Yep. Ghirardelli Flourless Chocolate Cake (Gluten-Free) – with only THREE ingredients. Yes you read that right. It’s quite a mouthful, yet it only has 3 simple ingredients. And it’s not too hard. You will see.
A friend of mine passed this recipe for a Gluten-Free Flourless Chocolate Cake along to me saying she couldn’t believe that a Flourless Chocolate Cake would actually be good. She felt like the whole cake would just fall apart or taste bad. So she asked me to try it and see what happened. No problem, I game. I do this all the time.
So I took it home, and I googled to see if others had made it, and it looks like there are dozens of posts. It’s pretty popular as chocolate cakes go. It also looks like it may have originated from Cooks Illustrated, as my recipe looks almost identical to one they have posted. That means it should be really good, right? I’ve actually never had a bad recipe come from Cooks Illustrated.
So was the Gluten-Free Flourless Chocolate Cake any good?
So far everyone who has tried it said they loved it. WE loved it. All of us, including the kid who doesn’t like chocolate in my house. (weirdo!) This is always a good thing. Pretty sure it will be making an appearance on our Easter table this year.
Rich deep chocolate flavor, extremely creamy texture, almost like thick mousse… just amazing. I chose Ghirardelli Chocolate for two reasons, one I almost always have a ton in our pantry, but two, I think the flavor is so much better than some of the others out there. Usually when a recipe calls for baking chocolate, I choose Ghirardelli (and no this is NOT an ad or sponsored in any way, they have no idea who I am, I just love their chocolate). Using the Ghirardelli Chocolate made this cake SO good.
- 8 Tablespoons of unsalted butter, cut into pieces
- 8 large eggs
- 1 pound (16oz) of semisweet chocolate, coarsely chopped
- Adjust your oven rack to lower middle position and heat oven to 325 degrees. This is important so the top or bottom doesn't overcook.
- Line the bottom of an 8-inch springform pan with parchment paper and grease pan sides. While the original recipe calls for lining it with parchment paper, I actually did not use the paper, I just greased the pan REALLY well.
- Cover the bottom of the pan and along sides with sheet of foil and set in large roasting pan. You are doing this so you don't have any water seep in. This is actually important.
- Boil some water.
- In a mixer, beat the eggs until they double in volume. This took about 5 minutes or so. I did this with my KitchenAid mixer and had it on Speed 6 for 5 minutes. I was able to walk away and do other things.
- In a double boiler, melt the chocolate and the butter together, stirring until completely blended.
- Fold ⅓ of the beaten egg foam into the melted chocolate/butter mixture until only a few streaks of egg are visible; fold in half of the remaining egg foam, mix again. Then the last of the remaining egg foam, until mixture is totally blended together. Cooks illustrated uses the word: homogenous.It will be foamy and it will take awhile to incorporate and stir it together until you see no streaks.
- Scrape the chocolate mixture into your prepared springform pan and smooth surface with a spatula.
- Use a roasting pan, put the springform pan inside the roasting pan. Pour enough boiling water in the roasting pan to come about halfway up the outside sides of the springform pan.
- Bake at 325 degrees for about 22-25 minutes. The top will have a thin "crust" (like a brownie) that has formed on the surface.
- Remove the springform pan from the water bath and set on a wire rack to cool.
- Once cool to room temperature, cover and refrigerate overnight to mellow.
- About 30 minutes before you are ready to serve, remove the springform pan sides, invert the cake on a plate or a sheet of parchment paper. I used a plate because after that you are going to turn the cake back over on a serving platter or another cake. It was just easier.
- Sprinkle the top with powdered sugar and add some seasonal berries.