Flourless Chocolate Cake (A Gluten-Free Decadence)

Flourless Chocolate Cake (A Gluten-Free Decadence)

posted in Bakes, Candy, Chocolate, Eggs, Recipes on with 12 Replies

I am not a gluten-free baker. Then what the heck am I doing posting this gluten-free recipe, right? The answer is quite simple actually, this a decadent, rich and elegant dessert that happens to also be gluten-free.  I am often asked about making gluten free cakes, cookies, etc., and my response is that while I don’t recreate bakes that traditionally have gluten, what I do love to do is create recipes for bakes that naturally do not contain gluten, like this luscious chocolate cake, French macarons, caramels, pate de fruits, etc. Fair warning, this is a dense and rich dessert that’s perfect for sharing. So bake it with love and send out the evites!

This base of this cake was adapted from an America’s Test Kitchen recipe and it is absolutely divine served with vanilla bean whipped cream and my caramel sauce. Makes 16 servings.

Ingredients:

8    large eggs, room temperature

1     pound ( 454 grams) semisweet chocolate, chopped

1/2 pound (2 sticks/226 grams) unsalted butter, cut into chunks

1     teaspoon instant espresso powder

½   teaspoon sea salt

How to use them:

Preheat oven to 325°. Prepare a spring-form pan (a type of pan where the bottom separates from the sides). Spray the pan with oil and line the bottom of the pan with parchment paper. Line the entire outside of the pan with two layers of heavy duty aluminum foil.FlourlessChocolateTorte2 This cake will be baked in a bain-marie and you have to make certain water does not seep into the pan. Set in a roasting pan and set aside. Bring a kettle of water to boil to for the bain marie.

Place the chocolate, butter, espresso powder and sea salt in a large heat safe bowl over a bain-marie, a pot of shallow, gently simmering water.FlourlessChocolateTorte3 Do not allow any of the simmering water to touch the bottom of the bowl. Stir frequently with a spatula until the mixture is completely smooth and all of the ingredients are incorporated.FlourlessChocolateTorte6A quicker option is to heat the ingredients in the microwave on 50% power in 30 second increments until completely melted, however the water bath method is a more gently way of heating the chocolate and ensure you don’t scorch or overheat it which can happen with the microwave.

Add the eggs to the bowl of a stand mixer with a whisk attachment.FlourlessChocolateTorte4Speaking of eggs! I am ALWAYS learning pastry techniques and just the other day I actually learned a trick to cracking eggs that I had never heard of!!! I know, I know, it’s not normal to be this excited about cracking eggs, but I genuinely get giddy when I come across pastry wisdom that’s new to me. So, I learned that you should not crack eggs against the edge of something like a bowl, but rather on a flat surface.  Do you want to know why? (I know you do, because you are reading this, LOVE pastry and geek out on it as much as I do!) When you crack an egg against an edge it tends to shatter the shell and push the shell bits inward, thereby introducing bacteria to eggs contents. A better and more sanitary technique is to crack the egg against a flat surface, which results in a cleaner line crack, rather than shattered bits. The picture below compares the two methods and you can clearly see the difference.FlourlessChocolateTorte8 So cool, right?!?!? This kind of stuff makes me embarrassingly happy.

Now, back to the bake! Begin whisking the eggs on low speed for a minute and then increase to medium high speed and whisk for 6-8 minutes until the eggs have at least doubled in volume. You can see how much air was incorporated and how much volume was built below.FlourlessChocolateTorte9Once the eggs have reached the desired volume, you can begin to incorporate them into the chocolate mixture.  Gently, and close to the bowl, add in 1/3 of the eggs and fold them in until they are no longer clearly visible.FlourlessChocolateTorte10Be gentle during the process as you don’t want to deflate all of the air bubble you have built into the eggs. Add half of the remaining eggs and fold in the same way.FlourlessChocolateTorte11 Add the last of the eggs and fold in until you have a fully incorporated batter free of any visible egg streaks.FlourlessChocolateTorte12Gently add the batter to your spring-form pan and smooth the surface with a small offset spatula.FlourlessChocolateTorte13 Place the roasting pan with the spring-form pan in the oven and center it in the middle of the rack FIRST, and then gently add the boiling water until it comes up about a third or half way up the spring-form pan.FlourlessChocolateTorte14This is the best way to add the boiling water. You DO NOT want to add the boiling water and then attempt to move it to the oven.

