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Flourless Chocolate Cake

This chocolate cake may be Gluten-Free, but but it definitely doesn't skimp on taste.
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American, Baking, Gluten Free
Keyword: buttercream frosting, cake, Chocolate, chocolate cake, flourless, ganache, Gluten Free, icing
Servings: 2 mini cakes
Calories: 1440kcal
Author: Fucci

Ingredients

SO WHAT YOU'RE GONNA NEED IS:

Instructions

Make the Cake

  • Place Butter in small microwavable Mixing Bowl and heat until melted.
  • Add about a teaspoon of the melted butter to the Springform pans and spread around, coating the pan evenly.
  • Add Chocolate Chips to the melted Butter. Stir. If not completely melted, place in microwave at 50% power for about 15 seconds. Stir with Silicone Spatula. Repeat until melted and smooth.
  • Crack Eggs in large Mixing Bowl. Mix with Hand Mixer until fluffy.
  • Add Sugar and Vanilla. Mix with Hand Mixer until Sugar is dissolved.
  • Temper the Eggs by placing about 1 Tablespoon of the melted Chocolate into the Egg mixture. Stir. Repeat, slowly adding a little more Chocolate until completely combined.
  • Optional: To make it easier to pour and measure, transfer batter to Glass Measuring Cup with spout.
  • Pour batter evenly into Springform pans and bake at 325°F for about 30 minutes or until there is no movement in the center of the cake when you shake the pan. Let cool.
  • Remove from Springform Pan and place upside-down on a plate.
  • 10. Starting in the center of the cake, drizzle with a layer of Ganache until it drips over the edge.

Nutrition

Calories: 1440kcal | Carbohydrates: 113g | Protein: 17g | Fat: 102g | Saturated Fat: 56g | Cholesterol: 257mg | Sodium: 296mg | Potassium: 1042mg | Fiber: 14g | Sugar: 85g | Vitamin A: 1280IU | Vitamin C: 3.8mg | Calcium: 224mg | Iron: 9.6mg