Your #1 Online Baking Destination!


Best Flourless Chocolate Cake Recipe - Fudgy & Delicious!

Flourless Chocolate Cake

Save Recipe

Celebrate spring with my Flourless Chocolate Cake recipe. If you’re all about the fudgy middle of a brownie, you’ll love this decadent chocolate cake.


Hi Bold Bakers!

It’s that time of year again! I can’t even believe Easter Sunday and Passover are just around the corner. I love holidays because they’re the best excuse to have a feast. No matter what holiday you’re celebrating, my Flourless Chocolate Cake recipe is festive and decadent – simply put, it’s just incredible!

You’re definitely in for a real treat – this is the best flourless chocolate cake I’ve tried. Just like the middle of a freshly baked brownie, this cake is fudgy, rich, packed with chocolate and then some. For being so indulgent, this cake is super simple to whip up.

How Do You Make Flourless Chocolate Cake?

You start with melting together more than a cup of good quality chocolate and butter. If you had any reservations, just think: how could this be bad with chocolate and butter?! The remainder of this chocolate flourless cake recipe really is just a matter of separating your eggs. Once you’ve added the egg yolks into the chocolate mixture, whip the egg whites into stiff peaks and fold them into the chocolate batter; this really brings the cake together.

This Flourless Chocolate Cake is sets firmly on the outside and remains fudgy to its core. In my world, you cannot have a cake without some form of topping or decoration so in big and bold fashion, this baby is getting a thick and beautiful chocolate ganache. But I don’t stop there – this ganache is getting sprinkled with lovely chocolate shavings for a nest of vibrantly painted Chocolate Easter Eggs (of course, feel free to make it your own with your favorite toppings!).

So you may be wondering, Gemma, is this chocolate cake gluten free? YES! Since we’re omitting the flour, this cake is entirely free from that pesky gluten.

I cannot wait for you Bold Bakers to dig into this one! Don’t miss more of my Easter & Spring Desserts including my Homemade Chocolate Eggs and Best-Ever Carrot Cake.

4.58 from 14 votes
Flourless Chocolate Cake
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins
 
Servings: 10 slices
Author: Gemma Stafford
Ingredients
  • 1 1/3 cup (8oz/225g) bittersweet chocolate (72%)
  • 2 sticks (8oz/225g) butter
  • 1 ¼ cups (10oz/280g ) sugar
  • 6 large room temperature eggs , separated
  • 1 cup (2 ½ oz/70g) cocoa powder
  • ½ teaspoon salt
  • 1 teaspoon vanilla extract
  • Ganache:
  • 1 1/3 cup (8oz/225g) bittersweet chocolate (72%)
  • 1 cup (8floz/250ml) cream
Instructions
  1. Preheat the oven to 350oF (180oC). Butter a 9 inch spring form pan and line with parchment paper
  2. In a large microwaveable bowl melt the chocolate and butter together. You can do this over a ban marie or gently in the microwave.
  3. When the chocolate has cooled, whisk in sugar, then add egg yolks, one at a time. Add in the vanilla extract
  4. Sift cocoa and salt over chocolate mixture and whisk to combine.
  5. In a stand mixer (or using a hand mixer) beat the egg white at medium high speed until peaks form and it becomes stiff.
  6. Gently fold in a large spoon full of the egg whites to the chocolate mix. This is called ‘introducing’. It will loosen up the chocolate mixture. Then follow in with the rest of the egg whites. Gently folding, taking care to maintain the bubbles in the eggs.
  7. Pour the batter into the prepared pan and bake 40-45 min or until it is just set.Take care not to over bake or it won't be as moist.
  8. To make the ganache: Heat the cream in a heavy bottomend saucepan. When it reaches a simmer, take it off the heat and pour it over the chopped chocolate. Let it sit there for 3-4 minutes on the chocolate and then whisk until the chocolate has melted.
  9. Drizzle the ganache over the chocolate cake. It it drip over the sides. This is an easy way to decorate a cake.
  10. Once the ganache sets you can decorate the top of your easter cake any way you like. I’m grating some chocolate to make a nest and laying some eggs in the center. Enjoy!

