Flourless Chocolate Cake

It was Archaellys’ birthday the other day and I wanted to do something special for him.  I let him pick the movie night noms for that week, but I definitely wanted to add an element of surprise.  I used to bake people homemade cakes from scratch, but of course, with me being gluten free, birthday cake is usually out of the question for me and I wanted to partake in the sweetness.

Enter Flourless Chocolate Cake.

Um, yes.  Why haven’t I made this sooner?  It’s super easy, but also very rich and impressive to make.  It’s almost like the best brownies you could ever have.  Almost.  And let’s just say that Arc was pretty pleased with the results.  See?


Fret not, the movie night nom recipe will be posted soonly.  I just wanted to get this guy up first so I don’t lose the recipe.  It’s too good to not share.  And something rare in this recipe: FULL MEASUREMENTS!  It’s baking and while I’m not doing anything really complicated, accurate measurements are important when baking.


Flourless Chocolate Cake

9 oz semisweet chocolate squares, chopped
1.5 sticks unsalted butter
1-1.25 cups coconut palm sugar
4 large eggs, beaten
.75 cup cocoa
.75 teaspoon salt
1.5 teaspoon vanilla

For Glaze:
3 oz semisweet chocolate squares, chopped
2.25 tablespoons unsalted butter
2.25 teaspoon milk
2.25 teaspoons raw wild honey
.25 teaspoon vanilla

Prep yo’ shit: Preheat oven to 350°F and spray a 7-inch tart pan with removable bottom with cooking spray. If you don’t have a tart pan, use a 7-8 inch springform pan. Line the bottom of the pan with parchment paper and spray the paper and sides of the pan.

Make the cake: Melt the chocolate and butter in a heavy saucepan over medium-low heath. Stir until the chocolate and butter are melted and smooth.

Add the sugar and salt and reduce the heat to low. Stir while cooking for about a minute until the sugar starts to dissolve. Remove pan from heat. Whisk in eggs a little at a time. That batter should look smooth and glossy.

Slowly add the cocoa powder into the mixture. You can sift it in if you like to prevent lumps, but I just whisk until the clumps are gone. Probably not super professional, but whatevs.

Get that batter into the prepared pan and bake in your preheated oven for about 25 minutes. The center of the cake should be firm to the touch. Take care to not overbake the cake or it will dry out.

Cool the cake on a wire rack for 15 minutes. Invert on a plate and remove the parchment paper.

Make the glaze: Melt the remaining chocolate and butter in your original saucepan (I’m saving you dishes!). Remove the pan from heat. Add your milk, honey and vanilla. Stir until smooth and glossy. Let the glaze cool about 3 minutes before pouring it on the cake. Use a spatula to help spread the glaze over the cake, allowing it to run down over the sides.

Serve warm with coffee ice cream and fresh raspberries.  Put it inside you and enjoy that cake.  This cake is SUPER RICH and fudgey.  I cut it into 1/16ths and that sliver was about right with a scoop of coffee ice cream.

OMG.  So much yes.

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