Flourless Chocolate Cake

Được viết bởi Gourmet de Paris

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April 7 2021

Được viết bởi Gourmet de Paris

The traditional chocolate cake, everyone loves it and it's still easy to make !

Flourless Chocolate Cake

Rated 5 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

1:30 hour

Author:

Delish.com

The best part about this flourless cake is that it doesn't require any flour alternatives. It's just the perfect cake that happens to have zero flour. Cocoa powder and eggs give it all the lift and structure it needs. It is rich, decadent, and the perfect dessert for any celebration. The cake is gluten-free and super decadent. Chocolate lovers will adore this dessert. The edges and top develop a delicately crisp crust while the center remains moist and fudgy.

Ingredients

Cooking spray
6 oz. bittersweet chocolate, roughly chopped
1/2 c. (1 stick) butter, cut into large chunks
1 tsp.instant espresso powder
1/4 c. hot water
1 c.granulated sugar
4 large eggs
3/4 c. unsweetened cocoa powder
1/2 c.heavy cream
1 c. semisweet chocolate chips
Raspberries, for serving

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Directions

Preheat oven to 350° and grease an 8" springform pan with cooking spray.
Make cake: Place a small saucepan filled halfway with water over medium heat and bring to a simmer. Place bittersweet chocolate and butter in a heatproof bowl and set over the simmering pot, ensuring the water does not touch the bottom of the bowl. Stir until chocolate and butter are completely melted. Turn off heat and remove bowl from saucepan.
Dissolve espresso powder in hot water. Add sugar and espresso to melted chocolate and whisk until completely combined then add eggs and whisk to combine. Stir in cocoa powder.
Pour batter into prepared springform pan and bake until just set in the middle and a thin crust forms, about 35 minutes.
Let cake cool for 15 minutes, then remove sides of springform pan. Let cake cool completely.
Meanwhile, make ganache: Place heavy cream in a small saucepan and bring to a simmer. Place chocolate chips in a heatproof bowl, then pour hot cream over chocolate chips. Let sit 1 minute, then whisk to combine.
Pour ganache over cake and smooth with an offset spatula. Place in refrigerator until set, if desired, about 10 minutes.