 

SUBMIT YOUR OWN PHOTOS OF THIS RECIPE

10 Images
Submit Your Photos
SonalPradhan
Rhea Steven
Leeleebee68
Nanann
Rubyred000
Abigail Taylor-Sansom
George Haddad
Ladykria
Libby
Tmooney0713
mug_logo_150
Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

98 Comments

Write a Comment and Review

  1. Denise Shea on March 11, 2019 at 9:39 am

    I would like to try this recipe and only have a 7 inch spring form pan. Can I use the seven inch pan with the recipe as it is written or would I need to make adjustments to the measurements? Thanks,

    • Gemma Stafford on March 11, 2019 at 4:04 pm

      Hi, that’s a great idea, no need to adjust the recipe.

  2. Ghousiya Begum on January 15, 2019 at 9:30 am

    Can I make this in a microwave?

    • Gemma Stafford on January 15, 2019 at 2:32 pm

      I would not suggest that for this recipe.

      • Ghousiya Begum on January 16, 2019 at 2:50 pm

        What kind of recipes can we make in microwave and how do we know our cake or mug cake is baked or overbaked in microwave??

  3. Alveena on December 12, 2018 at 10:53 am

    Hi Gemma…just came across this recipe and very excited to try it. Wanna make it for my niece’s birthday. She can’t have gluten. I have cooking dark chocolate and how much of sugar can I add to make it bitter-sweet or semi-sweet. I have come across a few websites which have measurements but not able to calculate ounces to cups. It’s too confusing. Pls help me with this. Thank you

    • Gemma Stafford on December 12, 2018 at 12:23 pm

      Hi there, i would only add an additional 1/4 cup of sugar as the cake itself has sugar too 😀 Enjoy!

  4. Daniela on September 2, 2018 at 4:03 pm

    Hi Gemma!

    So, I made this cake today and I am very sad because it turned out so bitter. I am not a 100% sure why. I used 72% chocolate, but the kind with no sugar added and I used liquid sugar free sweetener and I may have used a little too much cocoa powder, so I am guessing this is why. I also went without the ganache and instead made my own lightly sweetened whipped cream, but it wasnt enough to counteract the bitterness.

    My question is can I salvage it?
    I spent a lot of money on the ingredients and worked hard, so I dont want that time and money ro go to waste. Any ideas on how to fix it?

    I was thinking maybe I could poke holes in it and pour a can of sweetened coconut milk over it. Let it sit and soak the milk up and then if it is sweet, roll it in too balls and put on sticks to make cake pops, dip in melted white chocolate and coconut flakes. Do you think this will work?

    Thank you!
    Daniela

    • Gemma Stafford on September 3, 2018 at 3:00 am

      Hi Daniela,
      Haha! I am sorry, I am laughing, because you re-invented this recipe! I think the ‘liquid sugar free sweetener’ may have had something to do with this. Adding extra cocoa did not help, and the ganache adds a little sweetness too. I think the condensed milk will be overkill. I would make a light glaze, using powdered sugar and warm water, really carefully mixed, until you have a light pourable frosting. Not watery, just thin enough to pour. Spread this over your cake and return it to a hot oven for a few minutes to set the glaze. That should do it for you. You should not add any cocoa to this! It sounds like you have enough in the cake. I hope this is of help, but you may have learned a lot, best to stick to a recipe,
      Gemma 🙂

      • Daniela on September 3, 2018 at 5:59 am

        Yeah my whole goal was to cut the sugar in the recipe. Normally the sugar free sweetener works great as a substitute. I use it in a lot of baked goods. I think I may not have used enough especially if I accidentally overdid the cocoa powder. Is it possible to fix it without adding a lot of sugar. Could I maybe use some sugar free honey or sweeten some regular milk or even combine milk and the honey which would be cool since I am in the land of milk and honey lol 😉

  5. Shirley on August 14, 2018 at 11:51 pm

    Hi I’m wondering about the cream in this recipe what kind of cream are you referring to? Is it can of evaporated milk? Or what? Thanks so much!!

