Flourless Chocolate Cake

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I absolutely love this moist and rich flourless chocolate cake. This treat was one of the very first gluten-free recipes I fiddled with.

This luscious cake has become my go-to dessert if I’m pressed for time, or if I’m asked to bring a gluten-free treat for a pot-luck or get-together.

I have yet to meet someone who didn’t like it—although, I may at some point.

My most favorite way to serve this cake is topped with fresh strawberries—or raspberrie—and homemade vanilla whipped cream—or a dairy-free whipped cream.

Gluten: What Is It?

In recent years, gluten-free has become a buzz word. Nowadays, it’s common to see gluten-free options on the menu when going out, or on labels throughout grocery store aisles.

Nowadays, it is not uncommon to meet individuals who are gluten-free—whether by choice or not. In contrast, I managed to live over two decades—if not three—before hearing about gluten sensitivities and allergies.

For some, the word “gluten” is still shrouded in mystery.

What is gluten exactly?

Gluten is a protein found in many grains—but not all. The most well-known source of gluten is wheat, although it can also be found in rye, spelt, barley, and so on.

Some individuals are unable to digest this protein—Celiac—while others have an allergy—or intolerance—to gluten.

Gluten helps breads—and other baked goods—to have a wonderful, chewy, and airy texture. A bread high in gluten will rise well and be quite light.

Gluten provides many important qualities to bread. For instance, gluten keeps in the gases that are released during the fermentation process. For this reason, a bread rich in gluten is able to rise before baking. In addition—since gluten firms up when it bakes—it helps bread maintain a beautiful rounded shape.

For all these reasons, it can be difficult to make a gluten-free bread similar to “regular” bread.

Cookies and cakes are much easier to make gluten-free because their integrity and structure aren’t solely dependent on the gluten.

The good news—if you cannot have gluten— is that there are some grains which are naturally gluten-free: rice, corn, buckwheat, millet, amaranth, quinoa—which is actually a seed—and teff.

This flourless chocolate cake is completely grain-free—and it can be made dairy-free as well.

flourless chocolate cake

Notes and Tips

Flour: I use almond flour—also called almond meal—in this recipe but you can substitute another nut flour such as hazelnut, pecan, or maybe even sunflower seed flour—although I’ve never tried the latter. My preferred nut flour is hazelnut although it is quite pricey.

You can use blanched almond flour or almond meal, either will work well.

Chocolate chips: You can use regular semi-sweet chips like Ghirardelli’s or I also like to use Lily’s Sweets baking chips because they are sugar-free—these chocolate chips are sweetened with stevia. Additionally, they are also certified non-GMO, vegan, and certified gluten-free.

Dairy-free option: In place of butter, I have successfully used a blend of avocado and coconut oil.

Flourless Chocolate Cake

Grease an 8-inch round pan and line the bottom with waxed or parchment paper. Set aside.

Pre-heat your oven to 375 degrees Fahrenheit.

In a double-boiler, melt the chocolate chips. Set aside.

In a large bowl, cream the butter and sugar using a hand mixer—or with a stand mixer.  Beat until this mixture is light in color and texture.

Add the eggs one at a time, and blend well after each addition.

Add the cooled melted chocolate and combine thoroughly.

Add the almond meal, the vanilla and almond extracts, and combine this thoroughly as well.

Pour the batter into your prepared pan and bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean.

Let cool for 10 minutes before unmolding the cake.

Delicately peel the parchment paper.

Makes one cake.

Flourless Chocolate Cake

Flourless Chocolate Cake

Ingredients

  • 2/3 cup semi-sweet chocolate chips
  • 1/2 cup butter—softened
  • 2/3 cup sugar
  • 3 large eggs
  • 1 1/4 cup almond meal
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract—optional

Instructions

Grease an 8-inch round pan and line the bottom with waxed or parchment paper. Set aside.

Pre-heat your oven to 375 degrees Fahrenheit.In a double-boiler, melt the chocolate chips.

Set aside.In a large bowl, cream the butter and sugar using a hand mixer—or with a stand mixer.

Beat until this mixture is light in color and texture.

Add the eggs one at a time, and blend well after each addition.Add the cooled melted chocolate and combine thoroughly.

Add the almond meal, the vanilla and almond extracts, and combine this thoroughly as well.

Pour the batter into your prepared pan and bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean.

Let cool for 10 minutes before unmolding the cake.

Delicately peel the parchment paper.

Makes one cake.

https://www.florencewitt.org/flourless-chocolate-cake/
Flourless Chocolate Cake

Flourless Chocolate Cake

Ingredients

  • 2/3 cup semi-sweet chocolate chips
  • 1/2 cup butter—softened
  • 2/3 cup sugar
  • 3 large eggs
  • 1 1/4 cup almond meal
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract—optional

Instructions

Grease an 8-inch round pan and line the bottom with waxed or parchment paper. Set aside.

Pre-heat your oven to 375 degrees Fahrenheit.In a double-boiler, melt the chocolate chips.

Set aside.In a large bowl, cream the butter and sugar using a hand mixer—or with a stand mixer.

Beat until this mixture is light in color and texture.

Add the eggs one at a time, and blend well after each addition.Add the cooled melted chocolate and combine thoroughly.

Add the almond meal, the vanilla and almond extracts, and combine this thoroughly as well.

Pour the batter into your prepared pan and bake for 25 to 35 minutes or until a toothpick inserted in the center comes out clean.

Let cool for 10 minutes before unmolding the cake.

Delicately peel the parchment paper.

Makes one cake.

https://www.florencewitt.org/flourless-chocolate-cake/

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