Flourless Chocolate Cake: Three Updates To A Chocolate Lover’s Heart

Flourless Chocolate Cake With Orange Liqueur (Slice)
Flourless Chocolate Cake With Orange Liqueur (Slice)
Flourless cakes are a great way to accommodate anyone you care about who may have a gluten sensitivity. This recipe would also work really well as a low-carb or diabetic friendly dessert, with a few simple swaps.  One thing to note on my own version I added some additional flavor because I believe chocolate and orange are an under-served food group.
The original recipe is listed first with my modifications and suggestions for a ‘fancy’ version listed second, and a sugar-free version listed third.
Happy Chocolate Lover’s Day!
Classic Flourless Chocolate Cake
Ingredients:
Preheat oven to 375 degrees.
1 cup chocolate chips (semi-sweet or bittersweet chocolate are fine)
1/2 cup unsalted butter
3/4 cup granulated sugar
1/4 tsp. salt
1 to 2 tsp. espresso powder
1 tsp. vanilla extract
3 large eggs
1/2 cup unsweetened cocoa powder (dutch process preferred)
Glaze:
1 cup semi-sweet or bittersweet chocolate chips
1/2 cup heavy cream
In a microwave safe bowl, melt the butter until it becomes liquid.  Usually 1 minute will do the trick but use your best judgement.  Add the chocolate chips and stir to melt the chips.  If you find the chips are not melting all the way, place it back in the microwave for an additional 20 seconds.  When you can thoroughly combine the butter and chips until smooth, you are ready to move onto the next step.  Let the mixture cool for 10 to 15 minutes.

Tip #1: I’ve found that by warming the cream first and melting the chips in the warm cream, you are less likely to have problems tempering the chocolate or having it seize-up on you.