    • Gemma Stafford on August 15, 2018 at 7:25 am

      Hi Shirley,
      No, not evaporated milk, which is not actually cream. The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
      In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream.
      The cream in this recipe is really just for the ganache. You can make ganache with any milk, and some butter, just like this:
      Q. Can I make ganache without cream?
      A. Yes!
      1 oz unsalted butter
      1/4 cup (2oz) full fat milk
      4 oz of dark 70%ish, cocoa solids chocolate. Proceed as per my Ganache recipe.
      I hope this works well for you,
      Gemma 🙂

      • Ghousiya Begum on January 16, 2019 at 2:56 pm

        Hi Gemma, also can u tell me for whipping cream recipe instead of whipping cream ?? What is the recipe for whipping cream but without the whipping cream added.? I hope u understood my question. Sorry for any inconvenience.

        • Gemma Stafford on January 19, 2019 at 1:46 am

          Hi there,
          The cream which I use for most of my recipes is fresh dairy cream. This needs to be at least 35% fat content to whip well. This is from cows milk. It is a liquid product found in the chill cabinet in your store. It will spoil in a few days, even when refrigerated. It has no additives, it is just natural cream, skimmed from milk.
          In some places, where there is no dairy industry, there are manufactured products, usually made with milk powders and fats. These are good for some applications, but they are not fresh cream. I am sorry, it cannot be actually made!
          I am not too sure that I understand the question, the alternative depends on your need. For frosting see buttercream,
          Gemma 🙂

  6. Mayanka on August 14, 2018 at 5:14 am

    Hi Gemma ,
    I would like to make a bigger cake since I have about 12- 15 people coming over for a meal, can I double the measurements and make it bigger ?

    Thanks,
    Mayanka

    • Gemma Stafford on August 14, 2018 at 4:55 pm

      Hi there,
      sure you can, and it would be delicious too. You could make it like a tray bake too if you have a pan deep enough, or make two 9 inch cakes. serve with fresh raspberries, or a raspberry sauce, delicious!
      Gemma 😉

  7. Diamo on July 13, 2018 at 2:40 am

    Hi gemma .. Sometimes on the top of cake, some cracks are formed … What to do then ???

    • Gemma Stafford on July 13, 2018 at 3:40 am

      Hi Diamo,
      This is not always a bad thing if the bake is still right, and the cake is moist and yielding.
      You can check the baking time if you feel it is too much, ovens vary, and your oven may be a little over heating.
      over mixing can be a cause too, so go gently!
      I hope this is of help to you,
      Gemma 🙂

  8. Mayanka Khetarpal on July 1, 2018 at 2:29 am

    Hey Gemma, quick question can I add chopped cherries soaked in alcohol in this cake ? It’s my mom’s birthday and there are lovely cherries in the market

    • Gemma Stafford on July 1, 2018 at 7:22 am

      Yummy! That is what I think 😉
      I think this would work really well in this recipe too (https://www.biggerbolderbaking.com/chocolate-biscuit-cake/), very delicious and grown up.
      It will work well in the flourless cake, but I am not sure how the batter will be affected by the moisture in the cherries as they bake. It may be best to make a compote with the delicious cherries, a bit like we did for the strawberries in the tiramisu, you can add a little Kirsch (Cherry liqueur) or of your choice. There are a number of things you could do, run a little experiment,
      Gemma 🙂

