Ina Garten Flourless Chocolate Cake

The Ina Garten Flourless Chocolate Cake from the Barefoot Contessa is made with butter, sugar, eggs, chocolate syrup, and gluten-free flour. It’s decorated with a rich ganache made of heavy cream, semi-sweet chocolate chips, and instant coffee granules. This moist cake can be whipped up in no time and serves 10-12 people. This Flourless Chocolate Cake is gluten-free.

Ina Garten Flourless Chocolate Cake

For the Cake:

• 1/4 lb butter, room temperature
• 1 cup sugar
• 4 eggs, room temperature
• 1 can (16 oz) Hershey chocolate syrup
• 1 tablespoon vanilla extract
• 1 cup gluten-free flour 

For the Ganache:

• 1/2 cup heavy cream
• 8 oz semi-sweet chocolate chips
• 1 teaspoon instant coffee granules

How To Make Ina Garten Flourless Chocolate Cake

1. Preheat Oven: Turn your oven to 325°F (163°C).
2. Prepare Pan: Grease an 8-inch round cake pan with butter. Sprinkle some flour over it and then put a piece of parchment paper at the bottom.
3. Mix Butter and Sugar: In a mixer with a paddle attachment, beat the butter and sugar until they’re light and fluffy.
4. Add Wet Ingredients: Add eggs one by one, then pour in the chocolate syrup and vanilla. Mix well.
5. Add Flour: Put in the flour and mix just until it’s blended. Don’t overmix, or the cake will be tough.
6. Bake the Cake: Pour your batter into the prepared pan. Bake for 40-45 minutes. The middle should be just set when it’s done.
7. Cool the Cake: Let the cake cool down completely in the pan.
8. Make Ganache: In a double boiler, mix heavy cream, chocolate chips, and coffee. Stir until it’s smooth and warm.
9. Glaze the Cake: Flip the cake onto a wire rack. Pour the ganache over the cake, making sure to cover the top and sides. You can tilt the rack to spread the ganache evenly.
10. Final Touch: Don’t put the cake in the fridge. Just let it sit until you’re ready to eat.

How To Decorate A Flourless Chocolate Cake 

1. Ganache: The recipe already includes a chocolate ganache, which adds a rich and glossy finish. You can make it even fancier by using a spatula to create swirls on the top.
2. Fruits: Fresh berries like strawberries, raspberries, or blueberries can add color and a fresh taste. Just place them on top of the ganache.
3. Whipped Cream: A dollop of whipped cream on each slice when serving can make it extra special.
4. Mint Leaves: For a pop of color and a hint of freshness, you can add a few mint leaves next to the berries.
5. Powdered Sugar: For a snowy effect, you can lightly dust the top with powdered sugar. Use a sieve for even distribution.

How To Store Flourless Chocolate Cake 

1. Room Temperature: If you’re going to eat the cake within a day or two, you can keep it at room temperature. Cover it with a cake dome or wrap it in plastic wrap to keep it moist.
2. Refrigerator: For longer storage, up to a week, place the cake in an airtight container and store it in the fridge. Bring it to room temperature before serving for the best flavor.

Can You Freeze Flourless Chocolate Cake 

You can freeze a flourless chocolate cake to enjoy it later. After the cake has completely cooled, wrap it tightly in plastic wrap and add an extra layer of aluminum foil for added protection. Place the wrapped cake in an airtight container or a resealable freezer bag. The Flourless Chocolate Cake can last in the freezer for up to 3 months. 

When you’re ready to eat it, you can thaw the cake in the fridge overnight or let it sit at room temperature for a few hours.

Try More Recipes:

• Ina Garten Fig Ricotta Cake
• Ina Garten German Chocolate Cake
• Ina Garten Lemon Poppyseed Cake
• Ina Garten Blueberry Crumb Cake
• Ina Garten Blueberry Ricotta Cake

Ina Garten Flourless Chocolate Cake

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: Gluten Free

Prep time: 20 minutesCook time: 45 minutesTotal time:1 hour 5 minutesServings:12 servings

Description

The Ina Garten Flourless Chocolate Cake from the Barefoot Contessa is made with butter, sugar, eggs, chocolate syrup, and gluten-free flour. It’s decorated with a rich ganache made of heavy cream, semi-sweet chocolate chips, and instant coffee granules. This moist cake can be whipped up in no time and serves 10-12 people. This Flourless Chocolate Cake is gluten-free.

Ina Garten Flourless Chocolate Cake Ingredients

For The Cake:

• 1/4 lb butter, room temperature
• 1 cup sugar
• 4 eggs, room temperature
• 1 can (16 oz) Hershey chocolate syrup
• 1 tablespoon vanilla extract
• 1 cup gluten-free flour 

For The Ganache:

• 1/2 cup heavy cream
• 8 oz semi-sweet chocolate chips
• 1 teaspoon instant coffee granules

How To Make Ina Garten Flourless Chocolate Cake

1. Turn your oven to 325°F (163°C).
2. Grease an 8-inch round cake pan with butter. Sprinkle some flour over it and then put a piece of parchment paper at the bottom.
3. In a mixer with a paddle attachment, beat the butter and sugar until they’re light and fluffy.
4. Add eggs one by one, then pour in the chocolate syrup and vanilla. Mix well.
5. Put in the flour and mix just until it’s blended. Don’t overmix, or the cake will be tough.
6. Pour your batter into the prepared pan. Bake for 40-45 minutes. The middle should be just set when it’s done.
7. Let the cake cool down completely in the pan.
8. In a double boiler, mix heavy cream, chocolate chips, and coffee. Stir until it’s smooth and warm.
9. Flip the cake onto a wire rack. Pour the ganache over the cake, making sure to cover the top and sides. You can tilt the rack to spread the ganache evenly.
10. Don’t put the cake in the fridge. Just let it sit until you’re ready to eat.

Keywords:Ina Garten Flourless Chocolate Cake, barefoot contessa flourless chocolate cake