flourless chocolate cake ina garten
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HOW TO MAKE A FLOURLESS CHOCOLATE CAKE (INA GARTEN STYLE)
This is the photo from 2012 when I first made it!
But first I will throw myself a little pity party, I had to make my own cake on my birthday. BOoo HOo I know.
That said I had picked a tart recipe for my family to make….but after reading it I realized it had to sit for 6 hours and I knew with our schedule that would not happen.
I then went further in Ina Garten’s Cookbook and found a simple and what she refers to as a Fool-Proof cake. Well, I had the recipe book open, I had some of the ingredients out on the counter, hint hint hint, but I still ended up making it.
HOW TO MAKE A CHOCOLATE FLOURLESS CAKE LIKE INA GARTEN
HOW TO MAKE THE FROSTING FOR THIS INA FLOURLESS CHOCOLATE CAKE
This chocolate cake has a Ganache topping. This is actually the first time I made a ganache to frost a cake.
HOW TO MAKE GANACHE:
DON’T HAVE A DOUBLE BOILER, NO PROBLEM! Simply use a glass bowl inside of a saucepan filled with water. Just make sure water can not get into the bowl or your chocolate is ruined.
My husband and kids were complaining about the smell, a little coffee in the ganache but once they tasted it they were quiet.
CAN I MAKE THIS INA GARTEN FLOURLESS CHOCOLATE CAKE AHEAD OF TIME?
3-INGREDIENT FLOURLESS CHOCOLATE CAKE
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The best flourless cake recipe — easy to make with just 3 ingredients, and so irresistibly delicious!
This past Valentine’s Day, I decided to remake a golden oldie from the blog to share with my friends. Partly because it was super easy. Partly because it’s gluten-free. And partly because, well, it’s about as chocolatey as you can possibly get.
We’re talking about flourless chocolate cake, people!
I’m sure just about everyone has tried this heavenly dessert before. But if you’ve never tried making it, you’re missing out. Because with literally just three ingredients, it’s totally do-able. And just in case you have any questions about how to make it, I decided to snap some step-by-step photos time time around and update this recipe post so that you can see exactly how it’s done.
Fair warning though. Once you know how to make this cake, you’re pretty much going to want to make it all the time. 🙂
(Works for me, though!)
3-INGREDIENT FLOURLESS CHOCOLATE CAKE RECIPE | 1-MINUTE VIDEO
For a little #tbt, here were the photos that I snapped of this flourless chocolate cake when I first posted it three years ago. They are still some of the top flourless chocolate cake photos on Google…crazy!
A Healthier Flourless Chocolate Cake Recipe
Ingredients
- 4 oz semi-sweet baking chocolate, roughly chopped
- ¼ cup light-tasting olive oil
- ¾ cup pure maple syrup
- 1 tsp espresso powder (optional)
- 2 tsp pure vanilla extract
- ½ tsp kosher salt
- ½ tsp baking powder
- ¼ cup unsweetened applesauce
- 4 eggs, lightly beaten
- ⅓ cup unsweetened cocoa powder, sifted* (plus more for dusting)
- Fresh berries such as blueberries, strawberries, or raspberries, for garnish (optional)
Directions
- Preheat oven to 375 degrees F. Lightly grease a 9-inch springform pan and line the bottom of the pan with parchment paper.
- Place a double boiler over simmering water. Add the baking chocolate and olive oil and heat, stirring constantly, until the chocolate is completely melted. Note: If you do not have a double boiler pan, a large mixing bowl works well placed over a pan of simmering water.
- Remove the chocolate mixture from the heat and set aside to cool slightly. Stir in the maple syrup, espresso powder (if using), vanilla extract, salt, and baking powder. Mix gently until just combined.
- Add the applesauce and eggs, mixing just until smooth. Stir in the cocoa powder until just combined.
- Pour the batter into the prepared pan and place in the preheated oven. Bake until the top of the cake forms a thin crust and an instant-read thermometer inserted into the middle registers 200 degrees F, about 25 minutes.
- Cool in the pan for 5 minutes before loosening the edges with a butter knife and gently removing the sides of the pan. Allow the cake to cool completely before serving. Top with cocoa powder and fresh berries, if desired.
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- e semi-sweet chocolate but if you like darker chocolate, bittersweet would work well too.
- I use Dutch process cocoa because it gives the cake a deep, chocolate flavor.
- I melt the chocolate and butter in the microwave, but you can melt it on low in a pan using the stove top.
- Don’t over bake the cake. You want it to be nice and fudgy. It is done when the center reads 200°F on an instant-read thermometer.
- Let the cake cool completely before adding the chocolate ganache glaze.
- After the cake is glazed, let the glaze set up before cutting. I like to put it in the refrigerator for a few hours so the glaze can set up.
- Serve the cake with a dusting of powdered sugar and fresh raspberries. We also like to serve whipped cream or ice cream on the side balance out the rich chocolate cake.
Is this flourless chocolate cake gluten-free? YES, there is no flour in the recipe. And don’t let the gluten-free part scare you if you normally don’t do gluten-free, this seriously is the BEST chocolate cake. I can’t say it enough.
This easy one bowl chocolate cake is dense, fudgy, chocolaty, and OH SO DIVINE! It is the perfect dessert for any occasion-birthdays, Valentine’s Day, Passover because there is no flour, really any holiday or any day!
Barefoot Contessa: 4 Gluten-Free Desserts From Ina Garten
Want an Ina Garten gluten-free dessert recipe? The Food Network star makes all sorts of dishes in her “barn” while filming Barefoot Contessa and over the years she’s made a number of gluten-free desserts.
1. Decadent (Gluten-Free!) Chocolate Cake
RELATED: Barefoot Contessa: A Guide to Ina Garten’s 3 Roast Chicken Recipes
Satisfy a chocolate craving with Garten’s version of a gluten-free chocolate cake. Instead of all-purpose flour, she uses gluten-free flour. The Barefoot Contessa’s suggested brand is Cup4Cup.
Although the dessert doesn’t have all the traditional cake ingredients (read: gluten), it doesn’t skimp on flavor. Like her popular Beatty’s Chocolate Cake, Garten uses instant coffee granules to make the chocolate taste even richer. Featured in her Make It Ahead cookbook, this Barefoot Contessa dessert recipe can be made in advance.
Ingredients for the Barefoot Contessa’s Gluten-Free Chocolate Cake:
- 1 pound plus 3 ounces bittersweet chocolate such as Lindt, broken into chunks
- 10 tablespoons (1 1/4 sticks) unsalted butter, cut into pieces, at room temperature
- 1 tablespoon Cup4Cup gluten-free flour
- 1 1/2 tablespoons sugar
- 1 teaspoon instant coffee granules
- 1/4 teaspoon kosher salt
- 4 extra-large eggs, at room temperature, separated
- 1/4 cup heavy cream
- Coffee or vanilla ice cream, for serving
2. Gluten-Free Chocolate Chunk Cookies
Another gluten-free take on one of her popular recipes, Garten simply swaps all-purpose flour for Cup4Cup’s gluten-free version to make these cookies from her Barefoot Contessa website. Featured in Garten’s favorite cookbook of hers, Barefoot Contessa Parties!, Garten’s gluten-free version stays true to the original recipe.
