| Flourless Chocolate Cake – Gluten Free Recipe And Video |
Recipe type: Desserts
Author:
Prep time: 20 mins
Cook time: 60 mins
Total time: 1 hour 20 mins
Serves: 6
This is the infamous cake a few ladies called me the devil for creating. Although it is not a Devil’s Cake, it sure is very temping. I’ll let you decide. Caution! Although it appears to be a simple recipe, its execution is very delicate. I had to test multiple versions to get it right. You’ve been warned.
Ingredients
- 1 lb Callebaut dark chocolate, coarsely chopped
- 8 oz (2 sticks) plus 1/2 tablespoon unsalted butter or non-hydrogenated soy margarine, cut into 1/2-inch cubes
- 2 oz Kahlua liquor (or 1 Tbsp of coffee extract)
- 1 lb large free range eggs (8)
- 6 oz turbinado sugar
- 1 tsp organic vanilla
- 1/2 tsp sea salt
- Whipped cream for decoration (or use prepared Soy Whipped Cream):
- 1 pint heavy whipping cream
- 2 oz turbinado sugar
- 1/2 tsp vanilla extract
- Fresh strawberries or raspberries
Instructions
- Preheat oven to 325F.
- Using the 1/2 tablespoon of butter or margarine, grease a 9-inch spring form pan and line the bottom with a parchment round. Cover pan underneath and along sides with a single, large, continuous piece of aluminum foil (to keep the water out) and set in a roasting pan. Bring a medium saucepan of water to boil.
- Combine the chocolate, butter (margarine), and Kahlua in a metal bowl set over simmering water, or in the top of a double boiler. Make sure no water gets into the chocolate mixture. Melt, stirring
- constantly, until smooth and creamy, about 5 minutes. Reserve. Do not warm too much, just to body temperature, or it will damage the fragile egg mousse.
- Meanwhile weigh eggs, sugar, vanilla, and salt in your mixer’s bowl. Using the whisk attachment, whip at high speed until frothy and almost doubled in volume, about 10 minutes.
- Fold 1/3 of the egg mixture gently into the chocolate mixture using a rubber spatula. Repeat this process 2 more times – until all of egg mixture has been folded into chocolate mixture.
- Pour the batter into the prepared spring form pan and place in the roasting pan. Pour enough boiling water into theroasting pan to come about halfway up the sides.
- Bake until the cake has risen slightly and the edges are just beginning to set, about 45-60 minutes. Let cool in the pan. Remove spring form pan from roasting pan and cool on wire rack to room temperature. Remove foil, cover, and refrigerate overnight.
- Remove cake from refrigerator about 30 minutes before serving. Slide a paring knife blade carefully along the inside edge of the pan. Remove spring form pan sides, invert cake onto a large plate, and peel away parchment paper from bottom. Invert the cake back on a serving platter.
- Whipped cream:
- In a cold mixer bowl, whisk the whipping cream, sugar and vanilla until it reaches firm peaks. Do not over-whip or it will turn into butter. With a pastry bag fitted with a star tip, apply whipped cream scrolls around the edge and center of the cake. Or, decorate with soy whipped cream just before serving or at the table.
- Add freshly cut fresh strawberries or raspberries. Bon Appétit!
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