Friday, January 11, 2019

Flourless Chocolate Cake

LOVE LOVE LOVE me some chocolate!  Susan is a coworker and friend and she made this over the holidays.  She sent me a pic so I decided to make it for family and friends after Christmas.  We had eaten plenty but what is just one more piece of chocolate cake... Right?!

Easy, Gluten-Free and oh so yummy - enjoy this dense chocolate cake.  The best part - I had everything on hand - just had to buy raspberries.  We served it with vanilla ice cream!  I will make it again soon and use ALL of the raspberries!

Please visit Two Peas and Their Pod for this recipe and many others.  I follow them on Instagram!

Flourless Chocolate Cake (adapted from Two Teas & Their Pod)


1 cup semisweet chocolate chips
1/2 cup unsalted butter ( I used salted)
3/4 cup granulated sugar
1/4 tsp salt
1 tsp vanilla extract
3 large eggs, slightly beaten
1/2 cup Dutch process cocoa powder

Ganache Glaze:

1 cup semisweet chocolate chips
1/2 cup heavy cream

Preheat the oven to 375.  Grease a nine inch round cake pan with cooking spray.  Cut a piece of parchment paper to fit the bottom of the pan.  Place it on the bottom and spray it also. 

For the cake, put the chocolate and butter in a large microwave safe bowl and heat until the butter is melted and chips are soft, about one minute.  Stir until the chocolate is melted and the mixture is smooth.  Add the sugar, salt and vanilla and stir to combine. Add the eggs and stir until smooth.  Add the cocoa and stir until just combined. Pour the batter in the prepared pan and bake for 20 - 25 minutes or until the cake has a thin crust and is done in the middle. 

Let the cake cool on a wire rack for 10 minutes.  Loosen the edges of the pan with a butter knife and carefully turn the cake upside down onto a cake/serving plate.  Allow the cake to cool completely. 

While the cake is cooling, make the chocolate ganache.  Combine the chocolate and cream in a medium microwave safe bowl and heat in increments of 30 seconds... until the cream is hot enough to melt the chocolate.  Remove and stir until the chocolate is melted and the mixture is smooth. 

Spread the mixture evenly over the cooled cake.  Let the glaze set up for a few hours - can put in fridge or freezer to hurry the process.  Top with raspberries and powdered sugar and enjoy with vanilla ice cream of whipped cream.   

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