Flourless Chocolate Cake

Sunday was my wonderful Assistant Teacher “Ms J’s” birthday…. and she eats a Gluten Free Diet….but loves her breads and desserts…. so I decided to make her some Gluten free cake. Now I have always wanted to try Flour-less Cake… but never did… so her birthday was a perfect excuse.

This is a simple easy cake from Gluten Free Goddess  She herself is on gluten free diet and has tonnes of recipes -desserts, entrees etc… and they all look delicious!!!

FlourlessChocolateCake1

Karina’s Flourless Chocolate Cake

Recipe from : Gluten-Free Goddess

Ingredients:

16 oz. solid dark chocolate (use your favorite GF dark chocolate bars) (I used 1 10 oz. Nestle’s Dark Chocolate Morsels and 6 oz. Semi Sweet Morsels)
1 cup organic light brown sugar, packed
1/2 cup organic white cane sugar
3/4 cup very hot strong coffee (or use espresso powder in very hot water) (I used Starbucks Via Italian Roast -2 pouches)
2 sticks unsalted butter, room temperature, cut into pieces
2 tablespoons unsweetened organic cocoa powder (I used regular Hershey’s Unsweetened Cocoa Powder)
8 large organic free-range eggs, at room temperature
1 tablespoon bourbon vanilla extract- yes, a tablespoon!

Instructions:

1. Preheat the oven to 350ºF. Prepare a 10-cup Springform pan by lining the bottom with a circle of buttered parchment. Wrap the outside of the whole pan (underneath, to catch any leaks) with a big piece of foil.

2. Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.

3. Pour the hot water or coffee slowly into the feed tube as you pulse again. Pulse until the chocolate is melted. Magic!

4. Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy.

5. Pour the batter into the lined Springform pan.

6. Bake at 350º F in the center of the oven, till puffed and cracked and lovely – about 55 to 65 minutes  (Mine took 55 minutes to cook) Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb.

7. Place the cake pan on a wire rack to cool. The cake will deflate. Don’t worry! When cooled a bit, press down on it gently with a spatula to make it even, if you wish. Or not. (I did push it down…made it even)

8. When the cake is completely cooled, cover, and chill it for at least three hours (best up to eight hours), until serving. Overnight is even better.

9. Serve thin slices with drizzled chocolate sauce or a sprinkle of sifted powdered sugar. Garnish with a fresh berries or mint leaves.
FlourlessChocolateCake2

My cake stayed overnight and we ate it next day at work in the afternoon. It was delicious and moist. It has a silky custard/mousse texture… due to the coffee it tasted like Tiramisu (according to one of our colleague :D.. it sure did taste similar I think). For something to be made without flour…this was yummilicious!!!!

Only if I had a round pan to make it look pretty….I discarded some while moving in the hopes to buy new ones…the ones I kept…can’t seem to remember where I packed em 😦  Time to buy new ones before I experiment more 😉 Putting it all together in food processor was the best part…mixing one thing after the other…soooo easy and quick. Baking is the most you have to wait.

Do try this cake…. will please all taste buds for sure 🙂

Until Next Time,

Enjooy!!

Cheers 🙂

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