Flourless Chocolate Cake Recipe Gluten Free

Torta di Cioccolato Torta Caprese

This is an wonderful recipe, ideal for anyone allergic to gluten and heaven for the chocoholic in your life. The texture is somewhat like a cheesecake, creamy dense and very rich, almost like a candy bar. Considering the amount of eggs, this should be stored in the refrigerator and it slices best when cold. If you let it warm before eating it, the flavors will jump in your mouth, if you can’t wait, pop a piece in the microwave for 15 seconds and chow down.

As you will see in the photographs, I used Cherry Heering and Apricot preserves. You should use whatever liqueur and whatever jam or preserves you like to make it your own creation. Traditionally, Italians use Marsala wine but there are no rules beyond your own taste.

This is what I call “Comfortably sweet”, somewhat like a semisweet chocolate candy, if you would like a sweeter dessert just add more sugar

Torta Caprese If you use the optional ground almonds this becomes a torta Caprese

Ingredients

Mise en Place
Mise en Place
Heavily grease a springform pan with butter
Heavily grease a springform pan with butter

Advance Prep, Ingredients, Topping ingredients

Advance Prep

·Preheat oven to 350 degrees

·Use a clean mixing bowl without a trace of grease!

·Heavily grease an 8 or 9 inch spring form pan with butter

Ingredients

1.2 tablespoons prepared espresso or very strong coffee
(Or 2 Tbs hot water with 1 Tbs instant coffee)

2.16 ounces semi-sweet chocolate chips

3.1 stick of butter

4.1/2 cup granulated sugar (more is acceptable, this make a semisweet cake)

5.4 eggs separated (room temp egg whites whip fluffier than cold eggs)

6.2 Ounces liqueur, I used Cherry Heering but this may be omitted or changed
Amaretto, rum, brandy, Galliano, Anisette, etc, use your imagination

7.1 teaspoon vanilla extract

8.Optional1-1/2 Cups blanched ground almonds


Topping ingredients

1. 1/2 cup Apricot preserves (Use the jam or preserves that you like, much of the flavor comes in the topping)

2. 1 cup ice cold heavy cream,

3. 1 teaspoon vanilla extract

4. ¼ Cup sugar

Whip egge whites to a stiff peak
Whip egge whites to a stiff peak
Stiff peaks!
Stiff peaks!
Melt the chocolate with the butter and blend
Melt the chocolate with the butter and blend
Mix the chocolate with the yolks, remaining sugar, flavorings and almonds if used
Mix the chocolate with the yolks, remaining sugar, flavorings and almonds if used
Add the liqeuer
Add the liqeuer
Fold together GENTLY
Fold together GENTLY
Be Gentle, no tapping to settle, smooth with a spatula
Be Gentle, no tapping to settle, smooth with a spatula
Let it cool before removing from the pan
Let it cool before removing from the pan
Glaze with fruit preserves for an additional punch of flavor
Glaze with fruit preserves for an additional punch of flavor

Directions

1. Whip the egg whites until frothy. Note the Kitchenaid mixer in the photos, this has been in use since 1971 and shows no sign of wearing out although the paint is chipped

2. While mixing, sprinkle half the sugar into the egg whites
(Adding the sugar to the egg whites makes a more stable foam that can be whipped to a stiff peak)

3. Continue whipping the egg whites to a stiff peak Set aside.

4. Place the chocolate and butter in a glass bowl and heat in the microwave for 1 minute.

5. Stir until melted and smooth. If it is not melted, microwave for 10 more seconds and stir again.

6. The chocolate, butter mix should be warm not too hot to touch

7. If you over heat it, the chocolate will seize into a lump and be useless.

8. ALTERNATELY, heat the chocolate and butter in a double boiler, stirring until melted and smooth

9. Mix the chocolate/ butter mixture with the egg yolks, espresso (almonds) and flavorings until smooth.

10. Use a rubber scraper and GENTLY fold the chocolate into the egg whites so the whites do not lose volume.

11. The only leavening in this is the air trapped in the egg whites so be gentle and fold by hand!

12. Pour this into the greased pan, smooth the top with a spatula

13. Do not tap the pan to settle the batter this would make it fall.

14. Cook for about 50 minutes, timing varies with pan size and oven temperature so check doneness.

15. It will be slightly higher all along the edge when it is done.

16. Check by inserting a toothpick in the center, it should come out clean

Toppings:

1. Warm the preserves in a microwave until syrupy

2. Strain the solids out of the preserves. (if any)

3. Cool the preserves to room temperature

4. Spread the preserves on top of the cake

5. Return the cake to the fridge while you whip the cream

6. Whip the cream, sugar, and vanilla with a wire whisk until cream stands in stiff peaks.

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Comments 9 comments

rjsadowski profile image

rjsadowski 5 years ago

Great hub, as usual.


chefsref profile image

chefsref 5 years ago from Citra Florida Author

Thanx RJ, glad you stopped by


The Dirt Farmer profile image

The Dirt Farmer 5 years ago from United States

Love your use of illustrative photos. The cake looks delicious; it's definitely the REAL thing! Voted up.


MrsR 5 years ago

Mmmmm, Yum!!


chefsref profile image

chefsref 5 years ago from Citra Florida Author

Thanx Dirt Farmer and Mrs R

Yeah, I hope the photos add a helpful aspect, specially for a novice cook


frogyfish profile image

frogyfish 5 years ago from Central United States of America

This recipe sounds unbelievable -and unbelievably delicious. I had to go back and re-read the ingredients. Am going to bookmark to try this someday! Thanks for sharing.


chefsref profile image

chefsref 5 years ago from Citra Florida Author

Thanx Frogy

I try to only post recipes that are worth repeating


Leighsue profile image

Leighsue 4 years ago

This is a great looking recipe. I love flourless chocolate cake and will try it.


chefsref profile image

chefsref 4 years ago from Citra Florida Author

Thanx Leighsue

Hope you enjoy it

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