Ana's No-flour Double-chocolate Cream Cake

Ana's No-flour Double-chocolate Cream Cake Recipe

Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 12

Introduction

Ana's No-flour Double-chocolate Cream Cake is a decadent dessert that combines the rich flavors of chocolate and coffee with the light, airy texture of whipped cream. This recipe is perfect for those who are looking for a gluten-free option without sacrificing taste or texture. The absence of flour makes the cake incredibly moist and dense, providing a unique eating experience that's sure to impress.

History

The origins of flourless chocolate cakes trace back to European culinary traditions, often associated with French and Italian cuisines. Ana's version of this classic dessert incorporates coffee to enhance the chocolate flavor, a technique that has been used by chefs for centuries to deepen the complexity of chocolate dishes. Over time, this recipe has been refined to balance the richness of the chocolate with the lightness of whipped cream, creating a harmonious dessert that's both indulgent and refreshing.

Ingredients

6 eggs
0.5 cup + 3 tbsp sugar
16 oz (454 g) semisweet chocolate pieces
0.25 cup strong brewed coffee
2 tsp pure vanilla extract
4 cup heavy whipping cream
cocoa for dusting decoration

How to prepare

In a large bowl, beat eggs and 0.5 cup of sugar together on high speed for 5 minutes.
Set the mixture aside.
Place chocolate and coffee in the top of a double boiler and melt until smooth over medium-low heat, stirring occasionally.
Remove from heat and add vanilla.
Set the chocolate mixture aside.
In a chilled bowl, whip 1 cup of cream until stiff.
Set the whipped cream aside.
Fold the melted chocolate into the egg mixture, and then fold in the whipped cream.
Pour the batter into a 9-inch spring-form pan.
Place the spring-form pan into a larger pan.
Add 2 inches of hot water to the larger pan (Note: you may choose to wrap foil around the bottom of the spring-form pan to ensure that no water seeps in. However, it is not necessary. Please check to make sure the spring-form pan is securely closed before pouring in the batter).
Bake the cake in a preheated 350°F (177°C) oven for 1 hour (Note: as ovens vary, check the cake 50 minutes into baking time. The center of the cake should be firm to the touch).
After baking, carefully remove the spring-form pan from the water bath and set it on a rack to cool completely, about 3 hours.
Cover the cake with plastic wrap and place it in the refrigerator to chill for at least 10 hours.
When ready to serve the cake, whip the remaining 3 cups of cream with the remaining 3 tbsp of sugar.
Remove the cake from the refrigerator.
Gently release the sides of the spring-form pan.
Slice the cake and top each serving with the whipped cream, dusting with cocoa.

Variations

For a mocha twist, add a tablespoon of espresso powder to the chocolate mixture. For a nutty flavor, fold in a half cup of toasted, chopped hazelnuts into the batter before baking.

Cooking Tips & Tricks

To ensure the success of this cake, it's crucial to use high-quality semisweet chocolate and to melt it gently over a double boiler to prevent scorching. When folding the melted chocolate into the egg mixture, do so gently to maintain the airiness of the eggs. For the whipped cream, chilling the bowl and beaters beforehand can help achieve stiff peaks more easily. Lastly, allowing the cake to chill thoroughly in the refrigerator will make it easier to slice and serve.

Serving Suggestions

This cake is best served chilled, with a dollop of the whipped cream on top and a dusting of cocoa powder for decoration. For an extra touch of elegance, serve each slice with a few fresh berries or a drizzle of raspberry coulis.

Cooking Techniques

The double boiler method for melting chocolate and the water bath for baking are crucial techniques in this recipe. They ensure gentle cooking, which is key to the cake's texture.

Ingredient Substitutions

For a dairy-free version, substitute coconut cream for heavy whipping cream and use dairy-free chocolate pieces.

Make Ahead Tips

This cake can be made up to two days in advance, making it a perfect dessert for entertaining. Simply store it in the refrigerator until ready to serve.

Presentation Ideas

Serve the cake on a decorative plate with a sprig of mint for a pop of color. For a more dramatic presentation, use a stencil to create a design with the cocoa powder on top of the cake.

Pairing Recommendations

A sweet dessert wine or a cup of espresso makes an excellent accompaniment to this rich cake, helping to balance its sweetness and richness.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. This cake is best enjoyed cold and does not require reheating.

