Sunday, April 28, 2013

Recipe Share: Flourless Chocolate Cake

Finally, the recipe for the Flourless Chocolate Cake. Sorry it took that long. I got this one from my Baked cookbook and made this for my birthday.  Flourless cake is gluten-free so it is dense, much like your fudgy brownie than a cake but the flavor just bursts in your mouth with every bite. This is also a great treat for cake lovers who are allergic to gluten or who are finding the path to healthier eating.


Flourless Chocolate Cake
  • 10 ounces dark chocolate (60%-70% cacao)
  • 1 cup sugar
  • 10 tablespoons unsalted butter,softened
  • 7 large eggs (separated)
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
For the Chocolate Ganache Glaze
  • 9 ounces dark chocolate (60 to 72% cacao), coarsely chopped
  • 1/4 cup light corn syrup
  • 1/2 cup heavy cream
  • 1 tablespoon coffee-flavored liqueur (optional)
I used Casino and Villars dark chocolate bars
 For The Cake 
Preheat your oven to 350 degrees F. Generously butter the sides and bottom of a 9-inch springform pan. Line the bottom of the pan with parchment paper and butter the parchment.

Tip: to measure the right size of parchment paper for the pie pan, turn over the pan and press down parchment at the corners of the bottom pan. Cut along the dent you made on the parchment.

Using a double boiler melt the chocolate and set aside to cool.
In a large bowl of an electric mixer fitted with  a paddle attachment, beat the butter and sugar together on high speed until pale, light and thoroughly combined, about 5 minutes.
At low speed,  add the egg yolks one at a time beating slowly. Add the cooled chocolate, vanilla, and beat until all combined.
In another bowl beat the egg whites and the salt until they form stiff peaks. With a rubber spatula, fold 1 cup of the egg whites into the chocolate mixture. Continue to fold in the remainder of the egg whites 1 cup at a time until fully incorporated. Do not rush the folding process but do not over fold as well.
Pour the batter into the pan and smooth the top. Bake for 30 to 35 minutes, rotate the pan if needed depending on your oven. When the cake is ready the top should be firm to touch. Be careful not to overbake. Cool on a wire rack.

To Make the Chocolate Ganache Glaze
Put the chopped chocolate in a heat resistant bowl and set aside. Heat the whipping cream and sugar until it reaches a boil then pour over the chocolate. Let stand for 2 minutes then whisk starting at the center of the mixture. Whisk until nice and creamy and until it cools. Add the liqueur and stir until mixed in. I didn't add liqueur, though so kids can enjoy the cake.

my handy helper decorated the cake with melted white chocolate
Glaze the Ganache
Pour the ganache over the cake so that it just reaches the edge of the cake. Smooth the top of the cake, it should not cover the side of the cake at this point. Refrigerate for 5 minutes to set the ganache. Remove from the fridge and pour the remaining ganache over the cake, this time letting it drip over the edges. Smooth the ganache on the top and sides. Put the cake back in the fridge for a few hours to let the ganache set. The texture and flavor of the cake improves slightly if let set overnight. Believe me, this recipe does not disappoint :)



MoM from Manila said...

I'm a big fan of chocolate cake. I'll try this as soon as I can, perhaps after ko manganak :)

Janaki Garcia said...

this is really good and gluten-free but yep, after giving birth na:)

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