Flourless Indulgent Chocolate Explosion Cake - Gluten Free / Keto Option
Pure Chocolate Heaven! It's a super moist, chocolate fudge cake with a very dainty, crisp crust enrobing the cake. It reminds me of a delectable chocolate cloud of heavenly bliss and it's insane with chocolate explosions of love in every bite!
Servings: 8 Servings
Calories:
Ingredients
- 8 oz semisweet baking chocolate chopped
- 4 oz unsweetened baking chocolate chopped
- ¾ cup unsalted butter cubed
- ¼ teaspoon salt
- 6 eggs room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract or chocolate extract
- 1 teaspoon espresso powder, optional
- Optional Sprinkling: Powdered sugar or unsweetened baking cocoa as desired
Instructions
- Heat oven to 325°F. Spray 9-inch springform pan with non-stick cooking spray or line a 9 inch baking pan with parchment paper for easy removal.
- Microwave chocolate and butter in 30 second increments until mixture has melted. Stir in between each increment until it becomes smooth for 2-3 minutes. Stir in espresso powder and vanilla, set aside.
- Using mixer, beat eggs, granulated sugar for 8-10 minutes on medium-high. Mixture will lighten, become thicker and double volume in size.
- Stream in chocolate mixture into egg mixture using a large rubber spatula and mix together until combined. I used the mixer on low to combine it all. You can fold if you prefer, but you have to get it mixed, so if you use the mixer, use it on low speed. Pour into pan.
- Bake about 50-70 minutes or until toothpick inserted in center comes out clean. If you can't tell, shake the pan to see if the cake mixture underneath the top is jiggly. If it is too jiggly, bake and check every 5 minutes until done.
- Cool completely; remove from pan.
- Sprinkle generously with powdered sugar or cocoa before serving. Serve it warm, room temperature or cold, add some berries, ice cream or whipped cream for other options!
Notes
- The cake batter will almost completely fill a 9x2-inch round pan. As cake bakes, the top will puff up a little, but much. The top may crack slightly. This is normal and should be expected.
- Use a 9" springform pan for easy removal.
- Can change ratios of chocolate - using more dark than semi-sweet for dark cake temptations, such as 1/2 (6 oz) semi-sweet & 1/2 (6 oz) unsweetened or 8 oz unsweetened and 4 oz semi-sweet. Or use all bittersweet/unsweetened chocolate all the way! Adjust sugar if you need to if you use more unsweetened.
- This is a gluten-free dessert. However, if you want to go Keto, use all sugar-free chocolate and use Lakanto Monkfruit Sugar as a substitute for the granulated sugar. The same goes for powdered sugar if you decide to sprinkle it on top.
- Can stir in 1/4 tablespoons to 1/2 cup unsweetened cocoa powder to step 2 for a firmer flourless cake.