Gluten-Free Flourless Chocolate Cake
By America's Test KitchenPublished on May 23, 2019
Time
1 hour, plus 3¼ to 3¾ hours cooling and 12 hours chilling
Yield
Serves 8
Ingredients
Before You Begin
Good-quality chocolate is very important to the flavor and texture of this cake. You can substitute 1/4 cup warm water mixed with 1 teaspoon instant espresso or instant coffee for the strong coffee. If substituting an 8-inch springform pan, increase the baking time to 22 to 25 minutes. This cake is very rich, so small slices are best. For neat, professional-looking slices, clean the knife thoroughly after each cut. Not all brands of chocolate are processed in a gluten-free facility; make sure to read the label.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease 9-inch springform pan, then line bottom with parchment paper. Wrap outside of pan with two 18-inch square pieces heavy-duty aluminum foil. Lay dish towel in bottom of roasting pan and place wrapped cake pan on towel. Bring kettle of water to boil.
- Microwave chocolate, butter, and coffee in large bowl at 50 percent, stirring often, until melted, 1 to 3 minutes; set aside to cool slightly.
- Using stand mixer fitted with whisk, whip eggs on medium-low speed until frothy, about 1 minute. Increase speed to high and whip until eggs are very thick and pale yellow, 5 to 10 minutes. Gently fold one-third of whipped eggs into chocolate mixture with rubber spatula until few streaks remain. Repeat twice more with remaining whipped eggs and continue to fold batter until no streaks remain.
- Scrape batter into prepared pan and smooth top. Set roasting pan on oven rack and pour boiling water into roasting pan until it reaches about halfway up sides of springform pan. Bake cake until edges are just beginning to set, a thin crust has formed over top, and cake registers 140 degrees about 1 inch from edge, 18 to 20 minutes. (Do not overbake.)
- Let cake cool in roasting pan for 45 minutes, then transfer to wire rack and let cool until barely warm, 21/2 to 3 hours, running knife around edge of cake every hour or so. Wrap pan tightly in plastic wrap and refrigerate until set, at least 12 hours and up to 2 days.
- About 30 minutes before serving, run knife around edge of cake and remove sides of pan. Carefully slide cake, still on parchment, onto serving platter. Before serving, dust with confectioners’ sugar and garnish with raspberries.
Time
1 hour, plus 3¼ to 3¾ hours cooling and 12 hours chillingYield
Serves 8Ingredients
Ingredients
Ingredients
Why This Recipe Works
Although flourless chocolate cake should be the perfect chocolate-lover's dish, many versions are too heavy, while others are gritty. Yes, this cake should be rich, but it shouldn’t be leaden, and it must be smooth and creamy. We found it imperative to whip the eggs in order to lighten the batter. Baking the cake in a water bath created a gentle moist-heat environment that ensured a smooth, creamy result. It’s also important to remove the cake from the oven while it is still a little underdone. The cake will continue to cook and firm up as it cools.
Before You Begin
Good-quality chocolate is very important to the flavor and texture of this cake. You can substitute 1/4 cup warm water mixed with 1 teaspoon instant espresso or instant coffee for the strong coffee. If substituting an 8-inch springform pan, increase the baking time to 22 to 25 minutes. This cake is very rich, so small slices are best. For neat, professional-looking slices, clean the knife thoroughly after each cut. Not all brands of chocolate are processed in a gluten-free facility; make sure to read the label.
Instructions
- Adjust oven rack to lower-middle position and heat oven to 325 degrees. Grease 9-inch springform pan, then line bottom with parchment paper. Wrap outside of pan with two 18-inch square pieces heavy-duty aluminum foil. Lay dish towel in bottom of roasting pan and place wrapped cake pan on towel. Bring kettle of water to boil.
- Microwave chocolate, butter, and coffee in large bowl at 50 percent, stirring often, until melted, 1 to 3 minutes; set aside to cool slightly.
- Using stand mixer fitted with whisk, whip eggs on medium-low speed until frothy, about 1 minute. Increase speed to high and whip until eggs are very thick and pale yellow, 5 to 10 minutes. Gently fold one-third of whipped eggs into chocolate mixture with rubber spatula until few streaks remain. Repeat twice more with remaining whipped eggs and continue to fold batter until no streaks remain.
- Scrape batter into prepared pan and smooth top. Set roasting pan on oven rack and pour boiling water into roasting pan until it reaches about halfway up sides of springform pan. Bake cake until edges are just beginning to set, a thin crust has formed over top, and cake registers 140 degrees about 1 inch from edge, 18 to 20 minutes. (Do not overbake.)
- Let cake cool in roasting pan for 45 minutes, then transfer to wire rack and let cool until barely warm, 21/2 to 3 hours, running knife around edge of cake every hour or so. Wrap pan tightly in plastic wrap and refrigerate until set, at least 12 hours and up to 2 days.
- About 30 minutes before serving, run knife around edge of cake and remove sides of pan. Carefully slide cake, still on parchment, onto serving platter. Before serving, dust with confectioners’ sugar and garnish with raspberries.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
0 Comments