Flourless German Chocolate Cake: A Decadent, Gluten-Free Delight
Chocolate lovers and gluten-free enthusiasts, brace yourselves for a cake that promises to be both decadently rich and wonderfully accommodating to dietary restrictions. My latest baking adventure resulted in a scrumptious Flourless German Chocolate Cake that will undoubtedly steal the show at any gathering. This treat is not only delicious but also beautifully complex with layers of deep chocolate flavor and a sweet, crunchy topping. Here’s how to bring this chocolatey dream to life in your kitchen!
Ingredients
For the Flourless Chocolate Cake:
- 1 Cup Semi-Sweet Chocolate Chips (170 g)
- 8 Tbsp (1 Stick) Unsalted Butter (113 g)
- ½ Cup Unsweetened Cocoa Powder (43 g)
- ¾ Cup Granulated Sugar (150 g)
- ¼ teaspoon Fine Sea Salt
- 1 teaspoon Vanilla Extract
- 3 Large Eggs
For the Chocolate Ganache:
- 1 Cup Semi-Sweet Chocolate Chips (170 g)
- ½ Cup Heavy Cream (113 g)
- Pinch of Fine Sea Salt
For the Coconut Pecan Caramel Topping:
- 3 tablespoon Unsalted Butter (37 g)
- ¾ Cup Light Brown Sugar, Packed (175 g)
- 2 Large Egg Yolks
- 5 Oz. Can Evaporated Milk (Approximately ¾ Cup, 147 ml)
- 2 tablespoon Heavy Cream (22 ml)
- 1 teaspoon Vanilla Extract
- 1 ½ Cups Sweetened Shredded Coconut (135 g)
- ¾ Cup Chopped Pecans (85 g)
- ½ teaspoon Angostura Bitters (Optional)
- Pinch Fine Sea Salt
Directions
Flourless Chocolate Cake:
- Preheat the oven to 375°F (190°C).
- In a small saucepan, melt chocolate chips and butter over medium-low heat. Remove from heat and stir in vanilla extract and beaten eggs.
- In a separate bowl, combine cocoa powder, sugar, and salt. Mix the wet and dry ingredients until evenly blended.
- Prepare a 9-inch cake pan: Grease, line with parchment, and grease again. Pour the batter into the pan.
- Bake for 25 minutes. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Chocolate Ganache:
- While the cake is baking, heat the chocolate chips and heavy cream in a saucepan over medium-low until smooth. Keep the ganache warm.
Coconut Pecan Caramel Topping:
- In a medium saucepan, combine butter, brown sugar, egg yolks, heavy cream, and evaporated milk. Cook until boiling, then reduce heat to medium and let thicken for about 4-5 minutes.
- Remove from heat and stir in vanilla, pecans, coconut, bitters, and salt. Let the topping cool completely.
Assembly:
- Spread the warm ganache over the cooled cake, letting it set slightly.
- Top with the coconut pecan caramel mixture. Allow the cake to set before slicing.
Nutritional Information:
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
- Servings: 8
This Flourless German Chocolate Cake is a true testament to how gluten-free options can rise to the occasion, delivering sensational taste and texture that everyone can enjoy. Whether it’s for a special occasion or a casual dessert craving, this cake will fulfill your chocolate desires and then some. Dive into this layered delight and enjoy every bite!
Flourless German Chocolate Cake
- Total Time: 45 minutes
- Yield: 8 1x
Description
This Flourless German Chocolate Cake combines a rich, dense base with a luxurious chocolate ganache and a uniquely delicious coconut pecan caramel topping. It’s a sophisticated take on the classic, offering layers of texture and flavor that are sure to delight any palate.
Perfect for a special occasion or a quiet evening in, this cake promises a gourmet experience. The absence of flour highlights the deep chocolate taste and smooth ganache, while the coconut and pecan bring a delightful crunch and richness to every bite.
Ingredients
Flourless Chocolate Cake
1 Cup Semi-Sweet Chocolate Chips (170 g)
8 Tbsp/1 Stick Unsalted Butter (113 g)
½ Cup Unsweetened Cocoa Powder (43 g)
¾ Cup Granulated Sugar (150 g)
¼ teaspoon Fine Sea Salt
1 teaspoon Vanilla Extract
3 Large Eggs
Chocolate Ganache
1 Cup Semi-Sweet Chocolate Chips (170 g)
½ Cup Heavy Cream (113 g)
Pinch of Fine Sea Salt
Coconut Pecan Caramel Topping
3 tablespoon Unsalted Butter (37 g)
¾ Cup Light Brown Sugar, Packed (175 g)
2 Large Egg Yolks
5 Oz. Can Evaporated Milk (Approximately ¾ Cup, 147 ml)
2 tablespoon Heavy Cream (22 ml)
1 teaspoon Vanilla Extract
1 ½ Cups Sweetened Shredded Coconut (135 g)
¾ Cup Chopped Pecans (85 g)
½ teaspoon Angostura Bitters (Optional)
Pinch Fine Sea Salt
Instructions
Flourless Chocolate Cake
Preheat the oven to 375°F (190°C).
In a small saucepan, combine chocolate chips and unsalted butter. Melt over medium-low heat, then remove from heat and stir in vanilla extract and beaten eggs.
In a separate bowl, mix cocoa powder, sugar, and salt. Combine wet and dry ingredients until evenly mixed.
Grease a 9-inch cake pan, line with parchment paper, and grease again. Pour batter into the pan.
Bake for 25 minutes. Allow to cool in pan for 10 minutes before inverting onto a wire rack.
Chocolate Ganache
While the cake bakes, heat chocolate chips and heavy cream in a saucepan over medium-low until smooth. Keep warm.
Coconut Pecan Caramel Topping
In a medium saucepan, combine butter, brown sugar, egg yolks, heavy cream, and evaporated milk. Heat until boiling, then reduce to medium and cook until thickened (about 4-5 minutes).
Remove from heat; stir in vanilla, pecans, coconut, bitters, and salt. Cool completely.
Assembly
Spread warm ganache over cooled cake. Let set.
Top with coconut pecan caramel mixture. Allow to set before slicing.
- Prep Time: 20 minutes
- Cook Time: 25 minutes