  9. Mayanka Khetarpal on May 2, 2018 at 6:10 am

    Hi Gemma,
    Just want to let you know this is by far the best recipe I have ever made. This the first recipe of yours I have ever made and have tried a zillion recipes from various bakers, I must say that you’re at a different level . I’m so glad I found you.
    Thank you so much

    • Gemma Stafford on May 3, 2018 at 3:45 am

      That is so good to hear Mayanka, good to have you baking with us,
      Gemma 🙂

  10. Jasmine on May 1, 2018 at 4:03 am

    Ma’am… Can you please give me a recipe for chocolate sponge cake? All your recipes are 100% perfect and awesome. I am planning to make a black forest cake.. So Ma’am please giv e a sponge cake recipe for making black forest cake.. I am eagerly waiting for your recipe

  11. Anee on April 29, 2018 at 11:46 am

    Hey Gemma,
    The cake looks wonderful and I cant wait to try it. I have a question that I was hopping you could answer. Can I use cocoa alone instead of the chocolate? If so how much should I use?
    And thanks for this brilliant recipe

    • Gemma Stafford on April 29, 2018 at 11:59 am

      Hi Anee,

      Unfortunately you do need to use the chocolate. If you leave it out your cake will not come out the same as mine.

      Hope this helps,
      Gemma.

  12. Flavia McQueen on April 13, 2018 at 8:36 am

    this looks divine and I would like to make it dairy free. May I substitute another fat for butter do you think ? thanks so much , I look forward to hearing back !

    • Gemma Stafford on April 13, 2018 at 6:11 pm

      Hi,

      You can use a vegan butter and that will work well.

      Best,
      Gemma.

  13. Fatma on March 31, 2018 at 10:31 pm

    I love your recipes and your methods of substitution.your flourless chocolate cake looks tempting I went throuh all comments but could not find my answer .i wanted to know how to convert it into keto friendly cake .how to replace the sugar with stevia as that is the only form of sweetner i can use.

    • Gemma Stafford on April 1, 2018 at 11:42 am

      Hi Fatma,

      I’m really glad you like my recipes. Thanks so much. I’m not an expert on Keto but I do have my sugar sub chart that might help you .

      Just note that you might not get the exact same results as I did if you change the sugar.

      Best,
      Gemma.

    • George Haddad on April 3, 2018 at 12:12 pm

      I’ve tried it with coconut sugar and it tastes just as good 🙂

  14. Kathleen on March 31, 2018 at 3:22 pm

    Does this need to be refrigerated?

    • Gemma Stafford on March 31, 2018 at 6:27 pm

      Great question. No it does not need to be refrigerated. And I like to heat it up for 30 seconds before eating makes it sooooo much better.

      Gemma.

  15. George on March 31, 2018 at 1:19 pm

    Hello Gemma,

    Thanks for sharing, I’ve tried that cake before and it was awesome. Though this time, I don’t want the “added sugar”, so can I use bananas for sweetness instead of the sugar? If yes, how many? I have a bunch of extra ripe bananas to be used 🙂
    I want to make this now for tomorrow please reply.

    • Gemma Stafford on April 1, 2018 at 11:28 am

      Hi George,

      So if you wanted to replace the sugar you would need to replace it with another type of sugar that is granules like granuler. Banana will change the texture and you won’t get the same results.

      Slice those bananas and freeze them so you have them for oatmeal or to put into smoothies or banana bread 🙂

      Gemma.

      • George on April 1, 2018 at 1:28 pm

        Alright I’ll do this with coconut palm sugar healthier and lower in glycemic index than normal sugar.

        Also, about the bananas, I can do your oatmeal chocolate chip cookies 🍪 👍

        You have awesome guilt free recipes!

        Thank you

        • Gemma Stafford on April 1, 2018 at 6:40 pm

          Yes, perfect!

          Yes put them in those cookies and just make sure to keep them refridgerated because of the fresh banana.

          Thanks George!
          Gemma.

