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Favorite Flourless Chocolate Cake
Yield: 8-12 servings
Chocolate and Valentine’s Day are a perfect match, but since this cake is free of flour and leavening, it’s ideal for Passover, too. It’s also a good option for those who follow a gluten-free diet.

For the Cake:

  • 1 cup (6 ounces) semisweet chocolate chips (I use good old Nestle’s)
  • 1/2 cup (8 tablespoons) butter (I used salted; may use unsalted)
  • 3/4 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon espresso powder, optional
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup unsweetened cocoa powder

For the Glaze:

  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup (120 ml) heavy cream

Directions

  1. Preheat the oven to 375°F, and lightly grease an 8″ round cake pan. Cut a piece of parchment paper to fit, grease it, and lay it in the bottom of the pan. See “tips,” below.

    To make the cake: Put the chocolate and butter in a microwave-safe bowl (I use a quart-size Pyrex measure*), and heat until the butter is melted and the chips are soft. (Two 60-second bursts usually is sufficient in my microwave.) Stir until the chips melt; reheat briefly if necessary.

    Stir in the sugar, salt, espresso powder, and vanilla.

    Add the eggs, beating briefly until smooth. (I use a handheld beater.) Add the cocoa powder, and beat just to combine.

    Spoon the batter into the prepared pan.

    Bake the cake for 23-25 minutes; the top will have formed a thin crust, and it should register 200°F on an instant-read thermometer inserted into its center.

    Remove the cake from the oven, and cool it in the pan for 5 minutes.

    Loosen the edges of the pan with a table knife, and turn it out onto a serving plate. (The top will now be on the bottom; that’s fine. Also, the edges may crumble a bit, which is also fine.) Allow the cake to cool completely before glazing.

    To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.

    Spoon the glaze over the cake, spreading it to drip over the sides a bit. (I use most but not all.) Allow the glaze to set for several hours before serving the cake.

Notes

*For easy prep: if you have a handheld beater and its size allows for blending in a quart-size Pyrex measure, you can use the Pyrex measure as your mixing bowl, starting with melting the chocolate and continuing through the remaining steps.

A few extra hints, compliments of the King Arthur bakers:

  • Can you line your pan with wax paper instead of parchment? Yes. While wax paper shouldn’t be exposed to direct oven heat, it’s fine when used between cake batter and pan.
  • Like vanilla, espresso enhances the flavor of the chocolate. The recommended 1 teaspoon will simply enhance the flavor, but you may increase to 2 teaspoons to provide a hint of mocha flavor. (I recommend starting with the lesser amount and using a good quality powder.)
  • If desired, garnish cake with 1/4 cup sliced almonds, toasted in a 350°F oven until golden brown, about 10 minutes.
  • For cleanest slicing, use a sharp knife dipped in hot water and wiped dry. Repeat dipping knife in hot water and wiping dry for each slice.

 

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