Flourless Chocolate Cake - KA - GF

By mariannefeldman

King Arthur Flour This cake features both chocolate and cocoa; the combination gives it a rich, dark color, and deep chocolate flavor. A chocolate ganache glaze takes it over the top. And, since it contains neither flour nor leavening, its perfect for Passover. Step-by-step photos illustrating how to make this cake are available at Bakers Banter, our King Arthur blog.

Ingredients

• Cake
• 1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
• 1/2 cup (1 stick, 4 ounces) unsalted butter
• 3/4 cup (5 1/4 ounces) granulated sugar
• 1/8 teaspoon salt
• 1 to 2 teaspoons espresso powder, optional
• 3 large eggs
• 1/2 cup (1 1/2 ounces) unsweetened cocoa powder, Dutch-process preferred
• Glaze
• 1 cup (6 ounces) chopped semisweet chocolate or chocolate chips
• 1/2 cup (4 ounces) heavy cream
• From Cooks Illustrated: add 2 tbs light corn syrup for more of a Boston ream Pie Glaze
• Topping
• 1/4 cup sliced almonds, toasted in a 350F oven till golden brown, about 10 minutes

Details

Servings 12
Adapted from kingarthurflour.com

Preparation

Step 1

Preheat the oven to 375F.
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 the pan.
To make the cake:
Put the chocolate and butter in a microwave-safe bowl, and heat till the butter is melted and the chips are soft.
Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat.
Transfer the melted chocolate/butter to a mixing bowl. Add the sugar, salt, and espresso powder.
Espresso enhances chocolates flavor much as vanilla does; using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake.
Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
Spoon the batter into the prepared pan. Bake the cake for 25 minutes; the top will have formed a thin crust.
Remove it from the oven, and cool it in the pan for 5 minutes.
Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom; thats fine.
Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing.
To prepare the glaze:
From CI: bring cream & corn syrup to simmer in small sauce pan over med heat; remove from heat & add chopped chocolate.Whisk gently til smooth, let stand, whisking occasionally til slightly thickened, abt 5 mins.Pour onto center of cake, spread over top & drip down sides
from KA: Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream is very hot, but not simmering.
Remove from the microwave, and stir till the chocolate melts and the mixture is completely smooth.
Spoon the glaze over the cake, spreading it to drip over the sides a bit.
Sprinkle toasted almonds around outside edge of top of cake
Allow the glaze to set for several hours before serving the cake.
Yield: one 8" cake, 12 rich servings.
Photo & reviews are on KA site-GF recipe area