My favorite day in baking class in culinary school was the day we learned how to make a flourless chocolate cake! It was the first day I finally was able to try the food I made since it was naturally gluten free. Ever since making it in that class it has become one of my favorite desserts to make. It results in a cake that is almost a mix between a brownie and cake, it is light, fudgy and super moist! I also have made this traditionally dairy filled dessert, dairy free!
What is flourless chocolate cake?
Flourless chocolate cake is a type of cake that does not contain any wheat flour. Instead, it relies on a combination of high-quality chocolate, butter, eggs, and sugar to create its rich and dense texture. This cake is known for its intense chocolate flavor and fudgy consistency, making it a favorite among chocolate lovers.
The preparation of a flourless chocolate cake usually involves melting the chocolate and butter together, then combining them with a mixture of beaten egg yolks and sugar. The beaten egg whites are then gently folded into the chocolate mixture to create a light and airy texture. The batter is poured into a cake pan and baked until set, resulting in a decadent and moist cake with a slightly crispy crust.
Flourless chocolate cake can be served on its own, dusted with powdered sugar, or accompanied by whipped cream, fresh berries, or a drizzle of chocolate ganache. Its rich flavor and luxurious texture make it an elegant dessert option for special occasions, dinner parties, or simply indulging in a delightful treat.
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SERVINGS: 8
- PREP TIME: 10 Mins
- ACTIVE TIME: 40 Mins
- TOTAL TIME: 50 Min
A fantastic gluten free and dairy free dessert for chocolate lovers!
Ingredients:
- 1 cup semisweet chocolate chips
- ¾ cup coconut oil or butter
- ½ cup cocoa powder
- ¾ cup granulated sugar or sugar of choice
- 4 large eggs
- 1 teaspoon pure vanilla extract
- pinch of salt
Preparation:
STEP 1.
Preheat the oven to 350*F.
STEP 2.
Boil a few inches of water in a pot. In a metal bowl, add chocolate chips and hold the bowl over the boiling water, stir the chocolate with a spatula as it melts. Stir until it is completely melted and then turn off the heat. Whisk in the coconut oil or butter, then whisk in the cocoa powder then the sugar.
STEP 3.
Remove the bowl from the pot and place on the counter. Whisk in the eggs, one at a time. The mixture may look grainy and separated, but keep whisking in all the eggs. If it still looks grainy and not smooth, add 2-4 tbsp of water while whisking until it is smooth again.
STEP 4.
Once it is smooth, add to a 8 inch springform pan that has been lined with parchment paper and sprayed with oil. Bake in the oven for 40-50 minutes. Test for doneness by piercing with a fork along the edge, and in the middle. The edge should come out clean while the middle should have some crumbles stuck to it. Cool on a cooling rack for 20-30 minutes.
STEP 5.
Slice and top with powdered sugar or cocoa powder. Serve or refrigerate for up to 5 days. This cake also freezes amazingly well too!
How do you make this dairy free, as I assume that there is dairy in the chocolate chips? Thanks you for your time.
Theres no dairy in the chocolate chips I use! Easy to find DF in whole foods