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Flourless Chocolate Cake | Intense & Moist
(0)
20 min
Under an hour
Knuspr-Küche
Dieser luxuriöse Schokoladenkuchen kommt ganz ohne Mehl aus und besticht durch seine intensive Note von 80%iger Zartbitterschokolade. Ein saftiger, fast fudge-artiger Genuss, der nicht nur Schokoladenliebhaber begeistert, sondern auch perfekt für eine glutenfreie Ernährung geeignet ist. Die feine Kombination aus Honig und einem Hauch Kaffee verleiht dem Kuchen eine unvergleichliche Tiefe.
Preparation method
Preparation & Melting Chocolate
Chop the dark chocolate into small pieces. Preheat the oven to 185 °C top/bottom heat. Line a round springform pan (Ø 25 cm) with baking paper.
Fill a larger pot with approx. 250 ml of water. Place a heatproof bowl on top of the pot so that it does not touch the bottom. Add the chocolate and butter to the bowl and slowly melt over the hot water bath, stirring constantly, until the mixture is smooth and liquid (approx. 5–6 minutes). Then remove from the heat.
Prepare Dough & Bake
Dissolve the instant coffee in 80 ml of warm water and stir into the melted chocolate. Stir in the 5 eggs one by one, then add the honey (80 g for the dough) and cocoa powder (50 g for the dough). Whisk everything together until smooth. Pour the batter into the prepared pan.
Chef's tip
Serve the cake with a dollop of freshly whipped cream or fresh berries to perfectly complement the intense chocolate note.
240 min
Under an hour
