One of the first desserts I ever baked from scratch (besides cookies) is this flourless chocolate cake. For my first job in high school I was a waitress at a little cafe in an antique store in Midtown. They had the best flourless cake and I probably ate my weight worth of this cake while working there. I figured it was a hard cake to make but turns out I was way wrong. I decided to try this recipe a couple years back when we thought I had a gluten intolerance. Turns out I can have gluten but this is still a favorite recipe around out house. This cake is definitely rich and dense and just a small piece is perfect for that chocolate craving.
Here is the recipe I use, found on Whole Foods’ website.
12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped (I like to use a mixture of unsweetened dark chocolate and semi-sweet chocolate to give a richer taste)
1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
1 1/4 cup sugar
1 cup unsweetened cocoa powder
1 tablespoon milk
1 tablespoon honey
1/4 teaspoon gluten-free vanilla extract
Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.
Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.
Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.
Meanwhile, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.
When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.
Typically I make a single 9 in cake but for this evening I wanted to make mini cakes. I used 3 in springform pans and then stacked two mini cakes on top of one another to form these taller mini cakes. I also piped melted peanut butter into the shape of leaves and put them in the fridge to harden. I cooked the cakes for just 30 minutes since I reduced the pan size.
The first image on the top of the post is a freshly glazed cake. You can tell from the other images the that glazes hardens when it is put in the fridge to chill.