Flourless Chocolate Cake
It’s true when they say that there is a chocolate cake for everyone. Flourless chocolate cake is a great alternative for people who cannot have flour (such as those with Celiac disease) and it is also great for something different from the traditional mix. If you have an allergy to flour or want to cut back the flour in your diet, you may enjoy this cake. It is also perfect for chocolate lovers (particularly chocolate cake lovers) who want to experiment with different styles and flavors of cakes. It’s also very simple to make once you know how.
Sometimes people mistake flourless chocolate cake for brownies because the cake looks a bit like brownies. However, there are some big differences in the two. A true flourless chocolate cake may also be referred to as a torte. The main difference between chocolate brownies and flourless chocolate cake is the flour. The other difference when making flourless chocolate cake is that you whip the eggs separately and do not include any fat (egg yolk). It should be egg whites only.
Flourless chocolate cake can be enjoyed plain, with typical cake frosting or with fruits and syrups on top. It is served both warm and cold and often served dusted with cocoa powder or powdered sugar. Many people also enjoy it with a light whipped cream or à la mode (with ice cream). If you’re , you have the freedom to be as creative as you’d like with your toppings.
Flourless Chocolate Cake Recipes
- 1/2 cup water
- 1/4 teaspoon salt
- 3/4 cup white sugar
- 18 (1 ounce) squares bittersweet chocolate
- 1 cup unsalted butter
- 6 eggs
- Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
- In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
- Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
- Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
- Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
- Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill 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.