The Pioneer Woman Tasty Kitchen
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Decadent Flourless Chocolate Cake

5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

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Level: Easy

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Description

A small, decadent, heavy chocolate cake made without flour. Not super sweet so is very good with ice cream. Or use the glaze, or a fresh raspberry or blueberry sauce!

Ingredients

  • ½ cups Water
  • ¼ teaspoons Salt
  • ¾ cups Sugar
  • 18 cubes Bittersweet Chocolate Squares 1 Oz Each
  • 1 cup Butter, Unsalted
  • 6 whole Eggs
  • ½ cups Whipping Cream (For Glaze)
  • ½ cups Corn Syrup, Dark (For Glaze)
  • 9 ounces, weight Bittersweet (not Unsweetened) Or Semisweet Chocolate, Finely Chopped (For Glaze)

Preparation

Preheat oven to 300 degrees. Grease one 10″ round cake pan. You will need a pan larger than your cake pan to make a water bath. You will set the cake pan in it and fill with water halfway up sides of cake pan with boiling water (so boil enough water).

FOR THE CAKE:

In small heavy saucepan over medium heat, combine the water, salt and sugar.

Stir until completely dissolved, then set aside.

Either in the top half of a double boiler or in a microwave oven, melt the bittersweet chocolate.

Pour the chocolate into an electric mixer bowl.

Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time.

Beat in the hot sugar-water mixture.

Slowly beat in the eggs one at a time.

Pour the batter into the prepared pan.

Put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.

Bake cake in the water bath in oven for 45 minutes. The center will still look wet.

Cool cake in pan on rack (cake will fall in center). Best if overnight. Glaze if desired.

To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

TO MAKE THE GLAZE

Bring cream and corn syrup to simmer in medium saucepan. Remove from heat.

Add chocolate and whisk until melted and smooth.

Place cake on cake rack set over baking sheet (this will be messy).

Spread 1/2 cup glaze smoothly over top and sides
of cake.

Put in freezer and freeze until almost set, about 3 minutes.

Pour remaining glaze over cake; smooth sides and top.

Chill until glaze is firm, about 1 hour.

Can be made 1 day ahead.

Cover with cake dome and store at room temperature.

Garnish with chocolate shavings or leaves.

2 Comments

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LBDDiaries on 10.5.2009

It’s just as good without the glaze. Let me know when you try it and if you liked it!

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yardsailor on 9.26.2009

This sounds interesting, have never seen a glaze with a flourless cake recipe before, thanks my family has two people with Celiac disease, they are always looking for some new, good dessert.

3 Reviews

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Tout de Sweet on 12.19.2014

I’ve made this several times and keep getting requests to make it for birthdays and special occasions. It comes together very easily and is so good every time. I’ve never prepared it with the glaze. I usually dust it with cocoa powder and garnish with fresh berries.

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KrisG on 4.24.2011

We are trying to cut down on gluten and it is really hard when it comes to dessert! This was a huge hit!!

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missvicki on 8.29.2010

This was a huge success….I made it for some company, as one of them has a wheat allergy…so this was just the ticket. It has a dense, rich consistency, like a combination of cheescake and a truffle. It’s very rich, and wonderfully creamy. If you have a chocoholic in the family, make this for them STAT! I got requests for the recipe, and I will make it agian. thanks for sharing!! :)

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