Flourless Chocolate Cake
An accidentally gluten-free cake!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 minutes
- Yield: 4 1x
Ingredients
Scale
- 4 ounces bittersweet chocolate (60-70% cacao)
- 1 stick unsalted butter, softened (1/4 pound)
- 1/4 cup Grand Marnier or other liqueur
- 5 tablespoons sugar
- 2 eggs
Instructions
- Preheat the oven to 325 degrees F. Place 4 (5-8 oz) ramekins in a large oven-safe pan that’s been filled with about a 1/2 inch of water. Set aside.
- Break the chocolate into pieces and cut the butter into chunks.
- Combine the Grand Marnier and 4 tablespoons sugar in a small pot. Bring to boil and stir so the sugar dissolves.
- Add the butter chunks and chocolate ans stir like crazy until it’s all melted. OR stir like a regular person.
- Beat the eggs (in a bowl with a spout if you have one) with the remaining 1 tablespoon sugar until light and well combined.
- Slowly pour the chocolate mixture into the eggs, whisking the whole time until it’s all in. The final mixture will be fairly thick.
- Divide evenly into 4 ramekins.
- Bake 25-30 minutes or until the tops are set but still shiny.
- Remove from the hot water bath and cool 5 minutes before serving, or cool completely before serving. Or refrigerate. Whatever you want to do. ‘Sup to you.
Notes
This dessert is fine served on its own – it’s rich enough not to need anything save some strong drink. However, if you like, some whipped cream and/or fresh berries would also compliment nicely.
Find it online: https://hilahcooking.com/flourless-chocolate-cakes/