No Flour No Glutens No Eggs Chocolate Cake Easy


No Eggs No Flour No Glutens Chocolate Cake – Last week I posted a flourless gluten free chocolate cake, so this week will be the eggless version. 3 Nos, “no eggs”, “no flour”, “no glutens”, sounds great, doesn’t it? Super easy which all the basic ingredients that you need. I apologize I almost forgotten the cocoa powder, in case you’re wondering why I sifted the dry ingredients separately. 2 bananas? Yup, just to make up with some moisture for the cake which will give you a moist and soft flourless cake. I hope you’re interested to give this a try. Enjoy!

FOR FULL RECIPE, please visit my blog at https://gracioustreatz.wixsite.com/bakewithlove/eggless-flourless-chocolate-cake

Ingredients:

• Eggless Flourless Cake
Two 6-inch pan
160g [1 cup] dark chocolate, chopped
45g [3 tbsp] butter
2 ripe bananas
50g [¼ cup] fine sugar
¼ tsp salt
1 tsp vanilla extract
100g [1 cup] ground almond
½ tsp baking powder
15g [2 tbsp] cornstarch
7g [1 tbsp] cocoa powder

• Chocolate Cream Frosting
40g [¼ cup] dark chocolate
40g [3 tbsp] whipping cream, hot
300g [1¼ cup] whipping cream
30g [2 tbsp] fine sugar

syrup
[1 tbsp sugar + 2 tbsp hot water]

Garnish: 80g [½ cup] semi-sweet chocolate, grated

Instructions:

• Eggless Flourless Cake
1. Preheat oven at 170°C/340°F.
2. Add chopped chocolate and butter in a bowl. Heat it over a double boiler to melt the ingredients. Do not over cook. Once the chocolate and butter started to melt, off the heat and continue to mix until smooth and no lumps. Set aside.
3. In a mixing bowl, mash the bananas until well mashed. Add sugar, vanilla extract and salt. Mix until combined. Add in the chocolate mixture. Mix until well combined.
4. Sift the ground almond, cornstarch, baking powder and cocoa powder. (I apologize that I almost forgotten to add the cocoa powder). Mix until incorporated.
5. Divide the batter evenly into two prepared 6-inch pans, greased and lined with parchment paper.
6. Bake in preheated oven at 170°C/340°F for 30 min. The texture will be gooey when it’s right from the oven but it will be more solid once it’s cold.

• Chocolate Cream Frosting
1. In a small bowl, add chopped chocolate and hot whipping cream. Let it sit for 5 minutes.
2. Mix until well combined, smooth and no lumps.
3. In a large bowl, add whipping cream and sugar. Mix until the cream is thickened.
4. Add the chocolate mix in 2 batches. Mix a few seconds, then add the remaining chocolate mixtures. Mix until the cream is stiff but smooth. Do not over mix.
• Assemble the Cake
1. Place one layer of cake on the cake board.
2. Brush some syrup on the surface.
3. Add the chocolate cream frosting for the layer.
4. Repeat 1 to 3.
5. Cover cake with the chocolate cream.
6. Grate some chocolates.
7. Garnish the top with the grated chocolates.
8. Chill the cake for 30 minutes before cutting.
9. Cake is ready to serve.

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