Flourless Chocolate Cake: Devilishly rich. Deceptively easy to bake. Very hard to screw up. Is there anything better in a cake recipe?
I have a confession: I generally don’t like cake. I actually loathe a cupcake. If there are cake people and icing people, I have always been the latter. (Luckily that made for an easy match with me and my cake-loving husband.) It’s a texture issue really. I prefer a thicker, denser heft to my baked goods. Give me all the cookies, pie, custard, and brownies you have.
But sometimes you need a cake in your confection arsenal — especially as a personal chef in Los Angeles. And one that is naturally gluten free is essential here. The fact that it’s chocolate is a bonus.
Here are a few things to know about this recipe. Normally, in baking, it’s important to combine your ingredients in a particular order. I’ve made this cake so many times in so many different ways, that I don’t think it’s necessary here. In the recipe instructions, I’ve outlined the most efficient/logical way to do it. But if you’re juggling a million different things when you’re baking this cake, and forget to add a particular ingredient until the end or accidentally start out mixing the cocoa powder with the eggs, it will likely work. The only thing you really need to do is melt the butter and chocolate together.
Chocolate and Sugar
I use 72% (or around there) chocolate chips to make this recipe. I’ve also used 100%. When I’m using a darker chocolate, I always up the sugar to make up for it. If you use a lower percent of dark chocolate or semi sweet chocolate, you can use less sugar. If you love sugar and want to indulge your sweet tooth to excess, then do what you need to do. I’ve used regular granulated sugar and organic cane sugar to test this recipe and both work well.
Coffee and Spices
This flourless chocolate cake recipe weaves together dark chocolate, cocoa powder and the option of adding aromatic spices: cinnamon, cardamom, cloves, and nutmeg from Silk Spice’s Defender blend. I’ve been working closely with Silk Spice lately as an ambassador for their spice and coffee blends. They are phenomenal. They are also super foods, and their Defender spice blend works incredibly well in this recipe. If you love ginger, you can also try the Healer, which also works well. I just am hooked on the cardamom in the defender.
Since I’m Greek, I always have Nescafe hanging around and love that mixed in with anything chocolatey that I made. That’s the instant coffee I use here. You could also use espresso powder.
Toppings and Garnish
The easiest garnish is powdered sugar, and fresh berries also give it a flare. For parties, I whip up fresh vanilla whipped cream. I also love the canned coconut whipped cream in a pinch. Mix up a berry coulis for extra credit.