September 12, 2016

Flourless Chocolate Cake

You're looking at the reason my diet isn't going well.   My husband had a hankering for a piece of chocolate cake, so I indulged him and made this.  The great thing is that it's gluten free because it's completely flourless.  The bad thing is that it tastes amazing.  Like, thank goodness it's pretty rich or I would have eaten the whole thing myself, amazing. 

Don't confuse Gluten Free with healthy.  Just because there isn't any flour doesn't make this health food. 

It's obviously a different texture than cake.  But, because you're not substituting other flours for the wheat flour you already sort of have the expectation of a texture difference.  Instead, it's creamy all over.  It's smooth, chocolaty, and rich.  It's sort of like eating a big chocolate chip. 

Then, you add the chocolate ganashe on top (which I topped with mini chocolate chips) and it takes you into a chocolate induced coma. 

My family LOVED this cake.  In fact, I sent a piece over to my neighbor, so she made it, and her family loved it too. I'm loving all the flourless recipes I've found on Pinterest.
Grab a big glass of your favorite milk and a little piece of this heaven on a plate and enjoy!

Flourless Chocolate Cake
Recipe from Melanie Cooks

  • 1 cup semi-sweet chocolate chips
  • 1/2 cup (1 stick) unsalted butter
  • 3/4 cup granulated sugar
  • 3 whole eggs
  • 1/4 cup unsweetened cocoa powder
  • 2 tsp espresso powder (optional)
Chocolate Ganache
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup heavy cream
Cooking Directions
  1. Preheat the oven to 375º
  2. Use a 9 inch round cake pan. Spray with non-stick spray, then line with a piece of parchment paper that has been cut to fit the bottom of the cake pan. Then spray the top of the parchment paper.
  3. Put the butter and the chocolate chips in a microwave safe bowl and heat for 1 minute, stir and keep heating in 30 second increments until smooth. This can also be done over low heat in a saucepan.
  4. Pour the chocolate mixture into a mixing bowl and add the sugar, eggs, cocoa powder and espresso powder if using. Whisk until smooth.
  5. Pour the batter into the prepared cake pan and bake for 20 minutes.
  6. Remove from the oven and let cool for 10 minutes.
  7. Run a knife around the edges of the pan to loosen, then put a plate on the top of the cake pan and flip the cake over quickly.
  8. Peel off and discard the parchment paper.
  9. Now make the ganache. Heat the chocolate chips and heavy cream in a small saucepan over medium heat, whisking until smooth.
  10. Pour over the still warm cake and use a knife to cover it completely.
  11. Refrigerate the cake for at least an hour before cutting.

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