Flourless Chocolate Cake - The World's Food
The World's Food
Yield: 12
Time: 1 hour prep and bake + 2 hours cool down
This flourless chocolate cake is naturally gluten-free and is so rich you’ll think you won the lottery.
Ingredients
2 cups semisweet chocolate chips, divided8 tablespoons salted butter, room temperature
¾ cup sugar
¼ teaspoon salt
1 teaspoon espresso powder (store-bought or coffee bean grounds)
3 eggs
1 teaspoon vanilla extract
½ cup Dutch processed cocoa powder
½ cup heavy cream
Preparation
Step 1
Preheat oven to 375 F
Step 2
Grease an 8-inch round cake pan
Step 3
Cut parchment paper to fit the bottom of the cake pan, place the parchment paper on the cake pan, then coat with nonstick spray
Step 4
Put 1 cup chocolate chips and butter in a microwave-safe bowl and heat until butter melts and chocolate chips are soft 45 seconds to 1 minute
Step 5
Stir chocolate mixture until smooth and pour into a mixing bowl
Step 6
Mix sugar, salt, espresso powder, eggs, vanilla and cocoa powder one ingredient at a time
Step 7
Spoon the batter into the prepared cake pan and bake for 25 minutes at 375 F
Step 8
Remove cake from the oven and cool it in the pan 5 minutes at room temperature
Step 9
Separate the edges of the cake from the cake pan using a plastic knife or other utensil
Step 10
Place a plate over the cake pan and invert the cake, then carefully lift the cake pan
Step 11
Cook the cake 1-2 hours before preparing chocolate glaze
Step 12
Prepare the glaze by heating the heavy cream in a small pan to a light simmer, just until small bubbles form on the edges of the pan
Step 13
Add 1 cup chocolate chips to a bowl and pour the cream over the chocolate
Step 14
Stir briefly, just enough to combine, and cool 5 minutes at room temperature
Step 15
Stir again, at first slowly, then more vigorously until glaze is perfectly smooth
Step 16
Pour glaze over the top of the cake and spread evenly
Step 17
Cool cake for 2 hours at room temperature
Step 18
Serve cake with espresso, coffee or vanilla ice cream
Note: The original recipe can be found here.
Preheat oven to 375 F
Step 2
Grease an 8-inch round cake pan
Step 3
Cut parchment paper to fit the bottom of the cake pan, place the parchment paper on the cake pan, then coat with nonstick spray
Step 4
Put 1 cup chocolate chips and butter in a microwave-safe bowl and heat until butter melts and chocolate chips are soft 45 seconds to 1 minute
Step 5
Stir chocolate mixture until smooth and pour into a mixing bowl
Step 6
Mix sugar, salt, espresso powder, eggs, vanilla and cocoa powder one ingredient at a time
Step 7
Spoon the batter into the prepared cake pan and bake for 25 minutes at 375 F
Step 8
Remove cake from the oven and cool it in the pan 5 minutes at room temperature
Step 9
Separate the edges of the cake from the cake pan using a plastic knife or other utensil
Step 10
Place a plate over the cake pan and invert the cake, then carefully lift the cake pan
Step 11
Cook the cake 1-2 hours before preparing chocolate glaze
Step 12
Prepare the glaze by heating the heavy cream in a small pan to a light simmer, just until small bubbles form on the edges of the pan
Step 13
Add 1 cup chocolate chips to a bowl and pour the cream over the chocolate
Step 14
Stir briefly, just enough to combine, and cool 5 minutes at room temperature
Step 15
Stir again, at first slowly, then more vigorously until glaze is perfectly smooth
Step 16
Pour glaze over the top of the cake and spread evenly
Step 17
Cool cake for 2 hours at room temperature
Step 18
Serve cake with espresso, coffee or vanilla ice cream
Note: The original recipe can be found here.
