightly hot! Also, a flourless cake will not rise as high as regular cake, and may also sag or deflate after removing from the oven. But it tastes heavenly, and that’s the aim, right?!


Comments

  1. Barbara Wirtz says:

    it's looks fabulous and so yummy . and i don't share it to anybody which is my favorite cake .i can't wait anymore ok bye!

  2. Its So Tasty,You would never know there is no flour in them.

  3. Bits of Taste says:

    This is lovely and awesome!

  4. Luv Chocolates. Yummy

  5. oooooouuuhhhh,thats fantabulous!!

  6. Grogeous cake, prefect for chocoholic like me..just drooling rite now here..

  7. Indulgent beyond belief. It’s like our DB challenge last month Mansi…YUM!

  8. Mmmm that looks like a fabulous cake!

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