If you are a chocoholic then one of your absolute favorite chocolate desserts would have to be a flourless chocolate cake or chocolate torte. Right? It’s that dense chocolate goodness – rich and decadent. That chocolaty, fudgy goodness that melts in your mouth. This is Ziv’s favorite chocolate cake, and I have lost count of how many times I keep making this.
Step-by-step: Flourless chocolate cake
Preheat the oven to 300°F/ 150°C / Gas Mark 2 Spray a 9-inch round springform round cake pan with cooking spray or line parchment paper on the inside and wrap it with aluminum foil on the outsidePro tip – the parchment on the inside is for easy removal and the foil will prevent water from getting into the pan when baked in a water bath (similar to a cheesecake) Melt the chocolate (chocolate chips) and butter in a microwave-safe bowl until all the chocolate has melted. Then, add the sugar to the melted chocolate and combine until all the sugar has almost dissolved.Pro tip – the heat in the chocolate will help dissolve the sugar and the sugar will help cool the chocolate before the eggs go in. Next, add the eggs one at a time making sure to incorporate each egg before you add the next. Use a whisk to combine well. Pro tip – adding eggs one at a time will emulsify with the butter better and incorporate easily. Finally, add the coffee/espresso mixture and vanilla extract.Pro tip – The color of your chocolate torte will depend on the chocolate you use. A higher percentage of cocoa will give a dark chocolate torte.
Pour into the prepared baking pan. Place the pan in a baking tray on the center rack. Pour hot water on the outside of the pan – about 2 cups.Pro tip – the water outside the pan will create moisture in the oven preventing the cake from drying out. So the cake essentially bakes in a wet steam oven rather than dry air. Bake for about 50 to 60 minutes. When done the center should be almost set.Pro tip – It will continue to cook in the residue heat and will set further as it cools. Let cool in the pan on a wire rack for at least 10 minutes before you glaze. Do not remove it from the pan yet.Pro tip – the cake will be slightly puffed up when just baked, but it will sink as it cools.
Glaze (optional)
Melt the chocolate and cream in a safe microwave bowl and combine until smooth. Pour over the cake, gently swirl the pan and encourage the glaze to coat the entire top surface. Leave the glaze to set for an hour
Creative ways to serve the flourless pecan chocolate cake:
Sundae Stack: Cut the cake into small cubes and layer them in a glass with vanilla ice cream, whipped cream, and chocolate sauce for a decadent sundae. Trifle Twist: Cut the cake into cubes and layer them in a trifle dish with layers of chocolate mousse, whipped cream, and chopped nuts for a stunning dessert. Cake Pops: Crumble the cake and mix it with cream cheese frosting to form cake pops. Dip the cake pops in chocolate and sprinkle with chopped pecans for a bite-sized treat. Molten Lava Cakes: Bake the cake batter in individual ramekins and serve them warm with a scoop of vanilla ice cream for a gooey, chocolatey dessert. Layered Parfait: Layer crumbled cake with whipped cream and chocolate sauce in a glass for a quick and easy dessert parfait.
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