Flourless Chocolate Cake

Name: Flourless Chocolate Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Global
Ingredients: 8 servings Berries, garnish; 113 grams bittersweet chocolate, chopped; 1 stick cold butter; 118 milliliters cocoa powder, sifted; 3 eggs, beaten; 57 grams hazelnut liqueur (recommended: Frangelico); 118 milliliters heavy cream; 8 servings Powdered sugar, garnish; 113 grams semisweet chocolate, chopped; 177 milliliters sugar; 1 teaspoon vanilla extract

Flourless Chocolate Cake takes approximately 1 hour from beginning to end. This gluten free recipe serves 8. This dessert has 457 calories, 5g of protein, and 30g of fat per serving. This recipe from Foodnetwork requires vanillan extract, powdered sugar, butter, and coco

Instructions

Watch how to make this recipe.

Preheat the oven to 375 degrees F. Spray an 8-inch round cake pan with nonstick butter spray and line bottom with parchment.

Ingredients you will need

Butter Flavored Cooking Spray

Equipment you will use

Cake Form

Oven

Put the chocolate, butter, vanilla and hazelnut liqueur in a large bowl on top of a double boiler. Stir the mixture frequently until combined and smooth.

Ingredients you will need

Hazelnut Liqueur

Chocolate

Vanilla

Butter

Equipment you will use

Double Boiler

Bowl

Remove the chocolate from heat and put the bowl into an "ice bath" to cool the chocolate.

Ingredients you will need

Chocolate

Ice

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Bowl

Cook's Note: This step is important so the eggs will not cook when added to the chocolate.

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Chocolate

Egg

Mix in the sugar and cocoa powder. Stir in the eggs and pour into the prepared cake pan.

Ingredients you will need

Cocoa Powder

Sugar

Egg

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Cake Form

Put the cake pan on a sheet tray and bake for 20 to 25 minutes.

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Oven

Cake Form

Remove the cake from the oven and invert onto a rack over a sheet pan lined with parchment paper.

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Baking Paper

Oven

Frying Pan

Pour the ganache over the cake. Allow the cake to cool and set for 10 minutes before serving.

Garnish with fresh berries and powdered sugar.

Ingredients you will need

Powdered Sugar

Berries

Put the chocolate into a large bowl.

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Chocolate

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Bowl

Heat the cream in a small pot, over low heat, until hot to the touch.

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Cream

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Pot

Pour the hot cream over the chocolate.

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Chocolate

Cream

Mix well with a rubber spatula until the chocolate melts.

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Chocolate

Equipment you will use

Spatula

Equipment

Ingredients

Servings:

8servings

Berries, garnish 113grams

bittersweet chocolate, chopped 1stick

cold butter 118milliliters

cocoa powder, sifted 3

eggs, beaten 57grams

hazelnut liqueur (recommended: Frangelico)118milliliters

heavy cream 8servings

Powdered sugar, garnish 113grams

semisweet chocolate, chopped 177milliliters

sugar 1teaspoon

vanilla extract

Recommended wine: Cream Sherry, Port, Moscato Dasti

Flourless Chocolate Cake on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.