Flourless Chocolate Cake Recipe | Chocolate Torte Recipe

This Flourless Chocolate Cake Recipe is rich and decadent. It’s gluten free but you definitely wont miss the flour in this one.

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If you would like to learn how to make flourless chocolate cake then just follow this flourless chocolate cake Recipe.

Get the full recipe for this flourless chocolate cake http://recipesbycarina.com/flourless-chocolate-cake-recipe/

More Chocolate Recipes https://www.youtube.com/watch?v=PkmlnVPgqKM&list=PL5CBaQ3nMr6Hryum96Th2I4dOPnoTAAb2

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ABOUT

Welcome to Recipes by Carina! I’m a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you’re wanting to learn how to cook I’m here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!

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EQUIPMENT FOR THIS RECIPE

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FLOURLESS CHOCOLATE CAKE RECIPE

Ingredients

1 Cup / 2 Sticks / 225g Butter
18oz / 500g 60-70% Dark Chocolate
7 Eggs
1 Cup / 200g Sugar
1 Tbsp Vanilla Essence

Instructions

Melt the butter and chocolate together over a simmering pot of water or in the microwave until completely smooth. Remove from the heat and allow to cool.
Beat the eggs and sugar together with a stand mixer, hand mixer or whisk until light, fluffy and almost tripled in size.
Add the cooled melted butter and chocolate to the egg mixture in halves, whisking well in between until fully combined.
Add the vanilla to the chocolate cake batter and give a final mix to combine, scraping down the sides of the bowl.
Pour the chocolate cake batter into a lined 8 inch cake tin which has been wrapped in foil on the outside.
Place the cake tin in a larger tin or roasting pan, half filled with water and bake the cake in a 160C/325F oven for 25 – 35 minutes. It will still look completely under cooked here but that’s fine.
Remove the cake from the oven and cool completely in the tin, then overnight or at least 6 hours in the fridge before serving.

Notes

Replace the vanilla essence with any other kind of essence, liqueur, or zest from citrus.
Placing the cake in a water bath helps it bake more evenly.

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MY FAVORITE COOKING EQUIPMENT

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I’m sharing with you how to make this incredibly delicious flourless chocolate cake. It’s rich and decadent so you’ll only want a small slice but there’s no way you’ll miss the flour in this one. Welcome to recipes by Carina where I share with you how to make classic and simply delicious

Recipes, make sure to subscribe for a new video each week. To get started on this flourless chocolate cake in a medium sized bowl measure out your butter. We’ll need two sticks, 1 Cup of 225g. You’ll notice I give the recipe amounts in metric and imperial so no matter where

You live in the world the recipe should be easy enough to follow. If you would like the full recipe for this chocolate cake it will on my website as well as the full measurements listed in the description box below.

We’re going to be melting the butter so it doesn’t need to be at room temperature, just cut it up so it isn’t one large piece. In the same bowl add in your chocolate. You want to use a dark chocolate here, somewhere around 60-70% for the best flavour.

Choose the best quality chocolate you can find, one that you would use for eating not chocolate chips. Cut or break your chocolate up into smaller pieces just so it will melt easier. Place the bowl over a small saucepan of simmering water, and stir occasionally until the chocolate and butter have completely melted together.

Alternatively you can melt the butter and chocolate together in the microwave just make sure not to do it directly in a pot as there is too high of a chance you’ll end up burning your chocolate. While the butter and chocolate is melting get started on the eggs.

You’ll need 7 eggs for this recipe, trust me you won’t get an eggy flavour at all so don’t try and cut it down to 3 eggs instead as it won’t work. Make sure your eggs are at room temperature, if you store them in the fridge just remove

Them about 30 minutes before you start baking. Crack each egg into a bowl. I’m going to be using my stand mixer here but if you’re using a whisk or hand mixer make sure to use an extra large bowl as these will be about tripling in volume so you don’t

Want to run out of space. Every minute or so check on your butter and chocolate again, giving it a quick mix with a wooden spoon to make sure its melting and isn’t getting too hot. This chocolate cake only requires 5 ingredients making it incredibly easy to make.

It’s great if you’re gluten free or trying to avoid flour but also it doesn’t need the flour whatsoever so you won’t be missing it. Think of it as a very sophisticated and decadent chocolate cake, one you can even add liquor to if you would like.

Let me know in the comments below what your favourite pairing to chocolate is. Mint, coffee, orange, vanilla, almond. So many different options that you can use for this recipe. When your chocolate and butter mixture is completely silky and smooth remove it from

The simmering water and leave to cool while your work on the eggs. After you’ve cracked in all of your eggs, next we’ll need some sugar to sweeten this cake up. Measure out 1 cup or 200g of granulated white sugar and pour it into the bowl with your eggs.

Most dark chocolate won’t be super sweet so this cake does need some sugar, have a quick taste of the melted chocolate and butter mixture and if it tastes some what sweet reduce the amount of sugar you add to half of a cup.

Turn your mixer on to low speed first for a minute or so before turning it to a medium high speed. If you are whisking the eggs by hand, just mix as fast as you can until the eggs and sugar have about doubled to tripled in volume.

This should take you about 5 minutes with a machine or about 15 minutes by hand. Don’t be afraid of doing it by hand though if you don’t have a hand mixer, it’ll be a great arm work out. When your mixture is looking super light and fluffy it’s about time to add the chocolate

And butter to the eggs. Test your chocolate mixture here and make sure it isn’t too hot, warm is okay but we don’t want to be cooking the eggs from the heat. Turn your mixer on a lower speed and pour about half of your melted chocolate and butter

Into the bowl with the machine running. Mix the batter together for a minute or so or until it is completely combined before adding the remaining. Adding half at a time allows the mixture to combine fully without completely deflating the eggs from the heavy chocolate.

You should be left with a smooth, silky and dark chocolate cake batter. Now is the time where you can add whatever kind of flavouring you would like. Some popular options would be vanilla essence, almond essence like I’m using, mint essence, maybe orange zest, or your favourite type of liquor.

About a tablespoon of any flavouring as it needs to be strong to compete with the chocolate. Scrape down the bowl with a rubber spatular and give the batter a final mix until everything is completely combined. Pour your chocolate cake batter into a lined 8 inch cake tin which is wrapped with foil

On the outside. This cake tin will need to be placed inside a larger cake tin, roasting pan, or baking dish filled half way up with boiling water. Baking it in a water bath helps the cake to bake more evenly so the outside doesn’t

Dry out before the inside has had a chance to heat up. Place your cake in a 160C or 325F oven for 25 minutes. After 25 minutes your cake will probably look completely raw in the centre, it’ll still jiggle when you shake the pan.

Don’t worry about this, we’re only cooking the eggs so cooling it down will set the chocolate and butter which in turn will set the cake. Cool your cake completely in the pan before transferring it to a serving plate.

Wrap it in plastic wrap or place it into a container and place in the fridge for at least 6 hours or overnight before serving. Serve it straight out of the fridge, dusted with sugar, and with fresh fruit, whipped cream, or a berry couli.

It’s incredibly rich and decadent so you’ll only want a small slice but you’ll probably be tempted by seconds. If you make this cake I would love to see a picture, thank you for watching, I hope you enjoyed this recipe and I’ll see you in my next video.