Flourless Chocolate Cake Recipe
A dense chocolate cake for those who can't tolerate wheat or gluten.
Ingredients
- 1 cup butter, cut into small pieces
- 1 cup dark chocolate chips
- 1/3 cup cocoa powder
- 2 tablespoons freshly brewed espresso or instant espresso
- 2 tablespoons hot water
- 6 eggs
- 1 cup granulated sugar
- 2 tablespoons rum
- 1 cup heavy cream
- 1 cup dark chocolate chips
Flourless Chocolate Cake
Ganache
Instructions
- Preheat oven to 325 degrees F.
- Grease two 6-cup silicone muffin molds.
- Combine butter and chocolate chips in a glass bowl and microwave on high for 60 seconds.
- Stir until smooth. If not melted completely, return to microwave for 15-second intervals, stirring between each until melted.
- Set aside.
- Combine cocoa powder, espresso and water in a separate bowl.
- Stir until smooth and set aside.
- Combine eggs, sugar, and rum in a large mixing bowl , whisking thoroughly.
- Add cocoa-espresso mixture to egg mixture, then stir in melted chocolate mixture. Whisk until smooth and creamy.
- Pour batter into prepared muffin molds and bake until cakes puff slightly and surfaces are set, about 22-25 minutes.
- Cool, then refrigerate for at least three hours.
- Remove cooled cakes from molds.
- Set a wire rack over a large bowl, and one cake at a time, place on wire rack and coat with ganache, making sure to cover sides.
- Refrigerate until ready to serve.
- In a medium saute pan over medium heat, add heavy cream and bring to a boil.
- Remove from heat and stir in chocolate chips; whisk until smooth.
Flourless Chocolate Cake
Ganache