Light & Fudgy Flourless Chocolate Cake || Gluten Free Dessert!
This is not your typical flourless chocolate cake. It's fudgy, but not very dense. It's light and almost melts in your mouth with how light it is. You don't miss the flour at all. It's easier to make than you think and the end result is out of this world good.
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INGREDIENTS:
Chocolate Mixture
7.05 oz chopped chocolate (I recommend Ghirardelli Premium Baking Bars. I used 4 oz of semi-sweet and the rest was bittersweet.)
3.3 oz unsalted butter
2 tablespoons unsweetened cocoa powder
1/4 teaspoon NesCafe Taster's Choice Instant Coffee Granules - Light Blend
pinch of salt
1 teaspoon vanilla extract
Yolks
2.65 oz egg yolks, room temp
Meringue
6.35 oz egg whites, room temp
1.95 oz granulated sugar
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Flourless Moist Chocolate Cake / Gluten Free / No Flour
Flourless Chocolate Cake (pan size 38 x 26 cm or 15 x 10 in)
1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml
120g dark chocolate (1 cup)
30g unsalted butter (2 tbsp)
30ml milk (2 tbsp)
4 egg whites
a pinch of salt
50g sugar (4 tbsp)
4 egg yolks
1 tsp vanilla extract (5ml)
Bake at 170C for about 20 minutes
Chocolate Cream Filling
150g dak chocolate (1 cup + 2 tbsp chopped chocolate)
90g heavy cream (1/3 cup)
300g cold heavy cream (1 1/4 cup)
30g sugar (2.5 tbsp)
Cocoa Syrup
75ml hot water (1/3 cup)
1 tbsp cocoa powder (7g)
2 tbsp sugar (25g)
Mix to dissolve and let it cool down completely
Chocolate Glaze
50g cocoa powder (1/2 cup)
115g sugar (1/2 cup + 1 tbsp)
85ml water (1/3 cup)
85g heavy cream (1/3 cup)
1 tbsp gelatine powder (9g)
3 tbsp cold water to bloom gelatine (45ml)
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Flourless Chocolate Cake
Flourless Chocolate Cake is rich, dense, fudgy, and incredibly easy to make. It is a classic chocolate cake recipe that just so happens to be gluten-free.
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✅Ingredients
• 6 ounces semisweet chocolate chips
• ½ cup salted butter
• ¾ cup granulated sugar
• ½ cup unsweetened dutch process cocoa powder
• 3 large eggs
• 1 teaspoon vanilla extract
GANACHE:
• 1 cup semisweet chocolate chips
• ½ cup heavy cream
✅Instructions
00:04:11 - Quick recap Flourless Chocolate Cake recipe
1️⃣ 00:00:11 - Preheat oven to 375 degrees and lightly greased 9 inch cake pan. Line the bottom with parchment paper.
2️⃣ 00:00:31 - Place chocolate chips and butter into a microwave safe mixing bowl. Microwave for 30 seconds at a time, stirring in between, until everything is melted and smooth.
3️⃣ 00:01:18 - Pour in sugar, cocoa powder, eggs, and vanilla extract. Use a hand mixer to beat together until just combined. Do not over mix. Scrape the sides and bottom of the bowl to ensure everything is mixed in.
4️⃣ 00:01:49 - Pour into the prepared cake pan. Bake 25 minutes in the preheated oven.
5️⃣ 00:02:23 - Let cool in the pan for 5 minutes. Run a knife around the edges to loosen, and flip the cake onto a serving platter or cake stand. Let cool completely.
6️⃣ 00:02:48 - Make the ganache by placing chocolate chips into a mixing bowl. Heat heavy cream in the microwave until simmering, about 45 seconds.
7️⃣ 00:03:00 - Pour hot cream over chocolate chips. Let stand 2 minutes, then stir until smooth.
8️⃣ 00:03:25 - Spread ganache over the top of the cake. Let cool before slicing and serving.
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Flourless Chocolate Crinkle Cake | Gluten Free | How Tasty Channel
Easy chocolate cake without gluten with crispy crinkle top and fudgy rich moist creamy center!
This chocolate cake is delicious and melts in your mouth, thanks to the crinkle effect you won't worry if your cake cracks on top!
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Flourless Chocolate Cake | Sally's Baking Recipes
This easy 1 bowl flourless chocolate cake recipe is naturally gluten free. With its moist fudge-like texture, it satisfies the biggest chocolate craving!
Get the full recipe:
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The Best Flourless CHOCOLATE CAKE with Claire Saffitz | Dessert Person
The Best Flourless CHOCOLATE CAKE with Claire Saffitz | Dessert Person
What do you make for a group of people who love to eat but can’t have gluten or dairy? This Flourless Chocolate Wave Cake! It’s a rich-but-light-at-same-time cake made with almond flour, a dash of amaretto, lots of chocolate, and lightened with egg whites for a mousse texture. This cake might meet a number of dietary restrictions, but you’d never know from the taste.
#ClaireSaffitz #Cake #ChocolateCake
Special Equipment:
9-inch springform pan, stand or hand mixer
Ingredients:
Neutral oil and sugar for the pan
10 ounces (283g) semisweet chocolate (preferably 66 to 68% cacao), coarsely chopped (1 2/3 cups)
1/2 cup neutral oil, such as vegetable or grapeseed (4 oz / 112g)
3 tablespoons amaretto or dark rum (1.5 oz / 43g)
6 large eggs (10.6 oz / 300g), separated
1/2 cup almond flour (2.1 oz / 60g), sifted if needed to break up lumps
1 teaspoon Diamond Crystal kosher salt (0.11 oz / 3g)
1/2 cup plus 2 tablespoons sugar (4.4 oz / 125g)
1 teaspoon vanilla extract
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