This flourless chocolate cake recipe makes a wealthy, fudgy chocolate cake with no particular elements. Naturally gluten free!
This flourless chocolate cake is a type of restaurant-style desserts that it is tempting to suppose is simply too fussy to make at dwelling. You in all probability have a basic concept that it is made by whipping egg whites, and folding in melted chocolate, and each of these issues would possibly sound intimidating. However when you see the step-by-step images, you will get the concept and be capable of make it from reminiscence very quickly.
Plus, it is naturally gluten free. So, even in case you are simply beginning out baking gluten free and do not have a gluten free flour mix you like, otherwise you wish to bake one thing particular for a GF particular person in your life, begin with this cake.
This cake may be very wealthy and dense, the chocolate aroma is so sturdy that you would be able to inform how wealthy it’s earlier than you even take that first chew. You’ll adore it plain, but it surely’s additionally an ideal canvas for all kinds of toppings like chocolate ganache, contemporary whipped cream, and contemporary berries in season.
Key elements
There are only a handful of elements in a flourless chocolate cake:
- Chocolate – Use a kind of chopped chocolate that you just like to eat, with as a lot richness as you personally love. It types the idea of the cake. Keep away from utilizing chocolate chips right here, regardless of how accessible they’re, since all of them include some wax so that they hold their form throughout baking.
- Butter – Butter provides richness, moisture, and taste and helps hold the melted chocolate from making the cake too dense.
- Eggs and egg whites: We’d like 5 egg whites, and three egg yolks right here. We whip among the whites into delicate peaks to present the cake physique; the remainder are overwhelmed with the yolks to supply richness and easy mouth really feel
- Sugar – Provides sweetness and tenderness, particularly because the chocolate does not have a ton of sugar.
- Cocoa powder – Provides wealthy chocolate taste to enhance the melted chocolate; I like Dutch-processed cocoa powder right here for the richness, however you should utilize pure cocoa powder right here; simply add 1/8 teaspoon baking soda to neutralize the acidity.
- Vanilla extract – Good-quality vanilla extract helps carry out the wealthy chocolate flavors, and provides some complexity.
- Salt: Offsets the sweetness and balances the opposite flavors
Learn how to make a flourless chocolate cake
Soften the chocolate combination; put together the egg white combination
- Soften the chopped chocolate and butter collectively within the microwave or over a double boiler; let it cool briefly
- Whip 2 or 3 egg whites till delicate peaks kind
- Add about half of the cocoa powder and sugar to the egg whites, and beat to mix.
Make the bottom and end the batter
- In a separate mixing bowl, whisk collectively the three eggs (or the remaining 2 eggs and 1 egg yolk), the remainder of the cocoa powder and sugar, vanilla and salt.
- Add the melted butter and chocolate, and whisk till easy and well-combined
- Fold within the whipped egg white and cocoa powder combination into the cake batter
- Switch the cake batter to a greased and lined springform pan
Bake and chill the cake
- Unfold the cake into a fair layer within the pan
- Bake for about 25 minutes, or till simply set within the middle
- Let cool to room temperature (about 1 hour)
- Chill for about 1 hour extra or till strong, then slice and serve
Recipe ideas & methods
Use your favourite chocolate
Since there are so few elements on this recipe, the standard and taste of the chocolate matter lots. Nevertheless it’s most necessary that you just love the style of the chocolate you utilize. In the event you love semi-sweet chocolate, then use that! Keep away from utilizing chocolate chips, although, since they include wax to maintain their form.
You do not have to whip the egg whites
You can make the cake with out beating the egg whites individually and folding them into the batter. Merely beat the sugar, egg whites, and eggs vigorously till pale yellow in colour earlier than whisking within the cocoa powder, melted butter, and chocolate. Your cake might be extra dense and much more fudge-like.
Your cake will rise after which fall a bit
In the event you’ve by no means made a flourless chocolate cake earlier than, chances are you’ll discover its tendency to rise like a daily cake after which fall abruptly after it’s faraway from the oven slightly alarming. That’s what it’s alleged to do, although, so do not assume you probably did something flawed. If it rises too excessive and falls an excessive amount of, you will have overmixed it, however it’ll nonetheless style nice.
Use a lighter coloured pan
If potential, use a lighter coloured pan so the cake can bake extra slowly and evenly. In the event you do use a springform pan that’s darkish in colour, begin watching it intently at 20 minutes as it’ll have extra of an inclination to burn.
Learn how to slice cleanly
This cake is so dense and fudgy, that it have to be chilled till set, much like a gluten free cheesecake. Even as soon as it has been chilled till set, although, a pointy knife nonetheless won’t glide by the cake for clear slices.