  16. izzy on March 31, 2018 at 1:05 pm

    hello Gemma ,
    i would like to know how to keep the chocolate cake fresh overnight??

    • Gemma Stafford on March 31, 2018 at 6:29 pm

      You can keep it out at room temp. Pop it in the microwave before serving to make it soft. 🙂

      Gemma.

  17. Rhea Steven on March 31, 2018 at 9:07 am

    Hey Gemma,

    This is an amazing recipe…loved the chocolatey texture…2 Thumbs Up…Thank u for the lovely recipes keep them coming….

    I submitted a photo of my Easter Egg Cake…do have a look..

    • Gemma Stafford on April 1, 2018 at 11:09 am

      I’m going to check that out now, Rhea. Thanks for submitting a photo. 🙂

      Gemma.

  18. Beth on March 30, 2018 at 10:45 am

    Somehow I forgot the sugar while folding in egg whites so I folded in powdered sugar?! To me it’s a mystery if it will turn out like it should but grateful for a cloudless cake recipe! Thank you!

    • Gemma Stafford on April 1, 2018 at 11:05 am

      fingers crossed it woks out well 🙂

  19. Ashley on March 30, 2018 at 4:53 am

    Hello! If I make this a day ahead, do I leave it out in the counter or put it in the refrigerator? Thanks!

    • Gemma Stafford on April 1, 2018 at 10:44 am

      Hi Ashley,

      out on the counter and when you slice it pop each slice into the microwave for 25 seconds to make it even better.

      Gemma 🙂

  20. Diane on March 28, 2018 at 5:09 pm

    Forgive me all. My question IS answered at the start of your recipe.

    • Gemma Stafford on March 29, 2018 at 3:03 am

      Hi Diane,
      No problem, yes, actually either will work for you. A regular pan will need to be prepared and lined, to make it easy to remove the cooled cake. Allowing a cake to set up in the pan after baking makes this easier. butter and line if necessary. (https://www.biggerbolderbaking.com/line-round-pan/).
      Gemma 🙂

  21. Diane on March 28, 2018 at 5:07 pm

    Gemma, your recipes are awesome. With your flourless cake, did you use a spring form pan or regular tins? I know some one left a comment about this but your recipe doesn’t say. Thanks

  22. Katarina on March 28, 2018 at 12:03 pm

    I can totally see this veganized with boiled chickpeas instead of yolks and aquafaba instead of eggwhites.

    • Gemma Stafford on March 29, 2018 at 3:45 am

      Katarina, that is a very interesting idea! do let me know if you try this, all of the Bold Bakers will be interested,
      Gemma 🙂

      • Nandini on October 2, 2018 at 5:15 am

        did it work?

        • Gemma Stafford on October 4, 2018 at 6:16 am

          Hi there,
          I have lost the thread to this comment, not sure what it refers to!
          Gemma 🙂

  23. Shaiza on March 28, 2018 at 3:15 am

    Hello Gemma!
    It lookes gorgeous! I would like to bake this cake with my grandmother this weekend but can this be baked in the microwave? The thing is our oven has a gas issue and we haven’t figured out how to work it sense its old fashioned and hasn’t been used for a long time. Please give your opinion at the earliest!
    Best wishes
    Shaiza

    • Gemma Stafford on March 28, 2018 at 4:36 am

      Hi there,
      This recipe was not tried in a microwave, and I am not sure it would work for you.
      Learn to use your oven, there may be another person who will get it going for you, it is worth it!
      (https://www.biggerbolderbaking.com/microwave-baked-cheesecake/) take a look at this one, and also the three layer cake in the microwave which will give you an idea of what works. Reading recipes is a great way to learn,
      Gemma 🙂

  24. Myra Rahman on March 27, 2018 at 10:40 am

    I absolutely love this idea! Except when I tried it, it was uncooked. I have a suggestion for you to make, stained glass cookies or waffles without a waffle maker if that is possible. You are the best baker ever!!!

