This Belgian Chocolate Cake is one of the oldest and easiest desserts I make. I have no idea why I’ve never posted it until now…maybe subconsciously I didn’t want to share.
Everybody needs a great flourless chocolate cake in their recipe repertoire.
This never fail recipe has always been my go-to for dinner parties, and it’s so incredibly easy. I love the crackly top and silky interior. My original recipe uses only 3 tablespoons of flour, and by substituting almond flour it becomes gluten free. This cake is not as dense and rich as some flourless cakes, so you can actually eat a piece without feeling sick. This one is very moist and slightly fluffy, with a mousse or souffle-like texture.
I don’t add any flavoring to this cake so that the chocolate gets a chance to shine forth ~ I just garnish it with a dusting of confectioners sugar. But this cake can be a blank slate to show off your creativity. You could add vanilla or almond extract, espresso, liqueurs, or even chili powder for a bit of character. Or top it with fresh fruit, or raspberry puree. How about giving it a drizzle of white chocolate for drama? And don’t forget about all the different kinds of flavored whipped creams that would be perfect with this cake.
For years I made this in cupcake form, but a spring-form, or cheesecake, pan makes it a little more elegant, and this way none of the precious cake gets stuck on the cupcake wrappers! It comes out of the oven puffed up high, but sinks down as it cools.
The surface will have large cracks ~ don’t worry ~ embrace the cracks, they’re part of the aesthetic.
- 9 ounces bittersweet (or semi-sweet) chocolate, cut in chunks
- 1 cup plus 2 tablespoons unsalted butter, cut up
- 1 1/3 cup sugar
- 3 tablespoons almond flour (or regular flour)
- 5 large eggs, beaten with a whisk until well blended
- powdered sugar for sifting on top
- Set oven to 325F
- Put the butter and then the chocolate in a microwave safe bowl. Microwave for 1 minute, then stir. Microwave for another 30 seconds, and stir again. If it's not completely melted, put it back in for another 15 seconds, and stir until the chocolate completely melts.
- Add the sugar and flour to the chocolate, then the eggs, and blend well. The mixture will thicken. Cover and set aside at room temperature for 30 minutes.
- Pour into an oiled 9 or 10 inch spring-form pan. Bake for about 50-55 minutes, until firm on top and cracks form across the surface. Cool on a rack, then remove the outer ring.
- Sift powdered sugar over the top.
- It goes without saying that the toothpick test will not work with this cake. When the whole surface is cracked and has lost it’s shiny ‘uncooked’ look, it’s done. You can’t really go wrong since this is supposed to be a super moist cake.