If you are a decadent, deep rich chocolate lover, this so-called cake is for you. So-called cake? I have a hard time calling a dessert that contains NO flour, a CAKE. On the plus side, it is also gluten free, creamy, smooth and melts in your mouth. I’ll take that!
There is a coffee and chocolate shop downtown called French Broad Chocolate Lounge. That is where I had my first bite of a Flourless Chocolate “Cake”. Oh my, it was a thin, deep chocolate dessert that just melted in your mouth. Well, you know me… here I go on another mission to making one at home. I always feel weird asking any food establishment for recipes, not that they would share it with me, and I do respect their privacy in keeping it to themselves.
Nonetheless, I’m still gonna go home and experiment with other recipes until I get it the way I want it. One thing I did different from the Chocolate Lounge was add a thin layer of… Wait for it… Chocolate Ganache. Whoo Hoo! Now we’re talking about a serious comatose chocolate dessert.
Here’s how I make it.
Decadent Flourless Chocolate Cake
The only prepping work that needs to be done is lining the bottom of a 9×2 inch round cake pan. So, trace the bottom of your cake pan on a piece of parchment paper and cut it out.
Lightly spray the bottom of your 9 inch cake pan with oil, lay the parchment paper in the pan and lightly spray the top of that parchment paper. Set aside.
In a large microwave safe mixing bowl, melt the semisweet chocolate chips with the butter. Microwave it on high for 30 seconds, stir, then again for another 15-20 seconds. Stir until it’s melted and shinny.
To that chocolate goodness, add the sugar, salt, espresso powder and vanilla. Whisk until well mixed.
Tip: Espresso powder or espresso instant coffee enhances the chocolate flavor. In this recipe, 1 teaspoon will make the chocolate taste more chocolatey. If you’d like to add a little mocha taste, increase the espresso powder to 2 teaspoons. Want to give it a more Cubano taste? Use Cafe Bustello espresso instant coffee! Delish!
Add one egg at a time. Whisking thoroughly after each one. You can use a hand mixer too!
Then stir in the cocoa powder.
If you try to use a hand mixer here, be prepared to wear some of the cocoa powder. Just saying…
Pour this bowl licking batter into your prepared cake pan. Then proceed to lick the bowl… Yep, I sure did!
Bake in your preheated 375 degree oven for 20-24 minutes until the top bounces back when tapped with your finger and a toothpick comes out almost clean. I prefer to under cook this cake slightly and 22 minutes is the sweet spot in my oven.
Let it cool just a few minutes. Run a butter knife around the edge to loosen the cake from the pan.
Tip: place your cake plate over the cake pan, grip the two together and invert. The cake will plop out right where you want it!
Making the Ganache
Place a small pot, with about an inch or two of water, on the stove over a medium flame. Find a heat safe glass bowl to sit on top of the pot of water, but don’t let the bowl touch the hot water. Add the semisweet chocolate chips into the bowl.
Meanwhile, heat the half and half cream in a microwave safe cup for about 30 seconds to get it good and hot. Pour the hot half and half cream over the chocolate chips.
Then let it sit for one minute. Don’t touch it, don’t stir it, don’t even move it… just let it sit.
Turn off the burner and start whisking the chocolate chips until it’s all melt-y and creamy and glossy.
Using oven mitts to pick up the glass bowl, pour that baby over the Decadent Flourless Chocolate Cake…
… and let it run down the sides a bit.
You can make the top as smooth as you’d like. This time I decided to add a little personality and give it a swirly look.
Slice into that rich melt-in-your-mouth cake, make a cup of coffee (or milk if you’re like Paul) and enjoy a little piece of chocolate Heaven.
Here’s the printer friendly recipe.