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  • Deby Hogue

Flour-less Chocolate Cake, Almost


Almost Flourless Chocolate Cake

I say almost because this cake does have 1 Tablespoon of flour in it, not sure why. I have to research that. It's good and fudgey like you would expect form a flourless cake. I think it needs ice-cream or whip cream. I used coconut ice-cream made by people in town here and it is always so good with lots of coconut in the cream. Great combo with this cake. I tried the paper dollie with powered sugar ( less is best) and it did give the cake a little bit of pretty which it needed. I still like flour in my cakes but if you can't have it try this one.

I took this to my friend Heidi's house and they said they loved it! Found this recipe and changed slightly, from food52

Makes 1, 9-inch cake

7 oz. of dark chocolate, I use one expresso chocolate bar, some dark chocolate I had and a little unsweeted chocolate.

7 oz. unsalted butter cut into 1/2 inch cubes

1 1/3 cups of sugar

5 large eggs

1 Tablespoon of flour

Heat oven to 375 degrees and butter a 9 inch cake pan, and line with parchment paper and butter the paper to

Chop the chocolate and melt it in metal bowl over simmering water, keep stirring until it starts to melt, add butter and keep stirring until all is melted.

Add the sugar and stir to combine and then set aside to cool slightly.

Add eggs one at a time and whisk for the count of 40 and then add another egg, continue this way with all 5 eggs.

Mix in the flour, the batter should be smooth

Pour batter into prepared cake pan and bake for 25 minutes or until center is set and top is shiny.

Let cool in pan for 10 minutes and then carefully turn cake onto a plate and then back over onto a cake plate. Let cool

Add the powered sugar if you like. Add coconut Ice-cream. Enjoy

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