Flourless Chocolate Cake Recipe (2024)

FAQs

What is flourless chocolate cake made of? ›

Who can resist flourless chocolate cake? Made with just four ingredients—unsalted butter, bittersweet or semisweet chocolate, eggs, and granulated sugar—this dessert is not to be missed. It's rich and chocolaty, but also light—not dense like many flourless cakes.

If a cake recipe calls for 3 cups flour, for example, you will end up with 2 cups, 13 tablespoons flour. If you add only this amount to a cake, it will have a more tender texture.

The dessert contains no gluten which makes it acceptable for those with celiac disease, gluten-free diets, and during religious holidays in which gluten and grains are not permitted.

Storage: This cake can be stored, covered, at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If you store it in the refrigerator, let it sit at room temperature for at least 30 minutes before serving.

I usually rely on Cooks Illustrated and see they have a recipe for flourless chocolate cake recipe which only calls for (8) eggs, butter, sugar, and chopped chocolate.

The beauty of a flourless chocolate cake is the texture! Think of it as sort of a grown-up version of a brownie. This cake tastes like a a mix between a brownie, cake, truffle, and mousse. It's silky smooth, decadent, and SO delicious!

One way is to use cornstarch, which is a common thickener in many desserts. You can mix a tablespoon or two of cornstarch into your cheesecake filling mixture before baking.

Since its gluten proteins are very weak, cake flour is often used to make soft, tender baked goods like cakes, pastries, or biscuits. A chlorination process further breaks down cake flour's gluten, creating a flour that's even more delicate. All-purpose flour is made from a mixture of hard and soft wheat.

Who Created Flourless Chocolate Cake? The first recorded version of flourless chocolate cake was in Ferrara, Italy, in 1900. However, various origin myths exist. Whatever the true story is, one common theme remains: this sumptuous cake resulted from a fortunate baking mistake.

When was flourless chocolate cake invented? ›

Is it surprising, then, to find that the cake is most likely more than 100 years old? La torta tenerina (also called the Queen of Montenegro cake, named after Elena of Montenegro, who became queen of Italy in 1900), was first documented in Ferrara, Italy, and is still found on restaurant and bakery menus there.

This flourless chocolate cake is baked with olive oil to create a rich and savory flavor. It's also naturally gluten free and dairy free! Pair it with ice cream, powdered sugar, fresh berries, or anything sweet to balance out the deep chocolate flavor.

When the cake bakes the air will expand and cause the cake to rise in the oven. However as the cake doesn't contain any gluten there is not stucture to keep the cake risen once it comes out of the oven. So as the cake cools, and the air bubbles contract, you should find that it will sink back.

It's fudgy and chocolatey and basically tastes like a mix between a truffle and chocolate mousse.

It was first made by pastry chefs in Ferrara, Italy in the early part of the 20th century. They created it to honor the new wife of Italian King Vittorio Emanuele III, Elena Petrovich, who was from the Balkan country of Montenegro. For this reason, the cake is sometimes referred to as Torta Montenegrina.

It's naturally gluten-free. And who can argue with a decadent, fudgy, flourless chocolate cake?! People always adore this recipe!

Flourless: means no flours or ground starch of any kind. We rely on whole grain oatmeal and flaxseed, products that have been shown to benefit your circulatory system, and digestive system.