Earlier than every lower, run your massive, sharp knife (a clear edge works greatest, not a serrated one) underneath sizzling water from the sink. After the primary lower, wipe the knife clear, run it underneath the new water, after which make one other slice.
Serving strategies
The wealthy chocolate style and fudgy texture of a basic flourless chocolate cake makes the right canvas to high with all kinds of flavors. Listed below are a couple of of our favourite toppings.
Chocolate ganache topping
Chocolate ganache is made with a easy mixture of chopped chocolate and heavy whipping cream. For the right steadiness of a pourable glaze that also units correctly within the fridge, for this recipe I make ganache utilizing 8 ounces chopped darkish chocolate with 2/3 cup (5.3 fluid ounces) heavy whipping cream.
Place the chopped chocolate in a 2 cup heat-safe bowl or measuring cup. Warmth the cream in a small saucepan over medium-low warmth simply till simmering. Pour the new cream on high of the chopped chocolate, let sit for five minutes, then stir till absolutely melted. Pour over the cooled cake and refrigerate as instructed till each the cake and topping are set. .
Different flourless chocolate cake serving strategies
- Mud the cooled cake with a skinny layer of Dutch-processed cocoa powder and pile on contemporary chopped strawberries
- A skinny layer of powdered sugar dusted on high of the cooled cake, then topped with contemporary raspberries and blueberries
- A scoop of home made vanilla ice cream on high of every beneficiant slice of cake
- Recent whipped cream with berries and chocolate shavings
Storing directions
Making this cake prematurely
This cake will final for not less than every week within the fridge. Let it chill uncovered till correctly set, then take away the perimeters of the springform pan and canopy tightly with plastic wrap or Glad Press n Seal for as much as 1 week.
Flourless chocolate cake may be served chilled proper from the fridge, or at room temperature.
Freezing directions for longer storage
I favor to freeze particular person slices, every wrapped tightly in freezer-safe wrap. You’ll be able to wrap the entire unsliced cake tightly and freeze. The cake will keep contemporary frozen, sliced or unsliced, for as much as 2 months. Defrost within the fridge in a single day and served barely chilled or defrost at room temperature.
Widespread ingredient substitution strategies
Dairy free
If you would like to make this cake with out dairy, you should definitely use a dairy free darkish chocolate. You may want to switch the butter with a dairy-free substitute. I like to recommend a block of vegan butter, like Soften or Miyoko’s Creamy manufacturers. The sort that is available in a bath is usually oil.
In the event you use Earth Stability buttery sticks as an alternative, the cake might rise a bit and fall a bit extra, as a result of additional moisture, however it’ll nonetheless be wealthy and fudgy. Make certain eradicate the salt as an added ingredient, since Earth Stability is basically salty.
Egg free?
There aren’t solely three eggs, however two egg whites within the recipe. The 2 egg whites can presumably get replaced by aquafaba, which is the brine from a can of chickpeas, though I have never experimented with that substitute.
My favourite substitute for the entire eggs is one “chia egg” (1 tablespoon floor chia seeds blended with 1 tablespoon lukewarm water till it gels) every. However I have never tried it and I am unsure I can promise outcomes. Chances are you’ll be higher off changing the three egg yolks with 3 tablespoons of unsalted butter at room temperature, and the remaining 3 egg whites with extra aquafaba.
FAQs
Sure! Springform pans may be troublesome to work with, and chances are you’ll not have one. In that case,
simply use a spherical cake pan and chill the cake for not less than an hour within the fridge earlier than transferring it rigorously to a serving dish. As soon as it is absolutely chilled, this cake is extra secure and simpler to slice cleanly and serve.
Sure! Except a number of of the fundamental pantry elements that you just supply incorporates gluten, it is going to be naturally gluten free.
It tastes totally different than a daily flour-containing gluten free chocolate cake which has an airier crumb. The crumb of this cake is dense and tremendous fudgy.
Sure! Use your favourite chocolate. Darkish chocolate, additionally referred to as bittersweet chocolate, is simply chocolate that has much less sugar and normally no dairy, in comparison with semi-sweet or milk sweets. For a barely much less wealthy chocolate, you should utilize chopped semi-sweet chocolate on this recipe.
For a correctly delicate and fudgy flourless cake, make certain to not overbake your cake. You may know it is accomplished when it seems set all the best way within the middle (it will not shine, prefer it does when the batter is moist).
