It is preferable to serve this blueberry crisp recipe hot with ice cream. Summer has never tasted better.
| Prep Time: | 30 mins |
| Cook Time: | 2 hrs |
| Total Time: | 2 hrs 30 mins |
| Servings: | 12 |
| Yield: | 1 to 9 – inch cake |
Ingredients
- 14 ounces bittersweet chocolate, chopped
- ¾ cup unsalted butter, cubed
- 6 egg yolks
- 6 egg whites
- ¾ cup white sugar, divided
- 2 teaspoons vanilla extract
- 1 teaspoon dark rum (Optional)
- 1 ¼ cups heavy cream
- 1 pound bittersweet chocolate, chopped
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. Line the bottom of the pan with parchment paper, and then wrap the outside of the pan with aluminum foil.
- Combine 14 ounces of bittersweet chocolate with the butter in a metal bowl over a pan of simmering water. Stir frequently until melted and smooth. Remove from heat, and cool to lukewarm.
- In a medium bowl, whip egg yolks with half of the sugar (6 tablespoons) until thick and pale, about 5 minutes. Fold cooled chocolate into the yolks along with the vanilla and rum. In a separate glass or metal bowl, whip egg whites until foamy. Gradually add remaining sugar while continuing to whip to medium stiff peaks. Fold egg whites into the chocolate mixture in thirds. Pour the batter into the prepared pan.
- Bake for 45 to 50 minutes in the preheated oven, until the top of the cake is puffed and cracked. A wooden pick inserted into the cake will still have some moist crumbs attached. Cool cake in the pan over a wire rack. The top will fall.
- Place 1 pound of chocolate in a metal bowl. Heat cream to boiling in a saucepan. Pour hot cream over chocolate, and stir until smooth. Bowl may be set over a pan of simmering water if the chocolate is not able to melt completely from the heat of the cream.
- Press down gently on the top of the cake to make it uniformly flat. Remove sides from the cake pan, and invert cake onto a plate. Remove parchment paper from the bottom. Ladle warm ganache over the top, and spread out to cover sides. Wipe drips from the plate, and let stand until set.
Nutrition Facts
| Calories | 667 kcal |
| Carbohydrate | 54 g |
| Cholesterol | 170 mg |
| Dietary Fiber | 5 g |
| Protein | 9 g |
| Saturated Fat | 28 g |
| Sodium | 46 mg |
| Sugars | 45 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent all my friends even the ones who are not Gluten free wants it again.
Excellent
Made this for a birthday party, turned out amazing.
This recipe is easy to navigate. Few ingredients that produce a dark and perfectly fudge like cake. The ganache. Oh my goodness. Perfect dark chocolate deliciousness. I also made a raspberry sauce to serve with it.
Keeping in mind the other reviews who commented that the ganache was overwhelming, I omitted it and served the cake with a fresh raspberry sauce and homemade whipped cream. The raspberries and whipped cream complimented the chocolate cake very well-all that was left were a few crumbs!
Made this for my daughter and son in law for Valentines Day. It is so yummy!
Jennelson made this for our son and I made it this year. It was a taste of home for him. It’s super rich and absolutely amazing with vanilla bean ice cream. After going through the process once it’s a pretty easy recipe and I will be making it again next year.
This did not work out for me although I did not have evaporated milk so It wasn’t the exact recipe. I used a combination of whole milk and cream. The cake was crumbly on the plate when served.
Simply divine and worth the work. I’m not fully satisfied with the ganache yet.
Simply divine and worth the work. I’m not fully satisfied with the ganache yet.
Great!
My son requested this for his 10th birthday, so I gave it a go. Came out great- not hard at all to make. However, the birthday boy thought it was “too chocolatey”, whatever the heck that means, lol! Honestly- it is very, very rich. You need to slice a very small piece and make sure you have plenty of milk… or vanilla ice cream… to complement it. I thought that perhaps I would reduce the amount of ganache when I make it again, but my husband says NO WAY. He savored every last bite, and has already requested that this be what I make for HIS birthday this year. I’m wondering how it would be with milk or white chocolate, and I might have to experiment a bit next time. Bottom line is, if you love dark chocolate, this is the cake for you.
It’s very rich, but absolutely delicious. I would use about 1/2 the ganache to cut down on the richness.
No words 😀
My grandkids (autism) loved this GF cake. And so did I. This will become a standard in my kitchen every time they are here. Thanks! Theresa
I tried this recipe because of the reviews, my mom is gluten free and the ingredients are not hard to find. This is an excellent recipe!!! Mom was very happy with it! It is very rich so you only need a small piece and some cold milk. I didnt need to use all of the ganache though.
Fantastic for a flourless cake! I used milk chocolate for the ganache. You can safely cut the glaze recipe in half. I had a pool of glaze around my cake and plenty left in the bowl. Save yourself half a pound of chocolate and don’t make the full batch of icing.
This was an excellent cake, but I’ve had better ones. I’m still on the hunt for the best flourless cake available.
This is a lovely flourless chocolate cake recipe. It’s super-rich and like a baked chocolate mousse. I dusted the top with icing sugar and served with thick cream and berries. My friends loved this when I served it recently. Like most flourless cakes it doesn’t look terribly pretty as the top sinks and cracks, but the taste makes up for it.
I made this cake for a friend who has celiac’s disease and it was a huge hit. The chocolate ganache was very good, but if I make again I will put it in the refrigerator to set. (I’m new to this so maybe that seems obvious but…) I would have also used less bitter chocolate for the topping. Otherwise a fabulous melt in your mouth cake.
easy to make and VERY chocolatey. I made this for my sister who has a gluten allergy. She loved it!