Bake for 18-24 minutes, until the edges appeared to have set with a bit of jiggle still visible in the center, or for the most accurate and fool proof way to check for doneness, test it with a food thermometer. When the cake reaches a temperature of 140 degrees in the center, without touching the bottom of the pan with your thermometer, it is done. Using an instant read food thermometer is the best way to know exactly when this cake is complete.  This is one of those kitchen tools that is inexpensive, yet priceless when it comes to baking. If you know what temperature your bake should be at when done, then you ensure a perfect bake every time, without having to send up a prayer to the baking gods that your bake isn’t horribly under or over baked!

Set your spring-form pan on a cooling rack, remove the aluminum foil from around the pan, and allow to cool completely.IMG_1875 Refrigerate for at least 4 hours, or overnight if possible.  This cake can be refrigerated for up to 3 days.

To serve, gently turn cake over on to a cake board or cookie sheet covered with wax or parchment paper.FlourlessChocolateTorte15 Remove the parchment paper and flip it back right side up on to a cake stand.FlourlessChocolateTorte18When slicing the torte, slice into 16 pieces, making certain to dip your knife into very hot water and wipe with a paper towel in between each slice. This will ensure, beautiful, clean and stress free slicing. 

I love serving this with a vanilla bean whipped cream canelle.FlourlessChocolateTorte19And then finish my oohlala salted caramel sauce.FlourlessChocolateTorte20And a bit more…FlourlessChocolateTorte22more…FlourlessChocolateTorte22more…FlourlessChocolateTorte24more…FlourlessChocolateTorte25more…FlourlessChocolateTorte26more…FlourlessChocolateTorte28more…FlourlessChocolateTorte29That’s perfect!

12 Comments on “Flourless Chocolate Cake (A Gluten-Free Decadence)

    • Merci and much gratitude Maureen for the kind compliment. This is one of my family’s favorite pure indulgences. I hope the recipe served you well!

      Reply
    • Merci and much gratitude Heather for your kindness, I hope you got to try the recipe and that it served you well.

      Reply
  • Such a great website!! I love your recipe, and the pictures are beautiful. I’ve been looking for this recipe for ever!! Just made, and it can’t wait to try it. Do you have a recipe for the Caramel Sauce?

    Reply
    • Effie Post author

      You are too kind, that you for your humbling comments. I truly hope the cake turned out well. I am always so nervous when readers make my recipes and hope that they come out great for them. Also, thank you for your comment and reminder about the caramel recipe, I keep meaning to shoot and post the recipe and have not have the chance yet. I promise I will do my best to get it up there soon!

      Merci,
      Effie

      Reply
  • Brandon Nakasato

    Just fixed this for my husband’s birthday and he adored it. Thanks for this wonderful recipe.

    Reply
    • Effie Post author

      Thank you so much for trying this recipe and I am beyond ecstatic that your husband enjoyed it! It’s actually one of my husband’s favorites as well. Oh, and I am certain the reason it was so well received had little to do with my post and everything to do with the love that it was made with, for that is the one ingredient that is essential when your baking for the most special people in your life!

      Merci,
      Effie

      Reply
  • Hi! I was thinking of making this for a birthday where the theme is fisata! I had seen other versions of the same recipie where instead of espresso powder you add actual espresso. Was thinking of adding the same amount of mole which I am going to have made at the birthday persons favorite restaurant. I think the amount was 1/4 cup. For a sweet/ savory item. Do you think this would work? Please let me know what you think ☺️!

    Reply
    • Effie Post author

      D,
      Thank you so much for reading the blog and reaching out with such a great question. Wow, what a creative flavor profile! Though I have not tried this substitution before, I think it should be fine and should not greatly affect the structure of the cake, if at all. Since there is no flour in the cake, there is no worry about causing an imbalance in the dry to wet ingredients ratio. Therefore, I think you should be just fine. I would love to hear all about how it turns out! I hope this answer helps.

      Happy Baking!
      Effie

      Reply
    • Effie Post author

      HA! That’s a great observation. You’re absolutely right in your assessment of this bake, but perhaps it’s the most rich and decadent omelet ever!

      Happy Baking,
      Effie

      Reply

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