Directions
Preparing this flourless chocolate cake is a piece of cake, believe me, there is no simpler recipe for making an amazing dessert, with very few ingredients, among other things.
In addition to being obscenely easy to make, this chocolate cake is also completely flour-free, so it’s great for celiacs or gluten intolerants and you don’t even have to use rice flour, since it’s not needed.
What is not missing is chocolate, delicious flavors, and sugars, so don’t overdo it, even if it’s not easy at all: once you have tasted a slice of this cake, you will never be able to go back!
As chocolate, we used extra dark chocolate to enhance the more bitter and complex note of chocolate, but nothing prevents you from making it with milk chocolate too if you prefer.
The preparation time of this flourless chocolate cake is approximately 1 hour, also considering the cooking. But don’t worry there isn’t much to do and you don’t need the acrobatic skills of a pastry chef, just have a planetary mixer and you will bake a mouth-watering cake.
Ingredients and doses for making flourless chocolate cake
For a cake with a diameter of 25 centimeters
- 230 grams of sugar
- 160 grams of butter
- 350 grams of chocolate
- 6 eggs
- 60 grams of bitter cocoa
- 5 grams of fine salt, plus a pinch for the egg whites
- 4 drops of lemon juice
How to make flourless chocolate cake
Preparing this cake is very simple, it is a simple and fairly consistent dough, but to make it softer, be careful when you add the whipped egg whites. Proceed calmly and do not stir too much, otherwise, the air incorporated in the egg whites will go away completely. The only important point is this, the rest is a walk.
Put the chocolate and butter in a bowl and melt in a double boiler over low heat. Continue stirring until everything has dissolved, then remove from the water and let the mixture cool for 10 minutes.
Meanwhile, separate the yolks from the whites, which you will keep in another bowl.
Pour the egg yolks into the melted chocolate and work the mixture with a whisk. If you want an optimal result and do not make too much effort, use a planetary mixer with a whisk. Add the cocoa and continue whipping anchors for a couple of minutes.
Let’s move on to the egg whites: put the egg whites, sugar, 4 drops of lemon juice, and a pinch of salt in the mixer bowl and whip on low speed until they become firm like whipped cream.
Well, now comes the topical moment. As you have noticed, the chocolate mixture is quite dense, so if you remove the egg whites the cake becomes a brick: you need maximum attention. Work with a spatula, from top to bottom, combining the egg whites a little at a time. There is no need to stir the mixture too much.
Grease a round cake mold with a diameter of 25 centimeters, pour the chocolate cake mixture, and place it in the oven, preheated to 170 degrees.
Bake the cake for 40 minutes, then leave it in the oven for another 10 minutes, then take it out and let it cool completely.
Remove from the mold and sprinkle with cocoa and the cake is ready.
The flourless chocolate cake has become famous not only for the fact that it is delicious and gluten-free but also for the classic “sunken” shape since it does not contain any flour, when it cools it tends to collapse in the center and crack. But it is normal, indeed the rustic form is its beauty.
A very tasty variant provides that the cake is sprinkled with powdered sugar and then decorated with fresh raspberries, placed in the center of the cake.
Which wine goes well with the flourless chocolate cake?
Chocolate is always a difficult match for wine, few wines have the fabric and tannins to tame the bitterness of chocolate. A Sagrantino di Montefalco passito could go, but it is always better to opt for more consistent wines and spirits such as sweet vermouth, Port wine, Madeira and Marsala, Sherry, Brandy, Cognac, and Calvados.
