Wednesday, January 15, 2014

Flourless Chocolate Cake

Flour-less Chocolate Cake

Years ago, when my tasting partner and I were first married, we were visiting family in Northern California and we went dessert tasting.  It was there that I first tasted a flour-less chocolate cake and was obsessed with making one.  This was before the internet, so I would scour every dessert cookbook I could find for the elusive flour-less chocolate cake.  After a couple of months, I found a recipe and have enjoyed it for years.  It is not vegan and it is not completely flour-less, having 2 tablespoons of flour.  Recently, my sister was in town and she follows a gluten free diet and I wanted to serve a chocolate cake for her final night in town celebration, so I looked for a ‘flour-less chocolate cake’ and this time, with the help of the internet, I found a delicious cake, dense, moist and rich.  I topped the cake with a chocolate ganache for additional chocolate decadence.  One key point, I used good semisweet chocolate from Scharffen Berger.  With this much chocolate it is important to use a quality chocolate.  My tasting partner and sister both had seconds and were considering thirds.
recipe after the jump

Flour-less Chocolate Cake


6 1-ounce squares coarsely chopped semisweet chocolate
1/2 cup (1 stick) unsalted butter
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 7-inch tart pan with removable bottom with cooking spray. If you don't have a tart pan, use a 6 to 7-inch spring-form pan. Line the bottom of the pan with parchment paper and spray the paper.

Melt 6 ounces of chopped chocolate and butter in a heavy saucepan over medium low heat. Stir until 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. 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.
sides of the cake.

Top with Chocolate Ganache for a truly decadent experience

Serves 6

Chocolate Ganache


8 ounces good semisweet chocolate
1/2 cup heavy cream

Cook the chocolate and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally.  Once the chocolate is melted and the ganache is smooth and glossy, remove from heat and let cool, stirring occasionally.  Frost cake once the ganache is cooled and will ‘set up’.

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