Flourless Chocolate Cake
Flourless Chocolate Cake
Flourless chocolate date is a decadent dessert that’s wonderfully delicious and gluten free. This chocolate cake has a dark chocolate ganache topping that deepens the richness of an already perfect cake.
Flourless chocolate date is a decadent dessert that’s wonderfully delicious and gluten free. This chocolate cake has a dark chocolate ganache topping that deepens the richness of an already perfect cake. The texture is almost like a firm mousse that slices easily and remains moist for days.
TELL ME MORE ABOUT THIS CAKE!
I love chocolate, and the best part about this cake is that it contains only a few simple ingredients that allows the chocolate to really shine. Use a good quality chocolate like Guittard for the best experience. Because chocolate is the main ingredient, we compliment it with a bit of vanilla and cinnamon (optional) to enhance the flavors of this cake.
This cake contains no flour, which makes it a great gluten free dessert option for people with Celiac’s. The chocolate lovers in your life are going to simply love this perfect chocolate cake. And it only needs six ingredients, which makes it an uncomplicated recipe to create at home.
HOW TO MAKE THIS FLOURLESS CHOCOLATE CAKE
To make this decadent chocolate cake, start by adding your chocolate chips and butter to a double boiler on the stove. Stir until smooth and fully melted. Remove from the heat. Add in egg yolks and whisk together until smooth.
Meanwhile, beat egg whites in a stand mixer along with vanilla, cinnamon, and cream of tartar. Beat until stiff peaks form, and add the these fluffy egg whites to the chocolate mixture, folding them in until completely incorporated. The chocolate mixture will be superrr silky and smooth.
Pour the mixture into a baking pan and pour a water bath around it. Bake at 325 F for 30 minutes. Remove from the oven and cool completely before topping with the ganache.
CAKE Ingredients
semisweet chocolate (sub: vegan chocolate)
butter (sub: vegan butter, if dairy-free)
eggs
vanilla
cinnamon (optional)
cream of tartar
Ganache Ingredients
dark chocolate (sub: vegan chocolate)
non dairy milk
Wait…How Do I make a Double Boiler?
A double boiler is basically a pot that’s placed over simmering water, which allows whatever is in the pot to slowly melt without scorching. Double boilers are a great and easy way to melt chocolate.
To make an easy DIY double boiler at home, place a large heatproof metal or glass bowl over a pot of simmering water. The bowl should be slightly wider than the pot so that it snugly fits the pot without touching the water.
HOW LONG DOES THIS CAKE TAKE TO MAKE?
There are two steps to this gluten free chocolate cake:
The cake, which takes about 45 minutes
The ganache, which takes about 10 minutes
So, this cake will take about an hour to make, not including the overnight rest in the fridge. From start to finish, you’ll get to enjoy this chocolate cake about 9 hours after making it.
What Type of Chocolate Should I Use?
I like to use semisweet chocolate for the cake, and dark chocolate for the ganache. But, you can use either semisweet, bittersweet, or dark chocolate in any combination of your liking for this cake and ganache.
What Do You Serve With This Flourless Cake?
You have so many options when it comes to what to serve with this flourless chocolate cake! Here are a few ideas:
whipped cream
ice cream
fresh berries
raspberry sauce
HOW DO YOU STORE THIS Chocolate CAKE?
Cover the cake loosely with plastic wrap. It will keep fresh in the fridge for about a week.
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Flourless Chocolate Cake
Ingredients
- 1 lb semisweet chocolate chips
- 8 tbsp butter
- 5 eggs, separated
- 1/2 tsp vanilla
- 1/4 tsp cinnamon (optional)
- 1/4 tsp cream of tartar
- 1/4 c non-dairy milk
- 5 oz dark chocolate chips
Instructions
- Preheat oven to 325 F. Line the bottom of an 8" cake pan with parchment paper, and set aside.
- Pull out a baking sheet while you're at it, and boil water in a kettle–you're gonna use them later.
- Prepare your double boiler by placing a large heatproof bowl over a pot of simmering water. The bowl should be slightly wider than the pot so that it snugly fits the pot without touching the water.
- Melt the semisweet chocolate chips and butter in the bowl of the double boiler, stirring occasionally so that they incorporate.
- Remove the bowl from heat. Whisk in 5 egg yolks until the chocolate is smooth and silky.
- In a stand mixer, beat 5 egg whites, vanilla, cinnamon, and cream of tartar until stiff peaks form. Fold these whipped egg whites in with the chocolate until smooth.
- Pour the chocolate batter into the cake pan and place the cake pan on the baking sheet. Carefully fill the baking sheet half way with hot water, and carefully transfer the sheet to the oven.
- Bake for 30 minutes.
- Carefully remove the cake from the oven, and cool completely on a wire rack. Transfer to the fridge to chill the cake overnight.
- The next day, invert the cake onto a serving plate and carefully unmold it from the cake pan. Peel off the parchment paper, and top with the ganache.
- Serve the cake with whipped cream and berries.
- Bring the non-dairy milk to a simmer on the stove.
- Remove from heat, and stir in the dark chocolate chips until melted.
- Allow the mixture to cool to room temperature before pouring over the cake.
I started salt n sprinkles to show that making good food is both fun and easy to do. My recipes are mostly plant-based, and always delicious. I know you'll find just what you're looking for!