Double Chocolate Flourless Cake Recipe

/ Bluebird Gardens/

My first bite of a double chocolate flourless cake. Oh, my! (Charlotte Ekker Wiggins photo)

Double Chocolate Flourless Cake

One of the many advantages of having a bee buddy like David is that his wife is an amazing cook and baker. And she’s willing to share!

So my first taste of a Double Chocolate Flourless Cake was for a planning lunch we were having for our local bee club. I’ve wondered about this recipe for some time now but not set it aside to try it.

I don’t regularly drink coffee but I sure wanted a cup when I tasted this very chocolaty cake. A little goes a long way and boy, is this good!!


Double Chocolate Flourless Cake Recipe

You will need:

  • 1 cup semisweet chocolate chips

  • 1/2 cup (8 tablespoons) butter

  • 3/4 cup sugar

  • 1/4 teaspoon salt

  • 1 teaspoons espresso powder

  • 1 teaspoon vanilla extract

  • 3 eggs

  • 1/2 cup Dutch process cocoa powder, sifted

  • 1 cup semisweet chocolate chips

  • 1/2 cup heavy cream

To make:

  1. Preheat the oven to 375°. Grease an 8" round cake pan, place a parchment round in the bottom of pan and grease the paper. Set aside.

  2. Put the chocolate and butter in a large microwave-safe bowl, and stop and stir at 30 second intervals till the butter and chips are melted.Stir until the chips melt and the mixture is smooth.

  3. Stir in the sugar, salt, espresso powder, and vanilla.

  4. Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.

  5. Scrape batter into prepared pan and smooth top with offset spatula.

  6. Bake the cake for 25 minutes. Top will look crusted over.

  7. Remove cake from the oven, and cool for 5 minutes.

  8. Loosen cake from pan around the perimeter with a knife or thin metal spatula. Flip cake onto serving platter and remove parchment.

  9. To make the glaze: Place chocolate and cream in microwave safe bowl. Stop and stir at 30 second intervals till chocolate is almost completely melted. Let sit a minute or so and whisk till smooth.

  10. Carefully pour and spread glaze over top of cake. Allow to set for a couple hours before serving.

This cake freezes nicely as individual slices. (Charlotte Ekker Wiggins photo)

For less calories, cut this cake into 12 slices instead of 8. I actually cut a regular slice into 4 pieces and froze them individually. Worth adding to your recipe collection!

(Recipe rom That Skinny Chick Can Bake)

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Charlotte