Best 2 Almost Flourless Chocolate Cake Recipes
Calling all chocolate lovers, assemble! Embark on a delicious journey as we unveil the secrets of crafting the ultimate "almost flourless chocolate cake." This culinary masterpiece is a symphony of rich, velvety chocolate, expertly balanced with just a touch of flour for an unmatched texture. Prepare to be mesmerized by its decadent flavor and the sheer joy of creating this extraordinary dessert. Get ready to indulge in an unforgettable chocolate experience that will leave your taste buds craving more.
Here are our top 2 tried and tested recipes!
ALMOST FLOURLESS CHOCOLATE CAKE
Steps:
- Preheat oven to 400 degrees F.
- Line a 9-inch round spring-form pan with parchment paper.
- In a double boiler, whisking frequently, melt the chocolate with the butter. Set aside for 5 minutes to cool slightly then transfer to an electric mixer fitted with a whisk. Add the eggs and beat at the high speed for 10 minutes. Add the vanilla.
- Combine the sugar and flour and gently fold this mixture into the whipped chocolate base.
- Pour the batter into the prepared pan and bake until the cake is firm, but the center still moist, about 15 minutes.
- Cool cake then invert onto a serving plate. Dust with confectioners' sugar and serve topped with sweetened whipped cream or in a pool of crème anglaise.
SINFULLY RICH ALMOST FLOURLESS CHOCOLATE CAKE
Great cake recipe- so chocolatey that you will have a chocolate rush straight to your brain. Makes a perfect dessert for entertaining! Recipe by Kevin and Nancy Mills.
Provided by PalatablePastime
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Melt together the butter and chocolate in a small saucepan over very low heat, stirring to mix.
- Remove from heat when almost melted (do not scorch).
- Preheat your oven to 300F.
- Fill a 9x13-inch roasting pan or casserole halfway with water and place it on the center shelf of the oven.
- Lightly grease the sides and bottom of a 9x5-inch loaf pan, and dust with 1 teaspoon of flour; and cut out a square of waxed paper to fit the bottom of the pan; place paper in the bottom of pan and set aside.
- Place sugar, eggs and remaining 1 teaspoon of flour into the bowl of an electric mixer and beat on high for about 2 minutes.
- Pour in the chocolate, and beat another 15-30 seconds, until it is mixed well.
- Pour the batter into the prepared loaf pan and set the loaf pan in the center of the casserole dish half-filled with water (in the oven).
- Bake for approximately 75 minutes or until a light crust forms and a toothpick can be removed clean.
- Cool the cake in the loaf pan on a wire rack for approximately 30 minutes, or until it cools down to room temp.
- Cover pan and chill in the refrigerator for 4 hours or until set.
- Serve garnished with powdered sugar or fresh raspberries and store unused portions in the refrigerator.
Tips:
- Use good quality chocolate for the best flavor.
- Make sure the butter and chocolate are melted smoothly and combined well.
- Do not overbeat the eggs, as this will make the cake tough.
- Fold the dry ingredients into the wet ingredients gently, until just combined.
- Bake the cake in a preheated oven, and do not open the oven door during baking.
- Let the cake cool completely before serving.
Conclusion:
This almost flourless chocolate cake is a decadent and delicious dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. With its rich chocolate flavor and smooth, velvety texture, this cake is sure to be a hit. So next time you are looking for a special dessert, give this recipe a try. You won't be disappointed!
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