Flourless Chocolate Cake

Introduction

Flourless Chocolate Cake is a rich, fudgy dessert that is perfect for chocolate lovers and those seeking a gluten-free option. This simple yet indulgent cake melts in your mouth and can be dressed up with toppings for an elegant finish.

Ingredients

• 8 oz (225g) bittersweet or semisweet chocolate (chopped)
• 1/2 cup (1 stick) unsalted butter
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 4 large eggs (room temperature)
• 1/2 cup unsweetened cocoa powder (sifted)

Optional Toppings:

• Powdered sugar (for dusting)
• Whipped cream or vanilla ice cream (for serving)
• Fresh berries (for garnish)

Directions

1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan and line the bottom with parchment paper for easy removal.
2. Melt Chocolate and Butter: In a heatproof bowl, combine the chopped chocolate and butter. Place the bowl over a pot of simmering water (double boiler method), stirring until fully melted and smooth. Remove from heat and let it cool slightly.
3. Mix Wet Ingredients: Whisk the sugar, salt, and vanilla extract into the melted chocolate and butter mixture. Add the eggs one at a time, whisking well after each addition until smooth.
4. Add Cocoa Powder: Sift the cocoa powder over the chocolate mixture and gently fold it in until fully combined and smooth.
5. Bake the Cake: Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 20-25 minutes, or until the center is just set and a toothpick inserted into the center comes out with a few moist crumbs.
6. Cool: Let the cake cool in the pan for 10 minutes, then run a knife around the edges and invert the cake onto a wire rack to cool completely.
7. Serve: Once cooled, dust the cake with powdered sugar and serve with whipped cream or ice cream and fresh berries, if desired.

Servings and Timing

• Servings: 8
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Variations

• For a mocha flavor, add 1 tablespoon of instant coffee granules to the chocolate mixture.
• Substitute the bittersweet chocolate with white chocolate for a different taste and appearance.
• Incorporate orange zest for a citrusy twist.

Storage/Reheating

Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds, or enjoy them chilled.

10 FAQs

1. Can I make this cake ahead of time? Yes, the cake can be made a day in advance. Store it in an airtight container until ready to serve.
2. Is this cake gluten-free? Yes, it is flourless, making it a gluten-free dessert option.
3. What can I use instead of butter? You can substitute coconut oil or a dairy-free butter alternative for a vegan option.
4. Can I freeze this cake? Yes, the cake can be frozen for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil.
5. Why is my cake not rising? Flourless cakes rely on eggs for structure. Make sure to use room temperature eggs and whisk well to incorporate air.
6. What’s the best way to serve this cake? Serve it chilled or at room temperature with whipped cream, ice cream, or fresh berries.
7. Can I add nuts to this cake? Yes, adding chopped nuts like walnuts or hazelnuts can give an interesting texture.
8. What’s the texture like? The texture is dense and fudgy, similar to a brownie.
9. How can I tell when the cake is done? The edges will be set, but the center will still look slightly underbaked and will firm up as it cools.
10. Can I use a different type of chocolate? Yes, you can use milk chocolate, but it will make the cake sweeter and alter the texture slightly.

Conclusion

Flourless Chocolate Cake is a decadent dessert that’s easy to make and a delight to eat. Whether for a special occasion or a simple treat, this cake will impress chocolate lovers and is a perfect gluten-free option for everyone to enjoy. Enjoy every rich, fudgy bite!

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