How to Make Flourless Chocolate Cake

I’ve always been a fan of chocolate. When people talk about alternative food groups like caffeine, it almost always gets mentioned, and with good reason. Chocolate is an integral part of our history going back more than 4000 years! The Aztecs saw chocolate in its raw form, cacao, as so valuable that they even used it as currency. This flourless chocolate cake is definitely a rich treat; which is one of the reasons I decided to use the acidity of fresh cherries to cut it a little bit. The addition of the cinnamon in both the cake itself and the use of Fireball whiskey with the macerated cherries brings differing levels of flavor to this dish. For a gluten-free version of this recipe substitute ¾ tsp. of cinnamon extract for the fireball whiskey, or leave the topping off altogether.

On its own the cake pairs great with good a dark roast coffee like some of the Ethiopian or Guatemalan varieties you can find in your local store or favorite coffee shop. As we move our own household purchases more in line with our values through Intentional Living, we are always on the look out for new fair trade and ethical products. Here’s a brand we’ve just discovered.

 

Organic Ethiopian Natural Sidamo Fair Trade Coffee, Whole Bean, Fresh Roasted Coffee LLC. (2 lb.)Organic Ethiopian Natural Sidamo Fair Trade Coffee, Whole Bean, Fresh Roasted Coffee LLC. (2 lb.)Guatemala Huehuetenango Coffee, Whole Bean, Fresh Roasted Coffee LLC (2 lb.)Guatemala Huehuetenango Coffee, Whole Bean, Fresh Roasted Coffee LLC (2 lb.)

A Note About Chocolate

When choosing the right chocolate there are a number of things to consider along with taste. If you are gluten-free be sure to check the label. We have found the post- Gluten-Free Chocolate Bar Options: Which Brands Are Safe, and Which Are Not? helpful in answering this question. In addition to finding gluten-free options, we are working hard at finding ethical fair trade options. There is a Dark Side to Chocolate that we should all be aware of in our purchases.  Our standard for chocolate had three elements: taste, gluten-free, and fair trade. We found that Ghiradelli met all three criteria despite the fact that they do not use a fair trade label. If you are interested in why the company has chosen to not label their product fair trade you can read the discussion between Ghiradelli and GlobalExchange.org. 

Ghirardelli Chocolate Baking Bar, 60% Cacao Bittersweet Chocolate, 4-Ounce Bars (Pack of 12)Ghirardelli Chocolate Baking Bar, 60% Cacao Bittersweet Chocolate, 4-Ounce Bars (Pack of 12)Ghirardelli Chocolate Baking Bar, Extra Bittersweet Chocolate, 4 oz., 6 CountGhirardelli Chocolate Baking Bar, Extra Bittersweet Chocolate, 4 oz., 6 Count

 

On to the Flourless Chocolate Cake recipe…

Preheat your oven to 300F/150C. Grease a 10-inch cake pan and lightly coat the bottom and sides with cocoa powder. This will prevent any potential white residue on your finished cake.

Flourless Chocolate Cake

Flourless Chocolate Cake

flourless chocolate cakeIngredients

½ cup water

¼ tsp. sea salt

¾ cup sugar

1 tsp. vanilla

18 oz. bittersweet chocolate (I used a 2:1 ratio of 70% and 60% cacao respectively)

1 cup unsalted butter (cut into small chunks)

1 tsp. cinnamon

6 large eggs

Cocoa powder
Directions

In a small saucepan combine water, sea salt, sugar, and vanilla over a medium heat until completely dissolved then set to the side. In a double boiler place and melt the chocolate. Be careful not to get any moisture into it as it will cause the chocolate to seize and clump up. If this happens, you can try taking it off the heat and adding small additional bits of chocolate or oil (basically fat) to try and find the right mixture.

Pour the melted chocolate into a mixer bowl and add the butter pieces. Once incorporated, add the sugar/water mixture and cinnamon into the bowl. Add your eggs, one at a time, making sure they mix in thoroughly. When done, pour the mixture into your cake pan. Lightly tap the pan on the counter as this will help any air bubbles rise to the top. Admittedly, I forgot this step and the finished top looked a bit – spotted. It doesn’t affect the taste one bit; it’s not like you left the chocolate out or something.

