I was blown away to hear that it’s possible to make chocolate cake flour less. Cake WITHOUT flour.
My mind is racing, my heart is beating fast. Flourless chocolate cake. Damn. Damn…
Gluten free flour is pretty pricey. And a flourless chocolate cake, a flour less cake. Imagine the possibilities! And the savings! O.M.G.
Lol. Drama queen, right.
Anyway, as soon as my “new found friend” Mimi told me about this, I got right on to Google some recipes. Yep, I did my due diligence.
My first try was a fail though, which surprised me cause I have used recipes from that website before, and they have always been nothing short of perfection. This one was baked in a boiling hot water bath, and it stayed untouched in the frig over night. And with a husband like mine, nothing stays untouched in the frig, so that was a feat that the cake won. Overnight at least.
Slicing the gooke was hard, it did not retain it’s shape. It was just hopeless in terms of shape, but tasted pretty darn good.
Thinking about it, I shouldn’t blame the website, I probably did something wrong..
I’m scrolling through the photos from my cellphone and I don’t even have a sliced picture of it. That’s how bad it looked. Not picture worthy.
I continued to dream about this Flourless Chocolate Cake.. And today, I decided that it was time to try again. “Challenge accepted!”
As I was clicking from recipe to recipe, I realized that no second recipe required baking it in the oven in a water bath, so I ditched that idea. Half of the recipes I was browsing through had coffee in it, why not, right?
I didn’t want to waste ingredients on 1 whole cake in case it flops again, so I decided to make a small cake, I divided my recipe into a quarter.
Baking time was suppose to be 45-60 minutes. I set my timer for 1 hour, I should have set it at 45 minutes. I forgot that I was baking 1/4 the size of the original cake. It didn’t burn though, but I should have checked after 45 minutes.
I recently read about emulsifiers and their effects. Apparently, emulsifiers, or sometimes labeled as soy lecithin in chocolate bars cause inflammatory reactions. I had been wondering why sometimes I get rashes from my brownies when I had used gluten free flour and dairy free chocolate.
I found this Hershey baking bar at the grocery and have been using it ever since. It’s 100% cocoa!
Because the chocolate bar is unsweetened, I decided to mix my eggs last so I could taste and decide if it was sweet enough. The 1/4 cup of brown sugar and 1/8 cup of white sugar made no difference, it was still bitter, and a dessert is not a dessert if it is bitter. I mean, CAMAN.
I eventually ended up adding 1/2 cup more of brown sugar.
This cake is tooo amazing. Not too sweet, not too bitter, like what momma bear said, “It’s just right.” It doesn’t crumble, it holds it shape well, and it’s not dry. It is delishyoooossssss. I mean really, it tastes really good. And the best thing about it is – NO flour, no gluten free flour!
Flourless Chocolate Cake (yields 1 6inch cake)
4 oz Hershey’s chocolate baking bar
3/4 cup brown sugar
1/8 cup white sugar
1/8 cup very strong hot coffee
1/4 cup ghee
1/2 tablespoon Hershey’s special dark cocoa powder
1/4 tablespoon vanilla extract
*Preheat oven at 350 degrees Fahrenheit.
1. On a double boiler, melt the chopped baking bar with the brown and white sugar, and ghee.
2. Remove from the heat and add the coffee, cocoa powder and vanilla extract. Mix well.
3. Add eggs. Mix.
4. Pour on a 6 inch pan which has been lined with a baking sheet.
5. Bake for 45-60 mins. At 45 mins, check your cake by poking a toothpick in the middle. If it comes out clean, you are done.
6. Loosen the sides with a spatula, flip it on a plate, and flip it again to another plate. Let it cool, slice, top with rice whip, take a bite and enjoy!