Flourless Chocolate Cake

Name: Anaba Wines Flourless Chocolate Cake Recipe
Prep time: 15 min
Cook time: 25 min
Yield: 8
Cuisine: Italian
Ingredients: 2 cups bittersweet chocolate chopped; 16 tablespoons unsalted butter room temperature; 1.5 cups granulated sugar; 2 teaspoons kosher salt; 2 teaspoons espresso powder; 2 teaspoons vanilla bean paste; 6 large eggs; 1 cups cocoa powder; confectioners sugar, for serving optional; 1 cups bittersweet chocolate chopped; 0.5 cups heavy cream

This decadent flourless chocolate cake ticks off all the boxes. It comes together fairly quickly and will have you looking like a superstar. Pair with our Anaba Red Port wine for a divine finish to your dinner.

Recipe Information

Prep Time: 15 Minutes

Cook Time: 25 Minutes

Total Time: 40 Minutes

Total Servings: 8

Ingredients

Cake

2 cup bittersweet chocolate (chopped)
16 tbsp unsalted butter (room temperature)
1.5 cup granulated sugar
2 tsp kosher salt
2 tsp espresso powder
2 tsp vanilla bean paste
6 large eggs
1 cup cocoa powder
confectioners sugar, for serving (optional)

Optional Glaze

1 cup bittersweet chocolate (chopped)
½ cup heavy cream

Directions

Preheat the oven to 375°F.
Lightly grease a metal 8" round cake pan. To make the cake: Put the chocolate and butter in a microwave-safe bowl, and heat until the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly, if necessary.
Stir in the sugar, salt, espresso powder, and vanilla.
Add the eggs, beating briefly until smooth. Add the cocoa powder, and mix just to combine.
Spoon the batter into the prepared pan., Bake the cake for 25 minutes; the top will have formed a thin crust, and it should register at least 200°F on an instant-read thermometer inserted into its center. Remove it from the oven, and cool it in the pan for 5 minutes.
Loosen the edges of the pan with a table knife or nylon spreader, and turn it out onto a serving plate. The top will now be on the bottom. Also, the edges will crumble a bit, which is also fine. Allow the cake to cool completely before glazing/serving.
For a simple presentation, dust with sifted confectioners sugar.

To make the glaze:

Place the chocolate in a heatproof bowl. Heat the cream until it's not quite at a simmer, but showing fine bubbles around the edge. Pour the cream over the chocolate, stir very briefly to combine, and let rest for 5 minutes. Stir again — at first slowly, then more vigorously — until the chocolate is completely melted and the glaze is smooth. If any bits of chocolate remain, reheat briefly in the microwave or over a burner, then stir until smooth.
Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.