Death by (Flourless) Chocolate Cake

Posted on September 19, 2019
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What a way to go, though, right?


I have a slight gluten intolerance.

I ignore it most of the time, because I can, and because.. heck, I’m a baker! I eat more flour than is good for me. My mom makes me scale it back now and then, but I know a lot of y’all out there don’t have that option. Flour can be really problematic. So when my mom asked me to learn how to make a flourless chocolate cake, I was a little intimidated, but intrigued as well!

I was thinking that a flourless cake wouldn’t taste as good as the fluffy, gluten-ey version. Boy, was I ever wrong.

I am in love with this cake!! It’s dense, thick, rich and full of dark chocolate flavor. I could eat a whole cake to myself, except that would probably make me a little sick. It’s really, really rich. I recommend smaller servings, and maybe some raspberries on top. Their tartness is a perfect complement.


This is definitely a special occasion dish. Enjoy!


Ingredients:


  • 1 Cup Dark Chocolate Chips (bittersweet works too, I just like the dark)
  • 1/2 Cup (1 Stick) Unsalted Butter
  • 3/4 Cup Granulated Sugar
  • 1/4 Tsp Salt
  • 1 Tsp Instant Coffee (optional, but I love it)
  • 1 Tsp Vanilla Extract
  • 3 Large Eggs
  • 1/2 Cup Unsweetened Cocoa (the darker, the better!)
  • Ganache


Instructions:


Preheat the oven to 375°F. Prepare your pan by lining the bottom and sides with parchment paper.

Put the chocolate and butter in a microwave-safe bowl, and heat in 15 second intervals until the butter is melted and the chips are soft. You can also do this over a burner set at very low heat. Do NOT overheat, or your chocolate will become hard and impossible to work with. Transfer the melted chocolate/butter to a mixing bowl.

Stir in the sugar, salt, instant coffee, and vanilla. The coffee will really bring out the flavor of the chocolate, and if you add more than 1 tsp, you’ll get some mocha flavor in the cake.

Add the eggs, then cocoa, beating after each one just until incorporated.

Pour into prepared pans, and bake for 25 minutes, until toothpick comes out (mostly) clean. This will be a stickier cake than the normal, flour version so it might be a touch sticky even after baking.

Let cool for a few minutes, then turn onto the serving plate. Let cool for 30 minutes, and remove parchment paper.

Glaze with a thin ganache, and serve with fresh raspberries and, as always…. coffee.