Rich, decadent chocolate. And so very easy.
This is definitely something for chocolate lovers! It’s a little deceiving calling it a “cake” though, because it is not a light fluffy dessert. It is rich and dense and full of chocolatey goodness! With such a rich dessert, it’s nice to serve it with some berries and whipped cream to balance the dense chocolate. It’s really like eating a cake made out of fudge!
This chocolate cake is flourless, and although we don’t eat gluten free in our house (yet anyway), we obviously know so many people that do. When I know there will be someone coming over who eats gluten free, I really try to find that special dessert that everyone can enjoy. This dessert is a naturally gluten free dessert, with only a few simple ingredients. I would say this flourless chocolate cake is as impressive as any cheesecake, but with barely any effort at all! I’ve been making desserts for a very long time and this one probably takes the cake (sorry – couldn’t help myself) for being so easy yet so impressive!
This cake is made in a regular cake pan, and only needs a couple bowls and a whisk. Honestly, it’s incredibly easy. I’d say one of the most important things to do is to line the bottom of the cake pan with parchment paper (see my tutorial!), which will ensure the cake comes out easily. Grease the bottom of the pan with a cooking spray, lay the parchment on the bottom, then give the parchment a quick spray before adding the batter.
Melt the chocolate and butter together in a microwave safe bowl, until the butter is melted and the chocolate chips are soft. Stir together until the chips are completely melted. It’s best to heat chocolate chips in the microwave on about 50% power. You want them to melt slowly and you don’t want to overcook the chocolate. Transfer the chocolate mixture into a mixing bowl.
Stir in the sugar, salt, instant coffee and vanilla. The original recipe called for espresso powder, which would obviously work as well. I had a hard time finding it in my local grocery store, so I bought those tiny individual packets of instant coffee. They work just as well and they are inexpensive! Using about one teaspoon of instant coffee in this cake really enhances the chocolate flavor without tasting like coffee at all. You can always use more (two teaspoons or so) if you’d like more of a mocha flavor.
Then whisk in the eggs and stir in the cocoa powder until combined. Spoon the batter into the prepared pan and you’re ready to bake it. After it’s baked and cooled for a few minutes, invert the cake onto a serving platter and the bottom now becomes the top of the cake! It couldn’t be easier. Gently remove the parchment paper and let it cool completely before you add the glaze.
My new favorite kind of chocolate chips are the Ghiradelli bittersweet chocolate chips. I bought a bag when they were on sale and when I opened the package I was delighted with the larger chocolate chip size! I’m easy to please. The larger chip size is great for presentation on cookies, but is also good for melting. Chocolate chips are designed to hold their shape with heat, so the smaller chips (like mini chips) can actually be harder to melt than larger chips. The best chocolate to use is actually a good quality baking chocolate, but chocolate chips do work just fine!
So if you’re looking for a decadent, chocolatey dessert that is so easy to make, this one is it! Easy to make the same day (allow a few hours for cooling) or even the day before.
I may be making this one again very soon!
Source: King Arthur Flour