Flourless Chocolate Cake

As a newbie blogger I’m eager to explore the plug-ins and widgets that are pre-packaged code and make life vastly easier than if I had to create and design everything from scratch.  One of the newest ones I came across was for Recipe Card, and while it may give you the wrong impression starting off with a dessert of all things, this is something I happened to make yesterday.  I don’t make desserts that often so it was great to have it on hand to photograph–apologies for the picture quality; something I need to improve!

This delicious, dense, brownie-like chocolate cake is a great dessert for entertaining.  It can be made the day before, covered and refrigerated overnight, then brought to room temperature for serving.  I like to drizzle the plate with seedless raspberry preserves  or coulis for presentation and top with berries.  Adapted from this recipe, I’ve reduced the sugar and omitted the honey from the glaze.  I hope you enjoy!

Flourless Chocolate Cake
Serves 6
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Prep Time
20 min
Cook Time
25 min
Prep Time
20 min
Cook Time
25 min
For the cake
  1. 6 x 1-ounce squares semisweet bakers chocolate
  2. 1/2 cup (1 stick) unsalted butter
  3. 1/2 cup granulated sugar
  4. 3 large eggs
  5. 1/4 tsp salt
  6. 1 tsp vanilla
  7. 1/2 cup cocoa
For the glaze
  1. 2 x 1-ounce squares semisweet chocolate squares
  2. 1 1/2 tbsp unsalted butter
  3. 1 1/2 tsp milk or coconut milk
  4. 1/4 tsp vanilla
Make the cake
  1. Preheat oven to 350F. Prepare a 7-inch square or round pan, lining with parchment paper and brushing with melted butter. In the past I've used an 8 inch pan which will make a thinner cake that requires a shorter cook time.
  2. In a large saucepan, on very low heat melt butter with 6 x 1-ounce semisweet chocolate squares. Stir until chocolate and butter are melted and smooth.
  3. Add sugar and salt and keep stirring until sugar starts to dissolve, about 2 or 3 minutes.
  4. Remove pan from heat. Break an egg into a prep dish then whisk well into chocolate mixture; repeat one at a time with remaining two eggs. Whisk until smooth and glossy. Add vanilla and beat in.
  5. Measure cocoa and use a mesh hand sieve to sift cocoa into the mixture. This prevents lumps. Whisk until the cake batter is smooth.
  6. 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 not to overbake or it will be dry.
  7. Cool in the pan on wire rack for 15 minutes, then invert on rack to finish cooling. Move to plate.
To prepare glaze
  1. Melt butter with 2 x 1-ounce squares chocolate in small saucepan over low heat. When melted and smooth, remove from heat and add milk and vanilla. Stir until glossy, remove from heat and let cool for a few minutes. Pour in middle of cake and carefully spread to edges with a spatula, allowing the glaze to evenly run down sides of cake. Let glaze cool and set.
Notes
  1. Once glaze sets, the cake can be covered and refrigerated overnight, or served immediately.
Adapted from GlutenFreeCooking.About.com
life-in-real-thyme http://www.lifeinrealthyme.com/

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About Leslie Stallard

Trying a little bit of everything: writing, learning Wordpress & basic coding, cooking, playing with grandkids, travelling, gardening, making soap & body treats, and getting older. Not necessarily in that order.

Comments

  1. Marisa Procopio says:

    Hi Leslie–Coconut milk…how luxurious! Maybe have to give this a try…

    • Leslie says:

      It’s a decadent dessert and coconut milk is my dairy substitute (look for brands without guar gum or other additives). Thanks for stopping by!