Recipe by Shana Hillman
"Perfect for chocolate lovers! Great for entertaining, deceptively easy to make. Perfect for people who can't have gluten. Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. I flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten-free."
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4 (1 ounce) squares
semisweet chocolate, chopped
Very good recipe but I would skip the cocoa and use all chocolate bars. I've made this many times and find that using cocoa gave the cake a grittier, more brownie-like texture. So I now use 2 full bars of Ghiradelli Bittersweet Chocolate (8 oz. total) and skip the cocoa powder completely (ADD 8-10 min. cooking time). I still use the same amount of sugar. Using ALL chocolate bars gives this a silkier texutre not to mention a stronger chocolate flavor. 4 stars as written, 5+ stars for slight alteration. Serve with fresh sliced strawberries or raspberries and a dusting of powdered sugar for a dessert made for company.
This was o.k.and makes for a very quick last minute dessert. However, the cocoa gave it more of a brownie taste than a chocolate cake/torte. There simply is no substitute for chocolate, LOTS OF IT! Therefore, Flourless Chocolate Cake 1 from this site is the hands down winner of the Flourless Chocolate Cake duel. For an elegant dinner party, make Cake I. For a quicky for the kids, make Cake II.
I prepared this recipe about a week after trying it at a fancy restaurant. Without a doubt, flourless chocolate cake is yet another food that I previously thought was a high-end, 'classy' dessert that I could only get at the most expensive places.
This version has it dead-on; it is absolutely scrumptious and luxurious.
It should be noted that I used semi-sweet chocolate morsels and Splenda, and it still came out excellent!
Made this in mini muffin tins and topped with Hard Chocolate Glaze as suggested by AzMelody. Be sure to grease and dust your tins with cocoa powder or they won't come out of the pans. A bit time consuming but well worth the extra effort. I made these a week early, froze them and frosted the day before the party. They were a big hit.
Wonderful! Absolutely delicious. I had a gluten-intolerant guest over for dinner last night. She said this was the best gluten-free cake she ever had. The other guest went crazy for it as well. I don't have a double boiler, so I just melted the butter over low heat in a saucepan, and then added the chocolate. I divided the batter into 3 4" springform pans (although, I think I might use 4 next time; each serving was really huge), using pam and cocoa powder on them before putting the batter in. They popped right out after they had cooled. I turned them upside-down to get a flat surface and then drizzled chocolate ganache over them and topped with piped whipped cream and fresh quartered strawberries. It looked very elegant and tasted just as good.
Excellent. Very rich. Very simple to make. I didn't use a double-boiler. I used the microwave to melt the chocolate & butter. Turned out perfect. Small slices with a scoop of vanilla ice cream, some strawberries and whip cream. A big hit!
This was the easiest flourless chocolate cake I ever baked, and tasted just about as good as the more complicated recipes. I baked two for a party and, since I had only one springform, I used a regular 8 inch cake pan for the second cake. It was very hard to get the second cake out of the pan, so next time I will use my mother's trick and line the bottom of the greased pan with a circle of wax paper before I pour the batter in.
This recipe is fantastic! We poured it into a cupcake pan instead of a cake pan, made a simple choclate ganache (heat up cream or half & half and stir into chocolate chips) and created restaurant-quality chocolate lava cakes. I highly recommend trying this recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Flourless Chocolate Cake II
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 167
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