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RECIPE
11 INGREDIENTS 10 STEPS 50min

Flourless Chocolate Cake

4.7
3 Ratings
Picture the moistest most-full-of-flavor brownie you can imagine. Now top it off with a generous layer of dark chocolate ganache. Add your favorite summer berries. There you have it. The most amazing gluten-free dessert. Full credit for this recipe must go to Rachel Farnsworth, the creator of The Stay At Home Chef.
Flourless Chocolate Cake Recipe | SideChef
Picture the moistest most-full-of-flavor brownie you can imagine. Now top it off with a generous layer of dark chocolate ganache. Add your favorite summer berries. There you have it. The most amazing gluten-free dessert. Full credit for this recipe must go to Rachel Farnsworth, the creator of The Stay At Home Chef.
I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
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I am a stay-at-home mom mom (sounds better than recently retired, don’t you think?) who loves to spend time in my kitchen.
http://www.ahintofrosemary.com/
50min
Total Time
$2.34
Cost Per Serving

Ingredients

Servings
4
US / METRIC

Cake Batter

1 cup
Semi-Sweet Chocolate Chips
1/2 cup
Dutch Processed Cocoa Powder
1 tsp
Pure Vanilla Extract

Chocolate Ganache

1 cup
Semi-Sweet Chocolate Chips
1/2 cup
Heavy Cream

Optional Garnishes

to taste
Fresh Mixed Berries
(optional)
to taste
to taste
Whipped Cream
(optional)
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

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CALORIES
928
FAT
61.2 g
PROTEIN
13.0 g
CARBS
102.5 g

Cooking Instructions

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Step 1
Preheat oven to 375 degrees F (190 degrees C).
Step 2
Lightly grease a nine-inch round cake pan and line the bottom with parchment paper.
Step 3
Place Semi-Sweet Chocolate Chips (1 cup) and Salted Butter (1/2 cup) in a medium to large sized microwave-safe mixing bowl. Microwave for 30 seconds at a time, stirring in between until everything is melted and smooth.
Step 4
Add the Granulated Sugar (3/4 cup) , Dutch Processed Cocoa Powder (1/2 cup) , Large Eggs (3) , and Pure Vanilla Extract (1 tsp) . Use handheld mixer to beat together until combined. Do not over mix. Scrape the sides and bottom of the bowl to ensure everything is mixed in.
Step 5
Pour the batter into the prepared cake pan. Bake for 25 minutes in the preheated oven.
Step 6
Let the cake cool in the pan for 5 minutes. Run a knife around the edges to loosen, and flip the cake onto a serving platter or cake stand. Let cool completely.
Step 7
Make the ganache by placing Semi-Sweet Chocolate Chips (1 cup) in a mixing bowl.
Step 8
Pour the Heavy Cream (1/2 cup) into a microwave-safe bowl and heat in the microwave until simmering, about 45 seconds. Pour the hot cream over the chocolate chips. Let stand for two minutes, then stir until smooth.
Step 9
Spread the ganache evenly over the top of the cake. Let cool before slicing and serving. Best when served at room temperature.
Step 10
Garnish with Fresh Mixed Berries (to taste) , Fresh Mint Leaves (to taste) , and Whipped Cream (to taste) .
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Nutrition Per Serving
Calories
928
% Daily Value*
Fat
61.2 g
78%
Saturated Fat
37.8 g
189%
Trans Fat
0.9 g
--
Cholesterol
258.5 mg
86%
Carbohydrates
102.5 g
37%
Fiber
8.9 g
32%
Sugars
83.0 g
--
Protein
13.0 g
26%
Sodium
244.7 mg
11%
Vitamin D
--
--
Calcium
75.6 mg
6%
Iron
4.6 mg
26%
Potassium
306.9 mg
7%
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