This flourless cake is rich, decadent and ultra fudgy.
The red velvet coloring adds a festive, colorful touch!
This flourless cake is absolutely dreamy. I never thought a cake without flour could actually become a cake, but guess what? It can! The thing about a flourless cake, is the end result is almost a cross between a rich tasting chocolate cake and a super fudgy brownie. That description alone should have all the dessert lovers salivating.
While I may not have made many flourless treats, I HAVE made quite a few red velvet sweets! Some of my favorite have been these chocolate chip red velvet crinkle cookies, coconut cupcakes with red velvet frosting, and this red velvet cheesecake gelato. I’m going to add this flourless cake to my list of favorites.
The reason this cake is fudgy is due to the number of eggs (5) as well as the copious amounts of chocolate chips and cocoa. I should also warn you, this cake does have a fair amount of butter. What makes this recipe incredibly easy to prepare is that once the butter and chocolate melt together, the entire recipe is made in a blender! I used my Vitamix Blender (Explorian Series) to combine the ingredients of the batter. It looks only a minute or two for everything to blend together. I am sure no other blender could handle the thickness of the batter. You could always use a stand mixer, but the blender is simple, portable, quiet and durable.
The Vitamix blender is so quite and is clearly a true work horse. It was able to swirl by thick cocoa into the batter like a champ! As I mentioned the batter will be thick, keep a spatula handy to assist moving the batter into your prepared pan. Speaking of the pan, I used a springform pan that had been lined with a parchment paper. I strongly suggest the parchment paper. You will remove the sides of the pan, and turn this cake over onto a plate. The paper does an excellent job of keeping the cake from sticking.
This cake needs nothing more than a dusting of powdered sugar just before serving. A dollop of whipped cream is perfectly acceptable as well. This cake is easy, quick and has an intense chocolate flavor. It is a sophisticated treat for any special occasion!
I received product in exchange for my honest review.
- 1 1/2 cup butter
- 1 cup chocolate chips
- 1 cup sugar
- 5 eggs
- 3/4 cup cocoa powder
- 1 tablespoon distilled vinegar
- 1/4 teaspoon salt
- 1 1/2 oz red food coloring
Preheat the oven to 375 degrees. Line the bottom of a springform pan with parchment paper and then spray the pan with non-stick spray, set aside.
Melt butter and chocolate chips together in a small saucepan over medium heat. Stir until butter has melted and has blended with the chocolate. Carefully pour chocolate mixture into your blender. Add sugar and blend. Mix in eggs one at a time well blended. Add cocoa powder, vinegar and salt, blend until all ingredients have combined. Add in the food coloring.
Pour batter onto the prepared pan (batter will be thick). Bake for 35-40 minutes or until edges pull away, the top has risen and formed a slight crust. Cool in pan for 10 minutes. Invert cake onto a serving plate and remove parchment paper. Sprinkle with powdered sugar if desired.
Amount Per Serving: Calories: 0 Total Fat: 0g Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Fiber: 0g Sugar: 0g Protein: 0g