Flour-less Chocolate Cake

by Kiran on December 23, 2014 · 31 comments

in Baking, Cake, Chocolate, Christmas

Merry Christmas, lovelies!

I love this time of the year. My motivation for baking endlessly, goes through the roof. As a self-professed horrible baker, this is the only time of the year where I literally let loose and enjoy, regardless of the outcome.

Flour-less Chocolate Cake | @KiranTarun http://kirantarun.com/food
With copious amount of coffee and baking chocolate, I push my limited baking skills out of its, well, limits. Basic cake baking pinches my weak nerves, and I go ahead to attempt at flour-less cake?

I had never imagine baking something as fragile, so confidently. Without flour and at first attempt! Clearly I had no thinking cap on.

Flour-less Chocolate Cake | @KiranTarun http://kirantarun.com/food
For as long as I can remember, I’ve always wanted to try my hands on baking a flourless chocolate cake. With so much self-doubt such as goopy mess, completely sunken cake, etc, I went ahead and successfully baked three!

Not one, or two…

But THREE flourless chocolate cake, people! Two for friends, because sharing meant not only for the holidays or for the mere fact that its a chocolate cake — most importantly, to share or avoid as much expansion of the mid-riff as possible.

Flour-less Chocolate Cake | @KiranTarun http://kirantarun.com/food
Verdict? IT WAS SO GOOD!! Victory is finally mine. Or can be yours too! An almost guilt-free dessert is what you’d need after all the holiday gobbling.

Cookies aside, time for flourless chocolate cake to adorn your dessert table this year.

Flour-less Chocolate Cake | @KiranTarun http://kirantarun.com/food

Print This Recipe Print This Recipe

One 9-inch cake

Ingredients:

  • 8 oz bitter-sweet chocolate, 70% cacao
  • 6 tbsp (4 oz) unsalted butter, at room temperature
  • 1 tsp instant espresso powder
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 4 eggs, separated
  • 1/3 cup granulated sugar

optional toppings: confectioners sugar, sweetened whipped cream, chocolate curls and red currants.

Directions:

  1. Preheat the oven to 275F. Lightly grease and line a 9 x 3 spring form pan with parchment paper. Set aside.
  2. Set a glass bowl over heating saucepan or double boiler to melt softened butter and chocolate. Remove chocolate from double boiler as soon as chocolate begins melting. Avoid over-heating chocolate. You can also use the microwave to melt butter and chocolate but do it in increments.
  3. Stir heated chocolate and butter in between and allow to slightly cool before adding instant espresso powder, vanilla extract, salt and four egg yolks. Stir until smooth. Set aside to completely cool.
  4. In a stand mixer fitted with whisk, add four egg whites. Beat on low speed until frothy. Gradually increase speed to medium.
  5. Once egg whites forms thick foam, increase the speed to medium-high and carefully sprinkle in sugar. Do not dump in all at once. Do it gradually and slowly to allow the sugars to dissolve and avoid deflating the egg whites.
  6. Increase the speed to high and whisk egg whites until sugar dissolves. Do not over-beat it to stiff peaks. Just enough until it holds soft, glossy peaks.
  7. Gently fold in 1/4 of the egg whites into cool chocolate. Carefully fold in the rest of egg whites without deflating the batter. Its perfectly fine if batter has little streaks of egg whites. DO NOT OVER-FOLD.
  8. Gently pour batter into greased and lined spring form pan. If needed, smooth top of batter with an offset spatula. Do not over-do it and risk further deflating the batter.
  9. Bake cake for 50 minutes or until cake begins to pull away from the sides and the mid appears to set.
  10. Allow the cake to completely cool in the pan before un-molding.
  11. Serve at room temperature, dusted with confectioners sugar and suggested toppings.

Important notes:

  • Its crucial that you use a spring form tin for this cake. It’s a very fragile cake and there’s no way to un-mold without creating a delicious mess.
  • Do not pour batter into springform pan from a height. This can cause the batter to deflate further.
  • The cake will rise while baking and gradually sinks a little, once cooled.
  • Crisp and crackly top and sides are expected with flourless cakes. It adds to a very delicious texture and charm.
  • Please be patient and allow the cake to completely cool in the pan before serving. The cake is best eaten a day after it’s allowed to cool and set.

 

Flour-less Chocolate Cake | @KiranTarun http://kirantarun.com/food
About to have a slice (or two!) for lunch. Happy a Merry Christmas and a Happy New Year!!!

Have you baked a flour-less cake before? Any favorite recipe(s) you’re willing to share? 😀

 

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{ 30 comments… read them below or add one }

1 Rosa December 23, 2014 at 2:28 PM

A wonderful cake! Extremely luscious.

Happy Holidays dear.

