Recipes

Flourless Chocolate Cake and Brownies

img_4577If you’re a chocoholic like me you will definitely appreciate this recipe. I have experimented with a handful of chocolate cake and brownie recipes but I also keep coming back to this one. If you end up making it, you won’t be disappointed to say the least. It is gluten-free, simple to make and will satisfy any sweet tooth.

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Feel free to change up the toppings. In the past I’ve used shredded coconut, pomegranates, crushed hazelnuts and pistachios. I have also added a glaze option in case you want to make it extra chocolatey.

Flourless Chocolate Cake
 
Ingredients
  • 6 1-ounce squares coarsely chopped semisweet chocolate
  • ½ cup (1 stick) unsalted butter
  • ¾ cup sugar
  • 3 large eggs
  • ½ cup cocoa
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • For Glaze:
  • 2 1-ounce squares coarsely chopped semisweet chocolate squares
  • 1½ tablespoons unsalted butter
  • 1½ teaspoon milk OR light coconut milk
  • 1½ teaspoons Agave syrup OR honey
  • ⅛ teaspoon vanilla
Instructions
  1. Preheat oven to 350°F
  2. Melt 6 ounces of chopped chocolate and butter in a heavy saucepan over medium low heat. Stir until chocolate and butter are melted and smooth.
  3. Add sugar and salt and reduce heat to low. Cook while stirring for about one minute, until sugar starts to dissolve.
  4. Remove pan from heat. Whisk in eggs, one at a time. The mixture will look smooth and glossy.
  5. Sift cocoa into mixture. Whisk until the cake batter is smooth.
  6. Pour batter into prepared greased pan and bake in preheated oven for about 25 minutes. The center of the cake should be just firm to the touch, but be careful to not over bake the cake or it will be dry.
  7. Cool in the pan on a wire rack for 15 minutes. Invert the cake on a plate.
  8. To prepare the glaze, melt 2 ounces of chopped chocolate and 1½ tablespoons of unsalted butter in the same saucepan you used to make the cake. When melted and smooth, remove the pan from heat. Add milk and Agave syrup OR honey and vanilla and stir until smooth and glossy. Let the glaze cool for about 3 minutes before pouring it on the cake.
  9. Pour all of the glaze in the middle of the cake. Use a silicone or rubber spatula to spread the glaze evenly over the cake, allowing the glaze to evenly run down the sides of the cake.

 

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