In a separate bowl, combine the sugar, salt, espresso powder, vanilla and eggs.  Gradually add the cooled chocolate and butter mixture into the eggs and stir until just combined.  Add the cocoa powder and stir until all the cocoa powder is blended.
Pour the mixture into an 8-inch cake pan or pie plate, sprayed with non-stick spray.  Smooth the top with the spatula and place in the preheated oven for 25 minutes, or until the top is firm to the touch.
Let cool for five minutes, then loosen the edges with a small knife.  Place a serving dish on top and turn the cake onto the dish. Let cool for at least 1 hour before adding the glaze.
For the glaze:
Using a microwave safe bowl, warm the cream for 1 minute in the microwave.  Add the chocolate chips and combine until smooth.  If you find the chips are not melting completely, place the bowl in the microwave for an additional 20 seconds until the mixture is smooth.
Tip #2: The term ‘glaze’ doesn’t really apply in this case, as this is really a ganache’.  Using the same technique as stated above, for the chocolate, will give you a lovely gloss on the finished cake.
Glaze the cooled cake, allowing the glaze to drip off the sides.  Allow to cool for at least 1 hour and serve at room temperature.  Trust me, your taste buds will thank you!
Flourless Chocolate Cake With Orange Liqueur
Ingredients:
Preheat oven to 375 degrees.
1 cup chocolate chips (semi-sweet or bittersweet chocolate are fine)
1/2 cup unsalted butter
3/4 cup brown sugar
1/4 tsp. salt
1 tsp. instant coffee crystals (easier to find)
1 tsp. vanilla extract
2 tsp. orange zest
1 to 2 tsp. orange liqueur
3 large eggs
1/2 cup unsweetened cocoa powder (dutch process preferred)
Glaze:
1 cup semi-sweet or bittersweet chocolate chips
1/2 cup heavy cream
In a microwave safe bowl, melt the butter until it becomes liquid.  Usually 1 minute will do the trick but use your best judgement.  Add the chocolate chips and stir to melt the chips.  If you find the chips are not melting all the way, place it back in the microwave for an additional 20 seconds.  When you can thoroughly combine the butter and chips until smooth, you are ready to move onto the next step.  Let the mixture cool for 10 to 15 minutes.
Tip #1: I’ve found that by warming the cream first and melting the chips in the warm cream, you are less likely to have problems tempering the chocolate or having it seize-up on you.
In a separate bowl, combine the brown sugar, salt, instant coffee crystals, vanilla, orange zest, orange liqueur and eggs. Gradually add the cooled chocolate and butter mixture into the eggs and stir until just combined.  Add the cocoa powder and stir until all the cocoa powder is blended.
Pour the mixture into an 8-inch cake pan or pie plate, sprayed with non-stick spray.  Smooth the top with the spatula and place in the preheated oven for 25 minutes, or until the top is firm to the touch.
Let cool for five minutes, then loosen the edges with a small knife.  Place a serving dish on top and turn the cake onto the dish. Let cool for at least 1 hour before adding the glaze.
For the glaze:
Using a microwave safe bowl, warm the cream for 1 minute in the microwave.  Add the chocolate chips and combine until smooth.  If you find the chips are not melting completely, place the bowl in the microwave for an additional 20 seconds until the mixture is smooth.
In a microwave safe bowl, melt the butter until it becomes liquid.  Usually 1 minute will do the trick but use your best judgement.  Add the chocolate chips and stir to melt the chips.  If you find the chips are not melting all the way, place it back in the microwave for an additional 20 seconds.  When you can thoroughly combine the butter and chips until smooth, you are ready to move onto the next step.  Let the mixture cool for 10 to 15 minutes.
Tip #1: I’ve found that by warming the cream first and melting the chips in the warm cream, you are less likely to have problems tempering the chocolate or having it seize-up on you.
In a separate bowl, combine the brown sugar, salt, instant coffee crystals, vanilla, orange zest, orange liqueur and eggs.  Gradually add the cooled chocolate and butter mixture into the eggs and stir until just combined.  Add the cocoa powder and stir until all the cocoa powder is blended.
Pour the mixture into an 8-inch cake pan or pie plate, sprayed with non-stick spray.  Smooth the top with the spatula and place in the preheated oven for 25 minutes, or until the top is firm to the touch.
Let cool for five minutes, then loosen the edges with a small knife.  Place a serving dish on top and turn the cake onto the dish. Let cool for at least 1 hour before adding the glaze.
For the glaze:
Using a microwave safe bowl, warm the cream for 1 minute in the microwave.  Add the chocolate chips and combine until smooth.  If you find the chips are not melting completely, place the bowl in the microwave for an additional 20 seconds until the mixture is smooth.
Flourless Chocolate Cake: Sugar-Free Version
Ingredients:
Preheat oven to 375 degrees.
1 cup unsweetened bar chocolate
1/2 cup unsalted butter
1 cup sugar substitute
1/4 tsp. salt
1 tsp. instant coffee crystals (easier to find)
1 tsp. vanilla extract
3 large eggs
1/2 cup unsweetened cocoa powder (dutch process preferred)
Glaze:
1 cup unsweetened bar chocolate
1/2 cup sugar substitute
1/2 cup heavy cream
In a microwave safe bowl, melt the butter until it becomes liquid.  Usually 1 minute will do the trick but use your best judgement.  Add the chocolate chips and stir to melt the chips.  If you find the chips are not melting all the way, place it back in the microwave for an additional 20 seconds.  When you can thoroughly combine the butter and chips until smooth, you are ready to move onto the next step.  Let the mixture cool for 10 to 15 minutes.

Tip #1: I’ve found that by warming the cream first and melting the chips in the warm cream, you areless likely to have problems tempering the chocolate or having it seize-up on you.

In a separate bowl, combine the sugar substitute, salt, coffee crystals, vanilla and eggs.  Gradually add the cooled chocolate and butter mixture into the eggs and stir until just combined.  Add the cocoa powder and stir until all the cocoa powder is blended. , orange zest and orange liquor.

Pour the mixture into an 8-inch cake pan or pie plate, sprayed with non-stick spray.  Smooth the top with the spatula and place in the preheated oven for 25 minutes, or until the top is firm to the touch.
Let cool for five minutes, then loosen the edges with a small knife.  Place a serving dish on top and turn the cake onto the dish. Let cool for at least 1 hour before adding the glaze.
For the glaze:
Using a microwave safe bowl, warm the cream for 1 minute in the microwave.  Add the chocolate chips and combine until smooth.  If you find the chips are not melting completely, place the bowl in the microwave for an additional 20 seconds until the mixture is smooth.
Tip #2: The term ‘glaze’ doesn’t really apply in this case, as this is really a ganache’.  Using the same technique as stated above, for the chocolate, will give you a lovely gloss on the finished cake.
Glaze the cooled cake, allowing the glaze to drip off the sides.  Allow to cool for at least 1 hour and serve at room temperature.  Trust me, your taste buds will thank you!
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