Dessertscookiesandcups
Flourless White Chocolate Cake
This Flourless White Chocolate Cake is moist, tender, and every bite melts in your mouth. It's just as irresistible as any chocolate version and naturally gluten-free!
👥 8 Servings⏱️ Prep & Cook: 4h 20m⏳ Prep: 3h 30m🔥 Cook: 50 min👤 Shelly📖 cookiesandcups
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- bowl
- whisk
- saucepan
- knife
📝 Preparation Steps
1
Preheat the oven to 325°F. Coat a 9-inch springform pan with nonstick spray. Wrap aluminum foil tightly around the bottom of the pan. You will be placing the pan in a water bath in the oven, so the foil is to prevent water from leaking into the pan.
2
In the bowl of your stand mixer fitted with the whisk attachment mix together the cream cheese, butter, sugar, salt, and vanilla extract. Mix on medium-high speed for ⏱️ 2 minutes until combined. Add in the eggs and mix for an additional ⏱️ 2 minutes. Set aside.
cream cheese, room temperature8 ouncesvanilla extract2 teaspoons
3
Place the white chocolate in a medium heat-safe bowl. Add 1 – 2 cups of water into a small saucepan (so it’s about 2- inches deep in the pan.) Place the bowl on top of the saucepan and bring the water to a simmer, creating a double boiler. Stirring frequently until the white chocolate is melted and smooth. Remove the bowl from the heat.
white chocolate, chopped8 ounces
4
Turn the mixer to low speed and slowly drizzle in the melted white chocolate. Increase the mixer speed to high and continue to mix for ⏱️ 5 minutes. The mixture will get fluffy.
white chocolate, chopped8 ounces
5
Spread the batter into the prepared pan evenly. Place the springform pan into a large roasting pan. Fill the pan up about 1 -inch with very hot water. Place the roasting pan into the oven and bake for 45 – ⏱️ 50 minutes until the top is golden (*see note) and the center is almost set. (It should jiggle slightly, but not be loose). Turn the oven off and prop open the oven door. Allow the cake to remain in the oven for ⏱️ 1 hour.
6
Remove the cake from the oven, remove it from the water bath, and remove the foil. Allow the cake to cool completely to room temperature and then cover the pan and refrigerate until completely chilled, at least ⏱️ 3 hours (overnight is best).
7
When ready to serve, run a butter knife around the edge of the pan to loosen the cake from the sides.
8
Garnish with whipped cream and/or berries if desired.
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