Mysterious Spiced Flourless Chocolate Cake Recipe Is Rich, Moist & Delicious (6 Ingredients) by Jan Mostrom

I love to find recipes that are not only delicious, but have a bit of mystery in the ingredients. This spiced flourless chocolate cake has such an unusual and delicious taste and texture. The gluten-free chocolate cake is a bit cracked on top, but the center remains moist and densely chocolatey without being too heavy. The cake recipe has some of the usual taste of most flourless cakes, but the cardamon and almond extract (mysterious ingredients!) make it just a little bit more special.

This spiced flourless cake recipe is gluten-free but no one will miss the flour. They will be too busy trying and discern what that very special extra something is the cake. If you have the time you can top this dense, moist chocolate cake with my triple berry compote.

To make this amazingly rich chocolate cake recipe you will need the following gluten-free ingredients: chocolate (bittersweet or semisweet), extra-virgin olive oil, granulated sugar, ground cardamom, almond extract and eggs. Optional ingredients are either cocoa powder or powdered sugar to make it prettier for serving.

Serve slices of this flourless cake for dessert with a cup of coffee or glass of cold milk. I topped mine with a scoop of vanilla ice cream and some fresh berry compote. Whipped cream would be wonderful of this cake if you prefer. This is a wonderful dessert recipe for special occasions and holidays!

Cuisine: American
Prep Time: 10 minutes plus 1 hour to cool
Cook Time: 25 to 30 minutes
Total Time: 1 hour and 40 minutes
Servings: 8

Ingredients

• 8 ounces bittersweet or semisweet chocolate, roughly chopped (or chocolate chips)
• 1/3 cup extra virgin olive oil
• 3/4 cup granulated sugar
(divided)
• 1 teaspoon ground cardamom
• 1 teaspoon almond extract
• 5 large eggs
• cocoa powder or powdered sugar, for dusting (optional)
• berry compote, for serving (optional)

Here's how to make it: 

1. Preheat oven with rack in the center to 350 degrees F. Place a piece of parchment on the bottom of a 9-inch round springform pan. (I only had an 8-inch pan, but it worked as well.)
2. Fill a small saucepan with about 2 inches of water and bring to a boil. While the water heats add chocolate and olive oil to a medium bowl that can sit on top of the saucepan but won’t fall in. When the water starts to boil, turn heat to low and place the bowl of chocolate on top to melt. (Make sure the water doesn’t reach the bottom of the bowl.) Keep stirring with a rubber spatula until the chocolate is completely melted. Turn off heat and take the bowl off of the pot.
   
3. Add half of the granulated sugar, the cardamon and the almond extract. Stir to combine. Set to the side.
   
4. Separate your eggs and place the yolks in a small bowl and the whites in a large mixing bowl. (If you have a stand mixer place the whites in that.) Using a whisk on your mixer, whip the egg whites until they become foamy. Add the second half of the granulated sugar and continue to whisk until the whites become stiff and peaks remain, about 4 to 5 minutes.
   
5. Add the egg yolks, one at a time, to the chocolate mixture. Blend with a fork.
   
6. Add one-fourth of your egg whites to the chocolate mixture and gently fold the batter with a rubber spatula to blend.
   
7. Repeat until all the egg whites are completely combined.
   
8. Pour the batter into your pan and place in the preheated oven. Bake for 25 to 30 minutes, or until the top is puffed up and looks a bit dry. (Cracks in this cake are OK, too!)
   
9. Cool the cake in the pan on a cooling rack for about 1 hour. It will lose some height and crack on the top and that is perfectly fine. When the cake has completely cooled use a spatula to scrape around the sides to keep it from sticking, release the springs and place the cake on a serving dish.
   
10. Dust the cake with cocoa powder or powdered sugar, if desired, and serve. Store the cake in an airtight container to keep it fresh.
    

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