Naturally gluten-free, this flourless chocolate cake with mint is the easiest cake you’d ever make.
Jump to Recipe
Mint and chocolate are a seriously unique combination. You get richness and depth from the chocolate and a strong flavor and freshness from the mint. Once combined, the final product literally blows your tastebuds.
Getting inspiration from this unique combination, we have tried a delicious and quite unusual flourless chocolate cake with mint. This cake is not just gluten-free but is utterly delicious. Furthermore, it is a perfect cake for every occasion.
Speaking of occasions, Mother’s Day is around the corner. What better way can you show mom you truly appreciate her than with a dessert that involves chocolate?
What is a flourless cake?
Flour is an essential ingredient in any cake. It sets the base for the cake. However, not everyone likes to have flour on their cake. Whether it is because of the gluten resistance or general dislike for the ingredient. So, we have brought a unique cake recipe that doesn't use flour at all for such people. That's right!
If you think it will affect the texture of the cake, well, not to worry here! I have picked up all the ingredients carefully so that it fills in the gap for the flour. As a result, you get a cake that is not just delicious but is also fudgy and just perfect.
I’ll be sharing two methods on how to make this flourless chocolate cake in a bit so you can hang on tight.
Ingredient breakdown for the flourless chocolate cake
Here is everything you will need for this recipe:
- Chocolate: One of the main ingredients in chocolate. For this cake, I have used 70% special dark chocolate. You can equally do a mix of semi-sweet and dark if that’s what you prefer.
- Cocoa powder: cocoa powder essentially replaces flour. Plus, it brings in chocolaty flavor. I used an unsweetened powder.
- Butter: butter gives the cake body and helps the cake bake to perfection.
- Coffee: this is an additional flavor that brings so much depth to the flourless cake. I used instant espresso to bring in that bold coffee flavor. This is optional if you are not a fan of coffee.
- Sugar: you can use white or brown sugar. However, I like to use coconut sugar because it's slightly sweet.
- Mint extract: is another main ingredient that is the soul of the cake. Mint extracts bring in the minty taste and freshness that compliments chocolate like nothing else. Go light (½ teaspoon at a time) as you add the mint extract; it can easily be overpowering.
- Rum/liquor: another unique ingredient is the Kahlua rum & coffee liqueur. It also brings in a distinctive earthy aftertaste that makes this cake outstanding.
- Cherries: Maraschino cherries are preserved cherries that are sweet with a bit of tart. These are widely used in cakes, so; we have incorporated them in this recipe as well. I use the Mezzetta brand of maraschino cherries because they’re made with natural flavors.
Tips and tricks for perfect cake
Here are a few tips for the perfect flourless cake.
- When combining ingredients, initially make sure to mix at low speed, then increase the speed slightly as the recipe permits.
- Don't overmix the ingredients.
- Once the cake is made, let it rest for about 3 hours to overnight. It is crucial to let it rest so that the flavors can infuse adequately.
- Once the cake is completely cool, top it up with chocolate ganache, whipped cream, maraschino cherries, or a dusting of good ol' cacao powder.
- You can store this cake in the refrigerator for up to 4 days or freeze it for 3 months.
As I mentioned previously, there are two ways of making this flourless chocolate cake with cocoa powder.
-
Flourless Chocolate Cake in a water bath:
-
- First, get a cake pan that is bigger than the pan you’ll be using for the cake. I use a roasting pan or a 10” round cake pan.
- Next, place the cake pan in the bigger pan, and fill it with boiling water halfway up.
- Place a saucepan with water over medium-low heat and bring to a simmer. Place the chocolate and cubed butter into a large heat-proof bowl. Place over the simmering pot making sure the bowl doesn’t touch the water. Stir frequently until chocolate melts completely.
- Beat the sugar and eggs in a stand mixer on medium-high for about 6 minutes.
- Add the remaining ingredients at intervals, folding as you combine the chocolate with the egg mixture.
- Pour the batter into a springform pan lined with parchment paper and place inside the bigger pan half-filled with water, place in the oven, and bake.
- Cool for at least 4 hours or overnight before cutting the cake.
B) Flourless Chocolate Cake without a water bath:
This method is the one used on the recipe card. I prefer this method because of the texture. If you want more of a silk-finish, like a chocolate tart, you should go with the water bath method.
In this method, you follow steps 3-7 from the list above. Place the cake pan directly into the oven and bake accordingly.
There you have it. A seamless flourless Mint chocolate cake that is so indulgent and satisfying.
MORE DELICIOUS CHOCOLATE TREATS TO TRY:
Looking for more scrumptious chocolate recipes to try? Check out these tasty recipes for:
Chocolate Chips Marshmallow Skillet cookies
Spiked Peppermint hot chocolate
Fluffy Dark Chocolate Peppermint Pancakes
I hope you’ll give this easy flourless cake recipe a try. Share a bite with us on our social media if you make this dessert using the hashtag worldlytreat(#worldlytreat). We’d love to join the soirée. Also, don’t forget to pin it for later. Chat soon?
PEACE & LOVE
Maureen
📖 Recipe
Flourless Chocolate Cake With Mint
Ingredients
- 1 cup unsalted butter, cubed
- 18 .oz Chocolate, finely chopped (I sed a combination of 60-70% dark with semi-sweet)
- 7 Large Eggs set apart the yolk from the white
- 1 cup Coconut sugar
- 1-2 teaspoons Mint extract (Made with the oil of spearmint and oil of peppermint)
- 1 teaspoon Instant espresso + 2 tsps hot water
- 4 teaspoons Cacao powder (100%)
- ½ teaspoon Coarse salt
- 2 teaspoons Kahlua rum & coffee liqueur (optional)
- 15 Maraschino cherries, chopped
Instructions
- Preheat oven to 325°F. Grease a 9” springform pan with butter, and line with a parchment paper. Set aside
- Place a saucepan with water over medium-low heat and bring to a simmer.
- Place the chocolate and cubed butter into a large heat-proof bowl. Place over simmering pot making sure the bowl doesn’t touch the water. Stir frequently until chocolate melts completely.
- Combine the egg yolks, mint extract, espresso, cocoa powder,salt, coffee liqueur, and cherries to the chocolate mixture
- Meanwhile, place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. whisk on medium-high until soft peaks start to form. Begin to add the coconut sugar ¼th cup at a time. Beat some more until stiff peaks form.
- Remove from the stand. Gently fold in the egg whites into the chocolate mixtre, a cup at a time until fully incorporated.
- Pour the batter into the prepared pan, and smooth the top. Place the pan in the oven and bake for 45-50 minutes or until the top is slightly cracked, and the center isn’t wobbly. A good sign is when the cake starts to release from the edge of the pan. Remove from the oven and set on a wire rack to cool completely. Gently release the cake from the pan. Don’t be alarmed if the cake sinks, it’s normal. Dust cake with cocoa powder or garnish as you please. Serve! Refrigerate or freeze any leftovers.
Leave a Reply