Ah, flourless chocolate cake. The perfect rich dessert.
Forgive the hyperbole. But I just can’t help it. This is rich, sexy chocolate deliciousness on a plate. And such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don’t we?).
And the best part is- the recipe is inherently gluten-free and wheat-free. Always has been. No substitutions. No funny stuff.
This is the same flourless chocolate cake I’ve been making for decades. It never contained flour. The only thing I’ve tweaked post-celiac diagnosis is adding more coffee and vanilla.
Just because.
And PS: See below why I make this recipe in a food processor- thanks to Bobby Flay.
Happy SPRING!
Karina xo
Gluten-Free Goddess Flourless Chocolate Cake
Recipe originally posted 2007 by Karina Allrich.
Ingredients:
16 oz. solid dark chocolate
1 cup organic light brown sugar, packed
1/2 cup organic white cane sugar
3/4 cup very hot strong coffee
2 sticks unsalted butter, room temperature, cut into pieces
2 tablespoons unsweetened organic cocoa powder
8 large organic free-range eggs
1 tablespoon bourbon vanilla extract
Instructions:
Preheat the oven to 350ºF. Prepare a 10-cup Springform pan by lining the bottom with a circle of buttered parchment. Wrap the outside of the whole pan (underneath, to catch any leaks) with a big piece of foil.
Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.
Pour the hot water or coffee slowly into the feed tube as you pulse again. Pulse until the chocolate is melted. Magic!
Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy.
*Note for cooks across the pond: One stick of butter here equals 8 tablespoons, or one half cup, 4 oz.
Pour the batter into the lined Springform pan.
Bake at 350º F in the center of the oven, till puffed and cracked and lovely – about 55 to 65 minutes. (Note – it took an hour plus 15 minutes when I baked this at high altitude.) Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb.
Place the cake pan on a wire rack to cool. The cake will deflate. Don’t worry! When cooled a bit, press down on it gently with a spatula to make it even, if you wish. Or not.
When the cake is completely cooled, cover, and chill it for at least three hours (best up to eight hours), until serving. Overnight is even better.
Serve thin slices with drizzled chocolate sauce or a sprinkle of sifted powdered sugar. Garnish with a fresh berries or mint leaves.
Yield: 12 servings
Prep Time: 15 mins.
Cook time: 01 hrs. 00 mins.
Total time: 1 hrs. 15 mins.
Recipe Source: glutenfreegoddess.blogspot.com
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Dear Lovely Vegans-
I’m often asked if this recipe can be veganized- made without eggs and butter. While a butter sub might work- I’m sorry to say that the recipe really relies on the eggs for structure and rise- and no vegan egg substitute is going to replace eight eggs.
That said— the good news is that I have developed a technically flourless vegan chocolate cake recipe that is fudgy, rich and delicious. So if you are craving chocolate scoot on over to my Vegan Flourless Chocolate Cake Recipe. Or try my vegan Mexican Chocolate Cake.
