- Calories 530
- Fat 44g
- Sat fat 26g
- Cholesterol 203mg
- Sodium 53mg
- Protein 6g
- Carbohydrate 37g
- Sugar 32g
- Fiber 2g
- Iron 1mg
- Calcium 49mg
Flourless Chocolate Cake
As if this decadent dark chocolate cake’s flavor wasn’t glorious enough on its own, the cake is also gluten-free. Unsweetened cocoa powder plus melted bittersweet chocolate contribute to the intense chocolate flavor. The texture of the cake is dense and luscious, like classic chocolate cake meets fudge. If you choose, you can serve the dessert with tangy version of whipped cream which balances the cake’s richness: beat together 1 cup of heavy cream with 1/2 cup of crème fraiche or sour cream until soft peaks form. Make the whipped cream a few hours ahead of time, store it covered in the refrigerator, and give it a quick stir right before serving.
How to Make It
Step 1
Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
Step 2
In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
Step 3
In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder. Whisk in the chocolate mixture.
Step 4
Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
Step 5
Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with cocoa (or confectioners’ sugar) and serve with the whipped cream mixture.
cookingfool2011
2017-04-09T17:29:44-04:00
This is a good recipe, but this recipe would not be good for a Kosher Seder meal, because of the dairy in it.
wlsfe9e00c3887a
2016-12-04T11:08:43-05:00
I've made twice. The second time I substituted 2 Lindt Dark Chocolate Intense Orange bars for the bittersweet chocolate. The small bits of dried orange peels in the bars baked into the cake well. The result was an intensely rich and lovely cake. I will make again with this substitution.
HelenSteinberg
2015-03-16T20:31:59-04:00
This cake was AMAZING. Almost like a chocolate ganache. I used TAZO Chocolate Mexicano with Orange, 70% Cacao. It keeps well in the refrigerator and a small wedge is very satisfying!
hopeellen
2014-04-16T19:50:10-04:00
This is my Go-To dessert for Passover! Always a huge success with everyone wanting seconds!
Very easy to do... use the Ghiradelli bittersweet chocolate bar. Easy to break with your hands.
I also made 4 days advance and froze it! Worked out great!!
42cgroves
2013-11-28T04:55:44-05:00
I have made this cake for years--making it today as one of our Thanksgiving desserts. It is easy, delicious, and so decadent. SO good!
Claudia930
2013-09-28T05:53:52-04:00
Is this gluten free?
MelissaMH
2013-09-11T19:25:02-04:00
Be careful of the confectioners' sugar as most add a food starch that is often a corn product, which is technically a gluten product too.
LindaCarmel1
2013-09-05T16:06:32-04:00
I followed the recipe as is. I left it in the oven 35 minutes. It was puffed and felt firm. It was also cracking at 35 minutes. I left it one hour before removing the form. It is very moist in the middle, like pudding, but firmer. It tastes delicious. I will leave it in the over longer next time - maybe 45 minutes. The topping is very good. I like the sour cream in it.
MelissaMackey
2013-08-28T14:43:25-04:00
Anyone know if you can bake this as cupcakes instead of cake?
shottothemoon
2013-07-24T12:17:32-04:00
I took the cake out of the over at 36 minutes - there was no movement and passed my "finger-touch test." Waited an hour and a half, the top cracked as it cooled. The flavor is delicious - but almost too moist. Would like it to be a little more cake-like and less juicy. I might try leaving it in the oven longer next time, but am hesitant as the top cracked as it cooled with only 36 minutes.
