Flourless Chocolate Nut Cake
Flourless Chocolate Nut Cake
(11)
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| gluten free, quick-n-easy | |
| Hands-on time: | |
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| Baking time: | |
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| Yield: | 10" round tube cake |
Ingredients
Cake
- 10 large eggs, at room temperature, separated
- 3 ounces unsweetened baking chocolate
- 1/2 cup chocolate chips
- heaping 1/4 teaspoon salt
- 2/3 cup granulated sugar, to mix with the egg yolks
- 2 cups diced pecans, finely ground; OR 2 cups pecan meal
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar, to mix with the egg whites
Glaze
- 1 cup chocolate chips
- 1 tablespoon butter
- 1 teaspoon espresso powder
- 3 tablespoons heavy cream
Directions
1) Lightly grease a 10" tube pan or angel food pan. For best results, cut a piece of parchment or waxed paper to fit the bottom of the pan, and grease the paper. Preheat the oven to 350°F.
2) Separate the room-temperature eggs, putting the whites and yolks in separate large bowls.
3) Melt the two chocolates together, stirring till smooth, and set aside.
4) Beat the egg yolks till smooth and lemon-yellow. Add the salt and 2/3 cup sugar, and beat again till thickened and lightened in color.
5) Stir in the melted chocolate.
6) Stir in the nuts. They should be processed as fine as possible; they'll probably be a bit pasty.
7) Beat the egg whites and vanilla till foamy.
8) With the beater going, sprinkle in the 1/4 cup sugar, beating till soft peaks form.
9) With the mixer at low speed, gradually fold the whites into the yolk mixture, mixing gently till no streaks show.
10) Spoon the mixture into the prepared pan.
11) Bake the cake for 35 to 40 minutes, till a cake tester inserted into the center comes out clean. Remove it from the oven, and set it on a rack. Loosen the edges, and let it cool in the pan for 1 hour. Loosen the edges again.
12) Invert the cake onto the rack, and prepare the glaze.
13) To make the glaze, combine all of the ingredients in a microwave-safe bowl or saucepan, and heat till the chips are very soft. Stir till smooth.
14) If the glaze isn't pourable, add more cream to thin it out. Pour over the cake. It's OK if the cake is still warm when you glaze it.
Yield: 10" cake, about 16 servings.
Reviews
- 05/28/2011
- Even with the exchange of granulated sugar for whole evaporated cane juice (which required a much longer whipping time with the egg whites), this cake was absolutely delicious. Do not omit the glaze, as it enhances the cake tremendously. We were all amazed at the texture and height of this grain-free cake.
- 05/17/2011
- I made this with half the recipe in a Maryann cake pan with a softer ganache (whit more cream, next time I´ll try the original but didn´t want to open the cream just for 3 tablespoons) and it was great, everybody loved it. The texture is a little like souffle. I didn´t have any problems with the cake sticking to the pan, I greased the pan without any parchment paper and removed nicely after like 10 minuts of cooling.
- 04/26/2011
- I cannot possibly rave enough about this cake! You would never know it didn't contain ANY flour! I made it for my husband's birthday in an angel food cake pan. It was light and fluffy, not at all dense. The kids gobbled it up. It tasted somewhat like German Chocolate cake. It took me quite a while to make. I had to switch the batter from bowl to bowl since my standing mixer only has one, but it was well worth the effort!
- 01/31/2011
- I made these as cupcakes and they were AMAZING! Gluten eaters and non-gluten eaters agreed, they were wonderful. Will definitely make them again (and again.)
- 10/06/2010
- Luscious flavor, and I agree that the texture is deceiving. I wonder, would this work as cupcakes?
Yes, you could try them as cupcakes. They will be good, I am sure. Bake for a shorter time checking after 20-22 minutes. Elisabeth @ KAF
- 04/06/2010
- This cake made a hit with everyone - especially the granddaughter who is allergic to gluten. It was easy to make.
- 03/30/2010
- 03/29/2010
- We followed the recipe exactly and the cake turned out amazingly moist and delicious, but also light at the same time. If I didn't know any better, I'd swear it had flour! Definitely keeping this around for future Passovers.
- 03/29/2010
- I used a combo of margerine and chocolate for the glaze because I didn't want to buy cream just for this recipe. It came out great!
- 03/28/2010
- I just made this cake and it was fabulous! Very light and fluffy, my kids couldn't get enough of it. I didn't have the exact ingredients and I used Belgian bittersweet and milk chocolate instead of unsweetened chocolate or the chips. For nuts I used walnuts and for the glaze I didn't have heavy cream, just added some extra butter and a little half-half. Thank you for the great recipe!
