Flourless Chocolate Cake with Dark Chocolate Glaze

The 17th was my Mom’s 59th birthday. Happy birthday Mom!!

ingredients for flourless chocolate cake

She stays away from gluten, so I went on the hunt for something that she could feel good about having a big ole piece of. After searching through some recipes that called for 3-4 different types of flour that I didn’t want to go out and buy, I searched for “flourless cake” and came up with this one. It was perfect for her birthday/Easter egg hunt/dinner at my sister Angela’s house.

melted chocolate chips, butter and sugar

This was the cake after baking and before it was inverted on to a cake plate.

flourless chocolate cake

I added sliced strawberries to the finished product.

Flourless Chocolate Cake

 

The cake is an amazing combo of cake/brownie texture. Very fudge-y but not heavy. Super smooth and moist. Ultimate chocolate flavor! Super awesome with a scoop of vanilla ice cream on the side. One of those go-to recipes that will WOW your guests (from 17 months to 59 years).

nephews

Flourless Chocolate Cake with Dark Chocolate Glaze

  • 12 ounces bittersweet chocolate chips (2 1/2 cups)
  • 1 cup (2 sticks) plus 3 tablespoons butter, cut into chunks
  • 1 cup sugar
  • 6 eggs
  • 1 cup unsweetened cocoa powder
  • 1 tablespoon milk
  • 1 tablespoon honey
  • 1/4 teaspoon gluten-free pure vanilla extract
  • Garnishes: sliced strawberries or raspberries

Method

  • Preheat oven to 375°F. Spray a 9-inch springform pan with nonstick cooking spray, then line the bottom with a circle of parchment paper. Spray the paper with cooking spray, too, then set the pan aside.
  • Place 8 ounces of the chocolate (2 cups of chips) and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat (I used a large heatproof bowl over simmering water instead of placing the chips and butter directly in a pan). Stirring often, melt chocolate with butter until completely blended. Remove from heat. (Alternatively, you may use your microwave to melt the butter with the chocolate, if desired). Add sugar and mix well until it’s almost dissolved. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.
  • Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of springform pan. Remove and discard parchment paper and set cake aside to cool completely. (I made the cake the night before, then made the glaze a little while before serving).
  • When cake has cooled, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Pour glaze onto the center. Using a spatula or the back of a spoon, very gently smooth glaze along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.

Slightly adapted from Whole Foods

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Thai Veggie and Shrimp with Rice Pasta

Don’t be intimidated by the long list of ingredients in this dish. Many of these ingredients keep in the pantry for a long time and can be used in lots recipes and marinades. Then once you invest you only need to replenish one bottle at a time when it empties.

 

I always know it’s good when the guys in my house say thank you and help clean up after dinner 🙂

Thai Veggie and Shrimp with Rice Pasta

  • I package mini zucchini, sliced into 4 pieces in thin strips
  • 1 large handful baby carrots, sliced into 4 pieces in thin strips
  • 1 red pepper, sliced into thin strips
  • 1/2 red onion, cut into chunks
  • 6 cloves garlic, minced
  • 1 package sugar snap peas, ends trimmed, sliced in half on the diagonal
  • 2 tablespoons grapeseed oil
  • 1 tablespoon sesame oil
  • 1 pound cleaned, peeled, deveined large shrimp
  • 2 tablespoons Mirin (Japanese Sake)
  • 2-3 tablespoons, low-sodium soy sauce
  • 2 tablespoons fish sauce
  • 2 teaspoons ginger, minced
  • 1 heaping tablespoon sesame seeds
  • 1 heaping tablespoon chili garlic sauce
  • 1 – 8 ounce box DeBoles rice angel hair pasta
  • 1/2 lime, juiced
  • siracha

Method

  • Chop and prepare all veggies. Heat large skillet over medium heat and add grapeseed and sesame oils into the pan. Add the zucchini, peppers, carrots and onion and cook for about 5 minutes.
  • Meanwhile cook the rice noodles according to package directions.
  • Back to the skillet where the veggies are cooking add garlic, snow peas and raw shrimp and cook until shrimp are about halfway done and then add the Mirin, soy sauce, ginger, fish sauce, sesame seeds and chili garlic sauce. Cook for a couple more minutes until shrimp are done.
  • Toss in cooked, drained and rinsed rice noodles. Add juice of 1/2 lime. Serve immediately. Garnish with siracha for extra heat, if desired.