Yesterday, I made this GF chocolate cake for my girlfriends. They sure enjoyed it. The sour cream topping is just lovely with the rich chocolate flavor. So scrumptous. Beware – you might eat the entire cake. A very small slice is all you need really.
Notes – The texture isn’t like a flour cake, it’s very moist. I weighed the chocolate – 8 oz. is about 1 3/4 cups before melting. I used Bernard Callabaut bittersweet wafers. The cake battered leaked out of the bottom of the pan a bit – glad I had it on a cookie sheet. Next time I’ll wrap the bottom of the spring form pan with tin foil for a tighter fit.
Flourless Chocolate Cake (From Real Simple)
Serves 10
Hands-On Time: 20m
Total Time: 2hr 00m
Ingredients
- 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
- 1/4 cup unsweetened cocoa powder, plus more for the pan
- 1 1/4 cups heavy cream
- 8 ounces bittersweet chocolate, chopped
- 5 large eggs
- 1 cup granulated sugar
- 1/2 cup crème fraîche or sour cream
- 1/4 cup confectioners’ sugar, plus more for dusting
Directions
1. Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
2. In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
3. In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture.
4. Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. (Check at 35 min and leave in longer if necessary – mine needed about 45 minutes).Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
5. Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with confectioners’ sugar and serve with the whipped cream.
Tip
The cake can be baked up to 2 days in advance; refrigerate covered. Before serving, bring the cake to room temperature, dust it with the confectioners’ sugar, and whip the cream.
Nutritional Information
Calories 530; Fat 44g; Sat Fat 26g; Cholesterol 203mg; Sodium 53mg; Protein 6g; Carbohydrate 37g; Sugar 32g; Fiber 2g; Iron 1mg; Calcium 49mg
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