Flourless Chocolate Cake with Chocolate Glaze

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Serves twelve generously.

Yields one 9-inch cake.

To learn more, read:
Chocolate Desserts On Demand
by Abigail Johnson Dodge
from Fine Cooking
Issue 76
Last Edit Date: 6/7/2011 3:42:37 PM

more about:

For the cake:

12 oz. bittersweet chocolate, coarsely chopped (2-1/4 cups)
6 oz. (3/4 cup) unsalted butter, cut into six pieces; more for the pan
5 large eggs
1 cup granulated sugar
1-1/2 tsp. pure vanilla extract
1/4 tsp. table salt
3/4 oz. (1/4 cup) unsweetened natural cocoa powder, sifted if lumpy; more for the pan

For the glaze:

4 oz. bittersweet chocolate, coarsely chopped (3/4 cup)
1-1/2 oz. (3 Tbs.) unsalted butter

Make the cake:

Position a rack in the middle of the oven and heat the oven to 300°F. Lightly butter the bottom of a 9x2-inch round cake pan and line it with a round of parchment. Lightly butter the parchment and the sides of the pan and dust with cocoa powder. Tap out any excess.

Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Remove the bowl from the water bath and set aside to cool slightly. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, sugar, vanilla, salt, and 2 Tbs. water. Beat on mediumhigh speed until the mixture is very foamy, pale in color, and doubled in volume, 2 min. Reduce the mixer speed to low and gradually pour in the chocolate mixture. Increase the speed to medium high and continue beating until well blended, about 30 seconds. Add the cocoa powder and mix on medium low just until blended, about 30 seconds.

Pour the batter into the prepared pan. Bake until a pick inserted in the center comes out looking wet with small gooey clumps, 40 to 45 min. Don’t overcook. Let cool in the pan on a rack for 30 min. If necessary, gently push the edges down with your fingertips until the layer is even. Run a small knife around the edge of the pan to loosen the cake. Cover the cake pan with a wire rack and invert. Remove the pan and parchment and let the cake cool completely. The cake may look cinched in around its sides, which is fine. Transfer to a cake plate. Cover and refrigerate the cake until it’s very cold, at least 6 hours or overnight.

Glaze the cake:

Tip:

To slice this cake (or any dense, sticky cake), heat the knife first, either by dipping it in a tall container of very hot water or by holding it under hot running water for a few seconds. Then wipe it dry before cutting the cake. The knife will cool quickly, and the cake will start sticking, so expect to rinse and repeat several times. A crème brûlée torch, if you have one, is also handy for heating up a knife.

Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth. Pour the warm glaze over the chilled cake and, using an offset spatula, spread the glaze evenly to within 1/4 inch of the edge. Refrigerate the cake until the glaze is set, 20 to 40 min. Before serving, remove the cake from the refrigerator and let it come to room temperature, 20 to 30 min. To serve, cut the cake into small, if not tiny, slices using a hot knife.

nutrition information (per serving):
Size : based on twelve servings; Calories (kcal): 420; Fat (g): 33; Fat Calories (kcal): 290; Saturated Fat (g): 18; Protein (g): 6; Monounsaturated Fat (g): 5; Carbohydrates (g): 37; Polyunsaturated Fat (g): 1.5; Sodium (mg): 80; Cholesterol (mg): 125; Fiber (g): 3;

Photo: Scott Phillips

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by FoodieXIX, 2/14/2013I think that the oz. for butter on not correct. Could someone check on this?

by nayloves2cook, 10/27/2012I made this cake for my Grandpa who is Gluten Free. He LOVES it & we all do too! It has the most fudgy moist texture once it has been in the fridge!! One piece is not enough! Absolutely delectable!! This ones a winner!

by Kathleen_G, 1/12/2012Excellent, though I preferred it slightly warm to cold. I skipped the glaze and didn't miss it.

by Salzburg1, 2/24/2011This was fantastic, every time I made it. Everyone is in love with it. Easy and quick to make! I did not make the glaze but sprinkled the top with confectioners sugar = a little less calories? Once I was without vanilla extract, hard to get in Austria, so substituted a package of vanilla sugar which didn't change anything in the taste.

by lamustang61, 8/3/2010This is a marvelous cake. Plus it's gluten-free! As a confirmed chocoholic and life long baker, this is the best for a craving. I add ground espresso to the cocoa and this adds a bit more depth and keeps it from being too sweet.

by cooperb, 3/11/2010I didn't have good luck with this recipe. I followed it exactly but I couldn't get the cake to set. After the recommended cooking time the middle was still completely liquid so I cooked it for another 15 minutes and still never got it to set to more than the consistency of a thick pudding. It still tasted great but it was totally unpresentable. Can anyone tell me what I did wrong?

by LemonShark, 4/20/2009Excellent chocolate cake! I wouldn't bake it more than 35-40 minutes max, and let it sit at room temperature a bit before serving. I didn't use the chocolate glaze on top, instead I opted for a ganache frosting. Delicious!

by somsar, 3/15/2009Nice cake. Very rich already with out the glaze.

by semisweet, 7/19/2008Very good - liked it better without the glaze.

by knittingem, 5/5/2008Everyone I've made this cake for LOVES it.

by preslee, 4/11/2008This recipe is fantastic. I made it for my husbands birthday and got rave reviews. I was told it tastes like a cake from a five star resteraunt. It's definitely a cake for your chocolate fix.

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Flourless Chocolate Cake with Chocolate Glaze

more about:

For the cake:

For the glaze:

Make the cake:

Glaze the cake:

Tip:

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