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Flourless Chocolate Cake

A rich and indulgent dessert that beautifully balances the flavors of ripe bananas and dark chocolate, perfect for those seeking a gluten-free treat.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the cake
  • 2 pieces very ripe bananas Choose bananas adorned with brown spots for sweetness
  • 1 tbsp cocoa powder
  • 1 tbsp baking powder
  • 1 tbsp vanilla sugar or liquid vanilla
  • 2 pieces eggs, room temperature
For the glaze
  • 100 g dark chocolate
  • 100 ml milk
  • 1 tbsp butter

Method
 

Preparation
  1. Select 2 very ripe bananas adorned with brown spots; their sweetness will transform the cake into a decadent delight.
  2. In a bowl, mash the bananas until smooth using a fork or blender.
  3. In a separate bowl, combine cocoa powder, baking powder, and vanilla sugar.
  4. Incorporate 2 room temperature eggs into the banana mixture, whisking until well combined.
  5. Gently fold the dry ingredients into the banana and egg mixture until no lumps remain.
  6. Line a 20 cm cake tin with baking paper and grease the sides lightly.
Baking
  1. Preheat your oven to 180 degrees C (360 degrees F).
  2. Bake the cake for 45 to 50 minutes, checking with a toothpick for doneness.
  3. Allow the cake to cool in its tin before removing.
Making the glaze
  1. Melt the dark chocolate, milk, and butter in a double boiler or over low heat until a glossy mixture forms.
Serving
  1. Pour the glaze over the cooled cake and allow it to set before slicing.

Notes

Store leftover cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate and reheat gently before serving.