My mom, for health reasons, maintains a gluten-free diet. She feels much better with the absence of gluten and finds plenty of yummy things to eat. However, when it is birthday time, she does miss a good cake, especially a homemade one. She recently had a birthday and I found this recipe for a flourless chocolate cake - did I mention she loves chocolate? - that received rave reviews. I am sharing for all of you chocolate lovers and gluten-free people out there!
Ingredients: bittersweet chocolate, butter, instant espresso powder/coffee, hot water, sugar, large eggs, 3/4 c. unsweetened cocoa powder (preferably Dutch process), heavy cream, semisweet chocolate chips, raspberries
Step 1: Preheat oven to 350° and grease an 8" springform pan with cooking spray. (I don't own a springform pan, so I used a round cake pan. It was tricky to cut slices out of, but still good.) Step 2: Place a small saucepan filled halfway with water over medium heat and bring to a simmer. Place bittersweet chocolate and butter in a heatproof bowl and set over the simmering pot. Stir until chocolate and butter are completely melted. Turn off heat and remove bowl from saucepan. Step 3: Dissolve espresso powder in hot water OR use strong, hot coffee. Add sugar and espresso to melted chocolate and whisk until completely combined then add eggs and whisk to combine. Step 4: Stir in cocoa powder. Step 5: Pour batter into prepared springform pan and bake until just set in the middle and a thin crust forms, about 35 minutes. Step 6: Let cake cool for 15 minutes, then remove sides of springform pan. Let cake cool completely. Step 7: Place heavy cream in a small saucepan and bring to a simmer. Step 8: Place chocolate chips in a heatproof bowl then pour hot cream over chocolate chips. Let sit 1 minute, then whisk to combine. Step 8: Pour ganache over cake and smooth with an offset spatula. Place in refrigerator until set, 10 minutes. Step 9: Serve with raspberries.
Flourless Chocolate Cake with Chocolate Ganache
Recipe:
6 oz. bittersweet chocolate, roughly chopped 1/2 c. (1 stick) butter, cut into large chunks 1 tsp. instant espresso powder/coffee 1/4 c. hot water OR hot, pre-made coffee 1 c. sugar 4 large eggs 3/4 c. unsweetened cocoa powder (preferably Dutch process) 1/2 c. heavy cream 1 c. semisweet chocolate chips
Fresh raspberries, for serving
Preheat oven to 350° and grease an 8" springform pan with cooking spray. Place a small saucepan filled halfway with water over medium heat and bring to a simmer. Place bittersweet chocolate and butter in a heatproof bowl and set over the simmering pot. Stir until chocolate and butter are completely melted. Turn off heat and remove bowl from saucepan. Dissolve espresso powder in hot water OR use strong, hot coffee. Add sugar and espresso to melted chocolate and whisk until completely combined then add eggs and whisk to combine. Stir in cocoa powder. Pour batter into prepared springform pan and bake until just set in the middle and a thin crust forms, about 35 minutes. Let cake cool for 15 minutes, then remove sides of springform pan. Let cake cool completely. Place heavy cream in a small saucepan and bring to a simmer. Place chocolate chips in a heatproof bowl then pour hot cream over chocolate chips. Let sit 1 minute, then whisk to combine. Pour ganache over cake and smooth with an offset spatula. Place in refrigerator until set, 10 minutes. Serve with raspberries.