Flourless
Chocolate Cake
This flourless cake, featuring both chocolate and cocoa, is
rich, rich, RICH! A chocolate ganache glaze takes it over the top. And, since
it contains neither flour nor leavening, it's perfect for Passover. And, of
course, also ideal for those following a gluten-free diet.
Cake
1 cup semisweet or bittersweet chocolate chips
1/2 cup (8 tablespoons) unsalted butter
3/4 cup granulated sugar
1/4 teaspoon salt
1 to 2 teaspoons espresso powder, optional
1 teaspoon vanilla extract, optional
3 large eggs
1/2 cup unsweetened cocoa powder, Dutch-process cocoa
preferred
Glaze
1 cup semisweet or bittersweet chocolate chips
1/2 cup heavy cream
Directions
Preheat the oven to 375°F. Lightly grease an 8" round
cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom
of the pan. See "tips," below.
To make the cake:
Put the chocolate and butter in a
microwave-safe bowl, and heat until the butter is melted and the chips are
soft. Stir until the chips melt, reheating briefly if necessary. I used 30 second intervals and mixed in between till it all melted. You don't have to over do it, just do it till the chocolate melts.
You can also
do this over a burner set at very low heat. Transfer the melted
chocolate/butter to a mixing bowl.
Stir in the sugar, salt, espresso powder, and vanilla.
Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will
simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the
cake.
Add the eggs, beating briefly until smooth. Add the cocoa
powder, and mix just to combine.
Spoon the batter into the prepared pan.
Bake the cake for 25 minutes; the top will have formed a
thin crust, and it should register at least 200°F on an instant-read
thermometer inserted into its center.
Remove it from the oven, and cool it in the pan for 5
minutes.
Loosen the edges of the pan with a table knife or nylon
spreader, and turn it out onto a serving plate. The top will now be on the
bottom; that's fine. Also, the edges will crumble a bit, which is also fine.
Allow the cake to cool completely before glazing.
To make the glaze: Combine the chocolate and cream in a
microwave-safe bowl, and heat until the cream is very hot, but not simmering.
Remove from the microwave, and stir until the chocolate melts and the mixture
is completely smooth.
Spoon the glaze over the cake, spreading it to drip over the
sides a bit. Allow the glaze to set for several hours before serving the cake. Before the ganache sets, stand the raspberries on end!
Yield: 8" cake, 8 to 12 servings.
Tips from our bakers
Can you line your pan with wax paper instead of parchment?
Yes. While wax paper shouldn't be exposed to direct oven heat, it's fine when
used between cake batter and pan.
If desired, garnish cake with 1/4 cup sliced almonds,
toasted in a 350°F oven until golden brown, about 10 minutes. Or, you can
garnish with some whole raspberries standing on end around the edge. Ice cream and whipped cream are great
additions as well.
For cleanest slicing, use a sharp knife dipped in hot water
and wiped dry. Repeat dipping knife in hot water and wiping dry for each slice.
https://www.kingarthurflour.com/recipes/flourless-chocolate-cake-recipe
