How to make a quick and easy Flourless Chocolate Cake
Flourless Chocolate Cake
This flourless cake, with chocolate and cocoa, is rich, juicy, rich! A thick layer of chocolate ganache frosting takes it on top. Depending on how you celebrate Easter, this cake can be a great addition to your Seder because it is free of flour and yeast; And of course it's also perfect for those looking to avoid gluten.
Prep time :- 15 mins
Bake time :- 23 to 27 mins
Total time :- 1 hr 38 mins
Ingredients
Cake
1 cup (170g) semisweet chocolate chips or bittersweet chocolate chips
8 tablespoons (113g) unsalted butter, room temperature
3/4 cup (149g) granulated sugar
1/4 teaspoon salt
1 to 2 teaspoons espresso powder, optional
1 teaspoon vanilla extract, optional
3 large eggs
1/2 cup (43g) Dutch-process cocoa
Glaze
1 cup (170g) semisweet chocolate chips or bittersweet chocolate chips
1/2 cup (113g) heavy cream
Instructions
Heat the oven to 375 degrees Fahrenheit. Grease an 8-inch round metal cake pan; Cut a piece of parchment to fit, grease it and place it in the bottom of the pan, see "Tips" below.
To make the cake: Place the chocolate and butter in a microwave safe bowl and heat until the butter is melted and the chips are soft. Stir until the chips are melted, reheating briefly if necessary. You can also do this on a stove over very low heat. Transfer the melted chocolate / butter to a mixing bowl.
Add the sugar, salt, espresso powder, and vanilla. Espresso enhances the flavor of chocolate as much as vanilla does; Using a teaspoon will enhance the flavor, while two teaspoons will add a hint of mocha to the cake.
Add the eggs and beat a little until the mixture is smooth. Add cocoa powder and mix just to mix.
Pour the mixture into the prepared skillet.
Bake the cake for 25 minutes; The top will have formed a thin crust and should register at least 200 degrees Fahrenheit on the instant-read thermometer inserted in its center.
Remove from the oven and let cool in the pan for 5 minutes.
Loosen the edges of the pan with a table knife or nylon placemat and place on a serving plate. The top will now be at the bottom; Good. Also, the edges will crumble a little, which is fine too. Leave the cake to cool completely before decorating.
To make the Glaze:
Place the chocolate in a heat-resistant container. Heat the cream until it is not completely cooked, but small bubbles appear around the edge. Pour the cream over the chocolate, stir very briefly until combined, and let it sit for 5 minutes. Stir again, slowly at first, then more vigorously, until the chocolate is completely melted and the frosting is smooth. If chocolate chips remain, reheat briefly in the microwave or on the stovetop, then stir until smooth.
Scoop the mixture onto the cake with a spoon, spreading it until it falls slightly on the sides. Leave the frosting for several hours before serving the cake.