flourless chocolate cake with dark chocolate icing

(1 rating)
Recipe by
Phyllis Gesch
Round Rock, TX

*Gluten-free recipe* I make this for my GF friends, and it's always a smash hit! It's an easy recipe, it tastes good, and has none of the grit that GF cakes usually have. I usually make mine in personal-sized springform pans, though the recipe says to use a 9-inch springform pan. Either one will work. The cake is very rich - a little goes a long way - so that's why I usually make personal sized ones when gifting this to people. Hope you like!

(1 rating)
yield 12 serving(s)
cook time 40 Min
method Bake

Ingredients For flourless chocolate cake with dark chocolate icing

  • 12 oz
    bittersweet chocolate chips
  • 1 c
    (2 sticks) plus 3 tablespoons butter, cut into chunks
  • 1 1/4 c
    sugar
  • 6 lg
    eggs
  • 1 c
    unsweetened cocoa powder
  • 1 Tbsp
    milk
  • 1 Tbsp
    honey
  • 1/4 tsp
    gluten-free vanilla extract (optional)

How To Make flourless chocolate cake with dark chocolate icing

  • 1
    Preheat oven to 375. 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, too, then set the pan aside.
  • 2
    Place 8 oz of the chocolate and 1 cup of the butter in a medium saucepan over medium-low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat, and transfer to a large bowl.
  • 3
    Add sugar and mix well. Add eggs, one at a time, whisking well after each addition.
  • 4
    Sift cocoa into bowl and stir well blended. Pour batter into prepared pan.
  • 5
    Bake for 35-40 minutes, or until cake has risen and top has formed a thin crust. The cake should be firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely.
  • 6
    Meanwhile, make chocolate glaze. Melt remaining 4 oz chocolate and 3 TB butter in a small saucepan over medium-low heat, stirring until smooth. Remove from heat, stir in milk, honey & vanilla. Set aside to cool completely.
  • 7
    When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top (and sides, if you'd like) of cake. Chill cake, uncovered, for 30-60 minutes before serving, to set the glaze and make the cake easier to slice. (I decorated it with a pink heart, made out of dusting sugar.)

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