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Flourless Chocolate Cake

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Flourless Chocolate Cake
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Category: Cakes

Servings: 12

Flourless Chocolate Cake

    Flourless Chocolate Cake
    Cake:
  • 1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
  • 1/2 cup (1 stick or 4 ounces) unsalted butter
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/2 cup (2 ounces) confectioners' sugar
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 1 to 2 teaspoons espresso powder, optional
  • 3 large eggs
  • 1/2 cup (1 1/2 ounces) unsweetened cocoa powder, Dutch-process preferred
    Glaze:
  • 1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
  • 1/2 cup (4 ounces) heavy cream
  • 1 teaspoon vanilla extract
    Topping:
  • 1/4 cup sliced almonds, toasted in a 350°F oven till golden brown, about 10 minutes

Preheat the oven to 375°F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

To make the cake:

Put the chocolate and butter in a microwave-safe bowl, and heat till the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

Add the sugars, vanilla, salt, and espresso powder. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

Spoon the batter into the prepared pan. Bake the cake for 25 minutes; the top will have formed a thin crust. Remove it from the oven, and cool it in the pan for 5 minutes. Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

To prepare the glaze:

Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream is very hot, but not simmering. Remove from the microwave, and stir till the chocolate melts and the mixture is completely smooth. Stir in the vanilla.

Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

Yield: one 8" cake, 12 rich servings.

Please Note: Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.

Nutrition Facts

Flourless Chocolate Cake

Serves 12

Amount Per Serving
Calories 276.07 kcal
% Daily Value*
Total Fat 16.55 g 25.5%
Saturated Fat 9.17 g 45.9%
Trans Fat 0.08 g
Cholesterol 64.53 mg 21.5%
Sodium 49.98 mg 2.1%
Total Carbohydrate 34.05 g 11.4%
Dietary Fiber 3.22 g 12.9%
Sugars 28.91 g
Protein 4.08 g
Vitamin A 8.33 % Vitamin C 0.06 %
Calcium 3.27 % Iron 9.33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

https://beckieskitchen.com/recipes/flourless-chocolate-cake/

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