Flourless Chocolate Cake: the recipe for a creamy and gluten-free dessert
ingredients
50% dark chocolate
room temperature butter
Eggs at room temperature
The flourless chocolate cake it’s a dessert simple and delicious, a gluten-free variant of the classic chocolate cake. Excellent to enjoy as a snack, along with a hot infusion, it can also be served as a refined dessert after a meal with a dollop of whipped cream or a chocolate ganache.
It is a pie characterized by a brittle outer crust, a creamy inside and a poorly developed height: the beaten eggs and the chocolate make it swell during cooking, but the absence of flour does not allow the structure to hold the volume reached; therefore, during the cooling phase it will tend to deflate.
To bring it to the table, it is enough to work the eggs with the brown sugar, pour the butter and chocolate, melted in a bain-marie, and then add the sifted unsweetened cocoa powder. The mixture obtained is poured into a 22 cm diameter mold and then proceeds to baking in the oven, to obtain a smooth texture and castable.
Flourless brownie is also delicious cold, but to appreciate it at its most delicious, serve it warm accompanied by a ball of cream or vanilla ice cream. For the end, however, we suggest embellishing it with some berriessuch as strawberries, currants or raspberries, taking advantage of a consolidated combination of flavors.
Find out how to make flourless chocolate cake by following the step-by-step procedure and tips. Also try the flourless ricotta cake and the 2-ingredient chocolate cake.
How to make flourless chocolate cake
Step 1
Step 1
Collect the chopped chocolate in a saucepan and melt it in a bain-marie 1 or in the microwave.
Collect the chopped chocolate in a saucepan and melt it in a bain-marie 1 or in the microwave.
Step 2
Step 2
Crack the eggs into a bowl, add them to the brown sugar, and beat until the mixture is puffy, firm, and clear. 2.
Crack the eggs into a bowl, add them to the brown sugar, and beat until the mixture is puffy, firm, and clear. 2.
Step 3
Step 3
Add the room temperature butter to the hot melted chocolate, then let it melt while stirring away from the heat. 3.
Add the room temperature butter to the hot melted chocolate, then let it melt while stirring away from the heat. 3.
stage 4
stage 4
Pour the mixture into the beaten egg while continuing to work with the mixer 4.
Pour the mixture into the beaten egg while continuing to work with the mixer 4.
step 5
step 5
Finally add the sifted cocoa 5 and incorporate it with a spatula.
Finally add the sifted cocoa 5 and incorporate it with a spatula.
step 6
step 6
Line a 22 cm diameter mold with a sheet of parchment paper, damp and well squeezed, then pour the dough 6.
Line a 22 cm diameter mold with a sheet of parchment paper, damp and well squeezed, then pour the dough 6.
step 7
step 7
Level the surface with the spatula, then cook in a static oven preheated to 180°C for 35-40 minutes. 7.
Level the surface with the spatula, then cook in a static oven preheated to 180°C for 35-40 minutes. 7.
step 8
step 8
Remove the tart from the oven and let it rest for about twenty minutes. 8. Then gently unmold it with the help of parchment paper.
Remove the tart from the oven and let it rest for about twenty minutes. 8. Then gently unmold it with the help of parchment paper.
step 9
step 9
Dust with a layer of powdered sugar and top with some fresh strawberries. serve in slices 9.
Dust with a layer of powdered sugar and top with some fresh strawberries. serve in slices 9.
storage
Flourless brownie can be kept at room temperature for 2-3 days, under a glass bell jar or in a special airtight container.
