Description
Homemade flour-free chocolate cake celebrates German baking traditions with rich cocoa and nutty accents. Delicate chocolate layers blend seamless sweetness, inviting all dessert enthusiasts to savor each luxurious chocolate-filled bite.
Ingredients
- 3 large eggs
- 8 tbsps (113 grams / 4 oz) unsalted butter
- 1 cup (240 ml / 8 fl oz) semi-sweet chocolate chips
- ¾ cup (150 grams) granulated sugar
- ½ cup (50 grams) unsweetened cocoa powder
- 1 tsp vanilla extract
- ¼ tsp fine sea salt
- 1 cup (240 ml / 8 fl oz) semi-sweet chocolate chips
- ½ cup (120 ml / 4 fl oz) heavy cream
- 1 pinch fine sea salt
- 1 ½ cups (135 grams) sweetened shredded coconut
- ¾ cup (85 grams) chopped pecans
- 3 tbsps (42 grams / 1.5 oz) unsalted butter
- ¾ cup (165 grams) light brown sugar, packed
- 2 large egg yolks
- 5 oz (150 ml / 5 fl oz) evaporated milk
- 2 tbsps (30 ml / 1 fl oz) heavy cream
- 1 tsp vanilla extract
- ½ tsp angostura bitters (optional)
- 1 pinch fine sea salt
Instructions
- Preparation: Adjust oven rack to center position and preheat to 375°F (190°C), ensuring optimal baking environment.
- Chocolate Base: Melt chocolate chips and butter in a saucepan over low heat, whisking constantly to create a smooth, glossy mixture. Remove from heat and incorporate vanilla and eggs until perfectly blended.
- Dry Ingredient Integration: Sift cocoa powder, sugar, and salt together, then gently fold into the chocolate mixture until a uniform batter emerges with no visible streaks.
- Pan Preparation: Generously grease a 9-inch cake pan, line with parchment paper, and re-grease to guarantee effortless cake release. Transfer batter into the pan, leveling the surface with a spatula.
- Baking Process: Bake for 25-30 minutes, checking doneness with a toothpick that should reveal a few moist crumbs. Allow cake to cool in the pan for 10 minutes, then transfer to a wire rack for complete cooling.
- Ganache Creation: Combine chocolate chips and heavy cream in a saucepan, heating gently until achieving a silky, glossy texture.
- Coconut Pecan Topping: In a separate saucepan, blend butter, brown sugar, egg yolks, heavy cream, and evaporated milk. Cook over medium heat, stirring continuously until the mixture thickens and bubbles (4-5 minutes). Remove from heat and fold in vanilla, toasted pecans, coconut flakes, and a touch of salt.
- Final Assembly: Once cake has cooled, spread ganache evenly across the top. Carefully layer the warm coconut pecan topping over the ganache. Allow the cake to rest for 30 minutes, enabling the layers to set completely before serving.
Notes
Choose Quality Chocolate: Select high-quality dark chocolate chips with at least 70% cocoa content for rich, intense flavor and smooth texture.
Prevent Cake Cracking: Maintain consistent oven temperature and avoid opening the oven door during baking to prevent sudden temperature changes that cause cracking.
Check Cake Doneness: Look for moist crumbs on the toothpick, not completely clean, to ensure a wonderfully fudgy and moist cake texture without overbaking.
Topping Temperature Matters: Apply coconut pecan topping while slightly warm to help it spread evenly and adhere perfectly to the ganache layer for maximum flavor integration.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 9
- Calories: 405
- Sugar: 32 g
- Sodium: 135 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 97 mg