Flourless Chocolate Cake
This chocolate cake may be Gluten-Free, but but it definitely doesn't skimp on taste.
Prep Time25 minutes mins
Cook Time30 minutes mins
Total Time55 minutes mins
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
SO WHAT YOU'RE GONNA NEED IS:
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.
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