Flourless chocolate cake recipe
Flourless Chocolate Cake recipeThis article was published by: Matthew
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Recipe introIndulge in the rich and decadent flavors of a flourless chocolate cake with this irresistible recipe. This dessert is perfect for chocolate lovers seeking a gluten-free option that doesn't compromise on taste. With a moist and fudgy texture, this cake is made with high-quality dark chocolate, eggs, sugar, and a hint of vanilla. It's an elegant and impressive dessert that can be enjoyed on its own or paired with a dollop of whipped cream or a scoop of vanilla ice cream.
Keywords: flourless chocolate cake, gluten-free, rich, fudgy, dessert.
Flourless chocolate cake recipe details
|340 g||semisweet chocolate, 50% minimum cocoa content|
|75 g||unsalted butter|
|5 tbsp||ground almonds|
|180 g||caster sugar|
|1 tsp||baking powder|
|4 large||eggs, separated|
|icing sugar, to dust|
InstructionsPreheat oven to Gas Mark 4, 180°C, 350°F. Grease a 9-inch, 22cm springform cake tin and line the bottom with baking parchment.
Break the chocolate into small pieces and melt it with the butter in a bowl over hot water.
Beat the egg yolks with half the sugar until light. Fold in chocolate mixture and then add the almonds and baking powder. Beat together until well mixed.
In a clean bowl beat the egg whites until frothy using an electric whisk. Add remaining sugar and beat until stiff peaks form. Fold into batter.
Bake for about 40 minutes or until a skewer inserted into the centre comes out clean. Allow to cool in tin until warm and then slide a knife around the edge of the pan and release the outer. Slide the cake from the tin base with the aid of a knife or palette knife and then separate the cake from its backing.
The cake is likely to collapse as it cools, so serve warm with with whipped cream. It may also be served cold.
ca. 25 min
Grade of difficulty:
Calories per portion:
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