Flourless cake is a delight,for gluten caring
people,and this awesome recipe is absolutely
You could serve it plain with a blob of ice
cream or fresh cream without the chocolate
topping if you prefer.
Once in a while indulgence is no sin at all.!
As the baking process takes about 2 hours on a
slow oven(in a water bath) ,it is best to bake
the day before ,and refridgerate before adding
the toppings.The mixing is very simple ,and
even a beginner can try a hand at this..(by
following the rules)
Let’s get into the recipe now
Ingredients for the cake
8 oz.dark chocolate
7 oz. melted butter
Melt the chocolate in a double boiler (bain-
Don’t let the vessel containing the chocolate
come in contact with the water as the chocolate
will tend to turn bitter.
Once the chocolate is warm ,add the rest of the
ingredients and beat ,till the mixture glossy
and well blended.
Pour into a cake tin(with parchment /butter
paper at the bottom only).Grease the sides.
Keep this tin in a another bigger tray with
water covering 1/3 of the cake tin (check
water level after an hour and fill if needed).
Bake in a slow oven 160 degrees for 2 hours.
For the Milk Chocolate Ganache
You could use dark chocolate too.
1 cup fresh cream
150 gms of chocolate
1-2 tblsp.of rum or brandy
2 tsp corn syrup or liquid glucose(optional)
Heat the cream ,and add to the chocolate ,and
mix well .Add the liquor and mix well.
Pour over cake.Allow to set.
Decorate with chocolate and fresh strawberry or cherries,or any type of berries you like.
Note.After refridgerating the cake(before
you add toppings) take care when you
remove the cake from the pan.
Slight heating at the bottom and sides is
required to loosen the cake.You could use a
blowtorch ,or heat slightly on the stove.
The photo shows a marble effect .I made a
fresh cream coat and then poured the ganache.
You can directly pour the ganache without any
fresh cream coat.