Flourless Gooey Chocolate Cake
This Flourless Chocolate Cake recipe is one we used to make in the UK for Jewish clientele of which we had many, this was a particular favourite for the feast of Pasach (Passover).
Flourless Gooey Chocolate Cake
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PLEASE NOTE: You can now adjust the number of servings on the recipe below. or on the Print Menu option.
- 12
Ingredients
- 170 g semisweet or bittersweet chocolate chips
- 113 g unsalted butter
- 149 g granulated sugar
- ¼ teaspoon salt
- 1 to 2 teaspoons instant coffee granules optional
- 1 teaspoon vanilla extract optional
- 3 large eggs
- 43 g unsweetened cocoa powder
- GLAZE
- 170 g semisweet or bittersweet chocolate chips or a bar chopped small
- 113 g double cream
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Preheat the oven to 190ºC/170ºC Fan/Gas 5. Lightly grease a metal 8" round cake tin; cut a piece of parchment to fit, grease it, and lay it in the bottom of the tin.
- To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a pan of hot water. Transfer the melted chocolate/butter to a mixing bowl.
- Stir in the sugar, salt, coffee powder, and vanilla. Coffee enhances chocolate's flavour much as vanilla does; using 1 teaspoon will simply enhance the flavour, while 2 teaspoons will lend a hint of mocha to the cake.
- Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
- Spoon the batter into the prepared pan.
- Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its centre.
- Remove it from the oven, and cool it in the pan for 5 minutes.
- Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; that's fine. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
- To make the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat until the cream is very hot, but not simmering. Remove from the microwave, and stir until the chocolate melts and the mixture is completely smooth.
- Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.
Have you tried this recipe?Please leave a comment below, or If you have any other questions or problems Leave me a message HERE
Category: Baking, Cakes, Pastries & Biscuits, Desserts & Puddings, Recipes, Teatime Treats, Snacks, Party Food, Vegetarian,, Vegan & Free From
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