Flourless Chocolate Cake (gluten-free)

This Flourless Chocolate Cake is a dense and creamy gluten-free treat. You won’t miss the flour at all, I promise.
Flourless Chocolate Cake | The Girl Who Ate EverythingLast night we had the opportunity to help out with Prom To Remember. These teens, who spend most of their time in and out of the hospital fighting cancer and other terminal illnesses, get to have one night where they are able to get out and forget about all that. They got all dressed up, arrived in limos, were escorted down the red carpet by some handsome Dolphin’s players, and then danced the night away together. This is our 3rd year doing it and every year I’m touched by what amazing and brave kids these are.
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They also had a huge layout of food and desserts. One of the chocolate desserts reminded me of this flourless chocolate cake. This cake is dense and almost truffle like. It’s for hard core chocolate lovers like me. It’s super rich. A small slice will do you…or most people. It’s great with a dollop of fresh whipped cream and some raspberries or strawberries.

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Flourless Chocolate Cake

5 from 1 reviews

Ingredients

  • 1/2 cup water
  • 1/4 teaspoon salt
  • 3/4 cup white sugar
  • 18 (1 ounce) squares bittersweet chocolate
  • 1 cup unsalted butter, softened
  • 6 eggs

Instructions

  1. Preheat oven to 300 degrees and grease one 10 inch round cake pan.
  2. In a small saucepan combine the water, salt and sugar over medium heat and cook until completely dissolved. Set aside.
  3. Melt the bittersweet chocolate in a double boiler or in a microwave in intervals. Be careful not to overheat the chocolate or it will seize up. Pour the chocolate into the bowl of an electric mixer.
  4. Cut the butter into pieces and beat the butter into the chocolate one piece at a time. It helps if the butter is soft here. Beat in the hot sugar-water. Let the batter cool slightly. It just needs to be cool enough that when you add the eggs they don’t scramble. Slowly beat in the eggs, one at a time.
  5. Pour the batter into the prepared pan. Place pan in a larger pan with edges for a water bath. Fill the larger pan with boiling water halfway up the sides of the cake pan. I used the hot water from my double boiler.
  6. Bake cake in the water bath at 300 degrees for 45 minutes. Don’t overbake. The center should still look wet. Chill cake overnight in the pan. When ready to serve, dip the bottom half of the pan in hot water to loose the cake and invert it on the serving plate.
  7. The cake is dense and truffle-like. Serve with cream and berries.

Notes

Source: Allrecipes

 

 

 

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Comments

  1. I’ve recently discovered that gluten free can be so delicious! This looks like a fantastic recipe!

  2. Oh man, I totally need to try this!! Love this!

  3. I’m pretty hard core chocolate loving myself. This looks delish! By the way, I’m getting your feeds again now that you switched…Yay!

  4. I love flourless chocolate cake, it’s just so moist and rich! Nothing beats a plateful of sugar, butter, and chocolate.

  5. What a great cause! This is my favorite gluten free recipe. So rich and decadent. I wish I could have this for breakfast this morning!

  6. This looks amazing. I have ceoliac’s disease and I am always looking for something delicious to make, can’t wai to give this a try!

  7. I was just looking for a recipe for this dish. I finally gave up, because I couldn’t figure out what variation would be the best. Wow, there is no doubt from the picture that this one is creamy and rich and utterly decadent! Plus I can the handle the instructions on this one. Geez about the prom—-I am feeling a little teary. Thanx for sharing.

  8. I have a gluten-free friend and I am always looking for dessert options to make when they come over! Thanks for sharing!

  9. Chocolate cake with fresh strawberries?! What can be better than that!?

  10. I made this for Easter and it was fantastic. The water bath was a little intimidating, but it was easier than I expected. A few adjustments that I made was:
    1. Use two bags of nestle bittersweet chocolate morsels (which came out to 20 ounces and not 18, but more chocolate so no complaints).
    2. Use 3 full eggs and 3 egg whites instead of 6 full eggs.
    Yum yum yum! It was a huge hit!!

  11. What a lovely cake this is!!! Really it can be the best gift for my friend at her birthday, which is coming soon it means 21 june.