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Flourless Chocolate Cake | Intense & Moist
(0)
52 min
Under an hour
Knuspr-Küche
Dieser luxuriöse Schokoladenkuchen kommt ganz ohne Mehl aus und besticht durch sein intensives Aroma von 80%iger Zartbitterschokolade. Die Kombination aus feiner Butter, einem Hauch Honig und einer Note Espresso macht ihn zum ultimativen Dessert für alle Schokoladenliebhaber. Saftig, fudgy und von Natur aus glutenfrei – ein wahrer Genuss für besondere Momente.
Preparation method
Preparation & Melting Chocolate
Preheat the oven to 185 °C top/bottom heat. Line a round springform pan (Ø 25 cm) with baking paper. Chop the dark chocolate into small pieces.
Fill a pot with about 250 ml of water and place a heatproof bowl on top (bain-marie), ensuring the bottom does not touch the water. Add the chopped chocolate and 50 g butter to the bowl and let it melt slowly while stirring until a smooth, liquid mass is formed (approx. 5–6 minutes). Then remove from heat.
Prepare Dough & Bake
Dissolve the instant espresso powder in 80 ml of warm water and add to the melted chocolate. Stir in the 5 eggs one by one. Add 80 g honey and 50 g baking cocoa and whisk everything together until a homogeneous mixture is formed. (Note: The remaining 20 g honey, 35 g cocoa, and 60 ml water will be used later for the glaze).
Chef's tip
Serve the cake with a dollop of freshly whipped cream or a few fresh berries to perfectly balance the intensity of the chocolate.
240 min
Under an hour
