Flourless Chocolate Cake (gluten-free)
FLOURLESS CHOCOLATE CAKE
Last night we had the opportunity to help out with Prom To Remember. These teens, who spend most of their time in and out of the hospital fighting cancer and other terminal illnesses, get to have one night where they are able to get out and forget about all that. They got all dressed up, arrived in limos, were escorted down the red carpet by some handsome Dolphin’s players, and then danced the night away together. This is our 3rd year doing it and every year I’m touched by what amazing and brave kids these are.
They also had a huge layout of food and desserts. One of the chocolate desserts reminded me of this flourless chocolate cake. This cake is dense and almost truffle like. It’s for hard core chocolate lovers like me. It’s super rich. A small slice will do you…or most people. It’s great with a dollop of fresh whipped cream and some raspberries or strawberries.
OTHER CHOCOLATE RECIPES:
- Molten Lava Cookies
- Chocolate Peanut Butter Souffle
- Easy Chocolate Bundt Cake
- Chocolate Eclair Cake
- S’mores Cake
Flourless Chocolate Cake
This Flourless Chocolate Cake is a dense and creamy gluten-free treat. You won't miss the flour at all, I promise.
- 1/2 cup water
- 1/4 teaspoon salt
- 3/4 cup white sugar
- 18 1 ounce squares bittersweet chocolate
- 1 cup unsalted butter softened
- 6 eggs
Preheat oven to 300 degrees and grease one 10 inch round cake pan.
In a small saucepan combine the water, salt and sugar over medium heat and cook until completely dissolved. Set aside.
Melt the bittersweet chocolate in a double boiler or in a microwave in intervals. Be careful not to overheat the chocolate or it will seize up. Pour the chocolate into the bowl of an electric mixer.
Cut the butter into pieces and beat the butter into the chocolate one piece at a time. It helps if the butter is soft here. Beat in the hot sugar-water. Let the batter cool slightly. It just needs to be cool enough that when you add the eggs they don't scramble. Slowly beat in the eggs, one at a time.
Pour the batter into the prepared pan. Place pan in a larger pan with edges for a water bath. Fill the larger pan with boiling water halfway up the sides of the cake pan. I used the hot water from my double boiler.
Bake cake in the water bath at 300 degrees for 45 minutes. Don't overbake. The center should still look wet. Chill cake overnight in the pan. When ready to serve, dip the bottom half of the pan in hot water to loose the cake and invert it on the serving plate.
The cake is dense and truffle-like. Serve with cream and berries.