Flourless Chocolate Cake
Crunchy outside, moist and fudgy inside this Italian Flourless Chocolate Cake is so luscious. With just 7 ingredients you will have a delicious rich gluten-free dark chocolate cake.
Servings: 3 people
Calories: 411kcal
Equipment
- Small saucepan
- Medium Bowl
- Hand Electric Mixer or Stand Mixer
- Spatula
- Spoon
- Baking paper
- Cake tin 20 cm Ø
Ingredients
- 200 gr darck chocolate at list 70% cocoa, chopped
- 100 gr unsalted butter chopped
- 4 medium eggs room temperature
- 150 gr caster sugar
- 1 pod vanilla seed
- 1 pinch salt
- 35 gr corn stratch stiffed
Decoration
- 2 teaspoon cocoa powder
Instructions
- Preheat the fan oven at 180°C, 350°F, 4 Gas Mark, grease tin, and covert it with baking paper.
- Melt the chocolate and the butter in the bain-marie method. Simmer at lower heats until the mixture is melted. Set aside to cool off.
- Separate the eggs yolk from the eggs white. Add the eggs yolk, vanilla seeds, and sugar in a stand mixture. Whip on a medium speed until the mixture is thick and pale.
- Whip the eggs white in a stand mixer on medium speed until stiff peaks.
- Fold carefully, the melted chocolate mixture in the whipped yolks with a spatula. Once is well combined, start adding a spoon at the time the whipped eggs whites and carefully fold from the bottom to the top.
- Add the salt, and the cornflour, previously stiffed, one spoon at the time in the batter and again fold gently until well combined.
- Pour the batter into the tin, level up the mixture with the back of the spoon, and bake for 30 minutes. The cake is ready when pulling away from the tin, the top is starting to crack, and the toothpick comes clean but with crumbs.
- Once cooled off, remove it from the tin and dust the top with some cocoa powder.
Notes
All recipes are developed and tested in Metric grams. I strongly recommend using digital scales for a more accurate result.
How to store the cake?
Store the cake in an airtight container in the fridge for up to 5 days or at room temperature for up to 3 days on a plate covered with some kitchen roll.
Can I freeze it?
Yes, of course, place the slices of the cake into an airtight container and freezer for up to 3 months. Remove the slice from the freezer and let defrost it at room temperature, once need it.
Can I make the cake in advance?
Absolutely, it will be tastier as the cake will have time to set.
Bain-Marie method- this step is crucial. The chocolate and the butter must not go in contact with water as will split the chocolate. Give that I suggest you use a smaller saucepan and a bigger heatproof bowl. Furthermore, the bowl must not touch the water to obtain silky-looking melted chocolate.
Let cool down the melted chocolate- always let the melted chocolate cool down before using it, to don’t scramble your eggs yolks.
Baking time- the baking time is quite crucial, as you don’t want to overbake the cake and left with some brick-looking cake. For this reason, I suggest you check the cake after 30 minutes by placing a toothpick in the middle of the cake. If the toothpick comes still wet and no signs of crumbs bake it for feather 5 minutes. The toothpick needs to come clean but with crumbs on it.
Flourless Chocolate Cake