Decadent Flourless Chocolate Cake

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There’s something truly magical about a flourless chocolate cake. Its dense, fudgy texture and deep, intense chocolate flavor make it a dessert that feels both indulgent and sophisticated. Whether you're preparing for a special occasion or simply craving an exceptional chocolate treat, a flourless chocolate cake is sure to satisfy all your chocolate cravings.

This flourless chocolate cake is the epitome of decadence. Made without any flour, it has a smooth, creamy texture that melts in your mouth. The absence of flour allows the chocolate to shine, making every bite a pure chocolate experience. Plus, it's naturally gluten-free, making it an excellent option for those with gluten sensitivities! :)

Flourless chocolate cake is versatile enough to suit any occasion. It's elegant enough for dinner parties and holiday celebrations, yet simple enough to whip up for a cozy night in. Serve it at a birthday party, anniversary dinner, or as a special treat for someone you love. No matter the event, this cake is guaranteed to be a hit. Not to mention it’s so easy and quick to make!

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Frequently Asked Questions:

Can I use milk chocolate instead of dark chocolate?

While dark chocolate is preferred for its rich flavor, you can use milk chocolate if you prefer a sweeter cake. Keep in mind that the texture and intensity of the cake may change.

Do I have to use a springform pan?

A springform pan is ideal for this recipe because it allows for easy removal of the cake. If you don't have one, you can use a normal cake pan, but be sure to line it well with parchment paper for easier removal.

Can I add flavors or mix-ins to the cake?

Yes, you can customize the cake by adding flavors like espresso powder (which is what I usually use with chocolate recipes since coffee naturally enhances the flavor of chocolate without overpowering it), a pinch of cinnamon, or even some chopped nuts. However, keep in mind that additions may alter the texture and flavor of the cake.

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Baking this flourless chocolate cake is more than just making a dessert, it's about creating something special to share with those you love. The rich, fudgy texture and deep chocolate flavor make every bite a moment of pure joy. Enjoy the smiles and satisfaction it brings to your table, making sweet memories with each slice.

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Decadent Flourless Chocolate Cake

Yield: 12

Author: Yasmeen's Kitchen Diary

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

This rich and fudgy flourless chocolate cake features a smooth, creamy texture and a deep, intense chocolate flavor. Perfect for chocolate lovers, it’s an elegant and indulgent dessert that’s surprisingly easy to make. Ideal for any occasion, this cake is sure to impress with its luxurious taste.

Ingredients

• 225 g unsalted butter
• 500 g dark chocolate, ideally 70%
• 7 eggs
• 100 g sugar
• 1 tsp vanilla extract
• 1 tsp espresso powder
• A pinch of salt

Instructions

Prepare the chocolate mixture:

1. Melt the butter and chocolate together over a simmering pot of water (bain-marie) or in the microwave in 30 second intervals until completely melted and smooth.
2. Stir in pinch of salt and espresso powder. Remove from the heat and set aside to cool.

Whisk the egg and sugar:

1. In a large bowl, beat the eggs, sugar, and vanilla together with a stand mixer, hand mixer, or whisk until light, fluffy, and almost tripled in size. This process should take about 10 minutes.
2. Be patient as this step is crucial since this is the air that we will be incorporating in the recipe.

Combine and bake:

1. Preheat the oven to 160°C (325°F).
2. Gradually add the cooled melted butter and chocolate mixture to the egg mixture, whisking well between additions until fully combined.
3. Pour the chocolate cake batter into a lined 8" (20cm) cake pan that has been wrapped in foil on the outside and sealed well.
4. Place the cake pan in a larger cake pan or roasting pan and fill it with water until it reaches half way of the cake.
5. Bake for 30-40 minutes, or until the cake is set around the edges but still slightly wobbly in the center.
6. Remove the cake from the oven and allow it to cool completely in the pan before serving for a warm molten-cake texture.
7. Transfer to the fridge and chill for at least 6 hours or overnight before serving for a smooth and fudgy texture.

Notes

Serving suggestions:

• Dust with powdered sugar or cocoa powder before serving.
• Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
• Drizzle with a berry coulis for added flavor and elegance.

Chocolate quality: Use high-quality dark chocolate (60-70% cocoa) for the best flavor and texture. Lower quality chocolate may not melt as smoothly or taste as rich. I used 70% dark Belgian chocolate.

Room temperature ingredients: Ensure the eggs are at room temperature before using. This helps them incorporate better and provides a smoother batter.

Melt chocolate carefully: When melting the chocolate and butter, stir frequently and avoid overheating to prevent the chocolate from seizing.

Mixing: When combining the melted chocolate mixture with the egg mixture, ensure the chocolate is cooled to avoid cooking the eggs.

Water bath: Baking the cake in a water bath helps to maintain a moist, creamy texture and promote even baking all around. You can completely avoid this step and bake it directly, but note that the texture of the cake will not be as fudgy.

Cooling: Allow the cake to cool completely in the pan before transferring to the fridge to set. This helps achieve the best texture.

Storage: The cake can be stored in the refrigerator for up to 5 days. Bring to room temperature before serving for the best taste and texture, you can also microwave it for 15 seconds to have a warmer and more melty interior.

Nutrition Facts

Calories

453.69

Fat (grams)

35.44 g

Sat. Fat (grams)

20.63 g

Carbs (grams)

27.72 g

Fiber (grams)

4.54 g

Net carbs

23.18 g

Sugar (grams)

18.47 g

Protein (grams)

6.65 g

Sodium (milligrams)

50.21 mg

Cholesterol (grams)

137.04 mg

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dessert, chocolate cake, gluten free

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