Recipes
Flourless Chocolate Cake
By: Deborah Croke
This is a Watkins Recipe from http://www.watkinsonline.com/recipes/printerFriendlyRecipe.cfm?objectID=682&category=7&subcat=29
Details
- Cook Time:
45 min - Ready In:
45 min
Ingredients
Cake- 1 lb/454 g semisweet chocolate, coarsely chopped
- 1/2 lb/227 g (2 sticks) unsalted butter, plus tbsp/7.5 mL
- 8 larges eggs
- 1/4 cup /60 mL sugar
- 2-3 tsp/10-15 mL Double-Strength Vanilla (Gluten Free)
- 1/2 tsp/2.5 mL salt
Sauce- 12 oz/450 mL semi-sweet dark baking chocolate or dark chocolate chips
- 1 cup /250 mL heavy whipping cream
- 1 tsp/5 mL Original Double-Strength Vanilla
- 1 tsp/5 mL Almond Extract or any Watkins extract of choice
- 12 oz/450 mL semi-sweet dark baking chocolate or dark chocolate chips
- 1 cup /250 mL heavy whipping cream
- 1 tsp/5 mL Original Double-Strength Vanilla
- 1 tsp/5 mL Almond Extract or any Watkins extract of choice
Directions
- Grease a 9-inch/22.5 cm spring form pan and line bottom with a parchment round.
- Combine the chocolate and butter in a bowl.
- Set the bowl over simmering water or in the top of a double boiler. Melt the mixture, stirring constantly until smooth, about 5 minutes. Set aside.
- Combine eggs, sugar, vanilla and salt in a large bowl. Mix with an electric mixer until frothy and almost doubled in volume, about 5 minutes.
- Fold 1/3 of the egg mixture into the chocolate mixture.
- Repeat this process until all of the egg mixture has been folded in.
- Pour batter into the prepared pan and bake at 325°F/165°C for 45-50 minutes or until the cake has risen and the edges are set. Cool on a wire rack to room temperature.
- Remove spring form pan side, invert cake onto a plate, and peel off the parchment paper. Reinvert cake on a serving platter.
- Heat cream and chocolate in a saucepan over medium heat, stirring until melted and smooth.
- Remove from heat and add extracts.
- Drizzle chocolate sauce over cake and serve.
Please double check Watkin's double strength vanilla extract. I had recently checked with Watkins and they indicated they could not assure it was gluten free and they suggested not using it because the corn syrup could contain trace amounts of gluten.
Sounds like a great recipe but just to be safe it would be best to use a certified gf brand of vanilla.
Cara- some websites list the Watkins vanilla as NOT gluten free, as you said, so I replaced that in the recipe to omit that particular brand. There are many gluten free vanilla extracts that are easy to find that can be used in this recipe, though. Thanks! ~nancy