Flourless Chocolate Cake Recipe
photo by www.hafizismail.net @ flickr
Flour is the basis for thousands of baked recipes, but for some, the gluten present in flour can cause a range of health problems. People suffering from a gluten intolerance or allergy no longer need to miss out on tasty fun for fear of experiencing symptoms. The ingredients in this chocolate cake recipe make the addition of flour unnecessary. Before beginning to mix the ingredients together, make sure they are all gluten-free. Head on over to Fresh Connect and get your ingredients.
- 4 eggs
- 1 can (19 ounces) garbanzo beans that have been rinsed and drained
- 1 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1 teaspoon vanilla extract
Ingredients for Fluffy Frosting
- 1 1/4 cups whipping cream, heavy
- 1 1/4 cups semisweet chocolate chips
Preheat oven to 350 degrees Fahrenheit. Lightly grease or oil two 8-inch round pans and place a sheet of parchment paper on the bottom of each pan.
Put the eggs and garbanzo beans into a food processor. Combine them until they are smooth. Add the cocoa powder and sugar and stir them into the egg-and-bean mixture to the same food processor bowl. Using the “pulse” function, blend the cocoa and sugar into the eggs and beans. Remove the food processor bowl from the food processor and scrape the cake mix into a regular bowl. As you do so, scrape every part of the food processor bowl to make sure the chocolate and sugar have been completely mixed into the eggs and beans. Move the mixture into a regular bowl.
Add the vanilla extract and, with a mixing spoon, blend it into the cake mix. Add the baking powder and mix this in completely. Once again, stir the cake mix to make sure all the ingredients have been completely blended together.
Using a scraper, transfer the cake mix to the prepared cake pans, scraping as much of the batter into the bowls as possible. Divide the batter as evenly as possible.
Place the filled cake pans on the center rack in the oven and bake for 40 minutes or until a toothpick pushed into the center comes out clean. Allow both cakes to cool on a wire rack for 20 minutes before removing the cakes. Using a butter knife, insert it in between the pan and the cake and gently separate the cake from the pan. Turn the pans upside down onto two cooling racks and allow them to slide out. Carefully remove the parchment paper on the bottom.
Heat the whipping cream in a saucepan until it begins to simmer slowly. Pour the chocolate chips into a medium-sized bowl. Add the heated cream to the chips and set it aside for 5 minutes. Using a wire whisk, combine the chips and whipping cream until it is smooth and shiny.
Cover the bowl with plastic wrap and put it into the refrigerator until it has completely cooled (about 2 to 3 hours). After it has chilled, beat the mixture with an electric mixer, whipping the frosting into soft peaks.
Put one cake upside down onto a platter and frost it with about one-third of the frosting. Spread it only to about 1/2-inch of the cake’s edge. Carefully place the second cake right side up on top of the layer you just frosted. Frost the cake, including the sides. Chill the cake for 2 hours before serving.