Flourless Chocolate Cake
Flourless chocolate cake: a decadent dessert that's naturally gluten-free, but how does it achieve its rich, velvety texture without flour?
Equipment
- Double Boiler or Microwave
- Mixing bowls
- Whisk
- Sifter
- Springform Pan
- Spatula
- Cooling Rack
Ingredients
- 8 oz dark chocolate (high-quality, chopped)
- 1 cup butter (unsalted)
- 1 1/4 sugar (granulated)
- 6 eggs (large)
- 1 cup cocoa powder unsweetened
- 1 tsp vanilla extract
- 1/4 tsp salt
- powdered sugar (for dusting)
Instructions
- Preheat Oven, Prepare PanTo kickstart your baking adventure, set your oven to preheat at 350°F (175°C). This oven temperature is essential for achieving that perfect balance between a fudgy center and set edges.While you're waiting for the oven to reach the right heat, let's focus on pan preparation. You'll want to grab a 9-inch springform pan - it's the secret weapon for easy cake removal later.Now, here's where you'll need to channel your inner pastry chef. Grease that pan like your cake's life depends on it! Why? Because without flour, this cake can be a bit clingy.A well-greased pan is your insurance policy against a stuck cake disaster. Have you ever tried to serve a cake in pieces? Not the most impressive dessert presentation, right?
- Melt Chocolate and ButterWith your pan prepped and oven heating up, it's time to tackle the star ingredients of this flourless chocolate cake. You'll need to melt the chocolate and butter together, creating a silky-smooth mixture that'll form the base of your decadent dessert.But don't just toss them in a pot and hope for the best! Proper chocolate melting technique is essential for achieving that perfect consistency.Start by chopping your high-quality dark chocolate into small, uniform pieces. This'll guarantee even melting and prevent scorching.Now, you've got options: double boiler or microwave? The double boiler method offers more control, but if you're short on time, the microwave can work wonders. Whichever you choose, remember to stir frequently.As the chocolate begins to melt, you'll notice the butter consistency changing too. Keep a close eye on the process, and don't let it overheat.Are you seeing a glossy, lump-free mixture? That's your cue to remove it from the heat. Give it a final stir and let it cool slightly.Congratulations! You've mastered the art of melting chocolate and butter for your flourless masterpiece.
- Whisk Eggs and SugarNow that you've melted the chocolate and butter, it's time to focus on the eggs and sugar. Grab a large bowl and crack in your six eggs. Did you know eggs are the unsung heroes of this recipe? They're not just for binding; they also contribute to the cake's rich texture and provide essential protein.As for sugar, you have options. Granulated sugar works perfectly, but have you considered using caster sugar for an even smoother texture? Whichever you choose, add it to your eggs.Now, it's time to whisk! You're aiming for a light and fluffy mixture, so don't be shy with your arm strength. As you whisk, you're incorporating air into the batter, which will help give your cake that coveted fudgy consistency.Keep whisking until the mixture has nearly doubled in volume and looks pale yellow. How long will this take? It depends on your whisking vigor, but expect to spend about 5-7 minutes.
- Combine Wet and Dry IngredientsYour arm workout is over, and it's time to bring everything together. Now comes the essential step of combining your wet and dry ingredients to create that perfect, velvety batter.Remember, the wet ingredient ratios are key to achieving the right consistency. You've got your melted chocolate and butter mixture on one side and your whisked eggs and sugar on the other. Slowly pour the chocolate mixture into the egg mixture, folding gently. Can you feel the anticipation building?Next, let's focus on the dry ingredient types. Grab your sifter and add the cocoa powder, salt, and vanilla extract.Why sift? It's all about avoiding those pesky lumps and ensuring even distribution. As you fold these in, be careful not to overmix. You want to preserve those air bubbles you've worked so hard to create.How's your batter looking? It should be smooth, glossy, and absolutely irresistible. If you're feeling adventurous, now's the time to add that espresso powder for an extra depth of flavor.Ready to pour it into the pan?
- Bake and Cool CakeAfter combining the ingredients, it's time to bake your flourless chocolate cake. Preheat your oven to 350°F (175°C) and carefully pour the batter into your prepared springform pan. Smooth the top with a spatula to guarantee even baking.Now, let's talk baking techniques. Place the pan in the center of the oven, where heat distribution is most consistent. Set your timer for 35 minutes, but keep an eye on it after 30. You're looking for set edges with a slightly jiggly center. Remember, it'll continue cooking as it cools.Once done, it's time for cooling methods. Don't rush this step! Let the cake cool in the pan for about 15 minutes. Then, run a knife around the edges and release the springform.Transfer to a wire rack to cool completely. Patience is key here – resist the temptation to cut into it too soon. As it cools, the cake will settle and develop that dense, fudgy texture you're aiming for.Want to serve it chilled? Pop it in the fridge for an hour before slicing.
Nutrition
Calories: 447kcalCarbohydrates: 20gProtein: 9gFat: 40gSaturated Fat: 23gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 185mgSodium: 310mgPotassium: 419mgFiber: 7gSugar: 7gVitamin A: 898IUCalcium: 60mgIron: 5mg