The first time I saw this recipe, I didn’t believe it would work. No flour? No almond meal? What was going to make this a cake? MAGIC! Because this is what this is! Rich, fudgy, chocolatey magic. This flourless chocolate cake makes the ultimate chocolate lovers dessert, especially when you have Gluten-Free goddesses in your life!
I’m not sure where this recipe came from; what I can tell you is that it must have intrigued me when I found it as I have written it in my recipe book twice! I used to become quite stressed at the thought of cooking gluten-free, perhaps because my first encounters of this food allergy were on a Committee for an Eating Issues Centre, and some of those women were fierce! Like cooking for my vegetarian friends, I had a very limited repertoire and am always looking for great, delicious and easy recipes for the GF goddesses that are all about the taste and NOT about what has been left out.
Start by lining a greasing a springform tin – I use a 23 cm one, but you could use a 20 or 25 cm if that is what you have – just adjust the cooking time a little to make up for differing diameter. Once greased, dust with cocoa powder – you can never have enough chocolate right?
Set tin aside and preheat oven to 180°C. Heat butter and a quarter cup of cream over a low heat until butter melts. Take off heat, add chocolate and stir until smooth.
It’s probably pretty important to tell you here that I don’t use cooking chocolate in this recipe. Go for good quality dark eating chocolate; if you are feeling indulgent, Lindt is excellent! Feeling indulgent but not as cashed up? The dark chocolate at Aldi is very, very good and actually cheaper than cooking chocolate.
Meanwhile, whisk together the eggs, sugar and cocoa powder.
Add in the chocolate mix and pour into the prepared tin. Bake for 35-40 minutes until cake is puffed and set.
Remove from oven and cool in tin for at least one hour.
Look at how high and lovely this is! Mr L tried to convince me that he would make the ultimate sacrifice of eating the cracked cake as I could not possibly post this photo and would have to make another – nice try son! Don’t worry of the cake cracks – we are gonna cove that up with icing sugar to serve, and believe me, you will not notice!
Run a knife around the edge of the cake tin before releasing. (Handy tip – I leave the knife inserted just near where the springform latch is – when the spring is released, this prevents the cake from sticking at that release point) And see- crack hardly noticeable at all!
This is a rich cake, so I like to serve with cream, ice-cream, or beat together 1 cup cream with 1/2 cup of sour cream or creme fraiche and 1/4 cup icing sugar. A few fresh berries to cut through the dense sweetness and you have an amazing dessert!
- 250g butter
- ¼ cup cocoa powder
- ¼ cup cream
- 200g dark eating chocolate
- 5 eggs
- 1 cup sugar
- To serve:
- 1 cup cream
- ½ cup sour cream or creme fraiche
- ¼ cup icing sugar
- Heat oven to 180°C. Grease and line a 23 cm springform tin and dust with cocoa powder.
- In a medium saucepan, heat butter and cream over a medium heat until butter is melted. Remove from heat, add chocolate and stir until chocolate melts and mixture is smooth.
- Whisk together eggs, sugar and cocoa powder. Add to chocolate mixture and pour into prepared cake tin.
- Bake until cake is puffed and set about 35-40 minutes.
- Cool in tin for 1 hour.
- Run a knife around edge of tin before releasing cake from springform tin.
- Serve with cream mixture.
- Cream Mixture:
- Beat together 1 cup cream, ½ cup sour cream or creme fraiche and ¼ cup icing sugar until soft peaks form. Serve with cake, along with fresh berries