Discover how to make a rich, gluten-free flourless chocolate cake that’s both easy and delicious. Perfect for any chocolate lover!
Indulge in Richness: A Simple Recipe for a Decadent Treat Without the Guilt!
If you’re looking for a delectable dessert that is both gluten-free and indulgently rich, a flourless chocolate cake might just be the perfect choice. This cake is celebrated for its deep chocolate flavor and fudgy texture, making it a favorite among chocolate lovers. The recipe is straightforward, requiring only a handful of ingredients that you likely already have in your pantry, such as high-quality dark chocolate, butter, sugar, eggs, vanilla extract, and a pinch of salt. With a preparation time of around an hour, it’s an excellent option for celebrations, special occasions, or simply as a sweet treat to satisfy your cravings.
The process begins by preheating your oven and preparing an 8-inch round cake pan. The dark chocolate and butter are melted together until smooth, after which sugar, vanilla, and salt are mixed in. Eggs are then added one at a time, creating a glossy batter before baking it for about 20-25 minutes. The key is to keep an eye on the cake; it should be set at the edges but slightly jiggly in the center to achieve that perfect fudgy texture. For an elegant presentation, the cooled cake can be dusted with powdered sugar or cocoa powder, or topped with fresh berries.
This flourless chocolate cake is not only easy to make but also offers the flexibility to accommodate various dietary needs. For those who require a dairy-free option, simply substitute dairy-free butter and ensure your chocolate is dairy-free. The cake can be stored in the refrigerator for several days and even tastes better the next day, making it a fantastic make-ahead dessert. Additionally, it can be frozen for up to two months, allowing you to enjoy this rich treat whenever the craving strikes.
Indulge in Decadence: A Rich, Guilt-Free Delight for Chocolate Lovers!
Good morning and welcome to my kitchen stay tuned if you want to learn how to make this absolutely delicious flowless chocolate cake and miso caramel so tasty it even made the front cover right flowless chocolate cake this is Rich it’s indulgent it’s absolutely delicious one of my favorites from the.
Book it’s glutenfree tastes blooming amazing right let’s have a quick look and find the recipe so flowless chocolate cake Peter sidwell’s kitchen the new book if you’ve got yours get it off the shelf and let’s bake right so the key to a good flowless chocolate cake is good chocolate now in the book I’ve said boil it uh melt it sorry on a.
On a pan of simmering water in a bowl but I use induction and I use rather wonderful 4 and 1/2 liter nonstick cast aluminium pans which means I can melt chocolate straight on the hob nice and gentle okay so I’ve got it on number two setting and I’m just slowly melting that chocolate with my salted butter okay for me salted butter is important because.
You want that little bit of salt in there because it really works with chocolate Okay this dish does not work with milk chocolate and it doesn’t work with white chocolate it’s a really good quality the best quality chocolate you can get is important do you like a bit of chocolate Carlos you’ve got Sweet Tooth yeah yeah.
Really sweet tooth well to be honest I eat everything Carlos is the office dust bin he will eat anything I put in front of him apart from ttho paa that’s no right put the lid back on and let’s let that melt gently okay key is.
Patience you cannot Rush that you could put it in the microwave if you want but you have to do it like 10 15 seconds and then you keep blasting it and stirring it blasting it and stirring it you might as well put it in a bowl and melt it or if you’ve got one of these wonderful pans just stick it on number two nice gentle heat let it melt itself meanwhile.
Let’s whisk up some sugar and eggs now soft brown sugar it’s got this lovely sort of caramelly flavor it’s going to work really really well and then three large Freer range eggs straight in in we go right now this takes a little bit of time I think 3 to four minutes I’ve said in the book just whisk it until it is doubled in size super light.
And fluffy while your chocolate melts right there you go look super light and fluffy all the air is in there now okay let’s put that to one side chocolate time always a good time of day Carlos isn’t it chocolate time y so can you see look it’s all completely melted and because these cast aluminium pans are so.
Nonstick look at this look I can just use a spatula and I can just run it all around how nonstick is that that’s what you want okay so what we’re going to do is we’re going to take our chocolate and we’re going to mix it it into here okay so two hands maybe two hands no one hand scrape all the chocolate and get it straight in there work quickly cuz.
You’ve just put warm chocolate in a cool Bowl okay so if you look look I can get all that chocolate out quickly efficiently look there you go now low speed and we’re just going to incorporate those two lots of ingredients together so I’ve got my sugar and I’ve got my eggs and then I’ve got my chocolate and my butter all right.
It’s almost like making a brownie this almost there we go now we have got one texture in with our masap poni as well that’s going to give us a lovely richness little bit of vanilla you could add sour cream if you don’t have masap poni in with some vanilla sour cream you could add a little bit of sour cream yeah so that little sort of lactic Tang.
Would work really well with this but masap ponies gives us a nice little bit of richness really which is lovely work it in nice and quick what Peter sidwell’s kitchen cookery book is all about taking recipes and kind of making them a little bit better little bit nicer a little bit more interesting oh i’ never thought of.
That and it’s and we do it because it makes it taste even better it’s all about just elevating sometimes something familiar elevating things to a whole new level of flavor and as a professional chef that’s what I do all the time um and I wanted to bring it into the cookbook okay so now let’s grab our Sie I have got cocoa.
Powder that’s going in so there’s a slight bitterness with that and then I have got Co coffee powder now if you’ve only got granulated coffee use the end of a rolling pin and crush it to a powder cuz you want it to go in coffee and chocolate have a beautiful Affinity together this isn’t a chocolate and coffee flowless cake this is a flowless.
