Indulge in the rich, decadent taste of the Ultimate Flourless Chocolate Cake—a gluten-free dessert that satisfies every chocolate craving!
Indulge in Rich, Decadent Flavor Without the Guilt!
This Flourless Chocolate Cake is a decadent dessert that combines a light, airy base made from whipped eggs and rich dark chocolate, complemented by a smooth chocolate cream filling. The addition of cocoa syrup enhances moisture and intensifies the flavor, while a glossy chocolate glaze creates an impressive finish. This elegant treat is not only indulgent but also gluten-free, making it a perfect choice for various occasions.
To prepare the cake, the recipe includes key ingredients such as 120g of dark chocolate (70% cocoa), 4 egg whites, and 50g of sugar, which come together to form a delightful base. The chocolate cream filling is crafted with 150g of dark chocolate and heavy cream, resulting in an irresistible texture. For added richness, a homemade cocoa syrup and chocolate glaze are prepared, showcasing the versatility and depth of flavors in this dessert.
Indulge in Decadence: A Rich, Guilt-Free Delight for Chocolate Lovers!
Now that is a cake hi everyone welcome toak Chef I’m Rick today a chocolate cake flowless chocolate cake glutenfree they were all rage you know about 3 years ago and they seem to be coming back again so let’s show you how to make a fantastic chocolate.
Flowless cake the first job for us then we want to melt this chocolate and butter now you can microwave in short bursts or you can just took some boiling water in there choke that in there stick a lid over it and let it melt so today I’ve got a tray we’re going to do this in a tray I’ve lined it all the measurements.
Dimensions ingredients in the description how we going come on let’s give this a little stir around bring it in there we go that’s easy enough in it there you go only a couple of minutes that was easy so we’re going to take that off there now be careful don’t forget we got boiling water we want to be stirring in a little.
Bit of milk get some milk in there bring that in there you go so that’s straightforward enough we got that lovely chocolatey milk mixture let’s put it just out the way cuz I don’t want to knock it over in here.
Egg whites and we are going to give it a beating with the beater so we just want to go in there with a little bit of salt that’s in there and we’re just going to give it a beat up and as we’re beating it up we’re going to gradually stir in our or Chuck in our sugar to make a merang tie so just get this going.
Just turn this off a minute and for all those people that are starting out making cakes get it all nice and fluffy like that in with a little bit of sugar we beat that in and we’re going to add sugar a couple more times everybody else knows I think that’s about got it we want some nice little stiff peaks like that in.
There okay that’s got that okay we want to be beating some egg yolks with some vanilla that’s our egg yolks in there little bit of vanilla we’re going to give that a beat up and then we’re going to mix our chocolate mix into there and then we’re going to mix that into everything there you go come.
on so we are just going to mix some of that in there I’m going to do it in two stages I think so we get it all in there I’m going to Chu that in there so I just fold that last be in right we want to put our whipped egg whites in there and fold it.
In nice and straightforward so we got that lovely cake batter there look and absolutely no flour okay let’s have that batter in there straight down the middle now I’m what they call a lazy Bak I think that this can find its own way if we just do this do.
This just grab yourself something and let’s have it folded in folded into the corners oh that’ll do we’re not going to mess around that’s good enough right let’s just put a little couple of cloths down so we can get this a banging it’s all like making cement is.
It you know you got to level it out get the air out right let’s whack that in the oven and it goes now I reckon about 20 minutes okay 20 minutes that’s enough it’s come away from the side so this is definitely cooked look at that it’s nice it’s spongy it’s firm you can take a rack with some parchment.
Paper and you can put that on there and we’re going to flip it immediately onto this rack he says now we are hoping that this comes off here there’s our cake off with the parchment paper let it cool down completely there we go there you go fantastic you know normally what would.
Happen is this would peel off with a parchment but today we’re making a cake and it hasn’t come off I’m not going to try and dig this off by any means you know if it doesn’t come off that’s fine I’m just going to put the syrup over the top anyway so don’t stress about it now normally when you leave it a couple of minutes it normally peels off but sure.
As eggs as eggs we’re baking and obviously it’s a one take job it ain’t come off so there you go we need to be melting up a little bit of chocolate and cream so I’m just going to go in here with some boiling water I’m just going to stick that on there so that chocolate melts we need that warming up and melting in there right.
