Flourless Chocolate Cake

Introduction

Flourless Chocolate Cake is a rich and decadent dessert that caters to chocolate lovers and those seeking a gluten-free option. Its fudgy texture and intense chocolate flavor make it a standout treat for any occasion.

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

This recipe serves about 8 people and takes approximately 15 minutes to prepare, with a baking time of 20-25 minutes.

Variations

• Add Nuts: Fold in chopped walnuts or hazelnuts for added texture.
• Flavored Chocolate: Use flavored chocolate, such as orange or mint, for a unique twist.
• Espresso: Add 1 teaspoon of instant espresso powder for a deeper chocolate flavor.

Storage/Reheating

Store leftover cake in an airtight container in the refrigerator for up to 5 days. To serve, you can enjoy it cold or let it come to room temperature. Reheat individual slices in the microwave for about 10-15 seconds.

10 FAQs

1. Can I use chocolate chips instead of chopped chocolate? Yes, chocolate chips can be used, but they may not melt as smoothly as chopped chocolate.
2. Is this cake really gluten-free? Yes, this cake is made without flour, making it suitable for gluten-free diets.
3. Can I make this cake in advance? Absolutely! This cake can be made a day or two ahead of time.
4. What can I substitute for butter? You can use coconut oil or a dairy-free butter substitute.
5. Can I freeze the cake? Yes, you can freeze the cake for up to 2 months. Wrap it tightly in plastic wrap and foil.
6. Why did my cake sink? This can happen if the eggs aren’t mixed in thoroughly or if the cake is overbaked.
7. Can I add fruits to the batter? It’s best to keep it simple, but you can add small amounts of mashed bananas or pureed fruit.
8. What type of cocoa powder should I use? Use unsweetened cocoa powder for the best flavor.
9. Can I use this recipe for cupcakes? Yes, you can make cupcakes; reduce baking time to about 15-20 minutes.
10. What is the best way to serve this cake? Dust with powdered sugar and serve with whipped cream or vanilla ice cream and fresh berries.

Conclusion

Flourless Chocolate Cake is a deliciously indulgent dessert that is sure to impress your guests, whether it’s for a holiday gathering, a birthday celebration, or simply a chocolate craving. Its simple ingredients and straightforward method make it an easy choice for any baking enthusiast. Enjoy the rich, fudgy goodness!

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