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!
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
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.
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