Place your cake pan into a larger pan so that you can cook it in a hot water bath. Fill it until the water is roughly halfway up the side of the cake pan. Cook for 45 minutes. When done, it will still have a glossy, almost wet appearance. Not to worry, this is normal. Cool your cake overnight. When ready to serve, set into a pan of hot water for about 30 seconds. Within a few moments, you’ll see the cake start to pull away from the sides. Once done, invert onto a plate for serving.

Macerated Fireball Cherries

Ingredients

2 cups fresh cherries, halved with the stone (seed) removed

2 ½ oz. Fireball Whisky

¾ cup sugar

Directions

In my opinion, the fresh cherries and bite from the Fireball bring a little extra depth to the blend of chocolates. If you don’t want to use alcohol, you can use ¾ tsp. of cinnamon extract. Place the ingredients into a bowl and refrigerate allowing the sugar to draw the juices out of the cherries. I did this for about four hours. Pour the mixture into a small saucepan over a medium to medium-high heat allowing for a slow boil. Reduce the heat by half until the mixtures resembles a thin syrup. Take off the heat and allow it to cool.

When you’re ready to serve, spoon some of the cherries across the top and enjoy.

 Flourless Chocolate Cake with Fireball Whiskey Macerated Cherries Recipe

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Flourless Chocolate Cake

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  • GF
  • Difficulty:Intermediate

Nutrition per portion

Ingredients
  • CAKE
  • 1/2 cup water
  • 1/4 tsp. sea salt
  • 3/4 cup sugar
  • 1 tsp. vanilla
  • 18 oz. bittersweet chocolate (I used a 2:1 ratio of 75% and 60% cacao respectively)
  • 1 cup unsalted butter (cut into small chunks)
  • 1 tsp. cinnamon
  • 6 large eggs
  • Cocoa powder
  • MACERATED FIREBALL CHERRIES
  • 2 cups fresh cherries, halved with the stone (seed) removed
  • 2 1/2 oz Fireball Whiskey (for gluten free use 3/4 tsp. of cinnamon extract)
  • 3/4 cup sugar
Method
Cake Preheat your oven to 300F/150C. Grease a 10-inch cake pan and lightly coat the bottom and sides with cocoa powder. This will prevent any potential white residue on your finished cake. In a small saucepan combine water, sea salt, sugar, and vanilla over a medium heat until completely dissolved then set to the side. In a double boiler place and melt the chocolate. Be careful not to get any moisture into as it will cause the chocolate to seize and clump up. If this happens, you can try taking it off the heat and adding small additional bits of chocolate or oil (basically fat) to try and right the mixture. Pour the melted chocolate into a mixer bowl and add the butter pieces. Once incorporated, add the sugar/water mixture and cinnamon into the bowl. Add your eggs, one at a time, making sure they mix in thoroughly. When done, pour the mixture into your cake pan. Lightly tap the pan on the counter as this will help any air bubbles rise to the top. Place your cake pan into a larger pan so that you can cook it in a hot water bath. Fill it until the water is roughly halfway up the side of the cake pan. Cook for 45 minutes. When done, it will still have a glossy, almost wet appearance. Not to worry, this is normal. Cool your cake overnight. When ready to serve, set into a pan of hot water for about 30 seconds. Within a few moments, you’ll see the cake start to pull away from the sides. Once done, invert on to a plate for serving. Macerated Fireball Cherry Topping If you don’t want to use alcohol, you can use ¾ tsp. of cinnamon extract. Place the ingredients into a bowl and refrigerate allowing the sugar to draw the juices out of the cherries. I did this for about four hours. Pour the mixture into a small saucepan over a medium to medium-high heat allowing for a slow boil. Reduce the by half until it resembles a thin syrup. Take off the heat and allow it to cool. When you’re ready to serve, spoon some of the cherries across the top and enjoy.