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.
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.
Serve and Enjoy!
Flourless Chocolate Cake
A super decadent, perfect holiday dessert.
- 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
- 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
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!