Not-too-Sweet Flourless Chocolate Cake
For my sister’s birthday last week I baked a dense, unassuming chocolate cake, keeping it low in sugar and free of flour, which made it incredibly intense and perfect for serving in tiny slivers with whipped cream and sliced strawberries. It was almost like a brownie – perfect for those going wheat or gluten-free, or anyone needing a little less sugar. The original recipe called for 3/4 cup; 1/3 cup was plenty, producing the sort of cake that appeals to dark chocolate lovers.
I started with a bag of Bernard Callebaut semisweet chocolate nibs. It’s not much to look at, but everyone commented on how good it was. Baked in a square pan, it could pass off as a brownie.
Very nibbleable.
Not-too-Sweet Flourless Chocolate Cake
AuthorJuliePreheat oven to 375°F. Butter an 8-inch round baking pan, line the bottom with a circle of waxed or parchment paper and butter the paper, too.
In a small saucepan melt the chocolate with the butter over medium-low heat, stirring until smooth. Remove from the heat and whisk in the sugar; pour into a medium bowl and set aside for a few minutes. Whisk in the eggs, then sift the cocoa overtop (sifting just to get rid of any lumps - shake it through a small sieve if you have one, or don't bother - you can see by the photo above that I didn't) and stir until well blended.
Pour the batter into the prepared pan and bake for 25 minutes, or until the top has formed a thin crust. Cool cake in pan on a rack for 5-10 minutes, then invert onto a serving plate, peel off the waxed paper and then flip back over. Serve in thin wedges, with whipped cream.
Ingredients
Directions
Preheat oven to 375°F. Butter an 8-inch round baking pan, line the bottom with a circle of waxed or parchment paper and butter the paper, too.
In a small saucepan melt the chocolate with the butter over medium-low heat, stirring until smooth. Remove from the heat and whisk in the sugar; pour into a medium bowl and set aside for a few minutes. Whisk in the eggs, then sift the cocoa overtop (sifting just to get rid of any lumps - shake it through a small sieve if you have one, or don't bother - you can see by the photo above that I didn't) and stir until well blended.
Pour the batter into the prepared pan and bake for 25 minutes, or until the top has formed a thin crust. Cool cake in pan on a rack for 5-10 minutes, then invert onto a serving plate, peel off the waxed paper and then flip back over. Serve in thin wedges, with whipped cream.
Yay! GF–thanks Julie.
This looks perfect for a celiac husband and a diabetic me!
Yummm! I first made flourless chocolate cake for a decadent desserts night using a recipe you posted awhile back and got rave reviews. I can’t wait to try this lower sugar version. 🙂
This is exactly the recipe I have been needing! I am going to make this tonight!
Oh I will have to try this one, I usually make Martha Stewart’s flourless chocolate cake (http://www.marthastewart.com/344293/flourless-chocolate-cake) with rave reviews.
can you bake me a cake too?!
I’m not a chocolate lover but I do enjoy a really thin slice of flourless chocolate cake. The less sugar the better! (only.. with loads and loads of whipped cream)
YUUMMMM…. I would like a slice of this right now. And serving it in wedges is perfect because if it is cake and not a brownie it justifies the whipped cream lol…
Thanks for your recent input re meal planning.
I think I’ll start with your marinated cucumber salad, move on to one of your Spilling the Beans curries and end with the Not Too Sweet Flourless Cake (with strawberries).
DrewTwoFish
I discovered this blog whilst searching for a flourless cake recipe two days ago. The picture in google search was rather enticing. I’ve made many such cakes before but none with cocoa- another enticement. I made it this evening and it’s a definite keeper. Thanks Julie.
I just made this and tried to be fancy pants by making a swirl in the top of the cake – it would have been better flat like you made it. Can’t wait to eat it at Mom’s bay tomorrow – half the family is wheat-free now.
I just tried this recipe tonight after feeling deprived of baked goods due to being gluten intolerant! It was so wonderfully DELICIOUS! I am a horrible baker, so this was truly a simple and “fool-proof” recipe! Thanks 🙂