Indulge in the decadence of a flourless chocolate cake, a rich and luxurious dessert that delights the senses with its intense cocoa flavor and velvety texture. Made with just a handful of simple ingredients including milk chocolate, eggs, sugar, and butter, this gluten-free delight is a celebration of simplicity and sophistication. Its dense and moist crumb, coupled with a delicate balance of sweetness and bitterness, makes it a favorite among chocolate aficionados and those with dietary restrictions alike. Whether enjoyed on its own or accompanied by a dollop of freshly whipped cream or a scoop of vanilla ice cream, this flourless chocolate cake recipe promises to satisfy cravings and impress guests with its elegance and indulgence.
What are Flourless Chocolate Cakes made of
Flourless chocolate cakes are made primarily of chocolate, eggs, and sugar. Some recipes may also include cocoa powder, butter, and sometimes ground nuts such as almonds. The cake is made by melting the chocolate and butter together, then combining with the eggs and sugar, and finally baking until set. The texture of the cake is dense and fudgy, without any flour to lighten it.
Is Flourless Cake Gluten Free?
Yes, flourless cake is typically gluten-free because it does not contain flour which is a main source of gluten.
What does a flourless chocolate cake taste like?
A flourless chocolate cake is a rich and intense chocolate dessert that is made without any flour. The texture of the cake is dense and fudgy, almost like a cross between a soft truffle and a cake. The flavor is bold and chocolatey, with a deep and rich chocolate taste that can be bittersweet, semisweet, or sweet, depending on the type of chocolate used. The lack of flour also means that the cake is gluten-free, making it a great choice for those with gluten sensitivities.
Why does my flourless chocolate cake fall?
Here are some common reasons why a flourless chocolate cake can fall:
- Overbeating the eggs: Overbeating the eggs can cause the cake to rise too quickly and then fall when it cools down.
- Not using enough sugar: Sugar helps to stabilize the structure of the cake. If there is not enough sugar, the cake may not hold its shape.
- Using expired eggs: Old eggs can cause the cake to collapse.
- Not using a high-quality chocolate: Using low-quality chocolate can cause the cake to become too heavy and fall.
- Over-baking the cake: Over-baking the cake can cause it to dry out, making it prone to falling.
- Not allowing the cake to cool properly: Allowing the cake to cool too quickly or not letting it cool completely can cause it to fall.
- Using too much oil or butter: Too much oil or butter can make the cake too heavy and cause it to fall.
It’s important to follow the recipe correctly and use high-quality ingredients to prevent the cake from falling.
How to make Flourless Chocolate Cake?
To make a flourless chocolate cake, start by preheating the oven and preparing a baking pan with parchment paper. Using a double boiler, gently melt together milk chocolate and butter until smooth and well combined. Meanwhile, separate the eggs, whisking the yolks with sugar until pale and fluffy. In a separate bowl, beat the egg whites until stiff peaks form. Gradually fold the melted chocolate mixture into the egg yolk mixture until fully incorporated. Then gently fold in the whipped egg whites until no streaks remain. Pour the batter into the prepared pan and bake in the preheated oven until the cake is set around the edges but still slightly jiggly in the center. Allow the cake to cool completely before slicing and serving with your favorite accompaniments.
Best part about this recipe is that it is completely kid friendly. I have baked it with my daughters so many times in the past. And now that they are much more independent in the kitchen, they are able to bake this delicious cake on their own, which to be honest is SUCH a big luxury for me as a mom!
How to refrigerate a Flourless Chocolate Cake?
To refrigerate a Flourless Chocolate Cake, follow these steps:
- Wrap the cake in plastic wrap: Place the cake on a plate and wrap it tightly with plastic wrap. This will prevent the cake from drying out and absorbing any unwanted flavors or odors from the refrigerator.
- Store in an airtight container: Place the wrapped cake in an airtight container and label it with the date. This will help keep the cake fresher for longer.
- Put in the refrigerator: Store the container in the refrigerator, making sure it’s on a level shelf. The cake will keep for 3-5 days if stored properly.
- Bring to room temperature: Before serving, take the cake out of the refrigerator and let it come to room temperature for about 30 minutes. This will allow the chocolate to soften and the cake to have the best flavor and texture.
Note: It’s best to avoid refrigerating a Flourless Chocolate Cake for more than a week, as the quality and flavor may deteriorate.
Flourless Chocolate Cake
Indulge in the decadence of a flourless chocolate cake, a rich and luxurious dessert that delights the senses with its intense cocoa flavor and velvety texture.
Ingredients
- 1.5 sticks unsalted butter 3/4 cups or 168 grams
- 2 cups high quality milk chocolate
- 6 no. eggs room temperature
- 1/4 cups granulated sugar
- 2 tsp vanilla extract
Instructions
-
Preheat the oven at 350 deg. F (180 deg. C). Prepare the springform pan by greasing it with butter.
-
Pour about 1 inch (2.5 cm( of water in to the pot and place over medium heat. Add the butter and chocolate to the bowl that fits over the top of the pot. Once the water begins to simmer, place he bowl on top and allow the butter and chocolate to gently melt. The technique is called a double boiler.
-
While the butter and chocolate are melting, separate the eggs, placing the whites in one bowl and the yolks in another. When the chocolate is about 75% melted, remove the mixture from the heat. The heat of the melted chocolate will melt the rest of the mixture. Mix until smooth and set aside
-
Add 2 tablespoons of the sugar to each of the bowl of egg whites abd egg yolks Whisk the yolks until they are pale yellow and have begun to thicken. Add the vanilla and mix to combine. Pour the chocolate mixture into the egg yolks and mix thoroughly.
-
With a clean whisk, beat the eggs whites until they form stiff peaks. Gently mix one-third of the egg whites into the chocolate batter with a rubber spatula. Fold in the remaining egg whites gently, taking care to preserve the air in the whites,
-
Pour the batter into the prepared pan. and bake on the middle rack for 20-30 minutes, or until a toothpick or butter knife inserted into the center comes out with moist crumbs attached. Begin checking for doneness at 20 minutes, checking every 3 minutes. It is important to not over-bake this cake,, as it will loose its creaminess. Serve with whipped cream or vanilla ice cream and strawberries on the side.
