Flourless Chocolate Cake by King Arthur Flour- With Chocolate Gl

Submitted by Bonnie G #2

"I've gone through all the flourless cake recipes to try to find this one but it's just enough different that I felt I needed to post it separate. I received this in the mail from King Arthur's and couldn't wait to make it. It's simple, only a few ingredients and the results are a chewy, chocolaty delight. Very rich, sweet and more like a brownie and a little goes a long way. It looks elegant and a great desert for company and has the added benefit of tasting even better the next day. Using the microwave makes this go together quick and easy. I've just guessed at the serving size as it's so rich you can only eat very small slices at a time. So for chocolate lovers everywhere, here's to us!!"

 

• Ready In: 45mins
• Ingredients: 11
• Yields: 1 pie
• Serves: 10

ingredients

• 1 cup semisweet chocolate, chopped (or use chips)
• 1⁄2 cup unsalted butter
• 3⁄4 cup granulated sugar
• 1⁄8 teaspoon salt
• 2 teaspoons espresso powder (but oh so good) (optional)
• 3 large eggs
• 1⁄2 cup unsweetened cocoa powder
• glaze
• 1 cup semisweet chocolate (or chips) (optional)
• 1⁄2 cup heavy cream
• 1⁄4 cup sliced almonds, toasted (optional)

directions

1. Preheat oven to 375°F.
2. Lightly grease an 8" round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of pan (I sprayed the whole pan with flour Pam).
3. To make cake; heat the chocolate and butter in microwave, stirring until mixture is melted and smooth.
4. Add the sugar, salt and espresso powder.
5. Add eggs, beating briefly until smooth.
6. Add cocoa powder and mix just to combine.
7. Spoon batter into prepared pan.
8. Bake cake for 25 minutes; the top will have formed a thn crust.
9. Remove from oven and cool in the pan for 5 minutes.
10. Loosen the edges of the cake from the pan, and turn it out onto a serving plate.
11. Allow cake to cool completely before glazing.
12. GLAZE.
13. Heat chocolate and cream in microwave, stirring until chocolate melst and mixture is completely smooth.
14. Spoon glaze over the cake, spreading it to drip over the sides a bit.
15. Garnish with toasted almonds if desired.
16. Allow glaze to set for several hours before serving cake.

Reviews

[Realtor by day, Chef by night]

This is seriously awesome! I made it for Christmas Eve in heart shaped springform pan. My family really loved it. My husband is still talking about it a week later! King Arthur Flour sent me this recipe on a big recipe card a few years ago, too. I've been using it as a bookmark in my go to cookbook and decided it was time to try it out. I'm so glad I did. I agree with you, it gets better the longer it sets. We thought it was great the next day. I skipped the almonds completely. This special dessert would be perfect for any holiday or special occasion. Thanks for posting this yummy cake recipe.

 

[laurenpie]

Beautiful, easy, and intensely chocolatey delicious! For the "cake," I substituted regular salted butter and added a generous pinch of salt instead of the amount called for in the recipe (interesting note, the KAF website calls for 1/4 tsp instead of 1/8 tsp salt. I did add the 2 tsp optional espresso powder, and used dark cocoa. Next time, I need to bake it probably 22-23 minutes instead, as the outer rim was a little overdone at 25 minutes, that's in a metal pan and I had double-checked the accuracy of the oven temperature with a thermometer. Still tasted GREAT, didn't taste burnt at all, but that rim was a little too hard. The ganache was thick and smooth and glossy, just the right amount to thickly cover the cake, but didn't drip down the sides. I did add a generous pinch of salt to the ganache as well. btw, stovetop instead of microwave worked well for the prep steps. Easy, quick, great recipe.

 

[KerfuffleUponWincle]

Delicious and very decadent! I garnished with Heath Bar Brickle Toffee Bits ~ tagged for Best of 2014 tag game at http://4foodfriendsandfun.yuku.com ~

 

[sheepdoc]

This was really easy and great tasting. It was a little gooey; not sure if I should have cooked it longer. I didn't get to try the glaze - it got eaten before it cooled all the way! Very chocolaty.

 

[deborahlee555]

I found this recipe on the King Arthur website and made it for a birthday cake for someone on a gluten free diet. Oh my. I served it with a little homemade whipped cream and some sliced almonds, and even though I had no expresso powder and had to use regular cocoa powder rather than dutch process it was amazing, People were saying it was one of the best chocolate desserts they ever had. My only difficulty was I found the glaze to be rather thin, so after lightly glazing the cake I chilled it in the fridge, then poured the rest of the glaze on top. Between the chilled cake and the slightly thickened glaze, it went on perfectly. I even saved a little extra glaze, chilled the cake one more time, and drizzled it across the top for a little decorative touch. Perfect. And I really enjoyed the kudos.