Brownie Cake (Gluten Free Flourless Chocolate Cake)
User Reviews
5
Brownie Cake (Gluten Free Flourless Chocolate Cake)
Description
Brownie Cake (Gluten Free Flourless Chocolate Cake) uses simple ingredients focused on chocolate and butter to produce a fudgy, dense texture without any flour. Instant coffee is added to enhance the chocolate's depth, making the flavor more pronounced. The batter includes eggs which help set the cake while baking at 375°F until the top puffs slightly. Cooling the cake in the pan briefly before inverting onto a plate helps maintain its delicate form.
The whipped cream topping is made by mixing heavy cream with sugar and whipping until thickened, which provides a smooth, airy contrast to the rich cake. This combination is well suited as a chocolate dessert where gluten must be avoided or skipped.
Serve the cake at room temperature to enjoy its soft crumb. The optional pistachios provide a crunchy element if included. This cake can be made ahead and refrigerated for several days to allow flavors to meld and the texture to soften slightly before serving.
Ingredients
- 8 ounces semi-sweet baking chocolate
- 10 tablespoons butter unsalted
- ¾ cup granulated sugar + 2 tablespoons
- 1 tablespoon instant coffee or instant espresso
- 2 teaspoons vanilla extract
- ½ teaspoon salt
- 4 large egg
- 1/3 cup pistachio optional, chopped
- 1 ½ cups heavy cream
Instructions
- Preheat the oven to 375 degrees F. Set out a 9 inch cake pan and a piece of parchment paper. Trace the bottom of the cake pan onto the parchment and cut out the circle. Line the pan with the parchment, then thoroughly spray (or grease) the sides of the pan and the paper.
- In a microwave-safe mixing bowl, melt the chocolate and butter together. Microwave in 1 minute increments, for 2-3 minutes, stirring in between, until the mixture is completely smooth.
- Then stir in ¾ cup sugar, instant coffee, vanilla, and salt. Once very smooth, whisk in the eggs. Finally stir in the pistachios, if using.
- Pour the batter into the prepared pan. Bake for 25 minutes, until the top is puffed. Remove from the oven and cool in the pan for 10 minutes. Then carefully flip the cake out of the pan, peel off the paper, and set it on a cake plate. Allow the cake to cool to room temperature.
- Meanwhile, set out a clean mixing bowl. Pour the heavy cream and remaining 2 tablespoons sugar. Whip on high until peaks form.
- Scoop the whipped cream on top of the cake. Sprinkle with extra pistachios or cocoa powder if desired.
Notes
- Make the cake ahead and refrigerate for up to 4 days.
- Before serving, let the cake sit at room temperature for 20 minutes to soften the texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12pieces
Amount Per Serving
Calories 340 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 340kcal | 17% |
| Carbohydrates | 12g | 4% |
| Protein | 4g | 8% |
| Fat | 31g | 48% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 122mg | 41% |
| Sodium | 132mg | 6% |
| Potassium | 199mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 832IU | 17% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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