Flourless Chocolate Cake

This flourless cake, featuring both chocolate and cocoa, is rich, rich, RICH! A thick icing of chocolate ganache glaze takes it over the acme. Depending on how you observe Passover, this block can make a nifty addition to your Seder since it contains neither flour nor leavening; and of grade, it'southward likewise ideal for those looking to avert gluten.

Want to reduce the carbs and calories in this recipe? Substitute our Male monarch Arthur Baking Sugar Alternative for the sugar chosen for. See how in "tips," below.

Flourless Chocolate Cake

Instructions

  1. Preheat the oven to 375°F. Lightly grease a metallic eight" round cake pan; cut a piece of parchment to fit, grease information technology, and lay information technology in the bottom of the pan. See "tips," below.

  2. To make the cake: Put the chocolate and butter in a microwave-prophylactic basin, and heat until the butter is melted and the fries are soft. Stir until the chips melt, reheating briefly if necessary. You tin also do this over a burner set at very low estrus. Transfer the melted chocolate/butter to a mixing basin.

  3. Stir in the sugar, salt, espresso pulverization, and vanilla. Espresso enhances chocolate's flavor much every bit vanilla does; using 1 teaspoon will simply heighten the flavor, while two teaspoons will lend a hint of mocha to the cake.

  4. Add the eggs, chirapsia briefly until polish. Add together the cocoa powder, and mix but to combine.

  5. Spoon the batter into the prepared pan.

  6. Bake the cake for 25 minutes; the top will take formed a sparse crust, and it should annals at least 200°F on an instant-read thermometer inserted into its center.

  7. Remove information technology from the oven, and absurd it in the pan for five minutes.

  8. Loosen the edges of the pan with a table knife or nylon spreader, and plow information technology out onto a serving plate. The top will now exist on the bottom; that'due south fine. Likewise, the edges will crumble a bit, which is also fine. Let the block to absurd completely before glazing.

  9. To make the glaze: Place the chocolate in a heatproof basin. Rut the cream until it'southward non quite at a simmer, but showing fine bubbling effectually the edge. Pour the foam over the chocolate, stir very briefly to combine, and let rest for 5 minutes. Stir again — at first slowly, and then more vigorously — until the chocolate is completely melted and the glaze is shine. If whatsoever $.25 of chocolate remain, reheat briefly in the microwave or over a burner, then stir until smooth.

  10. Spoon the glaze over the cake, spreading it to drip over the sides a scrap. Allow the glaze to set up for several hours earlier serving the cake.

Tips from our Bakers

  • If desired, garnish cake with 1/iv cup sliced almonds, toasted in a 350°F oven until golden brownish, about 10 minutes.

  • Can y'all line your pan with wax paper instead of parchment? Yes. While wax paper shouldn't be exposed to directly oven heat, information technology's fine when used between block batter and pan.

  • For cleanest slicing, use a sharp knife dipped in hot water and wiped dry. Repeat dipping knife in hot h2o and wiping dry for each slice.

  • Here'south an easy manner to reduce the carbs and calories in this recipe: substitute King Arthur Blistering Sugar Alternative, cup for cup, for the sugar(south) called for. Exist certain to substitute by book (non weight); follow mixing directions as written. Use the designated oven temperature called for in the recipe. Since our Baking Sugar Alternative will bake and brown more quickly, start checking for doneness three-quarters of the way through the suggested bake time.

Flourless Chocolate Cake