Prep Time: 10 mins| Cook Time: 25 mins | Total Time: 35 mins | Servings: 8
Rich, dense, and fudgy. This cake is a very delightful treat for anyone who loves chocolate. The best part is this is free of gluten! So this is safe for a gluten-free diet. This flourless chocolate cake is a gluten-free version of a classic cult favorite that you can easily whip up at home!
INGREDIENTS
Cake:
3 large eggs
6 oz. semisweet chocolate chips
1/2 c. unsweetened dutch process cocoa powder
1 tsp vanilla extract
1/2 c. salted butter
3/4 c. granulated sugar
Ganache:
1/2 c. heavy cream
1 c. semisweet chocolate chips
HOW TO MAKE FLOURLESS CHOCOLATE CAKE
Step 1: Prepare the oven. Preheat it to 375 degrees. Ready an 8 or 9-inch round cake pan. Grease and line with parchment paper. Set aside.
Step 2: Into a microwave-safe mixing bowl, place the chocolate chips and butter. Melt in the microwave for 30 seconds at a time, stirring in between, until completely melted and smooth.
Step 3: To the melted chocolate-butter mixture, add the sugar, cocoa powder, eggs, and vanilla extract. Beat using a hand mixer until just mixed. To make sure everything is combined, scrape the sides and bottom of the bowl.
Step 4: Into the prepared cake pan, pour the mixture. Place in the preheated oven and bake for about 25 minutes. Remove from the oven when done, and allow the cake to cool for about 5 minutes in the pan. To loosen the cake, run a knife around the edges of the pan, then flip the cake on a serving platter or cake stand. Keep aside to cool fully.
Step 5: In the meantime, prepare the ganache. Into a mixing bowl, place the chocolate chips. In the microwave, heat the heavy cream for about 45 seconds until simmering, then pour this over the chocolate chips. Set aside for 2 minutes before stirring until smooth.
Step 6: On top of the cake, spread the ganache. Allow this to cool before slicing.
Nutrition Facts:
Serving: 1large slice | Calories: 516 kcal | Carbohydrates: 45g | Protein: 6g | Fat: 36g | Saturated Fat: 21g | Cholesterol: 115mg | Sodium: 136mg | Potassium: 364mg | Fiber: 5g | Sugar: 35g | Vitamin A: 684IU | Calcium: 56mg | Iron: 4mg
FLOURLESS CHOCOLATE CAKE
Ingredients
- Cake:
- 3 large eggs
- 6 oz. semisweet chocolate chips
- 1/2 c. unsweetened dutch process cocoa powder
- 1 tsp vanilla extract
- 1/2 c. salted butter
- 3/4 c. granulated sugar
- Ganache:
- 1/2 c. heavy cream
- 1 c. semisweet chocolate chips
Instructions
- Prepare the oven. Preheat it to 375 degrees. Ready an 8 or 9-inch round cake pan. Grease and line with parchment paper. Set aside.
- Into a microwave-safe mixing bowl, place the chocolate chips and butter. Melt in the microwave for 30 seconds at a time, stirring in between, until completely melted and smooth.
- To the melted chocolate-butter mixture, add the sugar, cocoa powder, eggs, and vanilla extract. Beat using a hand mixer until just mixed. To make sure everything is combined, scrape the sides and bottom of the bowl.
- Into the prepared cake pan, pour the mixture. Place in the preheated oven and bake for about 25 minutes. Remove from the oven when done, and allow the cake to cool for about 5 minutes in the pan. To loosen the cake, run a knife around the edges of the pan, then flip the cake on a serving platter or cake stand. Keep aside to cool fully.
- In the meantime, prepare the ganache. Into a mixing bowl, place the chocolate chips. In the microwave, heat the heavy cream for about 45 seconds until simmering, then pour this over the chocolate chips. Set aside for 2 minutes before stirring until smooth.
- On top of the cake, spread the ganache. Allow this to cool before slicing.
