This Flourless Chocolate Cake Recipe is rich and decadent. It's gluten free but you definitely wont miss the flour in this one.

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If you would like to learn how to make flourless chocolate cake then just follow this flourless chocolate cake Recipe.


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More Chocolate Recipes https://www.youtube.com/watch?v=PkmlnVPgqKM&list=PL5CBaQ3nMr6Hryum96Th2I4dOPnoTAAb2

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ABOUT

Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!

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EQUIPMENT FOR THIS RECIPE

Mixing Bowl https://amzn.to/2MZpzzl
Stand Mixer https://amzn.to/2E4eMRP
Measuring Cups https://amzn.to/2teTbQ4
Cake Pan https://amzn.to/2te1zzh

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FLOURLESS CHOCOLATE CAKE RECIPE

Ingredients

1 Cup / 2 Sticks / 225g Butter
18oz / 500g 60-70% Dark Chocolate
7 Eggs
1 Cup / 200g Sugar
1 Tbsp Vanilla Essence

Instructions

Melt the butter and chocolate together over a simmering pot of water or in the microwave until completely smooth. Remove from the heat and allow to cool.
Beat the eggs and sugar together with a stand mixer, hand mixer or whisk until light, fluffy and almost tripled in size.
Add the cooled melted butter and chocolate to the egg mixture in halves, whisking well in between until fully combined.
Add the vanilla to the chocolate cake batter and give a final mix to combine, scraping down the sides of the bowl.
Pour the chocolate cake batter into a lined 8 inch cake tin which has been wrapped in foil on the outside.
Place the cake tin in a larger tin or roasting pan, half filled with water and bake the cake in a 160C/325F oven for 25 - 35 minutes. It will still look completely under cooked here but that's fine.
Remove the cake from the oven and cool completely in the tin, then overnight or at least 6 hours in the fridge before serving.

Notes

Replace the vanilla essence with any other kind of essence, liqueur, or zest from citrus.
Placing the cake in a water bath helps it bake more evenly.

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MY FAVORITE COOKING EQUIPMENT

Chopping Board http://amzn.to/1UTwTfF
Chefs Knife http://amzn.to/1UTx0bl
Piping Bag http://amzn.to/1MRnrSv
Piping Tips http://amzn.to/1MRnyxh
Stand Mixer http://amzn.to/1SljeYV
Hand Mixer http://amzn.to/1UTxcas
Blender http://amzn.to/1WWfb9r

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CAMERA EQUIPMENT I USE

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