Flour-less Chocolate Cake Recipe


Flour-less Chocolate Cake

For the chocolate lovers who prefer a gluten-free diet, this Flour-less Chocolate Cake is perfect because it's a flour-less chocolate cake; moist, rich naturally gluten-free. This cake has a simple one-bowl recipe you just need a wooden spoon to mix, and you will be satisfied after getting a fudgy, moist, and richly chocolaty cake indeed. 

Today share will you this recipe with the Mocha Whipped Cream Frosting. You can serve this Flour-less Chocolate Cake with a number of options but try it with the Mocha Whipped Cream for diving into the rich chocolaty flavor.

No need to take any suggestions or strict instructions, you can make this irresistible delicious flour-less chocolate cake simply with precise three ingredients; one is a star ingredient dark semi-sweet chocolate, second the most important ingredient is an egg; it will give the body of your flour-less cake and make it fudgy, also helps to raise the cake and for moistness unsalted butter and sugar for any dessert utmost necessary.  

Whisk the eggs, melt the chocolate and butter in the microwave for 30 seconds intervals until smoothies, stirring occasionally. Add sugar, chocolate mixture to the whisked eggs, mix just to combine do-not over-mix. Bake for about 25 minutes. 

Flourless Chocolate Cake
Flourless Chocolate Cake

Here baking is slightly different and important to follow this; put a bowl with boiled water into the bottom of the oven, and put the cake pan in the middle rack of the oven that will make steam to prevent the cake from dry out. This has to do because it’s a flour-less cake and dry out during the baking process or you can Pour Cake Pan into the Prepare water bath; Take a roasting pan and place your cake in it now pour the boiling water into the pan until it reaches halfway up the sides of the cake pan, make sure no water leaks into the cake. The water bath helps to maintain a consistent temperature and good for evenly baking and adds moisture that prevents the flour-less cake from drying out. Chill and garnish with the cherries and dusting of powdered sugar.

But the story doesn’t complete here, give it a twist to make it more gorgeous by adding 2 tablespoons of espresso powder to enhance the chocolaty flavor though it’s not necessary, and ½ cup of cocoa powder; it will serve your purpose of adding rich chocolate flavor and will work like flour because you are making a flour-less cake it will form the body. Also, as usual, you will add eggs that too will do the same. Make a miracle with the chocolate ganache glaze over the top.
To check the cake is done when the top and edges of the cake become firm not or slightly jiggle. The 40 minutes baking time is sufficient for 9” round pan and if you are using the 8” pan then continue baking 10 minutes more. Do not over- bake this cake; it is flour-less egg- heavy cake so you have to keep this caution into the mind that it will dry out soon. Also, we will use a steamy oven method to bake this cake.
Chilling your flour-less cake is also an important note;  about 6 hours or over the night chilling time is recommended, it tastes the best if served the next day so you can make it a day ahead if you have planned to make this flour-less cake, it’s not a improvise dessert.
Serve this cake chilled take out just before 15 minutes before serving. You can serve it in numerous ways; add strawberry whipped cream or a dollop of simple whipped cream and garnish with berries, also dazzle with the strawberry sauce. More the merrier top with ganache glaze or drizzle with salted caramel last but not least spread melted peanut butter or Nutella. Prep Time 15 minutes
Cook Time 30 minutes + cooling
Total Time 3 hours

For the Flourless Cake:

1 cup (170g) semisweet chocolate chips
½ cup (43g) cocoa powder
2 tsp espresso powder
¾ cup (150g) granulated sugar
3 eggs
8 tbsp (113g) unsalted butter, room temperature
¼ tsp salt
1teaspoon vanilla extract 

To make the Glaze

1 cup (170g) semisweet or bittersweet chocolate chips
½ cup (113g) heavy cream

Instructions:

Preheat the oven to 375 degrees F. Grease the 8” metal round and lined with parchment paper. In a microwave-safe bowl put the chocolate and butter heat until the chocolate is soft, stir occasionally, reheat briefly if necessary.

Transfer the mixture into the mixing bowl; add sugar, salt espresso powder, and vanilla mix well. Add eggs mix briefly; add cocoa powder and mix just to incorporate. 

Pour the batter into the prepared cake pan and place the cake pan on the center rack cover with aluminum foil bake for 30 minutes, the top will have formed a thin crust. Put a microwave-safe bowl with the boiling water on the bottom of the oven rack and quickly shut the door of the oven, the purpose of putting this bowl is to create the steam into the oven to prevent the cake from dry out. But make sure no water leaks to the cake pan. 

You can check the doneness of cake if the edged are set well and cake is not jiggling, to get a fudgy texture under-bake the cake or the the cake is slightly giggling. Remove the pan from oven let t cool for 10 minutes in the pan after that loosen the edges from a knife and allow it cool completely for about 6 hours or over the night.

To make Glaze: Place the chocolate in a heatproof bowl, heat the cream until simmering, and stir just to make it smooth and let it cool, if the chocolate bites remain to reheat briefly in the microwave.
bubbling, pour the hot cream onto the chocolate

Spoon the glaze over the cake, spread with a spatula and allow it to sit for hours before serving.
But you can experiment with its frosting try mocha whipped cream; for this you need.

Mocha Whipped Cream:

1 cup (240ml) whipped cream
1 tsp espresso powder
3tbsp (22g) powdered sugar
2tbsp cocoa powder
1teaspoon warm water

Mix the espresso powder into the water and rest it to cool, take a stand mixer fitted with the whisk, put the whipped cream, sugar, espresso mixture, and cocoa powder. Whisk about 3-4 minutes until a medium peaks form to check the consistency for piping on dessert. Spread over the cake and pipe it onto the top for decoration. 

 







 

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