Miss Carroll’s Flourless Chocolate Cake
Miss Carroll’s Kitchen
Guess and Company, 2024
Naturally gluten-free, this dark, rich, and deliciously moist cake is a 1-bowl delight! With a fudgy texture and plenty of chocolate flavors, your tastebuds will be happy eating this cake. Serve with powdered sugar, whipped topping, and fresh raspberries for a beautiful presentation of a delectable cake!
Prep Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 3 hours, including cooling
Servings: 8 servings
Cooking Equipment
- 8-inch round cake pan
- Parchment paper
- Mixing bowl
- Mixing cups and spoons
Flourless Chocolate Cake Ingredients
- 1/2 cup butter, cut into pieces
- 6 ounces Ghirardelli bittersweet chocolate, broken into pieces
- 2/3 cup granulated sugar
- 2 teaspoons espresso powder
- 1 1/2 teaspoons pure vanilla extract
- 4 large eggs, room temperature, blended together
- 1/3 cup unsweetened, dutch-processed cocoa powder
- 1/8 teaspoon salt
- 1/2 teaspoon baking powder
- Whipped cream
- Fresh raspberries
- Powdered Sugar
Flourless Chocolate Cake Directions
- Preheat oven to 350 degrees F. Position oven racks for a bottom rack and a center rack to be in place.
- On the bottom rack, set a metal roasting pan filled with water up to 2 inches and let it heat up while the oven is warming up. This will ensure your cake remains moist while baking.
- Using shortening, grease an 8-inch round cake pan, then, line with parchment paper and grease the parchment paper. These steps will prevent the cake from sticking.
- Place the butter and chocolate in a medium microwave-safe bowl and melt in the microwave at 20-second intervals. Stir after each interval. Allow to cool for 2-3 minutes.
- Whisk the sugar, espresso powder, and vanilla extract into the chocolate mixture.
- Whisk in the eggs until smooth. The mixture will be heavy, like brownie batter. Whisk in the cocoa powder, salt, and baking powder.
- Pour and spread the batter into the prepared cake pan.
- When the oven temperature reaches 350 degrees F, quickly place the cake pan on the center rack and shut the oven door, trapping the steam inside the oven. The steamy oven will provide a baking atmosphere for an extra moist cake.
- Bake the cake for 30 minutes. To check if the cake is done, insert a toothpick into the center of the cake. If it comes out mostly clean with a few particles, it means the cake is done and moist.
- Remove from the oven, place cake on a cooling rack and cool for only 10 minutes. Run a straight edge tool inside the edges between the cake and pan to loosen the cake. Quickly invert onto a serving plate and cool completely. This may take 1-2 hours.
- Once cooled, top with whipped cream, raspberries and a dusting of powdered sugar.
- Cover and store leftover cake in the refrigerator for up to 5 days.
ENJOY and make memories with the ones you love! 💗
ClaraJCarroll 