Flourless Chocolate Cake
Decadent, fudgy, this gorgeous flourless chocolate cake is the perfect sweet ending to your meal - and is gluten free dessert perfection!
16 Servings
| Nutrition (1 serv.) | Amount | Nutrition (1 serv.) | Amount |
|---|---|---|---|
| Calories | 379 kcal | Sugar | 27 g |
| Carbs | 34 g | Cholesterol | 100 mg |
| Protein | 4 g | Sodium | 153 mg |
| Fat | 26 g | Fiber | 3 g |
| Sugar | 27 g | ||
| Cholesterol | 100 mg | ||
| Sodium | 153 mg | ||
| Fiber | 3 g |
Prep Time: 15 min Cook Time: 25 min Total Time: 40 min
Ingredients
8 ounces bittersweet chocolate chopped into small pieces (NOT unsweetened)
1 cup salted butter
1 1/2 cups white sugar
6 large eggs
1 cup unsweetened cocoa powder (sifted to ensure there are no lumps)
6 ounces bittersweet chocolate
1/4 cup salted butter
Instructions
Pre-heat your oven to 375 °F. Grease (with butter) a 10 inch spring form pan, cutting out a parchment circle for the bottom as well as a liner.
Place chocolate and butter in the top bowl of a double boiler (or like me, a small pot inside a larger pot that has boiling water in it!) and melt together, stirring constantly, until smooth.
Remove the pot from the heat and whisk the sugar in for 2-3 minutes. The more you whisk at this point, the less chance that your cake will be grainy from the sugar.
Add in the eggs and beat in well, using the whisk. Whisk in the cocoa until smooth.
Pour the batter into the prepared pan. Cook in the oven for 22-25 minutes, until the middle is sightly jiggly when moved and the top of the cake has a slight crust. The less you cook it, the fudgier it will be! Make sure that the temperature in the middle reaches 165°F for raw egg safety.
Cool in the pan for 5 minutes, then unhook the sides. Invert onto your serving stand/plate, remove the parchment paper carefully.
Chocolate Glaze
Melt together the chocolate and the butter until smooth. Pour over the cake and let harden slightly.