Legendary Flourless Chocolate Cake Mix
This is like visiting a fine New York restaurant. You won't find a better flourless chocolate cake anywhere.
There are reasons why fine restaurants often choose flourless chocolate cakes for their signature desserts. Their chocolate-loving customers adore them. They're easy to prepare and don't require a frosting. And they make for very nice presentations.
If you have a mix in your pantry, you can always make an impressive dessert without much effort.
Your Questions
What makes this better than brownies? It's different than brownies, more like a cake, but very, very good.
Does it really not have flour? No flour. The main four ingredients are chocolate/cocoa, sugar, cornstarch, and eggs.
Why don't you call it gluten-free, then? This is not a gluten-free facility, and we are not buying gluten-free, certified ingredients.
How much gluten is in the product then? I don't know. I'm guessing less than one percent.
How good are they? They're better than brownies. All but two reviewers gave it five stars. The gourmet cocoa is better than any brownie you've ever eaten.
Do I need to frost it? Definitely not! It's sweet enough, rich enough to hold it's own. Ice cream or whipped cream works fabulously well.
Without the flour, what holds it up? The protein in the eggs--just like the eggs in a pumpkin pie create structure.
Is it lighter than brownies? Yes, it's a cake. It's heavier than a store cake, more like a pound cake.
What makes this better than other flourless chocolate cakes? The cocoa. It's really good with about three times most store cocoas. Plus it's just a good recipe. We've made hundreds of them.
Dennis Weaver
If your friends are coming and you've got to have a dessert that impresses, this is it.
If you choose to top your cake:
Like brownies, you don't need to top your flourless chocolate cake, but if you choose to do so, here are four choices:
- The cake in the top image is topped with whipped cream and chocolate designer sauce. Designer dessert sauces come in different flavors and squeeze bottles. Restaurants use them to build fancy desserts.
- We often top our desserts with flavored whipped cream. For this cake, consider French vanilla (birthday cake vanilla), coconut, chocolate, and caramel. See how to make flavored whipped cream. Choose a flavor here.
- Ice cream, of course. You can top the ice cream with a dessert sauce.
- When we started developing flourless chocolate cake recipes and mixes, we of course, fell in love. We made sauces with jellies--put some in a pan and gently heated them until they melted. Sometimes, we thinned them with water. We have an incredible array of hard-to-find jellies and jams.
What others say:
"It's elegant, superb, . . . and easy." FR
"It turned out moist, dense, and rich. It was easy to make and turned out beautiful" Victoria Deseret
"This is so moist and good. Excellent with a drizzle of raspberry sauce over warmed cake." Mary Koselke