Decadent Dark Chocolate Flourless Cake

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Well I’m finally back, a little bit sore, but I’m ready to go!  As you could read in our last blog it was not the best Christmas season at our house, so I am eager to get started with 2018.  First of all, I would like to thank my wonderful husband for taking such great care of me after the car accident, believe me it was no easy feat, and what better holiday to thank him on – VALENTINE’S DAY !!!

Everyone loves a little chocolate on Valentine’s Day, even my GLUTEN-FREE friends.  So I created a naturally gluten-free Dark Chocolate Flourless Cake for everyone to enjoy.

So if you are ready to get started with me, gather up all of the needed ingredients and let them come up to room temperature before we begin.

Valentine’s “FLOURLESS” Chocolate Cake

Ingredient List:
Butter……………………………………………………………. 1 lb (4 sticks)
Dark Chocolate Chips……………………………… 29 oz (3 bags)
Water …………………………………………………………. ¼ cup
White Granulated Sugar…………………………… 2 cups
Large Eggs………………………………………………… 11 eggs

Optional Items: Confectioner’s Sugar, Fresh Mint Leaf, Raspberries, & Chocolate Fudge Syrup

Prep:
Preheat oven to 350 degrees. Also, make sure to let all of your ingredients come up to room temperature before use in the recipe.

Recipe Instructions:
Crack all of the 11 eggs into a bowl or food processor and blend on low speed (about 3 minutes).

In a separate microwave safe bowl combine 1/3 of your chocolate chips (in our case 1 bag) with 1 stick of butter cut up into 5 pieces. Now place the bowl in the microwave and heat on high for 2 minutes. Remove the bowl from the microwave and stir until the butter is dissolved into the chocolate. While the mixture is still hot, add another 1/3 (or 1 bag) of your chocolate chips into the bowl and another stick of sliced up butter.  Mix it well, until the butter dissolves into the chocolate.  Place the remaining chocolate chips and last stick of butter (sliced up) into the bowl. Heat it again, on high, in the microwave for an additional 3 minutes. Remove the bowl and stir the mixture until it is well blended. The mixture should be hot enough to dissolve the butter and chocolate together. If it is not, then microwave for an additional 1 minute.

While the chocolate and the butter are still in the microwave heating for 3 mins, it time to work on our sugar and water mixture. Add a 1/4 cup of water and 2 cups of white sugar in a sauce pan. Place it on the stove top and cook on medium heat, make sure to constantly stir the mixture while it comes to a boil.  It should take about 1 to 2 mins for the sugar to completely dissolved. You will know that the sugar is completely dissolved when the mixture can easily flow off of a spoon. By this time your chocolate mixture from the microwave is finished and mixed, so remove the dissolved sugar from the heat and pour it directly into your hot chocolate mixture. Thoroughly blend the mixtures together with a spoon.

After this step is completed pour the chocolate mixture in with the beaten eggs and blend well (we used the low setting on our mixer to avoid splashing).

Spray a 9 inch spring form pan with cooking spray and pour the batter into the pan until it reaches about 2 inches below the top of the pan. You will probably have some leftover cake batter. If you like, you could add the extra batter into cupcake tins to make single serving desserts or you could use a 10” spring form pan instead of a 9”.

Place the spring form pan in the oven and cook for 1 hour and 20 minutes. To make sure it is done baking, insert a toothpick into the middle of the cake and pull it out.  If it comes out clean – YOU ARE DONE!!

Let the cake completely cool, it should take at least an hour or more. Note, the cake will shrink down about 2 inches as it cools. Once cooled, use a sifter to dust the top of the cake with confectioners’ sugar. Release the spring form pan and place the cake carefully onto a serving dish.  Use two spatulas to do this as the cake is quite heavy… so easy does it!!

We garnished our cake with a fresh mint leaf, lots of raspberries, chocolate drizzle and whip cream, but feel free to let your creativity take over and dress it with flavors that tantalize your taste buds.

VOILA ! Enjoy one of the most decadent cakes EVER !!!


2 thoughts on “Decadent Dark Chocolate Flourless Cake

  1. Making this recipe right now. Only problem may be that I am using Nestle’s semi-sweet and not Guitiard dark. Uh-oh. I cut the sugar by a cup. Here’s hoping….I’ll report back.

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