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. Reviews for: Photos of Flourless Chocolate Cake I. This easy Flourless Chocolate Cake with a silky chocolate ganache glaze is the BEST chocolate cake recipe. You can have Flourless chocolate cake using 6 ingredients and 10 steps. Here is how you cook it.
Ingredients of Flourless chocolate cake
- You need 550 grams of dark chocolate.
- You need 250 grams of butter.
- You need 125 ml of water.
- It’s 100 grams of sugar.
- You need 6 of eggs.
- Prepare 1/4 tsp of salt.
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. This (gluten-free!) flourless chocolate cake is decadent, rich, and super-easy to make.
Flourless chocolate cake step by step
- preheat oven to 150°C.
- boil the water and mix in error sugar.
- melt the butter and the chocolate.
- mix chocolate and water together.
- slowly mix in eggs. one by one.
- put one larger pot 1/2 filled with boiling water in the oven..
- on top if the water put a pot with chocolate batter.
- bake for 40 minutes..
- chill overnight in the fridge.
- enjoy!.
Add a dollop of whipped cream and some crunchy hazelnuts and you're all set. So rich and delicious, perfect when you want a low-calorie, gluten-free chocolate dessert that won't set you back. A flourless chocolate cake is a dense "fallen" cake made from an aerated chocolate custard. Whole eggs are whipped to a foam in a manner similar to a Génoise cake. Best way to see the texture of the cake i.e. moist, tender crumb but fudgey, not dense and mud cake like.
