#flourlesschocolatecake

Although this is our most popular cake all year, it is especially appreciated this month. Try it at home for your Passover and Easter celebrations! 

12 tablespoons (1 1/2 sticks) unsalted butter, cut into small cubes

6 ounces bittersweet chocolate, chopped

1/2 cup unsweetened Dutch-process cocoa 

3/4 cup granulated sugar

4 large eggs, separated

1/4 teaspoon kosher salt

1 tablespoon vanilla extract

Confectioners' sugar, for garnish 

1. Preheat the oven to 350 degrees. Butter an 8" x 3" round cake pan; line the bottom with a parchment paper circle. Lightly butter the parchment paper.

2. Combine the butter and chocolate in a large heatproof bowl. Set the bowl over a saucepan halfway filled with barely simmering water. 

3. Meanwhile, sift the cocoa and sugar into another bowl. In a large bowl of an electric mixer, combine the egg whites and salt. With a whip attachment set at medium-high speed, beat the whites until soft peaks form. Set both aside.

4. Remove the melted butter and chocolate from the simmering water. Stir until smooth and to release the heat. Add the cocoa mixture, egg yolks, vanilla, and one-quarter of the beaten whites. Stir with a whisk until the mixture is smooth. With a rubber spatula, gently fold in the remaining whites just until blended. Pour the batter into the prepared pan. Bake the cake on the center oven rack for 30 to 35 minutes, until a skewer or toothpick inserted into the center of the cake just barely comes out clean. 

Savor the mouthwatering taste of the Best Flourless Chocolate Cake. This chocolate-flavored, extremely moist gluten-free cake is sure to please any number of people. Ideal for any situation!

Ingredients: 1 cup 2 sticks unsalted butter. 1 1/4 cups semisweet chocolate chips. 1 cup granulated sugar. 1/4 teaspoon salt. 1 teaspoon pure vanilla extract. 1/2 cup unsweetened cocoa powder. 6 large eggs.

Instructions: Set the oven temperature to 325F 160C. Line the bottom of a 9-inch 23 cm round cake pan with parchment paper and grease it. Melt the butter and semisweet chocolate chips in 30-second increments in a microwave-safe bowl, stirring after each one until smooth. Allow it to cool a little. Add the vanilla extract, salt, and granulated sugar to the melted chocolate mixture and stir. After sifting the cocoa powder over the chocolate mixture, thoroughly mix it in. One egg at a time, adding and thoroughly mixing after each addition. After filling the cake pan, level the top with the batter. A toothpick inserted into the center of the cake should come out with a few moist crumbs after 35 to 40 minutes of baking in a preheated oven. After letting the cake cool in the pan for ten to fifteen minutes, take it out and let it cool fully on a wire rack. Before serving, dust the cooled cake with cocoa powder or powdered sugar. Cut and savor!

Prep Time: 20 minutes

Cook Time: 40 minutes

Gluten-Free Chocolate Coconut Cake

Think a gluten-free cake can't be rich, moist, and completely indulgent? This flourless chocolate coconut cake uses dark chocolate, eggs, and shredded coconut to bake into a dense, fudgy slice that gluten-free and non-gluten-free guests both reach for first. The cake that converts every skeptic.

Indulge in a rich and decadent flourless chocolate cake that's gluten-free, topped with a creamy and fruity strawberry coconut cream. Perfect for satisfying your chocolate cravings without the gluten.

Ingredients: 1 cup of semi-sweet chocolate chips. 1/2 cup of unsalted butter. 3/4 cup of granulated sugar. 1/4 cup of cocoa powder. 1 teaspoon of pure vanilla extract. 4 large eggs. 1/4 teaspoon of salt. 1 cup of fresh strawberries. 1 can 14 ounces of full-fat coconut milk. 2 tablespoons of powdered sugar. 1/2 teaspoon of vanilla extract.

Instructions: Preheat your oven to 350F 175C. Grease a 9-inch 23cm round cake pan and line the bottom with parchment paper. In a microwave-safe bowl, melt the semi-sweet chocolate chips and butter together in 30-second intervals, stirring until smooth. Alternatively, you can use a double boiler for this step. Stir in the granulated sugar, cocoa powder, and vanilla extract into the melted chocolate mixture until well combined. Add the eggs one at a time, beating well after each addition. Finally, add the salt and mix until the batter is smooth and glossy. Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs not wet batter. Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. While the cake is cooling, prepare the strawberry coconut cream. In a blender, combine the fresh strawberries, the thick cream from the top of the can of coconut milk, powdered sugar, and vanilla extract. Blend until smooth and creamy. Once the cake has cooled, spread the strawberry coconut cream over the top of the cake. Serve slices of the flourless chocolate cake with a dollop of the strawberry coconut cream on each plate. Enjoy your delicious gluten-free Flourless Chocolate Cake with Strawberry Coconut Cream!

Prep Time: 20 minutes

Cook Time: 30 minutes

Indulge in these flourless chocolate cake cookies layered with almond whipped cream. A gluten-free treat ideal for satisfying your sweet tooth.

Ingredients: For the Flourless Chocolate Cake:. - 8 oz 226 g dark chocolate, chopped. - 1/2 cup 1 stick or 113 g unsalted butter. - 3/4 cup 150 g granulated sugar. - 1/4 teaspoon salt. - 3 large eggs. - 1/2 cup 50 g unsweetened cocoa powder. - 1 teaspoon vanilla extract. For the Almond Whipped Cream:. - 1 cup 240 ml heavy cream. - 1/4 cup 30 g powdered sugar. - 1/2 teaspoon almond extract. For garnish:. - Sliced almonds. - Cocoa powder.

Instructions: For the Chocolate Cake Without Flour: Before you start cooking, heat the oven to 375F 190C. A round cake pan that is 8 inches 20 cm in diameter should be greased and have parchment paper placed on the bottom. Fry the chopped dark chocolate and butter in 30 second bursts in a bowl that can go in the microwave. Stir the mixture until it is smooth. Add the salt and granulated sugar and mix them in well. One egg at a time, making sure to mix well after each addition. As soon as you add the cocoa powder, make sure there are no more streaks. Add the vanilla extract and mix well. Pour the batter into the cake pan that has been ready, and make the top smooth. If you stick a toothpick into the middle and it comes out with a few moist crumbs, it's done. Cool the cake in the pan for 10 minutes, then move it to a wire rack to cool all the way down. Beat the heavy cream in a bowl until soft peaks form. This is the first step in making almond whipped cream. Keep beating after you add the powdered sugar and almond extract until stiff peaks form. To put the cookies together, use a round cookie cutter to cut out rounds of the flourless chocolate cake after it has cooled. Put a round cake on a plate and add a dollop of almond whipped cream on top of it. Add another round of cake on top, and then do it again with whipped cream. Add sliced almonds and a little cocoa powder to the top of the stack of cookies. Repeat the steps for putting together the rest of the cake rounds. Put the cookies in the fridge for about 30 minutes to let them set before you serve them. Enjoy the rich chocolate cake cookies made without flour and almond whipped cream!

Prep Time: 30 minutes

Cook Time: 25 minutes