Hi there Shabby Creek friends! It’s Laura from Inspiration for Moms back to give you another fantastic desert recipe. If you love chocolate, don’t walk away from that computer. Pull up a chair and sit down because I’m about to share with you a recipe you’re going to want to memorize! My One Bowl Flourless Chocolate Cake is a chocolate lovers dream come true!
Have you ever thought of making a flourless cake? You’re not alone! I stumbled upon this idea when looking for a sweet dessert to make for the hubby. As you know, he needs to be on a gluten-free diet. A rich chocolate treat minus the flour is the perfect solution to keep everyone happy. Honestly, one bite into this cake and you would never know!
I think the best way to describe the texture of the cake is to think of brownies. It’s moist and flaky, filled with tons of chocolate goodness. I topped mine with a chocolate glaze. You could totally skip this step if you like, but honestly any time you get the option for more chocolate, take it! 😉
If you really want to do this dessert right, top it off with a little scoop of vanilla ice cream. Trust me! Ice cream and this chocolate delight are a match made in heaven.
I hope you will give this flourless chocolate cake a try and let me know how it goes. Alright everyone, I will see you again in August. Please feel free to stop by Inspiration for Moms anytime and say hi!
One Bowl Flourless Chocolate Cake
(Adapted from Whole Foods)
Prep Time: 20 minutes Cook Time: 40 minutes Chill Time: up to 60 minutes
- 12 ounces of bittersweet chocolate
- 1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
- 1 cup sugar
- 6 eggs
- 1 cup unsweetened cocoa powder
- 1 tablespoon milk (optional)
- 1 tablespoon honey (optional)
- 1/4 teaspoon vanilla extract (optional)
- vanilla ice cream (optional but highly recommended! 😉 )
Preheat your oven to 375 degrees. Spray a 9-inch springform pan with non-stick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray as well, then set the pan aside.
Place 8 ounces of chocolate and 1 cup (2 sticks) of butter in a large microwaveable bowl. Melt the chocolate with the butter, stirring often, until completely blended. Add sugar and mix well. Then add your eggs, one at a time, whisking well after each addition. Sift your cocoa into the bowl and then stir until just blended.
Pour batter into the prepared pan and bake 35 to 40 minutes, or until cake has risen to the top and formed a thin crust. (The cake should be firm in the middle when done.)
Cool for 10 minutes then invert onto a plate and remove the springform pan. Remove parchment paper and let cake cool completely.
Optional: While the cake is cooling you can make your chocolate glaze. Melt the remaining 4 ounces of chocolate and 3 tablespoons of butter in a small sauce pan over medium to low heat, stirring until smooth. Remove from heat and then stir in your milk, honey and vanilla. Set aside to cool slightly.
When the cake has cooled, pour the glaze onto the center of the cake. Using the back of a spoon, very gently smooth glaze along the tops and sides of the cake. Chill the cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.