Chocolate cake the coffee adds to the chocolatey experience okay so if you go don’t like coffee it’s not about the coffee it’s secondary primary it’s about the chocolate okay so just Sie that through and you’ll always find you get a few little clumps of cocoa give that another little.
Shake and then we have got our ground almonds you could use ground hazelnuts if you wanted whatever you want to go with scatter those in and then mix it together on a slow speed we’re just going to bring all those ingredients together I always say put it on a slow speed and then I get bored and I want to.
Turn it up the reason why we do it on a slow speed is because you don’t want cocoa powder fling out everywhere all right learn from my mistakes okay so let’s just give those a little tap good right put that to one side now I’ve got a 20 cm spring form tin here I’m.
Going to grab a little bit of butter and I’m just going to rub it around the edges okay I’ve got a little bit of parchment paper on the bottom only on the bottom you don’t need it up the sides cuz we’re going to do this and then we add the extra bit cocoa powder in and then we’re just going to.
Roll it around like that so and that’s going to give us a really nice sort of coating which means the chocolate cake will just come out really really easily when it first comes out of the oven it will be fully expanded into the shape of that tin but as it cools slightly it’ll shrink back and that’s when you can just cleanly release it from the tin Okay so.
Back into my jar there we are ready for the oven right I just wash my hands okay this is now ready for the oven so before I do that if you’ve got any questions at all please post them in the comments below and I will answer them swiftly as quickly as I can okay if you want the list of ingredients I’m going to put it down the side here well.
Carlos will um and he’ll put a QR code as well so that you can go over to the website if you want but remember if you want the book signing by me or Carlos or Emily or all of us you can get it on our website Peters sidw well.com okay over 100 recipes you’re going to love it I’ve got loads of copies I need some space I’m surrounded by boxes okay so.
Please order one right let’s pour our mixture in so straight in okay this is almost like a mousse that’s just going to bake beautifully okay it’s going to be super light but it’s also going to have that wonderful richness really really beautiful recipe easy to do for a dinner party as well I.
Think really really easy you can freeze it if you want to but it’s so quick to make right let’s get rid of that this is going into the oven preheated 160° 40 minutes hey Siri set me a timer for 40 minutes now while the flowless chocolate cake is baking 160° 40 minutes that.
Gives us enough time to clean the kitchen and also make a delicious caramel sauce to go with it let me explain what we’re going to do so I’ve got some soft brown sugar got some butter and I’ve got some cream okay I’ve actually got masap poni because I use some in the mixture so why not just use that for your cream for this recipe.
Nonstick pan onto the heat in with our sugar and butter now salted caramel is so last year we’re going to make miso caramel now miso is a fermented soybean paste which I will give you your due it doesn’t sound the most appetizing does it Carlos really but what it is is it’s a salty Umami kind of flavor so instead.
Of adding salt to this we’re going to add Misa which gives you much more sort of it gives you a longer salty flavor in your caramel so it allows you to make this wonderful sweet bubbly caramel but then you get this salty fermented flavor which just you know when you drink wine Carlos and it’s a good wine and you can taste it afterwards I was always taught.
It’s got legs cuz you can carry on tasting it it’s like that this car caramel has got legs it carries on delivering flavor and it’s a beautiful accompaniment not only to go with our flowless chocolate cake but make more and serve it with vanilla ice cream for the Lazy Man’s pudding good vanilla ice cream miso.
Caramel you just need a dark room on your own and go and enjoy it okay so sugar and butter in there and then we’re going to add our miso paste okay in it goes the great thing with this is you can use it and then you can put it in the fridge if you’ve bought pet sidwell’s kitchen the book you could make our beautiful.
Misog glazed salmon with pickled watermelon salsa which is a big it’s a hit isn’t it Carlos I cooked it at the Mary Port Seafood Festival last weekend and I thought I’m not sure how this is going to go they absolutely loved it it’s got a lovely glaze on top of the salmon of of brown sugar miso soy sauce and vinegar so it’s sweet.
It’s salty it’s Tangy and it just glazes the salmon and then you serve it up with pickled watermelon Yes you heard it pickled watermelon salsa beautiful dish got to try it right so we’re just starting to melt together I’ve got my cream here as well you just got to be patient now and just let it melt together okay okay once the.
Butter and the sugar have caramelized on a medium heat and it starts to run clear add your cream bring it up to the boil until everything is dissolved and you’re done look at this beauty flowless chocolate cake baked to Perfection 40 minutes we’re done 160° you know it’s cooked it’s just got got that little wobble okay give it a.
Little shake when you check it from the oven it needs a little wobble and you will get a little crack like that that’s okay it’ll all firm up do not worry now this has had 5 minutes cooling down okay so I’m going to be able to touch it and just release it now remember we rubbed the inside with butter and cocoa powder so all we have to do is very gently open.
It and it’ll come straight off all right that was a high-risk maneuver you do not realize but it was okay and then all we need to do is just pop it onto our cake tin all right and that is absolutely beautiful smells amazing the chocolate is just going to come right through that and what we’re going to serve it with is our.
Delicious miso caramel now just to let you know this Meo caramel so good it made it to the front cover of our new book there you go thank you very much for watching please make sure you bake this it’s absolutely delicious flowless chocolate cake with a miso caramel sauce thank you very much for watching and I’ll see you.
On the next sh