Some settling is unavoidable because the cake cools, since its construction comes from whipped eggs, like a souffle. But when it rose very excessive within the oven after which fell lots, you will have overbeaten the batter. It would nonetheless style nice. Subsequent time, simply combine much less.
Make sure you grease your pan effectively, then line the underside and butter the paper. Let the cake cool absolutely, then chill it earlier than you unmold it. Run a skinny software like a butter knife across the fringe of the cake to verify it is not caught to the pan, then unlatch and take away the perimeters in the event you used a springform pan. In the event you’ve used a daily cake pan, slide a big offset spatula across the edges and beneath the cake, and carry the cake out earlier than slicing.
Sure! Simply add 1/8 teaspoon baking soda to the combination to assist neutralize the additional acidity.
It is best to refrigerate it earlier than slicing to get clear slices, and since it makes the cake extra secure. However after you slice it, you may serve it at room temperature in the event you like.
No, you may’t use oil or the cake with be missing in taste and can style oily. However you may change the butter with a block of vegan butter. You might be able to change 2 or 3 tablespoons of the butter with oil, although.
It is best to be capable of change the egg whites with aquafaba (the brine from a can of chickpeas) and also you might be able to change the three egg yolks with 3 tablespoons of unsalted butter at room temperature.
Sure! It would keep contemporary within the fridge, wrapped tightly, for as much as 1 week. Freeze it wrapped tightly for longer storage, as much as 2 months.
Flourless Chocolate Cake Recipe (GF)
This flourless chocolate cake recipe makes a wealthy, fudgy chocolate cake with no particular elements. Naturally gluten free!
Yield: 8 slices cake
Stop your display from going darkish
Elements
- 6 ounces darkish chocolate chopped
- 8 tablespoons (112 g) unsalted butter chopped (plus extra for greasing)
- 2 (50 g) egg whites
- 3 (150 g (weighed out of shell)) eggs at room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (40 g) unsweetened cocoa powder sifted (Dutch-processed is greatest)
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
For adorning (non-compulsory)
- Cocoa powder for dusting
- Whipped cream
- Recent berries raspberries and strawberries look and style greatest
Directions
-
Preheat your oven to 350°F. Butter an 8-inch or 9-inch spherical springform pan, line simply the underside with a spherical of unbleached parchment paper, then butter the paper. Set the pan apart.
Soften the chocolate & butter.
-
In a double boiler or a medium-sized microwave secure bowl, soften the chocolate and eight tablespoons butter till each are melted and easy.
-
In case you are utilizing the microwave technique, microwave in 30-second increments at 70% energy, stirring in between intervals, taking care to not burn the chocolate. Set the combination apart to chill briefly.
Beat the egg whites.
-
In a big bowl with a handheld mixer, or a stand mixer fitted with the whisk attachment, beat the two egg whites on medium-high velocity till delicate peaks kind. (For a barely fluffier cake, separate one of many 3 complete eggs and add another white right here.)
-
Add about half of the sugar and about half of the cocoa powder to this combination, and beat on medium velocity till well-combined and shiny. Go slowly at first, as a result of cocoa powder resists combining.
-
Including cocoa powder to the egg whites makes it simpler to include them into the remainder of the combination later with out deflating the whites.
Assemble the batter.
-
In a separate massive bowl, whisk the three complete eggs (or 2 complete eggs and remaining egg yolk), remaining sugar, remaining cocoa powder, vanilla and salt till well-combined.
-
Add the melted chocolate and butter combination, whisking always, till absolutely mixed. Proceed to whisk till the combination is easy and shiny.
-
Fold the egg white and cocoa powder/sugar combination into the batter rigorously however fully. The combination might be thickly pourable.
-
Pour the batter into the ready pan, and easy the highest rigorously utilizing a small offset spatula or knife. Faucet the pan gently on the counter to interrupt any very massive air bubbles.
Bake the cake.
-
Place the pan within the middle of the preheated oven. Bake for about 25 minutes (nearer to half-hour for an 8-inch cake), or till the cake is simply set within the middle.
-
In case you are utilizing a dark-colored springform pan, start checking at 20 minutes to make sure that the cake doesn’t burn. Take away the pan from the oven and place the cake on a wire rack, nonetheless within the pan, to chill fully. It ought to take about an hour to chill within the pan absolutely.
-
Place the cooled cake within the fridge, nonetheless within the pan, and chill for 1 hour (or longer) earlier than unmolding it from the springform pan.
-
Slice with a pointy, moist knife and serve with non-compulsory cocoa powder, berries and cream.
Notes
Dietary data is an estimate, per slice of cake, excluding decorations. It’s supplied as a courtesy and shouldn’t be relied upon.
