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Flourless Chocolate Cake Recipe
My ever so popular flourless chocolate cake recipe... This is hands down the easiest make ahead chocolate cake ever! Fail proof and it is gluten free as well!
Prep Time 45 minutes
Cook Time 1 hour
Total Time 1 hour 45 minutes
Servings 8 people
Calories per serving 392 kcal
Ingredients
- ½ lb dark chocolate (225 g)
- ½ lb unsalted butter (225 g), diced
- ½ cup strong espresso (120 ml), or milk or water
- 3,5 oz brown sugar (100 g)
- 4 small eggs
- salt
Instructions
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Bring a small pan of water to a boil over medium heat. Put a larger heat-resistant glass bowl on top. Break or chop up the dark chocolate into smaller pieces. Add both chocolate and butter to the bowl.
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Let them both melt over the boiling water bath (bain marie). Stir the melted butter and chocolate well until you get a glossy chocolate mix. Pour in the strong espresso and add the brown sugar as well. Season with a pinch of salt.
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Mix the melted chocolate well again and take the glass bowl off the heat. Let it cool down for 10 minutes (to prevent the eggs from scrambling later).
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Once cooled, break the eggs and add them to the chocolate mixture.
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Stir firmly until you get a silky but airy chocolate batter. Line a 6-inch (15 cm) diameter cake springform tin with baking paper. Pour in the chocolate batter.
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Put the springform tin in another larger oven tray or dish and fill it with cold tap water.
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Put the tray and the springform tin in a preheated oven at 356°F (180°C) for 40 minutes. After that turn off the heat in the end but leave the cake in the hot oven for another 20 to 25 minutes. Then remove it and let the cake cool down fully in its springform tin.
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Place the cake in the fridge overnight to chill and set. Next day carefully take it out of its springform tin. Gently peel away the baking paper. Cut the cake into wedges and serve.