Rich Mocha Flourless Cake - Gluten Free

This Rich Mocha Flourless Cake is my daughter's birthday cake.  Baked it the previous evening, left it to cool thinking that before she get's up in the  morning, would glaze  with ganache.   To our surprise, her friends came home sharp at 12 O clock to wish her.  They made her cut this cake without the glaze.  

They were so excited to see this flourless cake without almond meal.  They went into the kitchen took quarter plates and  helped themselves... the cake vanished in minutes.  One of them had it with a scoop of vanilla ice cream and said it goes perfectly well with it.

Sad my husband and me did not get to eat a piece but had to taste the crumbs... will definitely make it again.

This flourless cake is so gooey, rich and intense,  perfect as party dessert.  A cake for those of us who can't tolerate wheat or gluten.  This cake is  flat and will not rise since there is no baking powder or soda. Since this cake cannot be overturned it has baked in wide and a loose bottom pan ( its a must) or else it will not bake perfect or probably burn, since the baking time will increase.

Since it's flourless, it's very soft so do not overturn, when it's completely cold,  then glaze.  After glazing, it keep it in the refrigerator to set if you want to transfer it on to another serving plate, carefully lift it along with the butter paper.


200 Grams Dark Chocolate - chopped
100 Grams Butter
3/4 Cup Level Sugar - powdered
2 Teaspoons Instant Coffee powder
1 Teaspoon Chocolate essence
3  Eggs
1/2 Cup Cocoa powder


Sieve the cocoa powder to remove any lumps. Keep aside.

Melt the  chocolate in the top of a double boiler or in a heatproof bowl over barely simmering water, stirring occasionally until smooth. Set aside.   Stir in the  butter and coffee powder,  mix well till coffee dissolves.  Keep it to  cool till it comes to room temperature.

In a big bowl, beat 
eggs well till double in volume, add sugar,  essence and melted chocolate mix, beat again in very low speed for a minute.

At this point do  not use an electric beater, just fold in the cocoa powder, till it combines well. Spoon the batter into a greased and lined 9” round loose bottom pan. 

Bake the cake in a preheated oven at 170 degrees C for 30 minutes,  the top will have formed a thin crust (see pic). Remove it from the oven, and cool it in the pan for at least 4 hours or overnight. 

Loosen the edges of the pan with a knife and turn it out onto a serving plate. Allow the cake to cool completely before glazing.  Enjoy .......

My Note:

If you are using unsalted butter then add a pinch of salt.  I have used salted butter.

Labels : Cakes, Chocolate, Gluten free
Sneha's Recipe
Sneha's Recipe

Happy Home-maker and culinary enthusiast.

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