Caption
Our Chocolate Flourless Cake is divine!
Photo Credit
Ginger Vaughan
Yield
Serves 8
Category
Course
This Flourless Chocolate Fudge Cake is divine. This must-try cake for chocolate lovers is rich and decadent with a soft, melt-in-your-mouth texture that's somewhere between traditional cake and cheesecake.
Easy to make, it's one of the best chocolate cakes we've ever tasted. And flourless means gluten-free, too.
Optional: Drizzle with melted chocolate or top with the chocolate ganache of your choice. You could also add a layer of fresh whipped cream and pile on some raspberries.
Ingredients
8 ounces semi-sweet chocolate chips
1/2 cup strong black coffee
1 cup sweet butter, softened, cut into chunks
1 cup sugar
4 eggs, lightly beaten
Instructions
In a double boiler set over hot water, melt chocolate in coffee. Slowly add butter and sugar a little at a time until all has been added and well blended. Remove from heat and slowly add beaten eggs, stirring constantly. Keep stirring until eggs are fully incorporated.
Pour chocolate mixture through a strainer into a buttered and floured 8-inch springform pan that has been wrapped in foil to prevent leakage. Bake at 350 degrees F for 50-60 minutes. Cake is done when set, but with a slight wobble in the middle.
Remove from oven and let cool on counter for 10 minutes before moving to refrigerator to chill. Remove foil and refrigerate for a minimum of three hours before serving.
If adding a ganache, allow cake to cool completely before topping with the ganache and then return to refrigerator to continue to chill.
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Flouring the pan would be a no-no for those who are truly gluten intolerant, as one member of our family is. Perhaps someone can suggest an alternative, maybe butter? Speaking of alternatives, I would like to substitute stevia for sugar.
What can I substitute for eggs? My wife is gluten and egg white intolerant.
Thanks.
@Elaine, sweet butter is unsalted butter.
What is sweet butter? I live in Europe and have never heard of it!
This means butter made from sweet cream. Here in the U.S., this is the standard type of butter sold in stores.
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