Recipe Image
Servings:
4
Flourless Chocolate Cake
This gluten-free chocolate cake comes out of the oven it is quite wobbly and you get the impression that it hasn’t set at all. It needs to rest, chill and set overnight in the fridge to get its unique texture.
Total Time
1hr 45min
3.8
4 Ratings
Author: Simple. Tasty. Good.
Servings:
4
Ingredients
•
1/2
cup
Freshly Brewed
Espresso
or Milk or Water
•
1
cup
Dark Chocolate
•
8
oz
Butter
•
1/2
cup
Brown Sugar
•
4
Eggland's Best Classic Eggs
Cooking Instructions
1.
Preheat the oven to 350 degrees F (180 degrees C).
2.
Bring a small pan of water to a boil over medium heat. Put a larger glass bowl on top. Break up the
Dark Chocolate (1 cup)
into smaller pieces. Chop up the
Butter (1 cup)
. Add both chocolate and butter to the glass bowl and let them melt over the boiling water.
3.
Stir well until you get a glossy chocolate mix. Pour in the
Espresso (1/2 cup)
and the
Brown Sugar (1/2 cup)
.
4.
Mix well again and take the glass bowl off the heat. Let it cool down for 5 minutes.
5.
Crack the
Eggland's Best Classic Eggs (4)
and add them to the chocolate mixture.
6.
Stir firmly until you get a silky but airy batte. Line a 6-inch (15 cm) diameter cake springform with baking paper. Pour in the chocolate batter.
7.
Put the springform in another larger tray and fill it with water.
8.
Put the tray in a preheated oven at 350 degrees F (180 degrees C) for 40 minutes.
9.
Turn off the heat in the end but leave the cake in the hot oven for another 20 minutes. Remove it and let the cake cool down fully in the springform.
10.
Chill the cake in the fridge overnight to set. Take it out of the springform. Carefully peel away the baking paper. Cut the cake into wedges and serve. Enjoy!
Nutrition Per Serving
CALORIES
905
FAT
72.4 g
PROTEIN
10.4 g
CARBS
55.7 g
