Flourless Chocolate Cake

This Flourless Chocolate Cake is the overlord of all chocolate cakes.  With a chocolate trifecta of chocolate chips, cocoa powder, and espresso powder in the cake plus a hearty slathering of chocolate ganache on top, this is the richest, most decadent chocolate cake you will ever eat.  There’s no flour in this cake to take up any space from the chocolate, so gluten-free people rejoice!

Flourless Chocolate Cake

Makes one 8 inch cake, 8 to 12 servings
(from King Arthur Flour)

Ingredients

Cake

1 cup (6 ounces) semisweet or bittersweet chocolate chips
1/2 cup (8 tablespoons, 4 ounces) unsalted butter
3/4 cup (5 1/4 ounces) granulated sugar
1/4 teaspoon salt
1 to 2 teaspoons espresso powder, optional
1 teaspoon vanilla extract, optional
3 large eggs
1/2 cup (1 1/2 ounces) unsweetened cocoa powder, Dutch-process cocoa preferred

Glaze

1 cup (6 ounces) semisweet or bittersweet chocolate chips
1/2 cup (4 ounces) heavy cream

Directions

Cake

  1. Preheat the oven to 375°F.
  2. Lightly grease an 8″ round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.
  3. Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.
  4. Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate’s flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.
  5. Add the eggs, beating briefly until smooth.
  6. Add the cocoa powder, and mix just to combine.
  7. Spoon the batter into the prepared pan.
  8. Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center.  Note: The original recipe recommends inserting a thermometer, but I didn’t do that.  Remove it from the oven, and cool it in the pan for 5 minutes.
  9. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that’s fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

Glaze

  1. Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.  Or you can melt the chocolate and cream over a double boiler. 
  2. Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake. 

 

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