Flourless Chocolate Cake

This. Cake.

When we first moved back to Arizona from Texas, my sweet Emma was having some major tummy issues. After being told it was IBS, which seems like code for “We’re not sure why your child has a chronic stomach ache,” we decided to try an elimination diet and one of the first things to go was gluten. Y’all back then - 10 years ago - it was not nearly as easy to be gluten free. So when her 13th birthday came around, I couldn’t just go buy a gluten free cake mix or order a gluten free bakery item. So, I went to Pinterest in search of gluten free cake. What I found has changed our family celebrations forever.

I honestly don’t even remember the original site I found this Flourless Chocolate Cake and, honestly, we’ve tweaked it a little over the years. All that to say, this is the Surrett version of a Flourless Chocolate Cake and it …is…awesome. I mean, like it’s wicked good. None of us are gluten free anymore and this is still my family’s most requested dessert. So, I’m finally publishing the recipe because every single time I make it for someone new, I get asked for the recipe.

Bonus, at just seven ingredients, it could not be simpler and makes my little semi-homemade heart so happy. I hope you enjoy it as much we do!

Flourless Chocolate Cake

Ingredients:

• 12  ouncesbittersweet chocolate, coarsely chopped (2 1/4 cups)

• 6  ounces(3/4 cup) unsalted butter, cut into six pieces; more for the pan

• 5  large eggs

• 1  cup granulated sugar

• 1 1/2  teaspoons pure vanilla extract

• 1/4  teaspoon table salt

• 3/4  ounce(1/4 cup) unsweetened natural cocoa powder, sifted if lumpy; more for the pan
  

  For the glaze:

• 4  ounces bittersweet chocolate, coarsely chopped (3/4 cup)

• 1 1/2  ounces(3 tablespoons) unsalted butter

  Instructions:

1. Position a rack in the middle of the oven and heat the oven to 300 degrees F. Lightly butter the bottom of a 9x2-inch round cake pan and line it with a round of parchment. Lightly butter the parchment and the sides of the pan and dust with cocoa powder. Tap out any excess.

2. Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Remove the bowl from the water bath and set aside to cool slightly. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla, salt, and 2 tablespoons water. Beat on medium high speed until the mixture is very foamy, pale in color, and doubled in volume, 2 minutes. Reduce the mixer speed to low and gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds. Add the cocoa powder and mix on medium low just until blended, about 30 seconds.

3. Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 minutes. Don't overcook. Let cool in the pan on a rack for 30 minutes. If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake. Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. The cake may look cinched in around its sides, which is fine. Transfer to a cake plate. Cover and refrigerate the cake until it's very cold, at least 6 hours or overnight.

Glaze the cake:

Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Pour the warm glaze over the chilled cake and, using an offset spatula, spread the glaze evenly to within 1/4 inch of the edge. Refrigerate the cake until the glaze is set, 20 to 40 minutes. Before serving, remove the cake from the refrigerator and let it come to room temperature, 20 to 30 minutes. To serve, cut the cake into small, if not tiny, slices using a hot knife.