The Flourless Chocolate Cake to end all Flourless Chocolate Cakes. This brownie-like cake goes next level with a rich raspberry ganache that’s poured on top.
Dear non-gluten freers, do not fear this flourless chocolate cake, because it’s better than half the flour-full chocolate cakes you’re eating. Promise.
Dear gluten freers, throw out whatever recipe you have as your go-to flourless chocolate cake, because this variation is better. Promise.
I feel like flourless or gluten-free baked goods are misunderstood by non-gluten freers. At the bakery I work at, customers scrunch up their nose at the gluten free options. I think they expect them to taste bad strictly because they are gluten-free. This is, of course, terrible logic*.
Sure, some flour substitutes are better than others. I will admit to tasting a difference when trying goods baked with gluten free flour, and some people can’t get past that. I get it. However, flourless cakes use all of your typical baking ingredients minus the flour (or flour substitute). Because of this, there is no off taste because there isn’t an unfamiliar gluten free flour used. If that isn’t the perfect compromise between taste and dietary needs, I don’t know what is!
(Okay, I am now stepping off my gluten free soapbox and into my blog bandwagon.)
Once again, I’m pulling from Fiona Cairns’ Bake & Decorate. A few weeks ago, I shared Cairns’ wonderful genoise cake. You’ll remember it was perfectly airy and light, balanced with subtly sweet whip cream. This flourless cake, however, is opposite from the genoise in every way, apart from its delicious taste.
This cake is super dense, moist, and oh-so-chocolately. Chocolate lovers please take note! Not only is there chocolate in the cake, but I pair it with a rich raspberry ganache that’s poured overtop of the cake. I could honestly (and have) eaten this ganache right out of the bowl. Now let’s get to the recipe!
*Personal Admission #16: If non-gluten freers shy away from gluten free sweets, then there is more for me to eat… Maybe this isn’t such a bad thing?
- 1/2 cup almonds
- 5 1/2 ounces semi-sweet chocolate, chopped
- 1/2 cup sugar
- 6 Tbs. unsalted butter, cubed
- 3 large eggs, separated
- 3 1/2 ounces semisweet chocolate, chopped
- 3 Tbs. heavy cream
- 2 Tbs. unsalted butter
- 2-3 Tbs. sugar
- 1 cup raspberries, plus more for decorating
- Preheat oven to 350°F. Spray an 8" cake pan with non-stick spray, and line with parchment.
- Roast almonds in the oven for about 10 minutes or until they have a hint of color. Cool, and grind in a food processor until fine.
- Place chocolate, half the sugar, and butter in a double boiler. Stir until melted together.
- Remove chocolate mixture from the double boiler and stir in almonds. Set aside to cool.
- Beat egg yolks in a stand mixer on high until they thicken and become a lemony yellow. Stir yolks into the cooled chocolate mixture.
- In a super clean bowl, beat egg whites until foamy like a bubble bath. Add the remaining sugar. Bring to soft peaks.
- Add egg whites to chocolate mixture in two additions. Make sure to fold gently!
- Pour batter into prepared pan and bake for 20-25 minutes.
- Once out of the oven, let cool for 15 minutes. Carefully flip the cake out onto the serving plate of your choice, and remove parchment. The bottom of the cake will be the top. Be gentle, as this cake is delicate.
- Melt chocolate, cream, sugar, and butter in a double boiler.
- As the chocolate mixture melts, place 1/4 cup of raspberries in a food processor and puree.
- Run raspberry puree through a strainer to remove seeds (optional).
- Once completely melted, remove chocolate mixture from stove, and stir in raspberry puree.
- Cool until the ganache has thickened slightly. Pour over the top of the cake.
- Decorate the cake with the remaining raspberries and dust with powdered sugar if desired.