Flourless Chocolate Cake is popping up on menus more and more. Not only is it a great option for those that can’t have gluten, it’s also absolutely delicious! The omission of flour makes for an extra rich and moist cake. Here’s an easy recipe to make this decadent dessert at home.
20 minutes to prepare, 15 minutes to cook
What I need for 8 servings:
- ½ cup water
- ¼ teaspoon salt
- ¾ cup white sugar
- 18 squares (1 ounce) bittersweet chocolate
- 1 cup unsalted butter
- 6 eggs
First preheat your oven to 300F. Grease one 10-inch round cake pan and set aside. Over medium heat, combine the water, salt and sugar in a small saucepan. Sit until dissolved and set aside.
Melt the chocolate
Our Purple Cabbage™ Double Boiler makes melting chocolate so easy. Simply set the double boiler into a pot of hot water and add the chocolate. Once melted, put into a large bowl. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. After, beat in the hot sugar water. Finally, beat the eggs in slowly, one at a time.
Into the pan
Pour the batter into the prepared cake pan. Get a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the large pan with boiling water halfway up the sides of the cake pan.
Bake the cake in the water bath at 300F for 45 minutes. Don’t panic if the center still looks wet. Chill the cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate. Dust with powdered sugar for a nice finish.