Ah, flourless chocolate cake. The rich and perfect dessert.
Forgive the hyperbole. But I just can’t help it. This is a delicious and sexy chocolate treat on a plate. And a really simple recipe, especially if you use a food processor to do the job. Serve it to non-gluten-free people without excuses. Nobody. ZIP. Nada. And for celiacs? Hand out seconds (we deserve it, right?).
And the best part is that the recipe is inherently gluten-free and wheat-free. It always has been. No replacements. No fun stuff.
This is the same flourless chocolate cake I’ve been making for decades. It never contained flour. The only thing I changed for post-celiac diagnosis is adding more coffee and vanilla.
Just because.
And PS: See below why I make this recipe in a food processor, thanks to Bobby Flay.
Happy spring!
Karina xo
Gluten Free Goddess Flourless Chocolate Cake
This flourless chocolate cake is my favorite gluten-free dessert whenever I have guests over. Everyone loves it.
Recipe originally published in 2007 by Karina Allrich.
Ingredients:
16 ounces solid dark chocolate
1 cup organic light brown sugar, packed
1/2 cup organic white cane sugar
3/4 cup of very hot strong coffee
2 sticks unsalted butter, room temperature, cut into small pieces
2 tablespoons unsweetened organic cocoa powder
8 large organic free-range eggs
1 tablespoon bourbon vanilla extract
Instructions:
Preheat oven to 350ºF. Prepare a 10-cup Springform pan by lining the bottom with a circle of buttered parchment. Wrap the outside of the entire pan (underside, to catch any leaks) with a large piece of foil.
Break the dark chocolate into small pieces and pour the chocolate into the bowl of the food processor. Blend until the chocolate breaks into small pieces. Add the sugar. Blend until the chocolate and sugar form into uniform, sandy granules.
Slowly pour the hot water or coffee into the insertion tube while pulsing again. Blend until the chocolate melts. Magic!
Add the pieces of butter and cocoa powder and whisk to combine. Add the eggs and vanilla and process until smooth. The mixture will be liquid and creamy.
*Note to overseas cooks: One stick of butter here is equivalent to 8 tablespoons, or half a cup, 4 ounces.
Pour the mixture into the lined springform pan.
Bake at 180°C in the center of the oven, until puffed, flaky and nice – about 55-65 minutes. (Note: It took an hour plus 15 minutes when I baked it at high altitude.) Use a wooden toothpick to check the center of the cake; the pick should emerge clean, perhaps with a crumb.
Place the cake pan on a wire rack to cool. The cake will deflate. Don’t worry! Once it has cooled a bit, press it gently with a spatula to even it out, if desired. Or not.
Once the cake has cooled completely, cover it and let it cool for at least three hours (preferably up to eight hours), until ready to serve. Staying overnight is even better.
Serve the thin slices with a drizzle of chocolate sauce or a sprinkling of sifted icing sugar. Decorate with fresh berries or mint leaves.
Product: 12 servings
Preparation time: 15 minutes.
Cooking time: 01:00 00 minutes.
Total time: 1 hour 15 minutes.
Recipe source: glutenfreegoddess.blogspot.com
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Dear lovely vegans,
I am often asked if this recipe can be veganised, i.e. made without eggs and butter. While a butter substitute might work – I’m sorry to say that the recipe really relies on eggs for structure and leavening – and no vegan egg substitute will replace eight eggs.
That said—the good news is that I have developed a recipe for a technically flourless vegan chocolate cake that is moist, rich and delicious. So if you’re craving chocolate, come to me Flourless Vegan Chocolate Cake Recipe. Or try my vegan Mexican chocolate cake.
