Wednesday, August 29, 2012

Flourless Chocolate Cake (Gluten Free)

This maybe one of the best cakes I have ever made.  I first made it for a birthday cake many years ago and now have added it to my gluten free recipes I use for my grandson.  I thought I would share it.  You will not miss the flour, I promise.


6 1-ounce squares coarsely chopped semisweet chocolate or 6 oz. of simi sweet chocolate chips
1/2 cup (1 stick) unsalted butter (I substitute the butter with oil since Saylor can’t have dairy)
3/4 cup sugar
3 large eggs
1/2 cup cocoa
1/4 teaspoon salt
1 teaspoon vanilla

Preheat oven to 350°F

Spray a round cake pan with cooking spray. Line the bottom of the pan with parchment paper and spray the paper to easily remove the cake.

Melt 6 ounces of chocolate and butter (or oil) in a heavy saucepan over medium low heat. Stir until the chocolate and butter are melted and smooth.

Add sugar and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve.

Remove pan from heat and let cool slightly before adding eggs. Whisk in eggs, one at a time. The mixture will look smooth and glossy.

Use a mesh hand sieve to sift cocoa into mixture. This prevents lumps. Whisk until the cake batter is smooth.

Pour batter into prepared pan and bake in preheated oven for about 25 minutes. The center of the cake should be just firm to the touch, but be careful to not over bake the cake or it will be dry.

Cool in the pan on a wire rack for 15 minutes. Invert the cake on a plate.

Serves 6


3/4 cup water
3/4 cup granulated sugar
3/4 cup packed light brown sugar
3/4 cup unsweetened cocoa powder
Pinch of kosher salt
1 Tablespoon light corn syrup
1 Tablespoon pure vanilla extract

I’ve shared this recipe before, but it is tried and tested and is a wonderful chocolate syrup.

In a medium saucepan, bring the water and sugars to a boil. Reduce the heat to medium low and whisk in the cocoa powder, salt, and corn syrup, whisking until all of the solids have dissolved.

Allow the mixture to simmer until it has slightly reduced and thickened. Remove from the heat and stir in the vanilla. Strain through a fine-mesh sieve and cool to room temperature.

Pour into a squeeze bottle and refrigerate.  You may also use to make chocolate milk, pour over ice cream, or use in a recipe calling for chocolate syrup.

Makes 2 1/2 cups

Top each slice of cake with your favorite berries and then drizzle with the syrup.  It is almost too beautiful to eat, but eat it and see if it not a great cake.

Variation:  You may also make a glaze or chocolate ganache to frost the cake if you like.  A ganache is simply melting equal parts of chocolate chips to an equal part of cream.  Heat your cream until it is warm (not boiling).  Take off the heat and add your chocolate chips and stir until melted.  Let the ganache cool slightly and then pour over the cooled cake. Apread with a spatula letting it run over the sides of the cake.  You can still serve it with a few fresh berries on the side. 

You may also serve it with whipped cream and berries.  The cake is very sweet and moist and goes well with whipped cream.

Another variation would be to serve it warm with your favorite ice cream.  Shake a little powdered sugar on it before serving it.  Which ever trips your trigger or in time, try them all the variations. 

Be happy and may God bless you and yours.  

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