This we need to make a chocolate syrup so we don’t want much water but we need to dissolve that sugar and that cocoa in there that will do we’re going to put that to one side cuz I have a tendenc to knock those over right we’re going to give this a stir and then we’re going to whip up.
Some cream now you can melt this in the microwave you could do it over a a pan of boiling water but this is just as easy it is going to melt so there’s no hassle so that’s our chocolate and cream melt together how easy is that okay we got some cream in here whipping cream and we got some.
Sugar and we’re going to start to whip it and put the sugar in and Whip It Up think that’s I got it okay what we’re going to do is tidy up the raggin on this cake so it’s a take a knife and it’s just gently take off that raggy end we don’t want that raggy end on there especially this one come.
on okay we need to be dividing this into three roughly somewhere around about there right now we’re going to take one of those slices that one will do there’s a St we going to go on there and we’re going to brush that with syrup so I’m just going.
To Bob that to one side we got the cream we got the chocolate let’s get it mixed in now you can do it any which way around you want really you know we got the cream there we could just put in a little bit of chocolate in there and we can start just folding it in now you can do it the other way around too you can fold.
The cream into the chocolate does it really matter I’m not not sure I’m sure a baker might tell you differently but as far as I’m bothered we want cream and chocolate mixed together and I don’t think it makes the slightest bit of difference but hey come on it’s proba the only only way is that you get all.
The chocolate out of the bowl but we’re going to get it out anyway there you go that’ll do right back on with our cake we are going to soak this up with our syrup and there as you can see even though it had that um like skin on from where it the baked you can see the syrup.
Is actually soaked in so that’s what I said don’t worry do these on this parchment and that’s going to soak in there as we put some cream in a bag right we want to put this in a Piping Bag to put on here unless you’re very careful and you can just actually put it.
On okay we’ve got it in a Piping Bag I have no nozzle on there because I’m useless but we’re not going to worry we’re just going to take the end off and we are just going to pipe on there so this is a Piping Bag with no nozzle because I am rubbish well that will do to start off.
With I reckon now you can take one of your SP and you can smooth it out if you so wish by the time you’ve put the top on I don’t think it really matters to be honest I think that’s just an unnecessary step right on there oh got a wavy one here oh I am rubbish these.
Days for tell you I’m terrible these days once upon a time I used to be a to manage this once upon a time so come on we’re going to get this last layer on there oh here we go then let’s get this on.
There oh right let’s get the top done okay let’s get that in the fridge it’s going in the fridge for a couple of hours so the Cake’s been Cooling in the fridge there for a little while we want to make up some gelatin this is gelatin this is water that’s going in there we’re going to give it a little stir and we’re going to let this Bloom for about.
5 minutes and then we want to get a a pan on so that’s some water that’s some sugar cocoa powder and we have some cream so all we’re going to do is actually melt this in the pan so it’s nice and steady just give that a little dissolve in there.
First okay want a little flame on and I heat it up melt all the sugar so just give it a stir through you can tell when the Sugar’s dissolved it doesn’t feel gritty on the pan okay that’s good enough we’re going to turn that off we’re going to let it cool a little minute now we’re not going to let it go cold but we want it to cool.
Down we’re going to put the gelatin in there and stir it all in okay we’re going to add our gelatin in there we’re going to stir it in okay we’re going to just put a little bit of cling wrap on the top of there stop it getting a skin on and we’re going to let it cool right down to a portable uh temperature so we can pour.
It over our cake okay we just want to transfer this from here onto here we’re going to drizzle over our chocolate topping now what you could do you could trim that but I think we’ve got fairly neat sides we don’t need to bother what we need to do is get this chocolate on here.
Okay when you got this lovely shiny top on there in the fridge an hour well they say warm up the blade so you can cut through and then they say wipe it every time and then warm up the blade again so I’ve got a boiling Kettle there look so we need to guesstimate this and we’re going to come.
In there there look at that flowerless chocolate cake now that is a cake that is spectacular Mouse watering you know it’s got to be done in oh man oh let’s take that chocolate off there oh that is.
Ridiculous that is absolutely ridiculous look at those fabulous layers in there oh oh my this is this is world class oh there is just not enough words that is phenomenal if you like what we’re doing don’t forget share.
Share with your friends tell them how easy it is to make a flowless chocolate cake just look at that if you do like what we’re doing big thumbs up come on subscribe to the channel ring that Bell catch you in the next video that is ridiculously good
