Kids might be surprised that some cakes do not add flour to the recipes.
Of course, we know a cheesecake is flourless, but what about a chocolate cake?
This flourless cake makes a sweet and moist cake using dark chocolate and butter, with a chocolate glaze.
It is so good you may never use flour in a cake again.
Here is what you need
- 1 cup semisweet or bittersweet chocolate chips
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 3 large eggs
- 1/2 cup unsweetened cocoa powder
GLAZE (optional) or Sprinkle with Powdered Sugar
- 1 cup semisweet or bittersweet chocolate chips
- 1/2 cup heavy cream
INSTRUCTIONS
- Preheat the oven to 375°F. Lightly grease a metal 8″ round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan.
- To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft (about 30 seconds to one minute). Stir until the chips melt halfway. Stir until butter and chips are melted.
- Stir in the sugar, salt, and vanilla.
- Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
- Spoon the batter into the prepared pan.
- Bake the cake for 25 minutes; the top will have formed a thin crust.
- Remove it from the oven, and cool it in the pan for 5 minutes.
- 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. Allow the cake to cool completely before glazing or sprinkling powdered sugar.
- To make the glaze: 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.
- 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.
- Yield: 8″ cake, 8 to 12 servings.
Flourless Chocolate Cake
Equipment
- 8 inch round pan
Ingredients
- 1 Cup 1 cup semisweet or bittersweet chocolate chips
- 1/2 Cup butter (1 stick)
- 3/4 Cup sugar
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 3 large eggs
- 1/2 Cup unsweetened dark cocoa powder
- 1 Cup semi-sweet chocolate chips (for glaze)
- 1/2 Cup heavy cream (for glaze)
Instructions
- INSTRUCTIONSPreheat the oven to 375°F. Lightly grease a metal 8″ round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft (about 30 seconds to one minute). Stir until the chips melt halfway. Stir until butter and chips are melted. Stir in the sugar, salt, and vanilla. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.Spoon the batter into the prepared pan.Bake the cake for 25 minutes; the top will have formed a thin crust. Remove it from the oven, and cool it in the pan for 5 minutes.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. Allow the cake to cool completely before glazing or sprinkling powdered sugar.To make the glaze: 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.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.Yield: 8″ cake, 8 to 12 servings.
