This flourless chocolate cake is so good, you will wish every day was Valentine’s Day. Funny thing about this recipe is that I found it on the wonderful King Arthur Flour website! How bold of them, right? Well, even a flour company is allowed to have the best flourless chocolate cake in the world, and this one really takes the cake. And don’t forget, it’s gluten-free!
Spoon feed this to your Valentine and you will be loved forever! Or at least followed around all day begging for another slice. This cake is so good, you will dream about it. Cross my heart.
Flourless Chocolate Cake
Author: King Arthur Flour website
Ingredients
- Cake:
- 1 cup semisweet or bittersweet chocolate chips
- ½ cup (8 Tablespoons) unsalted butter
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 2 teaspoons espresso powder
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup unsweetened cocoa powder, Dutch-process cocoa preferred
- Glaze:
- 1 cup semisweet or bittersweet chocolate chips
- ½ cup heavy cream
Instructions
- Heat oven to 375 degrees. Lightly grease an 8-inch round cake pan. Cut a piece of wax paper or parchment paper to fit, grease it, and lay it in the bottom of the pan.
- To make the cake: Place the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt. You can also do this in a small pan over low heat on stovetop. Transfer the mixture to a mixing bowl. Stir in the sugar, salt, espresso powder, and vanilla. Add the eggs, beating briefly until smooth. Add the cocoa powder and mix just to combine. Spoon the batter into prepared pan. Bake for 25 minutes. Remove from the oven and let cool in pan for 5 minutes. Loosen the edges of the pan with a knife and turn out onto a serving plate. The top will now be the bottom, and don't worry if the edges crumble a bit. Allow to cool completely before glazing.
- To make the glaze: Combine chocolate and cream in a microwave-safe bowl and heat until the cream is very hot, but not simmering. Remove from the microwave and stir until the chocolate melts and the mixture is completely smooth. You can also do this over low heat on the stovetop. Spoon the glaze over the cake and spread it to drip over the sides. Allow the glaze to set for several hours before slicing. Serves 8 to 12.
looks so moist and decadent
Best flourless chocolate cake I have ever made! SO funny it’s from King Arthur Flour.
My sweetheart loves chocolate so I will have to give this recipe a try. And it was because of my chocolate cheesecake recipe that I met you. Chocolate does have a way of bringing people together! Happy Valentine’s Day to you and your sweetheart.
Happy Valentine’s Day, Kim! I remember your winning chocolate cheesecake very well, and grateful how that contest brought us together as friends all these years, with more to come.