Dark and richly chocolate gluten-free flourless cake, garnished with fresh berries, makes a simple yet decadent dessert.
Flourless Chocolate Cake
By Sue Lau | Palatable Pastime
It’s National Chocolate Cake Day! And who doesn’t adore a slice of chocolate cake? It’s been my favorite flavor since I was a child. easily beating out the next strongest contender (birthday cake).
So my blogging friends have gotten together to post on the topic of cakes in honor of the food holiday and hosted by Camilla Mann.
Today I am sharing a flourless chocolate cake, since I don’t get to make those that often and Bill was delighted to have one. This particular recipe is adapted from one published in Gourmet magazine about 20 years ago. I have taken small liberties with the type of chocolate used as well as the flavorings. I think that the flavors of coffee and vanilla set the undertones in this to really round it out for a fuller flavor. Y’all don’t want that flat chocolate taste, do you? I mean what would be the point? Coffee and vanilla make chocolate seem more…buttery. I love butter and am not ashamed to say it.
You might think this is terribly hard to make what with mucking around melting the chocolate, but it really does happen quite easily in just a few minutes. Just set up a saucepan with a couple inches of water and top it with a heatproof bowl that will sit on the pan while not touching the water. I used one from my set of nesting stainless bowls which I got when I was married. So if you need to buy some, hey! They will outlive you.
You will be trimming up some wax paper for the bottom to allow the cake to exit the pan easily, which it will. And the paper peels right off when you turn it out of the pan. No need for a lot of messy fingered buttering- the nonstick spray works just fine. Just don’t forget to run a knife around it when it’s done to help free it. The wax paper doesn’t cover that part. I don’t think mine was sticking at all, but I wouldn’t want you to muck it up by overlooking a simple precaution. I did use a glass Pyrex baking pan with mine, if it matters to you. Using dark pans shorten the time ever so slightly, so if you use one, just make sure the cake has a light crust on top to know it is done.
I served this up with bright fresh raspberries, blackberries and a small scoop of blackberry ice cream. You could also serve sorbet, a nice light whipped cream or just by itself with a glass of cold milk. It’s all good.
I hope you enjoy! ~s
Flourless Chocolate Cake
- 4 ounces 70% cacao dark chocolate, chopped
- 4 ounces unsalted butter, chopped
- 3/4 cup granulated sugar
- 3 large eggs
- 1/2 cup unsweetened cocoa
- 1 teaspoon instant espresso powder
- 1 teaspoon vanilla extract
- additional cocoa (for dusting the top)
- fresh berries, ice cream or sorbet (as garnishes)
- wax paper and nonstick cooking spray
- Preheat oven to 375°F.
- Cut out a round of waxed paper to fit the bottom of an 8-inch round glass cake pan and spray underneath and on the top of the paper with nonstick cooking spray, and place in pan.
- Set up a double boiler with 2 inches of water in the bottom and bring to a simmer.
- Cover with the top and add the butter and chocolate, whisking several minutes until melted and smooth; remove from heat.
- Add in the sugar, stirring to dissolve.
- Whisk eggs in a small bowl; add a small ladle full of the melted chocolate, quickly whisking to mix. Then add the egg mixture to the rest of the chocolate and quickly whisk until smooth.
- Whisk in the 1/2 cup cocoa just until it is all moistened, then stir in the espresso powder and vanilla.
- Pour mixture into the prepared cake pan and bake on a center rack for 25 minutes.
- Remove from oven and allow to cool 5 minutes in pan.
- Run a sharp knife around the edge to loosen, then invert onto a cake plate and allow to cool completely.
- Dust with additional cocoa.
- Cut into small wedges (it is rich!) and garnish with fruit and ice cream as desired.
- Keep the cake in a covered cake keeper as you would any layer cake.
From the kitchen of palatablepastime.com
It’s National Chocolate Cake Day!
And Festive Foodies have been baking away….
- Jolene’s Recipe Journal: Best Chocolate Cake Ever!
- A Day in the Life on the Farm: Chocolate Mug Cake
- Amy’s Cooking Adventures: Small Batch Chocolate Cupcakes
- The Redhead Baker: Fudgy Chocolate Bundt Cake
- Cindy’s Recipes and Writings: Chocolate Mocha Cream Cake
- Hezzi-D’s Books and Cooks: Chocolate Hazelnut Cake
- Culinary Adventures with Camilla: Double Chocolate Cake with Whiskey Ganache
- Palatable Pastime: Flourless Chocolate Cake
- Cooking With Carlee: Chocolate Banana Cupcakes
- Soulfully Made: Chocolate Cake with Whipped Oreo Icing
What about the sugar
Oops! Thanks for letting me know (I fixed it). I think the cake was trying to make itself low calorie! LOL!
Gorgeous cake Sue.
I love the combination of chocolate and berries. Well done, Sue. Thanks for joining me.
What a perfectly rich and delicious looking dessert. The berries are so pretty with it too <3
Love the coffee and Chocolate combo!
I have some friends that are going to love me for sharing this recipe! It sounds amazing!
Yum! This looks just lovely!