Flourless Chocolate Cake by King Arthur Flour with Chocolate Gl
Indulge in the decadent simplicity of the Flourless Chocolate Cake by King Arthur Flour, a luxuriously rich dessert that's perfect for any occasion. This gluten-free masterpiece combines bittersweet chocolate, creamy butter, and a touch of cocoa powder for a fudgy, melt-in-your-mouth texture, all prepared without flour. The cake is baked to perfection in just 25 minutes, then crowned with a silky chocolate glaze made from heavy cream and melted chocolate for an irresistible finish. With its velvety layers and intense chocolate flavor, this dessert is ideal for chocolate lovers and those seeking a gluten-free treat. Serve it as is or pair it with a dollop of whipped cream or fresh berries for an elegant presentation that will wow your guests.
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Recipe Information
Ingredients
- 170 grams Bittersweet or semisweet chocolate (chopped)
- 113 grams Unsalted butter
- 149 grams Granulated sugar
- 0.25 teaspoons Salt
- 1 teaspoons Vanilla extract
- 4 Large eggs
- 43 grams Unsweetened cocoa powder (for the cake)
- 120 milliliters Heavy cream (for the glaze)
- 170 grams Bittersweet or semisweet chocolate (chopped, for the glaze)
- Unsweetened cocoa powder (optional, for pan preparation)
Instructions
Preheat your oven to 375°F (190°C).
Lightly grease an 8-inch round cake pan, and line the bottom with parchment paper.
If desired, dust the greased sides of the pan with unsweetened cocoa powder to prevent sticking.
In a medium-sized saucepan, melt 170 grams of chopped chocolate and 113 grams of unsalted butter over low heat, stirring until smooth.
Remove the saucepan from the heat and stir in 149 grams of granulated sugar, 0.25 teaspoons of salt, and 1 teaspoon of vanilla extract.
Add the 4 large eggs one at a time, whisking well after each addition.
Sift 43 grams of unsweetened cocoa powder into the mixture and stir until just combined, ensuring there are no lumps.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake the cake in the preheated oven for 25 minutes, or until the top is set and a toothpick inserted into the center comes out with moist crumbs.
Remove the cake from the oven and let it cool in the pan for 5-10 minutes.
Run a knife around the edges of the cake to loosen it, then invert it onto a serving plate and remove the parchment paper.
To make the glaze, heat 120 milliliters of heavy cream in a small saucepan over medium heat until it just begins to simmer.
Remove the cream from the heat and add 170 grams of chopped chocolate to the saucepan.
Let the mixture sit for 2-3 minutes, then stir until smooth and glossy.
Pour the glaze over the cooled cake, allowing it to drip down the sides for a decorative finish.
Let the glaze set for about an hour at room temperature, or refrigerate the cake for a quicker set.
Slice and serve. Enjoy this rich, indulgent dessert!
Nutrition Facts
Calories |
4070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 271.6 g | 348% | |
| Saturated Fat | 157.8 g | 789% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1130 mg | 377% | |
| Sodium | 1013 mg | 44% | |
| Total Carbohydrate | 393.9 g | 143% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 316.8 g | ||
| Protein | 53.5 g | 107% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 465 mg | 36% | |
| Iron | 41.6 mg | 231% | |
| Potassium | 2955 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
