When I was a teenager, my parents favorite treat was a box of these super rich chocolate cake doughnuts made in the bakery section of our local grocery store. Even when they would pretend that they were “deciding” on what to get for dessert, we all knew that it would be those doughnuts. They loved them. We loved them. Everyone loved them. Well, a few years ago, my parents went gluten free. We always ate pretty healthy, so some things didn’t change a lot, but treats like those chocolate cake doughnuts were no longer on the grocery list. So lately, I have been on a mission to recreate that sweet memory for my parents and I found this recipe on Tasty.
This recipe is completely flourless, so there is no need to acquire any specialty flour. It contains no baking soda or powder, so there will be no issues there and the entire recipe comes together in one vessel, so there won’t even be that many dishes to clean! I was really excited to try this one out and after doing so (and tasting the product of my labor), I can confidently say that these doughnuts rock! They are dense and rich and super chocolatey. Their texture is like a cake doughnut and brownie hybrid and like most desserts, they are amazing along side a big cup of coffee. Lets get them started…
The ingredients needed to make these doughnuts are super simple… some sugar, cocoa powder, butter, vanilla extract, eggs and dark chocolate. Thats it.
You will notice that in the recipe, most of the amounts are given in weights. Weighing your ingredients out will give you the exact same results that I had today, because we are using the exact same amount of ingredients, but if you do not have a kitchen scale, I have taken photos of the ingredients in their corresponding cups. For example, you will see that 100 grams of dark chocolate is about a heaping 2/3 of a cup, 50 grams of cocoa powder is a heaping 1/2 cup and 150 grams of granulated sugar is just under 3/4 of a cup…
The first step is to add the butter and dark chocolate into a medium saucepan and place it over medium heat. You want the saucepan big enough to eventually mix all of the ingredients in. I used a 3 quart saucepan and it worked out perfect.
Once the butter and chocolate have melted, add the cocoa powder, sugar and vanilla extract and whisk to combine.
Remove the pan from the heat and begin adding the eggs one at a time.
Once all 5 eggs have been added and all of the ingredients are fully incorporated, grease your favorite doughnut pan and fill each cavity about 3/4 of the way full.
Bake at 350 degrees on a middle rack for 10-12 minutes. The doughnuts are done when a toothpick comes out clean from the thickest part. Allow the pan to cool on a cooling rack until it is cool enough to handle and then carefully transfer the doughnuts directly onto the cooling to cool fully. You should get 12 full sized doughnuts or 21-24 small doughnuts out of this recipe.
While the doughnuts are cooling, make the glaze by whisking together 2 cups of confectioners sugar with 1/4 cup of whole milk and 1 teaspoon of vanilla extract.
After the doughnuts have fully cooled, dip each one into the glaze and then place it onto a cooling rack while the glaze sets. Place a piece of wax or parchment paper underneath the rack to catch any excess glaze that drips off. The glaze should be set after about 15 minutes.
If you are searching for a great gluten free doughnut or just a doughnut that really packs in a rich, chocolate flavor then these little babies are just what you need. Enjoy!
Flourless Chocolate Doughnuts
Ingredients
Flourless Chocolate Doughnuts
- 100 grams dark chocolate (about 2/3 cup heaping)
- 160 grams butter (11 tablespoons)
- 50 grams cocoa powder (about 1/2 cup)
- 150 grams granulated sugar (just under 3/4 cup)
- 2 teaspoons vanilla extract
- 5 large eggs
Vanilla Glaze
- 2 cups confectioners sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350 degrees
- Melt 100 grams of dark chocolate and 160 grams of butter in a medium saucepan over medium heat
- Once melted, add 50 grams of cocoa powder, 150 grams of granulated sugar and 2 teaspoons of vanilla extract and whisk to combine
- Remove the saucepan from the heat and add the eggs (one at a time) until all of the ingredients are fully incorporated
- Grease a doughnut pan and fill each cavity about 3/4 of the way full
- Bake at 350 degrees on a middle rack for 10-12 minutes or until a toothpick comes out clean from the thickest part of a doughnut
- Allow the pan to cool on a cooling rack and once it is cool enough to work with, transfer the doughnuts directly onto the cooling rack
- While the doughnuts are cooling, make the glaze by whisking together 2 cups of confectioners sugar with 1/4 cup of whole milk and 1 teaspoon of vanilla extract
- Place a sheet of wax or parchment paper under the cooling rack to prepare for the glaze
- Dip the fully cooled doughnuts into the glaze and return them to the cooling rack while the glaze sets (about 15 minutes)
- Store at room temperature in an airtight container
