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FLOURLESS CHOCOLATE CAKE

The deep chocolaty taste in this Flourless Chocolate Cake is to die for. It’s like velvet on the tongue. a true indulgence this cake may be served simply dusted with powdered sugar or crowned with billows of whipped cream and sparkling berries. It’s guaranteed to carry accolades from the dessert fanatics in your lifestyles.

Flourless Chocolate Cake
Chocolate cake is continually a shoe in dessert for any event. while unsure, make chocolate it’s constantly a hit. It doesn’t just prevent at cake cakes like chocolate cheesecake bars, chocolate frosting, no-bake chocolate eclair cake, muffins and chocolate cookies will tempt even the most reluctant dessert eater.

FLOURLESS CHOCOLATE CAKE
FLOURLESS CHOCOLATE CAKE

Wealthy Chocolate Cake
Although rich this cake is a marvelous way to mention “i like you” to the unique people in your existence. No apologies necessary. It’s a special confection supposed to be enjoyed on a special occasion. It’s relatively easy to make, you don’t actually have to tug out a mixer, until you need to.

Serve it with whipped cream and sparkling berries and a mild dusting of powdered sugar for an indulgent candy deal with any day of the week. different flourless candies you may like to strive is that this Flourless Chocolate Chip Banana Bread from The Baker Mama and  Flourless Chocolate Cookies from two Peas and Their Pod.

FLOURLESS CHOCOLATE CAKE

INGREDIENTS:

  • 1 10 oz package bittersweet chocolate chips
  • 1 cup butter
  • 3/4 cup granulated sugar
  • 3/4 cup light brown sugar
  • 1/2 teaspoon salt
  • 1 tsp espresso powder optional
  • 2 tsp vanilla extract
  • 1/4 tsp pure almond extract
  • 6 large eggs
  • 1 cup unsweetened cocoa powder Dutch-process cocoa preferred
  • Fresh whipped cream and fresh berries for serving

INSTRUCTIONS:

  1. Preheat the oven to 350°F. Line a 9 or 10-inch round springform pan with a piece of wax paper or parchment to fit the bottom only. Grease the bottom and sides of the pan or spray with baking spray. Set aside.
  2. Melt together the butter and chocolate chips in a small heavy bottomed saucepan over medium heat. Stir constantly to prevent sticking until the chocolate chips are completely melted.
  3. Stir in the granulated sugar, brown sugar, salt, espresso powder, vanilla and almond extracts.
  4. Remove from the heat and add the eggs. Beat with a large whisk or an electric mixer just until smooth. Add the cocoa powder, and mix just to combine.
  5. Pour the batter evenly into the prepared pan.
  6. Bake the cake for 25-35 minutes or until an instant-read thermometer inserted into the center registers at least 200°F or the center is set when gently shaken.
  7. Remove from the oven and cool on a cooling rack in the pan for 20 minutes.
  8. Loosen the edges of the pan with a knife if needed, then remove the outer ring. Allow the cake to cool completely. Chill until serving.
  9. May serve dusted with powdered sugar, a dollop of whipped cream and fresh berries, if desired.

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