Nutrition Information

Calories per serving

A single serving of Ana's No-flour Double-chocolate Cream Cake contains approximately 550 calories. The majority of these calories come from the fats and carbohydrates in the ingredients.

Carbohydrates

Each serving of Ana's No-flour Double-chocolate Cream Cake contains approximately 35 grams of carbohydrates. The majority of these carbs come from the sugar and chocolate, providing the cake with its sweet flavor and rich texture.

Fats

This cake is high in fats, with each serving containing about 45 grams. The fats primarily come from the heavy whipping cream and chocolate, contributing to the cake's creamy texture and mouthfeel.

Proteins

Each serving of the cake provides approximately 7 grams of protein, mainly from the eggs and heavy whipping cream. While not a high-protein dessert, it offers a modest amount to contribute to daily intake.

Vitamins and minerals

The cake contains small amounts of calcium and iron, provided by the chocolate and eggs. However, it should not be considered a significant source of vitamins or minerals.

Alergens

This recipe contains eggs, dairy, and soy (often found in semisweet chocolate pieces). It is gluten-free, making it suitable for those with gluten sensitivities or celiac disease.

Summary

Ana's No-flour Double-chocolate Cream Cake is a rich, indulgent dessert high in fats and carbohydrates. While it offers a modest amount of protein and certain minerals, it is best enjoyed as an occasional treat rather than a source of nutrition.

Summary

Ana's No-flour Double-chocolate Cream Cake is a luxurious dessert that combines the rich flavors of chocolate and coffee in a gluten-free format. With its creamy texture and sophisticated taste, it's sure to be a hit at any gathering. By following the tips and variations provided, you can customize the cake to suit your preferences, making it a versatile recipe to have in your repertoire.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day, and I was visiting my dear friend Ana in her cozy kitchen. Ana was known for her incredible baking skills, and that day she had a surprise for me – her famous No-flour Double-chocolate Cream Cake.

As soon as I walked into her kitchen, I could smell the rich aroma of chocolate wafting through the air. Ana greeted me with a warm smile and handed me a cup of tea. "I have something special planned for you today," she said mysteriously.

I watched in awe as Ana effortlessly whipped up the batter for the cake. She explained that the secret to this cake was the lack of flour – instead, she used ground almonds to give it a delicate texture and rich flavor. She carefully folded in the melted chocolate and whipped cream, creating a luscious batter that made my mouth water.

As the cake baked in the oven, Ana shared the story of how she had come across this recipe. It was during her travels in Europe, where she had met a talented pastry chef who had taught her the secrets of French baking. This cake was one of the many treasures she had brought back from her adventures.

The cake emerged from the oven, its decadent aroma filling the kitchen. Ana carefully layered it with a velvety chocolate ganache and adorned it with fresh berries. I couldn't wait to take my first bite.

The moment I tasted the cake, I knew it was something special. The rich chocolate melted in my mouth, the almond flour adding a delicate nuttiness to each bite. The cream was light and airy, balancing out the richness of the chocolate perfectly. It was a symphony of flavors and textures that left me speechless.

I begged Ana for the recipe, knowing that I had to share this incredible cake with my family and friends. She laughed and handed me a handwritten note, telling me to cherish it and pass it on to future generations.

Since that day, Ana's No-flour Double-chocolate Cream Cake has become a staple in my kitchen. I have shared it with countless friends and family members, each one falling in love with its decadent taste and elegant presentation. It has become a symbol of friendship and shared experiences, a reminder of the joy that comes from sharing food with loved ones.

Every time I bake this cake, I think of Ana and our wonderful day in her kitchen. I am grateful for her generosity in sharing this recipe with me, and I hope that one day I can pass it on to someone special, just as she did for me.

As I sit here, savoring a slice of Ana's No-flour Double-chocolate Cream Cake, I am filled with gratitude for the moments and memories that food can create. It is a reminder of the power of sharing recipes and experiences with others, and I am thankful for the role that food plays in bringing people together.

And so, as I enjoy this delicious cake, I am reminded of the joy and love that comes from sharing a meal with those we hold dear. I will continue to cherish this recipe and pass it on to future generations, so that they too can experience the magic of Ana's incredible creation.