    • Gemma Stafford on March 27, 2018 at 9:53 pm

      So Myra you read my mind. I have tried waffles different ways without a machine. I’ll be sharing the recipe in the next few months.
      🙂

      Gemma.

      • Myra Rahman on March 28, 2018 at 2:45 pm

        Thank you so much for replying. You have brightened my day. Cannot wait for waffles without a machine

        • Gemma Stafford on March 29, 2018 at 3:29 am

          Hi Myra,
          thank you for being here with us,
          Gemma 🙂

  25. HH Tube on March 26, 2018 at 8:46 am

    Hi Gemma,
    Can you make a black forest cake with whipped cream frosting?

    • Gemma Stafford on March 27, 2018 at 6:52 pm

      It is on my list 🙂

  26. Teresa1017 on March 26, 2018 at 4:01 am

    Has anyone tried this recipe using a sugar sub?

    • Gemma Stafford on March 27, 2018 at 8:53 pm

      Great question. I have had lots of queries around it so hopefully someone can chime in if they did.

      Gemma.

      • Stacy on March 28, 2018 at 12:05 pm

        I’m planning to make this with (in place of sugar) for Easter! Hope it works, because this cake looks amazing!

        • Gemma Stafford on March 29, 2018 at 3:43 am

          Hi there Stacey,
          Do let us know how you get on with this,
          Gemma 🙂

  27. Kaz on March 24, 2018 at 7:47 am

    Hi Gemma,

    This looks so awesome and my daughter can’t wait to try it out as she’s a choc fudge cake fanatic! I’ve also let my friend know as her bf needs gluten free but loves chocolate 🙂 Please would you tell me if this recipe would still work if the sugar was substituted for sweetener? Thank you and keep coming with these amazing recipes.

    Kaz

    • Gemma Stafford on March 24, 2018 at 9:21 am

      Hi Kaz,
      Really with a recipe like this the bulk of the sugar is part of the recipe. So, things like xylitol/splenda/agave crystals will have the bulk, but these are high in fructose.
      I think use a crystal one, and it will be good, not stevia as you would need to replace the bulk and I am not sure how that would work out for you,
      Gemma 🙂

  28. Amelia on March 24, 2018 at 2:02 am

    Hi Gemma,

    This cake looks delicious! I only have a 6 inch pan, so I’m wondering if I should halve the recipe. Also, may I ask what is the purpose of whipping the egg whites and then fold them in separately for this cake, whereas your flourless chocolate cupcakes recipe does not require so? Thx.

    • Gemma Stafford on March 24, 2018 at 3:27 am

      Hi Amelia,
      Good question! There is no leavening agent/baking powder in this recipe. The leavening is provided by the air in the egg white, like a mousse really. You need to add it as I did, lightly once the mix has been loosened with the first addition.
      Pan size: I do a basic math to figure this out. 9 inch x 9 inch = 81sq ins. 6 x 6 inches = 36 sq inches. 1/2 of 81 = 40.5 very close to 36!
      I am sure a mathematician would laugh at this, but it works for me, so YES, 1/2 the recipe will be good for the 6 inch pan.
      Thank you for this question,
      Gemma 😉

      • Amelia on March 24, 2018 at 6:08 am

        Thank you so so much, Gemma! Can’t wait to try making this cake for Easter! Looking forward to more yummylicious recipes from you. ❤

        • Gemma Stafford on March 24, 2018 at 9:26 am

          Thank you, I hope you enjoy this, and post a pic!
          Gemma 🙂

  29. Mara on March 23, 2018 at 1:37 pm

    Hi!! This looks amazing, can’t wait to try it. Quick question though – I don’t have a springform pan, only the regular 6 or 8 inch tins. Will this still work in one of those? Or is getting it out too difficult?

    • Gemma Stafford on March 24, 2018 at 8:42 am

      Hi Mara,
      No, it will not be difficolt of you line the pan. You can do this in one of tow ways.
      1. Butter the pan, sprinkle on flour, shake it around the pan to distribute it, and let it sit to set up. In a warm place pop the pans in to the fridge.
      2. Cut a round of parchment, like this: (https://www.biggerbolderbaking.com/pizza-cupcakes/). Butter the pan to stick it down, if it is greaseproof paper you may need to butter it a second time.
      Given this the cake should pop out!
      Gemma 🙂

      • Mara on March 24, 2018 at 10:23 am

        Thank you so much! Can’t wait to try it 😀

      • Collette on March 24, 2018 at 11:56 am

        Gemma, When I bake a chocolate cake or anything chocolate, I dust the bottom and sides with cocoa..plus this is a no flour recipe so you don’t want to have it showing on the bottom and sides of your cake.

        • Gemma Stafford on March 25, 2018 at 4:59 am

          Hi Collette,
          Good tip, thank you for sharing this with us, and of course you are right, perfect for this cake,
          Gemma 🙂

  30. Rema on March 23, 2018 at 8:08 am

    Hi Gemma! This cake looks beautiful. I was wondering if I could put the eggs for this recipe in some warm water for a few minutes instead of leaving them out that way I could make it quicker. Will it give the same effect?

    • Gemma Stafford on March 25, 2018 at 5:51 am

      Hi Rema,
      Yes, and this is what I do too, it is a perfect solution, warm water, not hot!
      Gemma 😉

  31. SKoopy on March 23, 2018 at 7:02 am

    There’s a mistake, 1 cup of cocoa is 125g not 70g, 1 cup of cocoa is a huge amount so I presume the 70g is correct which would be nearer a 1/ 2 cup?

    • Gemma Stafford on March 25, 2018 at 5:59 am

      Hi there,
      Cup measurements are based on an informal system of measurement, prior to home weighing scales. People would share recipes based on their kitchen cups, it did not matter the weight of the ingredients, or the size of the cup, as long as the same cup was used to measure all of the ingredients, in any one kitchen. It a measure of volume. Once the balance is right, then all will be well. Different ingredients have different equivalent weights too, so rice will be different to sugar, cocoa to flour, and different flours will have a different weight too. So, the rule is simple, fill your cups in the same way, scoop/level/compress, however you choose, and the balance in the recipe will be good. It is not a good idea to mix cup measurements with another method, it is unnecessary, and will not be good for your recipes. You have to trust this system, if not, get a digital scales, it will be the most accurate of all!
      I hope this helps, it can be confusing, but it is volume, not weight,
      Gemma 🙂

  32. Binu on March 22, 2018 at 10:41 pm

    Wow, your cake looks beautiful! Love the ganache n Easter eggs on top..
    I had made a similar recipe few weeks ago. Once I took it out of the oven, it deflated n sank in the middle. Is it coz there’s no flour / leavening agents added? It tasted great though.:-)

    • Gemma Stafford on March 23, 2018 at 4:12 am

      Hi there,
      Thank you, that is kind.
      I am wondering if your cake was a little under baked? You need to check this before you take it from the oven. For this type of cake, because it is naturally moist, a touch test will work best for you. Press your finger to the center of the cake, it should feel barely firm to the touch when it is done.
      I hope this helps,
      Gemma 🙂

      • Binu on March 23, 2018 at 7:24 am

        Thanks,I will try your recipe n check it out.

  33. DixieBelle on March 22, 2018 at 6:27 pm

    That Choc cake looks divine. I will be trying that this weekend. Thanks.

    • Gemma Stafford on March 23, 2018 at 4:57 am

      That is great, do let us see the results,
      Gemma 🙂

  34. Susan Stitch on March 22, 2018 at 12:52 pm

    I really don’t care for bitter, dark chocolate. Would this work with semi-sweet or milk chocolate?

    • Gemma Stafford on March 23, 2018 at 5:33 am

      Hi Susan,
      The difference between a good quality dark chocolate and a milk chocolate can vary, milk solids usually make up at least some of a milk chocolate, more cocoa butter too, and sugars.
      The cocoa content matters to how it heats, melts, and behaves with other ingredients.
      At 50% you will have a good mouth feel, good flavor and less bitterness. I would not choose 32% cocoa solid milk chocolate as it is then less a chocolate, and more of a confection, and it will not give you flavor, or good texture in ganache.
      I know, a bit of a lecture, but it is worth understanding how it works, I hope it helps,
      Gemma 😉

      • Susan Stitch on March 23, 2018 at 1:15 pm

        Thanks so much…I love learning the ‘why’ behind things.

  35. LillyRobinson on March 22, 2018 at 11:50 am

    Wow! This was amazing especially because I had ran out of flour.

    • Gemma Stafford on March 23, 2018 at 5:34 am

      Haha! right recipe so!
      Gemma 😉

  36. Sameer.A. Arshad on March 22, 2018 at 10:49 am

    Holá Gemma!!!
    I’m very kind to ask a question from you…and it is the most imp* one please reply me as early as u can…thanks
    Question is this that I have a toaster oven…simply an “OTG” oven…it bakes well but my whenever i bake brownie or chocolate cake …there forms a hard core black layer that is to be said as burnt…i set temp..to 180°C always and set mode to upper baking one but it works well on broil func* how much i note…so i have a great fear and difficulty to bake chocolate cake again as i lost it 2-3 times…please tell me any useful tip…i requested

    • Gemma Stafford on March 23, 2018 at 6:05 am

      Hi there,
      I think you need to consult your instruction book for the oven.
      It sounds like yo are broiling the cake! I am not an expert in OTGs but I understand that they come in various sizes, and sophistication. Some users use the bottom elements only for baking, and some adjust the temperature, but I think you will find this information from the manufacturer of you oven, if yuo do not have the book.
      I am sorry, this is a tricky one for me!
      Gemma 🙂

      • Sameer Arshad on March 27, 2018 at 11:10 pm

        well, thanks…and your noknead donuts recipe go very very welllllll in my OTG…i set the temp/ to 195 and set mode to broil…well baked and so soft…thanks for it, and i tried your pop tarts…also go very welll and your croissants too but as well I’m just 14…i need a great help to roll out the perfect layers of croissants, it was quite difficult for me but go well

        • Gemma Stafford on March 28, 2018 at 5:07 am

          Hi Sameer,
          Thank you so much for this great description of what you do to get the OTG working for the recipes. this is a rally big question here, and you have a great baking brain at just 14 to figure this out. Croissants are tricky the first time, but it is a learning curve, well done for trying.
          I will take a note of this now for further use. Good to have you with us.
          Gemma 😉

    • Binu on March 24, 2018 at 11:00 am

      Hi, I have faced a similar issue with my OTG. The temperature gets higher than 180C. I put it on 160-165C n bake it. This way I avoid the layer getting burnt.
      When I preheat the oven, I turn on both top and bottom elements. After putting the cake in the oven, I use the bottom element for baking. The top element is turned on for 5-10 minutes towards the end of baking time.
      Hope this helps. A couple of mistakes n then we get it right 🙂
      It also helps to make notes initially to understand the temperature n baking time each time you bake.
      Regards
      Binu

      • Gemma Stafford on March 25, 2018 at 5:31 am

        Hi Binu,
        You see this is what I love, thank you so much for taking the time to respond to Sameer. This will help me too as I have an OTG, and I have used it, I do not use it consistently enough to have this great experience. Well done you, thanks again,
        Gemma 🙂

  37. Marsha B on March 22, 2018 at 10:06 am

    I can’t wait to make this one! Yum!

Write a Comment and Review

Leave a Reply

Your email address will not be published. Required fields are marked *

Pin It on Pinterest

Share This