TasteToronto | Flourless Chocolate Cake

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Flourless Chocolate Cake

Easy

Flourless Chocolate Cake

Nadia Boachie

Nadia Boachie

Flourless Chocolate Cake

Method

Flourless Chocolate Cake 10 Steps

  • Step 1

    Preheat the oven to 375°F. Lightly grease a metal 8"-inch round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. 

  • Step 2

    To make the cake, using a bain-marie, place 1 cup chocolate chips and 8 tablespoons butter in a metal bowl and rest over a pot of simmering water (the bottom of the bowl should not be touching the water). Stir until melted and smooth.

  • Step 3

    Stir in the sugar, salt, espresso powder and vanilla. You can add an additional teaspoon of espresso powder if you want a mocha flavor.

  • Step 4

    Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

  • Step 5

    Spoon the batter into the prepared pan.

  • Step 6

    Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at at least 200°F on an instant-read thermometer inserted into its centre.

  • Step 7

    Remove it from the oven, and cool it in the pan for 5 minutes.

  • Step 8

    Loosen the edges of the pan with a table knife 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.

  • Step 9

    To make the glaze, place 1 cup chocolate chips in a heatproof bowl. In a small pot, heat the cream until it's not quite at a simmer. Pour the cream over the chocolate, stir very briefly to combine, and let rest for 5 minutes until the chocolate is completely melted and the glaze is smooth. 

  • Step 10

    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. Slice and enjoy on its own or with ice cream!

Tags:

Toronto Chocolate Cake

Toronto Baking

Toronto Recipes

Flourless Chocolate Cake

Easy

Flourless Chocolate Cake

Nadia Boachie

Nadia Boachie

Flourless Chocolate Cake

Yields:

Serves 8

Prep Time:

0 hours 15 mins

Cook Time:

0 hours 27 mins

0.0

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Ingredients

Cake

  • 1 cup (170 grams) semisweet or bittersweet chocolate chips

  • 8 tablespoons (113 grams) unsalted butter, room temperature

  • 3/4 cup (149 grams) granulated sugar

  • 1/4 teaspoon salt

  • 1 teaspoon espresso powder (optional)

  • 1 teaspoon vanilla extract (optional)

  • 3 large eggs

  • 1/2 cup (43 grams) Dutch-process cocoa

Glaze

  • 1 cup (170 grams) semisweet or bittersweet chocolate chips

  • 1/2 cup (113 grams) heavy cream

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Method

Flourless Chocolate Cake 10 Steps

  • Step 1

    Preheat the oven to 375°F. Lightly grease a metal 8"-inch round cake pan; cut a piece of parchment to fit, grease it, and lay it in the bottom of the pan. 

  • Step 2

    To make the cake, using a bain-marie, place 1 cup chocolate chips and 8 tablespoons butter in a metal bowl and rest over a pot of simmering water (the bottom of the bowl should not be touching the water). Stir until melted and smooth.

  • Step 3

    Stir in the sugar, salt, espresso powder and vanilla. You can add an additional teaspoon of espresso powder if you want a mocha flavor.

  • Step 4

    Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

  • Step 5

    Spoon the batter into the prepared pan.

  • Step 6

    Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at at least 200°F on an instant-read thermometer inserted into its centre.

  • Step 7

    Remove it from the oven, and cool it in the pan for 5 minutes.

  • Step 8

    Loosen the edges of the pan with a table knife 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.

  • Step 9

    To make the glaze, place 1 cup chocolate chips in a heatproof bowl. In a small pot, heat the cream until it's not quite at a simmer. Pour the cream over the chocolate, stir very briefly to combine, and let rest for 5 minutes until the chocolate is completely melted and the glaze is smooth. 

  • Step 10

    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. Slice and enjoy on its own or with ice cream!

Tags:

Toronto Chocolate Cake

Toronto Baking

Toronto Recipes

Flourless Chocolate Cake