• Home
  • About Me

My Danish Kitchen

Scandinavian recipes made in America

Feeds:
Posts
Comments
« Hindbærsnitter – Not A Poptart
Honningkage – Danish Honey Cake »

Almost Flourless Chocolate Cake

September 8, 2014 by mydanishkitchen

Almost Flourless Chocolate Cake

Almost Flourless Chocolate Cake

You don’t need a special occasion to make this cake although it is timeless, elegant and oh-so decadent, and it’s sure to take care of any severe chocolate craving which may be possessing you. This cake is very simple to make however, it does need to be made a day in advance of serving it.  I actually view that as a big plus, that way you don’t have to fiddle around with it on the day your guests are coming. I chose to serve this wonderful cake with a small scoop of Vanilla Bean Ice Cream to offset the sweetness of the cake. You could also simply choose some whipped cream or Crème Fraîche on the side. If you venture out and make this cake, I hope you enjoy it!

Making Almost Flourless Chocolate Cake

Making Almost Flourless Chocolate Cake

Almost Flourless Chocolate Cake (serves 8-10)

Ingredients:

200 gram dark chocolate (7 oz) (I used 70% Lindt dark chocolate)

200 gram unsalted butter (7 oz)

200 gram sugar (7 oz)

5 eggs

1 tablespoon all-purpose flour

Directions:

Preheat oven to 180 degrees C (350 degrees F).

Spray a 22 cm (~ 8.5 inch) springform pan lightly with baking spray. Place a round cut-to-fit piece of parchment paper in the bottom of the pan and lightly spray parchment paper with baking spray, set aside.

Using a warm water bath (a bowl set over a pan of almost simmering water, do not let the bottom of the bowl touch the water) melt the butter and chopped chocolate over gentle heat. Once the chocolate mixture is smooth, remove from heat and allow to cool a little. Add sugar to chocolate mixture and stir thoroughly. Add the eggs on at a time, mixing well after each addition but without beating too much air into the mixture. Fold in the flour.

Pour chocolate mixture into prepared pan and bake for 22-26 minutes. Cake should be slightly wobbly in the middle when you take it out. Allow cake to cool completely before removing it from the pan. Store cake overnight in a cool place, covered with foil.

Serve with a small scoop of Vanilla Ice Cream, Whipped Cream or a dollop of Crème Fraîche. Enjoy!

Source: Trish Deseine’s,  I Want Chocolate

Print Friendly and PDF

Share this:

  • Facebook
  • Pinterest
  • Email
  • Print
  • More
  • Twitter
  • Reddit
  • Tumblr

Like this:

Like Loading...

Related

Posted in Cake, Chocolate | Tagged almost flourless, cake, chocolate, I want chocolate, Trish Deseine | 5 Comments

5 Responses

  1. on September 11, 2014 at 19:35 Phyllis @ Oracibo

    There is nothing like a dessert that can be made ahead! Is loving chocolate a big Danish thing?? My dad was hopelessly addicted to it as is my sister & brother…somehow it skipped me!


    • on September 11, 2014 at 21:33 mydanishkitchen

      Don’t think it’s a particularly Danish thing 🙂


  2. on September 8, 2014 at 11:08 fabiglutenfree

    Woa! a triumph of good chocolate!
    Perfect for starting a new hectic weeks.
    Thanks for the recipe, it’s in my wishlist!


  3. on September 8, 2014 at 07:55 Camilla

    Ooh this looks fabulous, I love dark chocolate in desserts and it’s good for you too:-)


    • on September 8, 2014 at 17:02 mydanishkitchen

      Camilla, sure that’s our story and we’re sticking to it 😉



Comments are closed.

  • Note!

    All pictures and written material belongs to My Danish Kitchen. Please be respectful of my work and do not copy my photos or text without written permission.
  • About me

    Gitte

  • Top Posts

    • Brunsviger
    • Wienerbrød - Danish Pastry Braid
    • Citronfromage - Danish Lemon Mousse
    • Rugbrød - Dark Rye Bread
    • Fastelavnsboller
    • Best Kransekage
    • Leverpostej - Danish Liver Pate
    • Koldskål
    • Flagkage (Dannebrogskage) - Danish Flag Cake
    • Lagkagebunde - Cakes For Layered Cake
  • Recent Recipes

    • How To Blanch Almonds
    • Delicious Leverpostej – Liver Pate
    • Black-Bottom Cupcakes
    • Lagkage Med Friske Hindbær – Layered Cake With Raspberries
    • Easy Lagkagebunde – Cakes For Layered Cake
    • Æbleskiver With Egg Whites
    • Pumpkin Pie With Orange
    • Waldorfsalat – Waldorf Salad
    • Blueberry-Pumpkin Muffins
    • Danish Kringle With Marzipan Remonce
  • Search My Danish Kitchen

  • Categories

  • Archives

  • Enter your email address to subscribe to this blog and receive notifications of new posts by email.

    Join 1,181 other subscribers
  • September 2014
    S M T W T F S
     123456
    78910111213
    14151617181920
    21222324252627
    282930  
    « Aug   Oct »
  • Foodgawker

    my foodgawker gallery
  • Bloglovin image

    Follow on Bloglovin

Blog at WordPress.com.

WPThemes.


  • Follow Following
    • My Danish Kitchen
    • Join 1,181 other followers
    • Already have a WordPress.com account? Log in now.
    • My Danish Kitchen
    • Customize
    • Follow Following
    • Sign up
    • Log in
    • Copy shortlink
    • Report this content
    • View post in Reader
    • Manage subscriptions
    • Collapse this bar
 

Loading Comments...
 

    %d bloggers like this: