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Who needs Passover to make this flourless cake? A cake without flour is so dense, so rich. If I see a flourless chocolate cake on a menu, I almost always buy it. On Passover, all leavening ingredients are avoided. When it comes to dessert, that is really not a big deal. There are so many different types of desserts that can be made without using flour. In this dessert, the base is literally chocolate and butter melted with sugar mixed in. The denseness is created by the baking. If this cake is not enough for you, it is topped with a chocolate glaze. This flourless chocolate cake is so rich that I added a raspberry sauce to compliment, or rather, cut the richness.
Flourless Chocolate Cake
In this second edition of Passover desserts with my friend Betsy from Desserts Required, Betsy created Chocolate Dipped Raspberry Coconut Macaroons (say that quickly 3 times). Check out her blog as well for other create ideas as well as some helpful how to videos.
Preparation:
Flourless Chocolate Cake
Serve and Enjoy!
Flourless Chocolate Cake
A super decadent, perfect holiday dessert.
Ingredients
- 6 Ounces Bittersweet Chocolate Chips
- 2 Ounces Bittersweet Chocolate
- 1/2 Cup Unsalted Butter melted
- 3/4 Cup Sugar
- 3 whole Large Eggs beaten
- 1/2 Cup Cocoa
- 1/4 tsp Salt
- 1 tsp Vanilla extract
Glaze
- 2 Ounces Bittersweet Chocolate Chips
- 1 Ounce Bittersweet Chocolate
- 1 1/2 tbsp Unsalted Butter melted
- 1 1/2 tsp Milk
- 1 1/2 tsp Agave Syrup
- 1/8 tsp Vanilla
- 1/4 Pint Raspberries
Instructions
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Preheat oven to 350°F. Spray a 7-inch pre-form pan with removable bottom. Line the bottom of the pan with parchment paper and spray the paper. Melt semisweet and bittersweet chocolate with the butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth. Add the sugar and salt and reduce heat to low. Stir pretty consistently until the sugar dissolves. This should take about 1 minute. Remove pan from heat. Whisk in eggs, one at a time. Beat vigorously when you put in each egg so that they do not cook. The mixture will look smooth and glossy when done. Add in the cocoa and mix until fully incorporated. Pour the batter into prepared pan and bake in preheated oven for about 20 minutes. The center of the cake should be just firm to the touch. Do not over bake. Cool in the pan for 15 minutes. Invert the cake on a cake tray. To prepare the glaze, melt the bittersweet and semisweet chocolate with the unsalted butter in a saucepan. You can use the same pan you used to make the cake if you wish. When melted and smooth, remove the pan from heat. Add the milk, agave syrup and vanilla and stir until smooth and glossy. Let the glaze cool for about 3 minutes before pouring it on the cake. Pour all of the glaze in the middle of the cake. Use a cake spreader to spread the glaze evenly over the cake, creating an even layer of glaze. If there is extra glaze, it might run down the sides of the cake. Chill the glaze in the fridge. Place the raspberries around the outside edge of the cake and one in the center. Cut and serve with the raspberry sauce. Serve and Enjoy!
Peter, I absolutely love flourless chocolate cake. It is the ultimate treat. Yours looks so elegant and wonderful.
Oh my gosh, what a chocolatey delight! I can taste it from here. 🙂
Who needs flour in chocolate cake when you can have a rich flour-less cake? This cake looks delicious! 🙂
Thank you so very much.
I love this type of cake. Looks amazing Peter!
Thx Nancy.
This looks amazing and rich! WOW!
I love naturally gluten free recipes as well!
Thx Hannah. I did not even think of it as gluten free but I guess it is.
Chocolate lover here! I would eat this every meal, Peter. Which would probably not be such a good idea 🙂 Great recipe
What a lovely cake! It looks so rich. This would be great for any celebration (or on a regular Tuesday night)!
I do love a good chocolate cake, flourless is even better with a large scoop of vanilla ice cream.
It goes well with so many things.
Chocolate and raspberries? Who needs flour?! Not me. Great post, Peter!
Thx Dan.
This looks so decadent, tasty and beautiful!
Thx Hadia. It is decadent.
Very beautiful job with this Peter!
It tasted as good as it looks Dan.
Peter,
This cake looks amazing. Congrats on a job, so well done. I can only imagine how great this tastes!
Thx Dan. It was good. It did not last long. It is so rich you really need the raspberry sauce to balance the sweetness.
I’ve always wanted to make a flourless cake, this looks rich and decadent, Peter.
Paula, it is decadent and it is so easy to make you will be embarrassed as people tell you how you must have taken all day.
Aw, this looks delicious! I’m with you on the ‘always ordering flourless chocolate cake in a restaurant’. Great to learn how to make it at home!
this is one of my all-time favorites. it looks delish!
Beautiful!
I love flourless cakes. They are so rich and decadent like this one. 🙂
There are sooooo many things I love about this dessert. I think that chocolate glaze cuts the richness of a flourless cake, or that’s how I justify the additional layer of chocolate. The raspberries just take it to a whole new level of yumminess. 🙂
Your pictures are great for helping everyone understand the step by step process.
Thanks so much for sharing your post with Desserts Required. This has been a lot of fun!!
I had read about your website on dessertsrequired.com. This looks wonderful. I have one question, though. I have only 9 and 10 inch springform pans. Would I double the recipe to use one of them and if so, which pan would I use? Thank you.
I am not a scientific expert but I would think you would want to increase the dimensions by 50%.