Yesterday I was writing the DIY Clementine Wreath post (http://throughherlookingglass.com/?p=1612) and talking about dark chocolate. It’s been on my brain ever since. So here’s a rich dark chocolate cake for you. It has no flour. The consistency is similar to fudge, just a little lighter. LOL! There are only six ingredients in this recipe. If you love dark chocolate, this will put you over the top. I got this recipe from a friend who eats gluten-free. She, her mom and sisters are all excellent cooks. They have mastered the tricky art of gluten-free baking, making the lone man of the house one lucky guy.
This recipe would be an especially good one for Christmas Day because you can easily make it several days ahead and it keeps just fine. (Just hold off on the whipped cream ’til serving day.)
You bake this cake in a hot water bath. Yup. A Saturday night bath. Whether it needs it or not. (Trust me. It does.)
The center will look slightly wet and be a little wobbly when it’s ready to exit the oven. Have faith! It’ll firm up in the refrigerator.
After coolin’ and chillin’ you can top with whipped cream. And grated chocolate if you please. Yum! Enjoy every bite. You deserve it. (Surely you’ve done something worthy!)
Indulgent Flourless Dark Chocolate Cake
- 1/2 cup water
- 1/4 teaspoon salt
- 3/4 cup white sugar
- 1 cup butter
- 18 ounces dark chocolate chips
- 6 large eggs
- Preheat oven to 300 degrees.
- Grease a 9 1/2 inch deep pie plate. Set aside.
- Separately, heat hot water in a kettle. (You will be baking the cake in a hot water bath.)
- In saucepan over medium heat combine water, salt and sugar until completely dissolved.
- Add in chocolate, stirring constantly until completely melted.
- Remove from heat.
- Cut butter into small pieces and stir into melted chocolate until completely melted. (You may need to return to heat for a minute.)
- Beat in eggs one at a time.
- Pour the batter into the prepared cake pan.
- Place pie plate in a larger pan. (A roasting pan works nicely.)
- Carefully pour hot water 1/2 way up the sides of pie plate.
- Bake cake in water bath at 300 degrees for 45 minutes. Center may still look slightly wet after 45 minutes. That's ok, it will firm up.
- Cool, then chill cake overnight.
- Serve with vanilla ice-cream or whipped cream and chocolate shavings. Or plain.
Make your own whipped cream. Use 1 Tablespoon powdered sugar for every 1/2 cup of whipping cream, then beat 'til stiff.
Grate dark chocolate for garnish.
Make this a day ahead so it can chill.
Grease pie pan well before baking.
Chill thoroughly before cutting.
It’s like heaven on earth <3
Sarah Geoffroy says
Woh this looks deliciousness!
yum! I’ve been working on the Christmas menu, this might make an appearance!
Linda Jenkins says
Wish I were a chocolate lover. I have started keeping all of your posts in a folder (I don’t want to miss a thing). I will pass this on to all the chocolate lovers in my family.
Surely I’ve done something worthy…I’m thinking…oh well, either way, I need to eat this and soon! 🙂 It looks and sounds fantastic!
Aunt pinkie achor says
looks fabulous – can’t wait to try t!
Oh, My! THIS is what I call decadent, and it is calling MY name!
If only I would have the same reaction when I see salad as I do with this cake.
I agree with Amy–mmm, this looks fantastic!
I’ve never made a flourless cake before. THIS LOOKS SOOOO GOOD!
Kristen @ A Mind Full Mom says
Yes! A chocoholics dream come true!
Jocelyn @BruCrew Life says
That cake looks amazing! I love how rich and fudgey it is!!!
Abby @ The Frosted Vegan says
I feel like a good chocolate cake it the key to everything, right? You can serve it to guests..or solve the Monday blues with eating a few slices yourself!
Yes Abby, love this. Can I quote you? “A good chocolate cake is the key to everything!”
Holly N @ Spend With Pennies says
This looks so delicious!!