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Amazing Flourless Chocolate Cake!


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7 replies to this topic

#1 WinterSong

 
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Posted 05 May 2012 - 04:46 AM

I made this yesterday, and it's pretty incredible. Warning: It is in no way healthy - it's a very rich and decadent dessert. I made it in cupcake form and put most of them in the freezer (I've read that flourless cakes stay good for up to three months in the freezer).

I have a feeling I'm going to be very popular at wine/dessert parties :)

Enjoy!


cake
1 cup semisweet or bittersweet chocolate chips
1/2 cup (8 tablespoons) unsalted butter
3/4 cup granulated sugar
1/4 teaspoon salt
1 to 2 teaspoons espresso powder, optional
1 teaspoon vanilla extract, optional
3 large eggs
1/2 cup unsweetened cocoa powder, Dutch-process cocoa preferred
glaze
1 cup semisweet or bittersweet chocolate chips
1/2 cup heavy cream


1) Preheat the oven to 375F. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

2) To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

3) Stir in the sugar, salt, espresso powder, and vanilla. Espresso enhances chocolate's flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.

4) Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

5) Spoon the batter into the prepared pan.

6) Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200F on an instant-read thermometer inserted into its center.

7) Remove it from the oven, and cool it in the pan for 5 minutes.

8) Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.

9) To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.

10) Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

Yield: 8" cake, 8 to 12 servings.
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Diagnosed with IBS - Fall 2007

Diagnosed with Celiac via blood test (tTg off the charts) - March 18th, 2011

Gluten free as of March 25th, 2011 and going strong!

Positive biopsy April 1st, 2011

 

Blood test results back down to normal levels November 2012


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#2 IrishHeart

 
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Posted 05 May 2012 - 06:43 AM

Yup, that's good stuff! Sadly, none of mine ever makes it to the freezer because we are oinkers in this house. :lol:
Good idea to make it into cupcakes. How much did you shorten the cook time?

A suggestion. If you use the espresso powder, do not use the vanilla too. They serve the same purpose and using both will alter the taste quite a bit.

Sylvia and I both make this cake regularly ---and it is really rich, isn't it? and, yes, very fattening!! :)

Skylark has posted another flourless cake recipe that has even fewer steps ...but more eggs. It's in here:

http://www.celiac.co...chocolate-cake/
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Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
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#3 HoosierMother

 
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Posted 05 May 2012 - 11:11 AM

My DH & I love IrishHeart's FCC! I've made 2 this week... I'll have to try this recipe...
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#4 IrishHeart

 
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Posted 05 May 2012 - 02:44 PM

My DH & I love IrishHeart's FCC! I've made 2 this week... I'll have to try this recipe...



sweetie, it's the same one!

2 this week?? are you guys getting fat yet? :lol:
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"Life is not the way it's supposed to be. It's the way it is. The way we cope with it makes the difference." Virginia Satir

"The strongest of all warriors are these two - time and patience." Leo Tolstoy

"If you want to lift yourself up, lift up someone else" Booker T. Washington

“If idiots could fly, the sky would be like an airport.”― Laura Davenport 

"Do or do not. There is no try. "-  Yoda.

"LTES"  Gem 2014

 

Misdiagnosed for 25+ years; Finally Diagnosed with Celiac  11/01/10.  Double DQ2 genes. This thing tried to kill me. I view Celiac as a fire breathing dragon --and I have run my sword right through his throat.
I. Win. bliss-smiley-emoticon.gif


#5 sa1937

 
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Posted 05 May 2012 - 03:59 PM

It is the yummiest! I will only make it when I have to provide a dessert for something. And I have frozen it, too...it's just a bit more dense but freezes well.
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Positive Celiac Blood Panel - Dec., 2009
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#6 WinterSong

 
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Posted 05 May 2012 - 05:46 PM

I just ate another cupcake :P I have a feeling this cake may become a problem for me, especially on nights when I come home stressed out, lol. Sometimes a girl just needs her chocolate.
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Diagnosed with IBS - Fall 2007

Diagnosed with Celiac via blood test (tTg off the charts) - March 18th, 2011

Gluten free as of March 25th, 2011 and going strong!

Positive biopsy April 1st, 2011

 

Blood test results back down to normal levels November 2012


#7 Eleanor Creasey

 
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Posted 05 May 2012 - 06:30 PM

Agree totally! Sometimes I need chocolate. :)
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#8 Eleanor Creasey

 
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Posted 05 May 2012 - 06:33 PM

Does anyone here use Pamela's Baking Mix?
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