Foodie Fridays: Flourless Chocolate Cake
We're going gluten-free!
We’re very lucky in our family: no food allergies or other dietary restrictions outside of the occasional self-imposed decree that it’s time to cut back on the coffee . . . or the sweets . . . or the wine. But there are so many people out there who have to carefully watch their diet – not to shed a couple of pounds or break a caffeine habit, but because eating certain foods leaves them physically ill.
With that in mind, this one’s for our readers who are looking to indulge while remaining gluten-fee. Even better, it’s for anyone who appreciates an amazing chocolate cake. It’s like the love child of a chocolate cake, a brownie, and a piece of fudge — all without a trace of flour. And you can whip the whole thing up using your food processor – how easy is that?
Sinfully decadent, this cake is best served in rather conservative slices because a little goes a long way.
Flourless Chocolate Cake
(recipe courtesy of Gluten-Free Goddess)
16 ounces dark chocolate (I used a combination of bittersweet and semi-sweet)
1 cup light brown sugar, packed
1/2 cup granulated sugar
3/4 cup very hot strong coffee (or use espresso powder in very hot water)
2 sticks unsalted butter, room temperature, cut into pieces
2 tablespoons cocoa powder
8 large eggs, room temperature
1 tablespoon vanilla extract
Preheat the oven to 350 degrees F. Prepare a 10-inch Springform pan by lining the bottom with buttered parchment paper.
(Note: Using a smaller cake pan will result in a longer baking time; adjust accordingly and keep an eye on the edges; if it browns too much while the center is still wet, wrap edges in foil; or if you are using a smaller pan, try placing it inside a warm water bath.)
Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.
Pour the coffee slowly into the feed tube as you pulse again. Continue pulsing until the chocolate is melted.
Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy.
Pour the batter into the lined springform pan. Wrap the entire outside of the pan with a big piece of foil. Bake at 350 degrees F in the center of the oven, till puffed, cracked and lovely – about 55 to 65 minutes. Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb adhering.
Place the cake pan on a wire rack to cool. The cake will deflate. When cooled a bit, press down on it gently with a spatula to make it even, if you wish.
When the cake is completely cooled, cover, and chill it for three hours (up to eight hours) until serving. Release the cake from the pan. Slice and serve.
Yield: 12-15 slices
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