Gluten free Flourless Chocolate Cake is decadent, sophisticated, and so simple it was prepared by my 9 year old! A copy of What To Bake was provided to me for purposes of an honest review. Affiliate links are used in this post to link to items I am discussing.
I realize I am getting this recipe to you a tad “off season.” I had it ready to go, but then holiday snafus ensued while I played email tag with the publisher (Phaidon) trying to get the recipe for you. I did not want to share an adapted recipe in this case, but to explain why I will need to back up a bit and tell you about the book first.
What to Bake & How to Bake It
I gave it to Alex.
Alex had pretty free reign over choosing a recipe–although because it was for Sammy’s birthday party with my family I had veto power. And because Alex made it, to return to my original point, we really did not deviate from the recipe. I pushed her toward a more celebration worthy recipe–in other words, I nixed the brownies, which are always Alex’s first choice. I especially liked the idea of this cake, because while it is definitely celebration worthy and very sophisticated, I also thought Alex could do it–and how exciting would that be for her?
Alex had a blast making this cake. She was definitely blown away by what a “grown up” dessert she presented for Sammy’s birthday! We used ground hazelnut flour–one of the best things to keep in your freezer for desserts like this one (hazelnut or almond–I tend to keep both and think of them as pretty interchangeable).
The cake got oohs and ahs from everyone at Sammy’s party–partially yes because Alex made it but also just because it is a delicious cake, especially with a dollop of fresh lightly sweetened whipped cream.
- • 1¾ sticks butter ¾ cup plus 2 tbsp, plus extra for greasing
- • 1 cup skinned hazelnuts or almond meal, see Tip
- • 1 packed cup light brown sugar
- • 7 oz bittersweet chocolate 70% cocoa solids
- • 2 tbsp fresh espresso or 1 tbsp instant espresso mixed with 2 tbsp just-boiled water
- • 1 tsp vanilla extract
- • 5 eggs room temperature
- • ¼ tsp salt
- • 1 tbsp cocoa powder for dusting
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Generously grease a 9-inch round springform pan with butter, then line the base with parchment paper. Preheat the oven to 350°F. Put the nuts in a food processor with 1 tablespoon of the sugar, then process until finely ground. If using almond meal, skip this step and add the sugar later on.
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Break the chocolate into a medium heatproof bowl and add the butter, coffee, and vanilla. Melt together gently, either set over a pan of barely simmering water, or in the microwave. Stir until smooth, then set aside.
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Crack the eggs into a large bowl, add the rest of the sugar, then whisk for 5 minutes with an electric mixer until thick, mousse-like, and doubled in volume.
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Pour the melted chocolate around the edge of the bowl (this prevents it from knocking too much air out of the foam). Using a large metal spoon, fold the chocolate in. It might take longer than you expect to get the batter to an almost even brown, and before little ribbons of chocolate stop appearing.
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Sprinkle the ground nuts and salt into the bowl, then fold them in until evenly blended. Carefully pour the batter into the prepared pan.
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Preserving the air is the name of the game.
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Bake on the middle shelf of the oven for about 35 minutes, or until the cake has risen and is set on top, with a just-perceptible wobble underneath the papery crust when you jiggle the pan. Put the pan on a cooling rack as it cools. The torte will sink and crack a little, which is fine.
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If serving the cake cold, it’s easy to transfer it to a plate: just unclip the sides of the pan and use an icing spatula to loosen the cake and its lining paper away from the base. To serve warm, leave it in the pan, as the cake is quite delicate. Put the cocoa in a fine-mesh sieve and give the cake a good dusting. Serve with whipped cream, ice cream, and perhaps some berries if you like. The cake can be made up to 2 days ahead (I actually prefer it the next day) and kept in a cool place. Let it come to room temperature before serving.
I’ve taught each of our five kids to bake and now, am teaching our grandkids. This looks like a great cookbook to add to their kitchen learning arsenal. The cake looks fabulous! Yay, Alex!
I so love that you’re engaged with developing Alex’s cooking skills and love for the craft. Simple, nearly foolproof recipes that bring in plenty of ohs and ahs are key. I’m developing cake recipes for my favorite 4-year-old and to see the joy she gets in making the cakes and the pride she gets in sharing them is just so heart-warming. But as you know, most cakes are a little beyond kid-level. This cake is amazing because it’s a show stopper AND it’s easy. Miss Lillian is going to love this. 🙂
Go Alex!! She did a GREAT job with this. Looks like an amazing birthday cake!
Alex beamed when she read this. 🙂
Gold Star and Blue Ribbon for Alex! She did a superb job — I would be thrilled to see this cake at the finest restaurant, and impressed with the pastry chef who baked this elegant, handsome, impressive cake. I know it tasted SO GOOD, too. I am glad to know about this book, and delighted to see young folks getting in the kitchen and baking.
Thank you so much–Alex beamed when she read your comment. She has seen your cookbooks on my shelves, so your words made an extra big impression!
This cake looks amazing. I always wanted to try flourless chocolate cake, and this recipe totally inspired to make one asap.
This looks fabulous! I adore flourless chocolate cake and can’t believe I never saw the (obvious) gluten-free benefit. We’ve got a few in the family that would adore this at our next gathering. 🙂
What a lovely cake – love that it’s dense and gooey! And what a great accomplishment for your daughter!
You must be so proud of Alex! She did a fabulous job making this gorgeous cake!
Beautiful cake and awesome job by your daughter. I have gluten-free clients that are going to love this! Thanks for sharing!