May 16, 2012

Flourless Chocolate Cake Recipe



When it came time to choose the dessert I wanted for Mothers’ Day this year, it wasn’t even a contest. As a self-proclaimed chocoholic (a condition I inherited from my sweet mother!), there is nothing more deliciously, sinfully decadent than the gorgeous confection I’m sharing today: Flourless Chocolate Cake. This cake is incredibly easy to make, and possibly even better, because it contains no flour, it is a terrific dessert option for anyone with an intolerance to gluten!

Try this recipe, and you’ll see: A velvety sliver of this cake is just the ticket to tame even the strongest of chocolate cravings!

Flourless Chocolate Cake
(adapted from the Whole Foods website)

3 (4-ounce) bars bittersweet chocolate, roughly chopped (I used Ghirardelli)
1 cup (2 sticks) plus 3 tablespoons butter, cut into pieces
1 1/4 cups sugar 
6 eggs 
1 cup unsweetened cocoa powder 
1 tablespoon milk 
1 tablespoon honey 
1/2 teaspoon vanilla extract

Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, and set aside.

Place 8 ounces (2 bars’ worth) of the chocolate and 1 cup of the butter in microwave-safe bowl. Microwave in 1-minute intervals, stirring after each interval, for about 3 minutes total, until the chocolate is completely melted and the mixture is smooth and glossy when stirred. Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Add cocoa and stir until just blended. 

Pour batter into prepared pan and bake for 30 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Set cake aside to cool completely. 

For the chocolate glaze, place remaining 4 ounces chocolate and 3 tablespoons butter in the microwave in a small microwave-safe bowl, and microwave for 60 to 90 seconds, stopping to stir every 30 seconds. Stir in milk, honey and vanilla. Set aside to cool slightly. 

When cake has cooled, pour glaze onto the center. Use a spatula to spread the glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving, until glaze is set.

Photobucket

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8 Responses to Flourless Chocolate Cake Recipe

  1. Kara May 16, 2012 at 2:24 pm #

    I love flourless chocolate cake. So rich and yummy–perfect for Mother’s Day!

  2. Kellie May 16, 2012 at 3:10 pm #

    This looks Amazing! I can’t wait to try it. Thanks so much :)

  3. kate May 16, 2012 at 4:27 pm #

    This looks delicious! Thanks for the recipe!

  4. bhaktihenna May 16, 2012 at 5:49 pm #

    wow, what a wish come true! I was just thinking an hour ago that I need to find a flourless chocolate cake recipe fast, for my husband’s bday tomorrow! Thank you!!

  5. Amanda @ Serenity Now May 16, 2012 at 6:24 pm #

    YUM! Chocaholic here too. ;) I’m a fan of anything chocolate. :) This looks delicious!

  6. Brenda G May 16, 2012 at 6:49 pm #

    I can not wait to make this. Mason is going to be so excited for a real cake that he can eat with no flour or wheat in it!

    THANK YOU!

  7. Sue May 17, 2012 at 6:01 am #

    It looks like a wedge of fudge:) Oh my!

  8. Tanya June 16, 2012 at 1:30 pm #

    Mmm, I made this last night, and it was very decadent and totally yummy. I might reduce the baking time a little next time.

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