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.
Line a 9-inch round springform cake pan with parchment paper on the inside and wrap with aluminum foil on the outsidePro tip - the parchment on the inside is for easy removal and the foil will prevent water from getting into the pan when baked in a water bath (similar to a cheesecake)
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. Pro tip - the heat in the chocolate will help dissolve the sugar and the sugar will help cool the chocolate before the eggs go in.
Next, add the eggs one at a time making sure to incorporate each egg before you add the next.Pro tip - adding eggs one at a time will emulsify with the butter better and incorporate easily.
Finally, add the coffee/espresso mixture and vanilla extract. Pro tip - The color of your chocolate torte will depend on the chocolate you use. A higher percentage of cocoa will give a dark chocolate torte.
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.Pro tip - the water outside the pan will create moisture in the oven preventing the cake from drying out. So the cake essentially bakes in a wet steam oven rather than dry air.
Bake for about 50 to 60 minutes. When done the center should be almost set. Pro tip - It will continue to cook in the residue heat and will set further as it cools.
Let cool in the pan for at least 10 minutes before you glaze. Do not remove it from the pan yet. Pro tip - the cake will be slightly puffed up when just baked, but it will sink as it cools.
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 hourPro tip - you can let the cake chill in the fridge for up to 2 days before you decorate with the wafer cigars.
Unmold the cake from the springform pan and transfer it to a cake stand or serving platter.Pro tip - if the cake is cooled you may need to use an off-set spatula around the cake. If chilled dip the blade of a knife in hot water to make a clean separation from the pan
Then place the wafer cigar rolls along the side trimming them as necessary. Pro tip - if the chocolate around the cake has set you may need to use some melted chocolate to stick the wafers to the cake.
The chocolate you use will determine how delicious this cake turns out. Get a chocolate bar from the supermarket but pick one you would enjoy eating. NO cooking chocolate, and not compound chocolate.
Melt the chocolate and butter in a microwave or double boiler. Chocolate can burn easily and holds its shape even when melted unless agitated so don't overheat it. Make sure to stir then heat some more as necessary.
Always add eggs to a butter mixture one at a time otherwise the eggs will not emulsify.
The amount of air you add to the eggs will determine the density of the cake. I like a dense flourless chocolate cake so I do not whip too much air into it. But you can whip the eggs when then fold them into the batter.
When baking in a water bath make sure to keep the water to at least an inch above the pan.
Also, don't forget to wrap the outside of the pan with aluminum flour to prevent water from getting into the pan.
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