Flourless cake: the simple and gluten-free recipe for chocolate cake

The flourless cake it’s a sweet rapid, fluffy e humid inside of. Our version is enriched with an al dark chocolate and covered with a sweet tooth icing. The peculiarity of this cake consists, not only in the lack of flour, but also in theabsence of yeast and other dry ingredients, such as corn starch or potato starch.

To prepare it you need a few simple steps: just melt the butter and chocolate, add the eggs and cocoa and bake at 180 °C per 25 minutes. It is ideal to serve to snack or how dessertand is also suitable for celiacs, as long as all the ingredients are certified gluten-free.

For a cold variant, we refer to 3-ingredient cakewith yogurt and hazelnut cream, while for the light and butter-free alternative we offer ricotta cake without flour. Now, however, let’s see how to prepare the cake without flour, with a base and chocolate glaze.

How to prepare the cake without flour

For the cake, melt the butter and dark chocolate in the microwave or in a double boiler 1and pour them into a bowl 2. Add the sugar, salt and vanilla 3.

Stir with an electric whisk 4add the eggs 5 and incorporate them into the mixture 6.

Add the cocoa and mix everything together 7. Pour the dough into a greased and floured springform tin 8 and bake at 180 ° C for 25 minutes. Once the cooking time is over, take the cake out of the oven and let it cool 9.

For the icing, heat the cream in a saucepan and pour it over the dark chocolate pieces 10. Mix the chocolate and hot cream until the dough is smooth and homogeneous 11. Cover the cake with the chocolate glaze and serve 12.

storage

The flourless cake it can be kept at room temperature for 3 or 4 dayscovered with cling film or closed under a cake bell.

In addition, the base of the cake can also be frozen: just cut it into slices and defrost it if necessary, leaving it in the fridge overnight.