Flourless Chocolate Cake. Flourless Chocolate Cake by Chef David Giani — rich, dense, and elegant. Made with bittersweet chocolate, butter, eggs, and cream for a luxurious gluten-free dessert.
Italian recipe. Dolci. Chocolate Dessert.
Ingredients include bittersweet chocolate, butter, eggs, cream, sugar, cocoa powder.
Techniques include melting chocolate, whipping eggs, baking flourless cake, cooling dense chocolate cake.
Nutrition tags: gluten free dessert, rich chocolate dessert, dense cake, high cocoa dessert.
Dietary tags: vegetarian, gluten free, contains dairy, contains eggs.
Wine pairings: Ruby Port, Vin Santo, Brachetto d'Acqui, Banyuls.
Protein: eggs. Cut: whole eggs. Station: Pastry Station.
Related terms: dark chocolate dessert, Italian chocolate cake, dense chocolate cake, gluten free pastry, luxury plated dessert, Tuscan dessert recipes.
Flavor profile: sweet high, bitter high, fat high, richness high, earthy medium.
Tuscany Cuisine
Dolci • Dessert Recipes
Flourless Chocolate Cake
Deep chocolate, butter, eggs, and cream — a dense, elegant gluten-free dessert.
A rich, flourless chocolate cake with an ultra-smooth crumb. Chocolate is melted gently, balanced with a light syrup,
and finished with cream and eggs for a dense, luxurious slice. Optional glossy chocolate finish and orange chips for garnish.
Flourless Chocolate Cake — dense, elegant, and naturally gluten-free.
Ingredients
907gBittersweet chocolate, chopped
340gUnsalted butter
200gWhole eggs (about 4)
240mlHeavy cream
240mlWater
100gGranulated sugar
15mlVanilla extract
1gSea salt
Preparation
Chop the chocolate and melt it gently over a water bath until smooth.
Boil the water and sugar together to create a syrup, then let it cool slightly.
In a mixer on low speed, combine the melted chocolate and syrup slowly until well incorporated.
Add the softened butter, followed by the cream, mixing continuously.
Remove the bowl from the mixer and fold in the eggs gently.
Pour the batter into a non-stick or parchment-lined baking mold and bake at 300°F / 150°C for about 1 hour.
Cool completely, then refrigerate until firm. To unmold, briefly warm the outside of the mold and invert onto a serving plate.
Optional: pour tempered chocolate over the top for a glossy finish. Garnish with dehydrated orange chips if desired.
Orange Chips (optional garnish)
Slice an orange into 1/2" thick rounds. Coat each side with powdered sugar and lay on a parchment-lined tray.
Let dry at room temperature for 2–3 days, turning occasionally, until crisp.
