Flourless Chocolate Cake recipe (Gluten-Free, Dairy-Free

• Vegetarian
• Gluten free

• Refrigerated

  • 3 tbsp Almond milk, unsweetened original
  • 6 Eggs

• Baking & Spices

  • 1 1/2 cups Chocolate chips, dairy-free
  • 3/4 cup Chocolate chips
  • 1/3 cup Cocoa powder
  • 1 tsp Sea salt
  • 1 tbsp Vanilla extract

• Dairy

  • 4 tbsp Butter or dairy-free butter
  • 5 oz Butter or dairy-free earth balance butter

Found on veggiebalance.com

Description

Ingredients

• 1 1/2 cups dairy-free chocolate chips
• 5 oz of butter or dairy-free earth balance butter ( apprx 1 cup)
• 6 eggs
• 1/4 cup sugar or honey.
• 1 Tablespoon vanilla extract
• 1/3 cup cocoa powder
• 1 teaspoon sea salt
• 3/4 cup chocolate chips
• 4 Tablespoons butter or dairy-free butter
• 3 Tablespoons unsweetened original almond milk

Directions

• Preheat oven to 350 F
• Prepare a 8 inch springform pan by lining the bottom with a circle of parchment paper. Grease the sides of pan with a thin coat of butter. Wrap the outside of the pan with 2 sheets of aluminum foil and set into a pan larger than the springform pan. Bring a kettle to boil or ready a pot of boiling water.
• n a large mixing bowl add 6 eggs and sugar. Whisk or using a Mixer, beat eggs at high speed until they double in size. (Be patient, if you doing this by hand it might take at least 7 minutes) .
• In a microwave safe bowl add chocolate chips and butter. Microwave on high, every 30-seconds stirring in between until they are melted.
• Fold melted chocolate into eggs.
• Add vanilla extract, 1/2 of the cocoa powder, and salt.
• Continue to fold until mostly combined, add remaining cocoa powder.
• Be careful to not over mix the batter and allow it to loose its volume.
• Pour cake mix into springform pan.
• Place large pan and springform pan into oven. Carefully pour in enough boiling water to come at least halfway up the sides of the springform pan.
• Bake for 35-40 minutes or until cake forms a thin crust. Cake should be firm in the middle when done and almost resemble the crust of a brownie. Pull cake out and allow to cool to room temperature before removing the springform sides.
• Meanwhile while the cake is cooling you can make the chocolate ganache. Melt the chocolate chips and butter in a microwave safe bowl stirring every 30 seconds until chocolate and butter are melted. Stir in almond milk.
• Carefully remove the sides of the springform pan, flipping the cake upside side to carefully peel off the parchment paper. Place cake onto serving platter. Spoon warm chocolate ganache over cake.