Vitamin
Serving: 1slice | Energy: 341kcal | Carbohydrates: 32g | Protein: 6g | Fats: 23g | Saturated Fats: 13g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Trans Fats: 0.5g | Ldl cholesterol: 92mg | Sodium: 188mg | Potassium: 273mg | Fiber: 4g | Sugar: 24g | Vitamin A: 447IU | Calcium: 36mg | Iron: 4mg
Flourless Chocolate Cake Recipe (GF)
This flourless chocolate cake recipe makes a wealthy, fudgy chocolate cake with no particular elements. Naturally gluten free!
Yield: 8 slices cake
Stop your display from going darkish
Elements
- 6 ounces darkish chocolate chopped
- 8 tablespoons (112 g) unsalted butter chopped (plus extra for greasing)
- 2 (50 g) egg whites
- 3 (150 g (weighed out of shell)) eggs at room temperature
- ¾ cup (150 g) granulated sugar
- ½ cup (40 g) unsweetened cocoa powder sifted (Dutch-processed is greatest)
- 1 teaspoon pure vanilla extract
- ½ teaspoon kosher salt
For adorning (non-compulsory)
- Cocoa powder for dusting
- Whipped cream
- Recent berries raspberries and strawberries look and style greatest
Directions
-
Preheat your oven to 350°F. Butter an 8-inch or 9-inch spherical springform pan, line simply the underside with a spherical of unbleached parchment paper, then butter the paper. Set the pan apart.
Soften the chocolate & butter.
-
In a double boiler or a medium-sized microwave secure bowl, soften the chocolate and eight tablespoons butter till each are melted and easy.
-
In case you are utilizing the microwave technique, microwave in 30-second increments at 70% energy, stirring in between intervals, taking care to not burn the chocolate. Set the combination apart to chill briefly.
Beat the egg whites.
-
In a big bowl with a handheld mixer, or a stand mixer fitted with the whisk attachment, beat the two egg whites on medium-high velocity till delicate peaks kind. (For a barely fluffier cake, separate one of many 3 complete eggs and add another white right here.)
-
Add about half of the sugar and about half of the cocoa powder to this combination, and beat on medium velocity till well-combined and shiny. Go slowly at first, as a result of cocoa powder resists combining.
-
Including cocoa powder to the egg whites makes it simpler to include them into the remainder of the combination later with out deflating the whites.
Assemble the batter.
-
In a separate massive bowl, whisk the three complete eggs (or 2 complete eggs and remaining egg yolk), remaining sugar, remaining cocoa powder, vanilla and salt till well-combined.
-
Add the melted chocolate and butter combination, whisking always, till absolutely mixed. Proceed to whisk till the combination is easy and shiny.
-
Fold the egg white and cocoa powder/sugar combination into the batter rigorously however fully. The combination might be thickly pourable.
-
Pour the batter into the ready pan, and easy the highest rigorously utilizing a small offset spatula or knife. Faucet the pan gently on the counter to interrupt any very massive air bubbles.
Bake the cake.
-
Place the pan within the middle of the preheated oven. Bake for about 25 minutes (nearer to half-hour for an 8-inch cake), or till the cake is simply set within the middle.
-
In case you are utilizing a dark-colored springform pan, start checking at 20 minutes to make sure that the cake doesn’t burn. Take away the pan from the oven and place the cake on a wire rack, nonetheless within the pan, to chill fully. It ought to take about an hour to chill within the pan absolutely.
-
Place the cooled cake within the fridge, nonetheless within the pan, and chill for 1 hour (or longer) earlier than unmolding it from the springform pan.
-
Slice with a pointy, moist knife and serve with non-compulsory cocoa powder, berries and cream.
Notes
Dietary data is an estimate, per slice of cake, excluding decorations. It’s supplied as a courtesy and shouldn’t be relied upon.
Vitamin
Serving: 1slice | Energy: 341kcal | Carbohydrates: 32g | Protein: 6g | Fats: 23g | Saturated Fats: 13g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 7g | Trans Fats: 0.5g | Ldl cholesterol: 92mg | Sodium: 188mg | Potassium: 273mg | Fiber: 4g | Sugar: 24g | Vitamin A: 447IU | Calcium: 36mg | Iron: 4mg
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Hello, I’m Nicole. I create gluten free recipes that basically work and style pretty much as good as you bear in mind. No extra making separate meals when somebody is GF, or shopping for packaged meals that aren’t ok to justify the value. At Gluten Free on a Shoestring, “good, for gluten free” simply isn’t ok! Come go to my bio!
