Easiest Way to Cook Perfect Flourless Chocolate Cake

Flourless Chocolate Cake. I'm a personal chef/caterer and last night I catered for a group of very well known classical musicians - beef tenderloin, fresh herb roasted vegetables and new potatoes, field green salad, vermouth roasted shad, prosciutto pesto palmiers, macaroons, and this flourless chocolate cake. Melt the chocolate and butter in a medium saucepan over medium-low heat; stirring frequently until smooth. This flourless cake, featuring both chocolate and cocoa, is rich, rich, RICH!

And, of course, also ideal for those following a gluten-free diet. Put the chocolate, butter, and salt in a large microwave safe bowl. Make cake: Place a small saucepan filled halfway with water over medium heat and bring to a simmer. You can cook Flourless Chocolate Cake using 20 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Flourless Chocolate Cake

1. Prepare of Cake.
2. Prepare 1 can of 15 oz Unseasoned Black Beans.
3. Prepare 5 large of Eggs.
4. It's 1 tbsp of Pure Vanilla Extract.
5. You need 1/2 tsp of Sea Salt.
6. Prepare 6 tbsp of Unsalted Butter or Coconut Oil.
7. Prepare 3/4 cup of Erythritol.
8. You need 1/2 tsp of Stevia extract.
9. It's 6 tbsp of Unsweetened Cocoa Powder.
10. It's 1 tsp of Baking Powder.
11. Prepare 1/2 tsp of Baking Soda.
12. Prepare of Frosting.
13. It's 1/2 cup of Unsalted Butter.
14. It's 1/4 cup of Xylitol, powdered.
15. You need 6 tbsp of Cocoa Powder.
16. Prepare 2 tbsp of Half & Half.
17. You need 1 tsp of Pure Vanilla Extract.
18. You need 1 pinch of Sea Salt.
19. Prepare 1 of Stevia exract to taste.
20. You need 1 of Fresh organic egg yolk.

This easy Flourless Chocolate Cake with a silky chocolate ganache glaze is the BEST chocolate cake recipe. It is rich, decadent, and the perfect dessert for any celebration. The cake is gluten-free and super decadent. I made this first ever flourless cake, for a friend with Celiac's.

Flourless Chocolate Cake instructions

1. Preheat oven to 325°F..
2. Spray 9" cake pan with olive oil spray; dust with cocoa powder..
3. Cut a round of parchment paper & line the bottom of the pan. Then spray the parchment lightly..
4. Drain & rinse beans in a strainer. Shake off excess water..
5. Place beans, 3 eggs, vanilla, stevia, and salt into blender. Blend until completely liquefied (no lumps)..
6. Whisk cocoa powder, baking powder, and baking soda..
7. Beat butter with sweetener until light and fluffy. Add remaining 2eggs, beating for a minute after each one..
8. Pour bean batter into egg mixture and mix. Finally stir in cocoa powder and water and beat on high for one minute, until smooth..
9. Scrape batter into pan and smooth the top. Grip pan firmly by the edges and rap on counter to remove air bubbles..
10. Bake for 40-45 minutes. Cake is done when top is rounded and firm to the touch..
11. Wait 10 minutes, turn out cake from pan, flip upright onto cooling rack..
12. Cool to room temperature, cover in plastic wrap. For best flavor, let sit overnight (8 hours)..
13. For Frosting: Cream butter in a small bowl until fluffy. Powder Xylitol in a processor until a fine texture. Stir powdered sweetener into butter mixture with a scraper, then beat until smooth..
14. Slowly blend in the cocoa powder, vanilla, and sea salt. Beat in the half & half and the egg yolk..
15. Add Stevia 1/16 teaspoon at a time to desired sweetness..

I used Ghiradelli Bittersweet chocolate, which gave the cake a deep dark chocolate flavor. The cake is scrumptious in texture (soft angelfood-cake texture inside, crispy outside) and easy-peasy to make. This flourless chocolate cake is done when the top and edges look set and it is only slightly jiggly. Something important to note about this Flourless Chocolate. Line bottom with a round of wax paper and butter paper.