This Flourless Chocolate Cake should not be considered just an alternative for those who can’t handle gluten! It’s better than that.
This is a spectacular, elegant, high-end finish to the best of the best meals.
This cake is very rich!
Follow the recipe exactly! I usually change things around – but there is NO NEED TO CHANGE A THING.
A dusting of powdered sugar, fresh berries, and a sweetened sour cream garnish bring it up another level.
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Delicious cake that just happens to also be gluten free.
- 1/2 cup water
- 1/4 teaspoon salt
- 3/4 cup white sugar
- 18 1 ounce squares bittersweet chocolate
- 1 cup unsalted butter
- 6 eggs
- Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
- In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
- Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
- Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
- Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
- Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet.
- Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
Tips and Tidbits For Flourless Cake
Use a lot of heavy-duty foil to seal the pan and keep the water bath out. Heavily used springform pans or cheap pans could leak.
Use parchment paper in the bottom of your springform pan. Spray the parchment and sides of the pan with PAM.
Up Next:
Caramel Apple Cheesecake Bars with Streusel Topping
Be sure to follow Foodgasm Recipes on Pinterest for more great recipes.