Go Back
+ servings
Print

Gluten-Free Mexican Flourless Chocolate Cake

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 1 9-inch cake

Ingredients

  • 7 ounces good quality dark chocolate
  • 7 ounces unsalted butter the nice French kind if you can afford it, such as Lurpak or Beurre d’Isigny, cut into ½-inch cubes
  • 1 1/3 cup sugar
  • 5 large eggs
  • 1 tablespoon unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
  • ¼ teaspoon ground clove

Instructions

  • Preheat the oven to 375 degrees, and butter an 9-inch round cake pan. Line the base of the pan with parchment, and butter the parchment too.
  • Finely chop the chocolate and melt it gently with the butter in the microwave, stirring regularly until fully melted. Add the sugar to the chocolate-butter mixture, stirring well, and set aside to cool for a few moments. Then add the eggs one by one, stirring well after each addition. Add the cocoa, cinnamon, and cloves, and stir until incorporated.
  • Pour batter into the buttered cake pan and bake for 25 minutes, or until the center of the cake looks set and the top is a bit crackly-looking and it only jiggles slightly, if at all. Let the cake cool in its pan on a rack for 10 minutes, then carefully turn the cake out of the pan onto a plate. Then invert it again, so that the crackly side is facing upward. Allow to cool completely. The cake will deflate slightly as it cools.
  • Serve in wedges at room temperature, dusted with confectioners sugar if you like, or topped with a dollop of whipped cream or vanilla creme fraiche.

Notes

I've made this in an 8-inch pan as well. It may take 5 minutes longer.