This flourless chocolate cake recipe is rich, dense, fudgy, and loaded with chocolate. Naturally gluten-free this is the perfect dessert to entertain or just when you craving a decadent chocolate dessert.
Preheat the oven to 300°F/ 150°C / Gas Mark 2. Spray with cooking spray and line a 9-inch round springform cake pan with parchment paper on the inside and wrap with aluminum foil on the outside.
Melt the chocolate and butter in a microwave-safe bowl until all the chocolate has melted. Then, add the sugar and combine until all the sugar has almost dissolved.
10 oz Chocolate, ¾ cup Butter, 1¼ cup White sugar
Next, add the eggs one at a time making sure to incorporate each egg before you add the next. Finally, add the coffee/espresso mixture and vanilla extract.
5 large Eggs, 2 tsp Vanilla extract, ¼ cup Espresso or coffee
Pour into the prepared baking pan. Place the pan in a baking tray on the center rack. Pour hot water on the outside of the pan – about 2 cups.
Bake for about 50 to 60 minutes. When done the center should be almost set.
Let cool in the pan for at least 10 minutes before you glaze. Do not remove it from the pan yet.
Chocolate glaze (optional) - Melt the chocolate and cream in a safe microwave bowl and combine until smooth. Pour over the cake, gently swirl the pan and encourage the glaze to coat the entire top surface. Leave the glaze to set for an hour
4 oz Chocolate, 4 tbsp Whipping cream
Decorate - Unmold the cake from the springform pan and transfer it to a cake stand or serving platter. Then, place the wafer cigar rolls along the side trimming them as necessary.
30 Wafer cigar rolls, 2 oz Melted chocolate
Then place the wafer cigar rolls along the side trimming them as necessary.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you