Death By Chocolate Gluten Free Chocolate Cake

gluten free cake mixture

gluten free cake mixture

Chocolate Valentino,  Flourless Chocolate Cake

Preparation Time:  20 minutes

  • 450 grams of dark chocolate, roughly chopped
  • 150 grams of unsalted butter
  • 100 grams vanilla infused sugar or caster sugar plus vanilla[1]
  • 5 large eggs separated
  1. Melt chocolate and butter in a heatproof bowl.
  2. Line your tin with greaseproof paper.
  3. Whip the eggs and sugar for about 5 minutes until it transmogrifies in to a thick syllabub.
  4. Fold in dark chocolate/butter melt.
  5. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C
  6. Bake for 25 minutes until an instant read thermometer reads 60C or test by inserting a sharp knive to see if it comes out clean
  7. Cool cake on a rack for 10 minutes then unmold.
  8. Optionally garnish with whipped cream and berries.

Notice how simple this is compare to the Jehan Can Cook recipe; I got the original inspiration from ST Style magazine which itself credited The Great British Book of Baking.

[1] Vanillin contains only one of 171 identified aromatic components of the real vanilla beans – don’t bother using where possible.

via · Death By Chocolate.

1 Comment

  • Reply November 1, 2010

    Chocolate Blog · Flourless Dark Chocolate Cake

    […] this is the second time we’ve blogged about flourless chocolate cake in as many months, but this seems to be the holy grail, not just for wheat intolerants but also […]

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