The BEST Flourless Chocolate Cake Recipe (Sonia has done it again)
***Note: see below for where I added a second flourless chocolate cake option for you!
A few weeks ago Sonia said she’s been wanting to try this flourless chocolate cake recipe (and therefore a gluten-free chocolate cake recipe!) and wondered if I wanted her to take pictures for a valentines dessert on my blog. Can you believe what great friends I have?!
That’s not all.
The kids had a snow day today, so she and her boys came over to play with our kids, and she brought the chocolate cake for us to have with our coffee this morning! (We loved our chat over coffee even if my kids did keep interrupting our sentences.)
There’s still more.
Since she’s more creative and artsy than I am, she asked if I had berries or mint leaves so we could add more interest to the picture. I’ve got to remember to get my brain to think like Sonia’s when I’m taking all my blog pictures, don’t I?!
Do you wonder how it tasted?
It tasted as good as it looks, with just the right amount of sweetness. It had the consistency of a fudgy chocolate brownie. I even had some real whipped cream to go on top!
The BEST Flourless Chocolate Cake Recipe (Gluten-Free Chocolate Cake)
- 8 eggs, cold
- 1 pound semi-sweet chocolate, broken into pieces, I've been known to just use the same amount of any chocolate chips I have on hand.
- 1 cup organic butter
- Wide foil (regular width foil doesn't keep the water out as well)
- Large roasting pan for water bath
- Double boiler
- 8.5 inch springform pan
Preheat oven to 325*. Put large Dutch oven size pan of water on stove and bring to an almost boil. Coat springform pan with light layer of butter and wrap the wide foil around the outside of the pan to prevent water from seeping in.
Start eggs beating in stand mixer or Bosch on high speed. Beat for about 5 minutes, or until eggs double in volume.
While eggs are beating, start melting chocolate and butter in a double boiler over medium heat. Stir often.
Add melted ingredients to beaten eggs gradually, slowly folding in each addition with a large, flat spatula or spoon. Fold together only until melted chocolate is mixed with eggs. Don't over mix.
Pour into prepared springform pan. Place springform pan inside roasting plan and place in oven BEFORE adding water. (This is only to prevent spills.) Fill roaster with water until it is about halfway up the side of the springform pan. (A water bath is used for more delicate dishes and protects foods from direct heat. It cooks slower but that is better for this recipe.) I used my glass Pyrex measuring cup to scoop water from the pan and fill roaster already on the oven rack.
Bake for approximately 45-50 minutes or until a toothpick comes out clean. NOTE that this has been taking longer to finish baking lately, up to 15 minutes more or even longer, and Kent thinks it's because we now have a gas oven and the heat is a little different?
I removed the cake from the water bath and placed it on a towel for a couple of minutes on the counter and left the water bath in the oven to cool, to avoid spilling hot water. (I later spilled the cool water while getting it to the sink to empty it, so I'm glad I did this!) Move cake to a wire rack and let cool in the pan.
Carefully remove the outer ring of the springform pan before serving. I left the bottom tray from the springform pan on the cake and cut carefully to avoid scratching it. I didn't want to risk ruining the cake by transferring it from the springform tray to a plate.
Share with a good friend — THANK YOU SONIA!!!
A second flourless chocolate cake recipe for you!
So recently I had another similar recipe at another friend's house, but with this recipe there's no need for messing with the pan full of water to bake the cake in, and it also calls for less eggs and less better, so any of those reasons appeal to you (not that you could ever have too many eggs or too much butter!), and just for the sake of having another option, I'm including one more recipe here…
- 4 ounces chocolate of choice, chopped
- 1/2 cup butter
- 3/4 cup sugar, I used palm sugar because when I tried this recipe I was making it for a friend who cannot have refined sugars. You could also use organic cane sugar.
- 1/2 cup organic cocoa powder, plus a little more for dusting
- 3 eggs, beaten
- 1 teaspoon organic vanilla extract
Preheat oven to 325*. Butter a round or square pan, dust the sides and bottom with cocoa powder. Using a double boiler, melt the chocolate with the butter. (If you do this on very low heat, you don't need a double boiler.) Add in the rest of the ingredients, mix well, and pour into the pan. Bake 25-35 minutes, depending on your oven, or until the top feels set. Let cool and if desired, turn the cake out onto a wire rack, and later onto a pretty plate for serving.