Cheers,

Rosa

Reply

2 Kiran January 6, 2015 at 6:44 PM

Thanks Rosa, and Happy Holidays!! 🙂

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3 dixya | food, pleasure, and health December 23, 2014 at 3:29 PM

this is so delicious and rich looking cake! Happy Holidays dear.
dixya | food, pleasure, and health recently posted..Bombay-Style Chicken with Red Split Lentils

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4 Kiran January 7, 2015 at 11:58 PM

Thanks Dixya — hope you had a very Happy New Year 🙂

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5 Carol at Wild Goose Tea December 24, 2014 at 5:09 PM

Wonderful cake. I can remember the first time I ate one of these. I couldn’t believe it. You did a majorly fine job of decorating and photographing as usual. Happy Holidays!!!!!!!!!
Carol at Wild Goose Tea recently posted..Winter Soltice

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6 Kiran January 8, 2015 at 12:13 AM

Carol — thank you and Happy New Year 🙂

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7 Carolyn Chan December 24, 2014 at 10:48 PM

Looks amazingly festive! Merry Christmas!!
Carolyn Chan recently posted..Quinoa bake with spinach and ricotta

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8 Kiran January 8, 2015 at 12:14 AM

Carolyn — thank you and Happy New Year, friend 🙂

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9 Caralyn @ glutenfreehappytummy December 26, 2014 at 8:50 PM

one word: YUM
Caralyn @ glutenfreehappytummy recently posted..Christmas Morning Cheesy Egg Souffle! GF, SCD friendly!

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10 Kiran January 8, 2015 at 12:15 AM

Caralyn — and for that, I’m THANKFUL 🙂

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11 Ina Gawne December 27, 2014 at 9:03 AM

Wow what a gorgeous cake Kiran, sounds delicious and so festive too! Yummm!
Ina Gawne recently posted..GLUTEN FREE HARVARD BEETS

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12 Kiran January 8, 2015 at 12:16 AM

Ina — thanks love! happy new year 🙂

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13 Daniela @ FoodrecipesHQ December 27, 2014 at 10:51 AM

This is a cake I can bake confidently mostly because I don’t have to worry about the raising process in the oven. It is so chocolate rich and decadent. Merry Christmas Kiran!
Daniela @ FoodrecipesHQ recently posted..10 Amazing Vegetarian Soups to Kick Off the New Year

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14 Kiran January 8, 2015 at 12:19 AM

Daniela — I’ve baked 3 more times! It’s so good and the perfect gift for friends too 🙂

Happy new year!

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15 Kitchen Belleicious December 30, 2014 at 8:20 AM

this looks so amazing and rich and dark and delicious. The photos are just stunning with the decorations you have displayed. I hope you had a great Christmas and here is to more of your beautiful food in 2015!
Kitchen Belleicious recently posted..Green Goddess Hummus Dip

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16 Kiran January 8, 2015 at 12:24 AM

Jessica — awww, thanks so much for the support, lovely. Cheers to you and your family! Happy New Year 🙂

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17 Daniela December 30, 2014 at 4:30 PM

Beautiful Christmas cake, I’m craving for a piece right now 🙂
Happy Holidays, Kiran!
Daniela recently posted..Warm Apricot Punch For Cold Winter Days

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18 Kiran January 8, 2015 at 12:28 AM

Daniela — thank you and a very Happy New Year to you and the family 🙂

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19 Ash-foodfashionparty December 31, 2014 at 1:53 PM

Hope you had a beautiful Christmas!!! Have a blessed and beautiful New Year Darling!!
That’s a beautiful picture and lovely cake.

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20 Kiran January 8, 2015 at 12:31 AM

Thank you so much, Ash! Happy New Year to you and the family 🙂 xo

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21 Choc Chip Uru January 2, 2015 at 4:44 AM

What a beautiful way to celebrate Christmas, it looks so dense and rich 😀
Delicious! Happy New Year my friend!

Cheers
Choc Chip Uru

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22 Kiran January 8, 2015 at 1:55 AM

Thanks and Happy New Year, Uru 🙂 xo

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23 Ashley January 4, 2015 at 6:51 PM

I hope you had a wonderful holiday! And what a gorgeous cake!
Ashley recently posted..24 Healthy Recipes to Kick Off the New Year

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24 Kiran January 8, 2015 at 1:55 AM

Thanks Ashley — Happy New Year 🙂

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25 Raymund January 5, 2015 at 1:39 PM

Looks very festive, perfect for this season
Belated Merry Christmas and a Happy New Year to you and your family
Raymund recently posted..Mac and Cheese

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26 Kiran January 8, 2015 at 1:56 AM

Raymund — Happy New Year, my friend 🙂

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27 Laura (Tutti Dolci) January 6, 2015 at 6:21 PM

I love a good flour-less cake, this looks so rich and chocolatey!
Laura (Tutti Dolci) recently posted..chai spice banana bread

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28 Kiran January 8, 2015 at 1:56 AM

Thanks Laura!

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29 Ami@NaiveCookCooks January 7, 2015 at 12:54 AM

Girl congrats on having such a victory!! I can totally relate as while back I used to be like that too!! Love love your photography!!
Ami@NaiveCookCooks recently posted..Chocolate Cinnamon Roll Cake with Orange Icing

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30 Kiran January 8, 2015 at 1:57 AM

Thanks so much, Ami! Baking is definitely a challenge for me. Small success always brightens my day 🙂

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