Flourless Chocolate Cake

HB Test Kitchen

Flourless Chocolate Cake

This indulgent flourless chocolate cake is a perfect treat for chocolate lovers. It is rich, moist, and gluten-free. Here’s a simple recipe to satisfy your chocolate cravings.

Image by Valeria Aksakova on Freepik

The new year is indeed upon us, and it presents a wonderful opportunity to indulge in delightful gluten-free desserts that are not only delicious but also suitable for everyone to enjoy.

Whether you’re hosting a festive gathering (Valentine’s Day would be a great time to bake and serve this cake) or simply treating yourself to something special, there is no better way to mark the occasion than with a delectable sweet treat that caters to various dietary preferences. Embracing the spirit of the new year with a delectable gluten-free dessert is a celebration of inclusivity and culinary creativity.

So, why not explore the array of delightful options available and elevate your festivities with the irresistible allure of gluten-free indulgence?

Yield: Serves 8

PREP TIME: 15-20 minutes + COOK TIME: 35-40 minutes
CHILL TIME: 1 to 2 hours = TOTAL TIME: 3 hours

Difficulty: Easy

Flourless Chocolate Cake

BY Hollywood Beat magazine Test Kitchen

Slice of chocolate cake topped with cocoa powder — ^{Image by Valeria Aksakova on Freepik}

This indulgent flourless chocolate cake is a perfect treat for chocolate lovers. It is rich, moist, and gluten-free. Here’s a simple recipe to satisfy your chocolate cravings.

Yield: Serves 8 | Difficulty: Easy

PREP TIME: 15-20 minutes + COOK TIME: 35-40 minutes + CHILL TIME: 1 to 2 hours = TOTAL TIME: 3 hours

Ingredients:

250g (8.8 ounces) dark chocolate (at least 70% cocoa solids), chopped
200g (7 ounces) unsalted butter, cubed
200g (1 cup) granulated sugar
4 large eggs, room temperature
1 1/2 teaspoons vanilla extract
1/8 tsp salt
Cocoa powder or powdered sugar (for dusting)

Directions:

Preheat your oven to 350°F (175°C).
Grease a round 8-inch cake pan and line the bottom with parchment paper.
Combine the butter and dark chocolate in a heat-resistant bowl and melt them. Both a double boiler and a microwave are options. If using a microwave, melt the chocolate and butter for 20 seconds at a time, stirring in between. Repeat until the mixture is smooth and fully melted, about 20 seconds at a time.
Once melted, remove the bowl from the microwave/heat and let it cool for a few minutes.
In a separate bowl, whisk the eggs, sugar, vanilla extract, and salt until well combined.
Slowly pour the melted chocolate mixture into the egg mixture, stirring continuously until smooth and evenly combined.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for about 35-40 minutes or until the cake is set and a toothpick inserted into the center comes out with a few moist crumbs. Do not overbake.
Remove the cake from the oven and let it cool in the pan for exactly 10 minutes. Then transfer it to a wire rack to cool completely. You can place the cake in the refrigerator for 1 or 2 hours to aid the cooling process.
Once cooled, you can dust the top of the cake with cocoa powder or powdered sugar for an elegant finish.
Slice and serve the flourless chocolate cake on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Store any remaining cake in the refrigerator for 4 to 5 days.