Flourless Chocolate Cake Recipe
Equipment
- 1 mixer
- 1 Mixing bowl
- 1 9-inch (23 cm) springform pan
Ingredients
For the chocolate nut cake:
- 5.07 fl. oz soybean or vegetable oil 150 ml, plus more for greasing
- 1.8 ounces unsweetened cocoa powder sifted, 50 g
- 4.2 fl. oz boiling water 125 ml
- 1 tablespoons pure vanilla extract
- 5.3 oz ground Brazil nuts or any other nut of your choice (150 g) or use 4.4 oz or 125 g flour if desired
- ½ teaspoon baking soda
- ⅛ teaspoon salt
- 7.05 oz caster/castor/superfine sugar (you can buy it or simply grind granulated sugar in the blender), 200 g
- 3 large eggs at room temperature
For the chocolate glaze:
- 9 ounces dark or semi-sweet chocolate chips 255 g
- 3 tablespoons soybean or vegetable oil
For garnishing:
- Chopped and/or whole Brazil nuts or any other of your choice optional
Instructions
- To prepare the flourless chocolate cake: Preheat oven to 325ºF (170°C). Grease a 9-inch (23 cm) springform pan with oil and line the bottom with parchment paper. Set aside.
- In a small to medium bowl, sift the cocoa powder and whisk in the boiling water until obtaining a smooth chocolate paste. Whisk in the vanilla extract, setting aside to cool a bit. In another small bowl, combine together the ground nut, baking soda, and salt. Set aside.
- In the bowl of a mixer with paddle attachment, beat together the sugar, soybean oil, and eggs at medium speed for approximately 2-3 minutes or until obtaining a pale mixture. Reduce the speed and pour in the cocoa mixture, beating just until combined. Add the nut mixture and beat just until combined.
- Pour liquid mixture into the prepared springform pan, scrape down all the mixture. Bake for 40 to 45 minutes or until the sides are set and and a toothpick inserted in the center comes out clean but with a few sticky chocolate crumbs clinging to it. Don't worry about the damp center!
- Place pan on a rack and let it cool for about 15 minutes. Run a knife around the edges to ease the cake and then spring it out of the pan. Serve while is warm with ice cream, or let it cool completely and top with chocolate glaze and nuts.
- For the chocolate glaze: Set a heatproof bowl over a pan of simmering water, making sure water doesn't touch the bottom of the bowl. Melt half of the chocolate with the oil, stirring constantly until the chocolate is just melted. Add the other half of the chocolate and stir until melted and smooth.
- Pour over the cool, unmolded cake...
- and sprinkle chopped nuts on top if desired. Enjoy!
Recipe Notes
- Store flourless chocolate cake in an airtight container in the fridge for up to 5 days, or at room temperature for up to 2 days.
- Freeze without the glaze wrapped with parchment paper and then plastic wrap for up to 2 months. Thaw before glazing!
Nutrition
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Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.