Flourless Moist Chocolate Cake Recipe

If you’re looking for a flourless pastry treat, I highly recommend this moist chocolate cake from Thy Than on Youtube. This pastry treat is flourless and gluten-free – perfect if you have a family that has different dietary needs. Enjoy this scrumptious dessert today by watching the video below for the full description of each step. 

Ingredients:

• 1 cup dark chocolate
• 2 tbsp unsalted butter
• 2 tbsp milk
• 4 eggs (separate the whites and yolks)
• a pinch of salt
• 4 tbsp sugar
• 1 tsp vanilla extract

For the chocolate cream filling:

• 1 cup dark chocolate
• 1/3 cup heavy cream
• 1 & 1/4 cup cold heavy cream
• 2 & 1/2 tbsp sugar

For the cocoa syrup:

• 1/3 cup hot water
• 1 tbsp cocoa powder
• 2 tbsp sugar

For the chocolate glaze:

• 1/2 cup cocoa powder
• 1/2 cup + 1 tbsp sugar
• 1/3 cup water
• 1/3 cup heavy cream
• 1 tbsp gelatin powder
• 3 tbsp cold water

Directions:

Step 1

In a bowl, add 1 cup of dark chocolate and 2 tbsp unsalted butter. Melt it over a pot of boiling water while stirring. After it melts, add 2 tbsp of milk and mix. Next, in another bowl, separate the whites and yolks of 4 eggs. Add a pinch of salt to the egg whites, then whisk it until it becomes smooth and foamy. While whisking, add 4 tbsp of sugar gradually in 3 batches. After this, add 1 tsp of vanilla extract to the egg yolks, then whip it until pale and fluffy. To this, add the melted chocolate mixture. Fold the mixture to combine. Add 1/3 of the whipped egg whites, then continue to fold it. After this, add the rest of the whipped egg whites and fold well to combine. Transfer this to a 15 x 10″ pan. Spread nicely and evenly. Bake it in the oven at 325 degrees F for 20 to 25 minutes. After 25 minutes, gently remove it from the pan.

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Step 2

Now, for the chocolate filling, in a bowl, add 1 cup of dark chocolate followed by 1/3 cup of heavy cream. Melt the chocolate over a pot of boiling water. Next, whip 1 & 1/4 cup cold heavy cream with 2 & 1/2 tbsp of sugar until smooth. Add this to the chocolate mixture and fold it together. Back to the cake, divide it into 3 equal parts, then brush some cocoa syrup (1/3 cup hot water, 1 tbsp cocoa powder, and 2 tbsp sugar mixed together) into one of the cake pieces, and add the chocolate filling evenly. Stack another cake piece over the top, brush some cocoa syrup, then add the chocolate filling. Stack the last piece, then just do the same step. After this, chill it in the fridge for 3 hours.

Step 3

While the cake is chilling, it’s time to make the glaze. Combine 1 tbsp of gelatin powder and 3 tbsp of cold water in a small bowl. Wait for 10 minutes to let the gelatin bloom. Next, add 1/2 cup + 1 tbsp sugar to a saucepan followed by 1/2 cup cocoa powder. Mix it. After mixing, add 1/3 cup water and 1/3 cup heavy cream. Bring the mixture to a boil over medium heat. After it boils, remove it from the heat, then add the bloomed gelatin while the cocoa mixture is still hot. Mix it then sift it through a fine mesh strainer. Cover it and let it cool down for 2 hours. After 2 hours, sift the mixture again, then pour it over the cake. After pouring the glaze, chill the cake in the fridge for 30 minutes before cutting it.

Flourless Moist Chocolate Cake Recipe