Flourless Chocolate Cake. Flourless Chocolate Cake is rich, dense, fudgy, and incredibly easy to make. It is a classic chocolate cake recipe that just so happens to be gluten-free. This flourless cake, featuring both chocolate and cocoa, is rich, rich, RICH!
Allow to cool completely on a wire cooling rack, then serve with a dusting of cocoa powder and fresh berries. A dense chocolate cake for those of us who can't tolerate wheat or gluten. This easy Flourless Chocolate Cake with a silky chocolate ganache glaze is the BEST chocolate cake recipe. You can cook Flourless Chocolate Cake using 8 ingredients and 9 steps. Here is how you cook it.
Ingredients of Flourless Chocolate Cake
- Prepare 4 of Eggs, separated.
- Prepare 1/2 cup of Coconut Milk.
- It’s 1/2 tsp of vanilla extract.
- Prepare 1/2 tsp of chocolate extract.
- It’s 3 oz of chocolate chips.
- Prepare 1/4 cup of sugar.
- You need 1 tsp of cream of tartar.
- It’s 1 pinch of salt.
It is rich, decadent, and the perfect dessert for any celebration. This (gluten-free!) flourless chocolate cake is decadent, rich, and super-easy to make. Add a dollop of whipped cream and some crunchy hazelnuts and you're all set. The BEST Flourless Chocolate Cake recipe.
Flourless Chocolate Cake step by step
- Turn the oven to 350. Generously grease two 6" pans and set aside. Separate yolks and eggs into two bowls..
- Whip the egg whites, salt, and cream of tartar in a mixer at a high speed until the meringue sticks to a spatula..
- In another bowl, stir the egg yolks, sugar, coconut milk, and extracts until well mixed. You can add up to an extra 1/4 cup sugar if you want it sweeter. Put aside..
- In a microwave safe bowl, melt your chocolate chips – approx 30 seconds to start and then in 10 second increments..
- Add the melted chocolate chips a little at a time into the meringue, folding carefully into the meringue..
- Add the yolk mixture in quarters to the chocolate meringue mixture. Be careful not to overmix..
- Pour half of the batter into each cake pan. Bake for 30-40 minutes depending on your oven..
- Test with a toothpick. When it comes out clean, it's done. Let it cool for about 10 minutes in the pan. Go around the edge with a sharp knife to loosen the sides if you need to. Let it cool completely before removing from the pan. *it will sink in the center – it's normal*.
- After it has cooled off, you can fill and top it with whatever you like. I filled mine with Nutella and topped it with whipped cream. Enjoy!.
This simple, smooth and fudgy cake is sure to get rave reviews and is topped with a glaze, raspberries and powdered sugar. Flourless chocolate cake (aka FCC) needs intense chocolate flavor and a balance of dense and light textures; and of course, you have to actually be able to make the darn thing work. This Flourless Chocolate Cake is truly a show-stopper. The first step in this flourless chocolate cake recipe is combining the water, sugar and salt and heating it until the sugar and salt are dissolved. A flourless chocolate cake is a dense "fallen" cake made from an aerated chocolate custard.
