Flourless Cake Recipes – Flourless Chocolate Cake This is a gluten-free chocolate cake that is covered in silky chocolate ganache. It’s decadent but not too sweet.
Kaila Hoang is a freelance recipe developer, writer and baker. Her journey in food media began with an internship at Martha Stewart Living Omnimedia and continued through Food Network, Kitchn and freelance work.
Flourless Cake Recipes
This is a single layer flourless chocolate cake that is soft, silky and practically melts in your mouth. The cake is quick to put together in one bowl and the ganache can be made in minutes, although it will look and taste like you spent hours making the cake. It’s easy enough to light up the moment a chocolate craving strikes. Plus, it’s even wonderful when it’s still warm out of the oven without the ganache if you just can’t wait another minute.
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The cake itself doesn’t require too many ingredients, but there are a few that set it apart from other recipes you may come across.
To make the ganache, heat heavy cream in a saucepan and pour it over finely chopped chocolate — I recommend 60% bittersweet chocolate. Stir until the chocolate melts and you get a silky smooth ganache. Then pour it over the cake and let it set. That’s it!
Although I recommend chopped chocolate bars, you can use chocolate chips. However, they contain stabilizers that prevent them from melting completely – you’ll see tiny bits of chocolate in the ganache. That’s why ganache made with chocolate chips is just a little thicker and less runny. You may need to add more heavy cream to thin it out.
As the ganache cools, it will thicken, sometimes too much. You may be tempted to reheat it in the microwave. Avoid temptation! Microwaves are often too direct and strong, which causes the ganache to overheat and crack. Instead, slowly reheat it in a double boiler – a pan placed over a pot of simmering water.
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Do not overbake the cake. You want some moist crumbs, but no wet dough, sticking to a toothpick inserted in the center. If the toothpick comes out clean, it’s toasted.
Take care when removing the cake from the pan. To avoid breaking the cake, run a small offset spatula or paring knife around it to release it from the pan. Turn the large plate over the top of the cake pan. Place one hand under the cake pan and the other on top of the plate. In one quick motion, turn it over so that the plate is now on the bottom. You will feel the cake release onto the plate. Remove the pan to reveal it. Peel off and discard the parchment. Place the serving plate upside down on top of the cake and flip once more so the cake is right side up.
The cake puffs up as it bakes and then settles down as it cools, creating hollows and hollows on top. It can also have a super thin papery crust on top. This is completely normal! Ganache softens the crust. for one silky cake. If you want the ganache to look smooth on top, turn the cake over so that the flat bottom is facing up.
To get a super clean slice of cake, cut it with a hot, dry knife. Fill a tall bowl with warm water. Immerse a sharp knife in water until it is warm to the touch, then carefully wipe the blade with a clean towel. Be sure to wipe the knife between each slice and submerge in water to reheat as needed.
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When I was in college, I worked at a bakery in Providence, Rhode Island. My favorite dessert was their flourless chocolate cake served with whipped cream and raspberry sauce. I’m keeping with that spirit with this recipe. Both cut through the richness of the fine cake and provide a lovely textural contrast.
Use dark chocolate with about 60% cocoa for a cake that is neither too sweet nor too bitter.
*% Daily Value (DV) tells you how much the nutrients in a serving of food contribute to your daily diet. 2000 calories per day is used for general dietary advice.
Nutritional information is calculated using the ingredient database and should be considered an estimate. In cases where multiple-ingredient alternatives are given, the first listed counts toward the diet. Garnishes and optional ingredients are not included. A simple, smooth and soft flourless chocolate cake is sure to get rave reviews. It’s a great cake to add to your favorite desserts.
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If you’re a cake and chocolate lover, you’ll love this gluten-free flourless chocolate cake! If gluten isn’t an issue, we have a German Chocolate Cake and a Chocolate Leaf Cake that are also to die for!
Chocoholics rejoice, this flourless chocolate cake will make all your chocolate dreams come true! Every bite is smooth, gooey and simply decadent.
I’ve tried several flourless chocolate cake recipes, but this one is by far the easiest. It tastes as amazing as the ones that took twice as long to prepare. That’s a win in my book for sure!
I love a good cake, especially chocolate cake! And this one seriously melts in your mouth. This is the perfect dessert to wow your guests. It’s easy to make, but it looks impressive. And every bite is pure bliss.
Gluten Free Chocolate Sponge Cake
Not every flourless recipe is gluten-free safe, but this cake is. It’s also perfect for those celebrating Passover!
PREP. Line an 8-inch round cake pan with parchment paper, spray with nonstick spray, and set aside. Preheat oven to 375°F.
BATTER. Melt the butter in a large heatproof bowl in the microwave. Add semisweet chocolate chips and let stand for 3-4 minutes. Stir together until the chips are melted, adding additional cooking time if necessary. Leave to cool for 5 minutes.
Beat the sugar and vanilla into the chocolate mixture. Add three eggs and beat until well combined. Stir in the cocoa powder.
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GRANDMOTHERS. Pour the batter into the prepared pan and spread evenly. Bake at 375°F for 25 minutes or until a toothpick comes out clean.
COLD. Let the cake cool in the pan for about 10 minutes, then turn it out onto a cooling rack. Immediately turn right side up onto another cooling rack. Cool completely.
IRON Pour over the chocolate frosting when the cake has cooled completely. Top with fresh berries, a dollop of whipped cream or vanilla ice cream.
High quality ingredients. For the best taste of flourless chocolate cake, use high-quality chocolate products. It’s a little more money, but definitely worth the taste.
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A type of cocoa. Be sure to use regular unsweetened baking cocoa powder, not chocolate beverage powder. You can also use an equal amount of Dutch processed cocoa powder.
Gluten free. As long as the chocolate chips do not contain gluten, you can be sure to consume them as a gluten-free dessert.
Keep the cake from falling. If you beat the dough too much, the cake will puff up and then fall. Be sure to mix the ingredients carefully and do not over mix. It can also help to mix the eggs into the batter one at a time.
Make ahead. Flourless chocolate cake can be stored in the freezer to enjoy later. Wrap the cake tightly in plastic wrap.
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Store in an airtight container or re-wrap with aluminum foil. The cake can be stored safely for 3 months in the freezer.
STORE. Flourless chocolate cake can be stored at room temperature for up to 2 days. If refrigerated, it may last a day or two longer. In both cases, store in an airtight container. Store the berries in a separate container.
I topped mine with raspberries and loved the fresh berry scent. Besides, they look so pretty, don’t they? Sprinkle with a little powdered sugar to make it even more beautiful.
A simple, smooth and fudgy flourless chocolate cake is sure to get rave reviews. It’s a great cake to add to your favorite desserts.
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My name is Christine and I am the mother of SIX stinking sweet kids and wife to my handsome husband, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the
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