Flour-less Chocolate Cake with Filipino Tablea
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If you don’t have much time, but need to bake a rich, heavenly cake, then this Flour-less Chocolate Cake with Filipino Tablea is the recipe for you. There’s nothing easier than this dessert. And to make it even bolder and more robust I added a piece of tablea – the Filipino ‘chocolate’, shaped like a giant tablet, which is used to make the hot beverage ‘tsokolate’.
This is a cake I’ve baked for friends, parties, potlucks, bake sales or the family when I need a quickie. There was no need to haul out the cake mixer. All that was needed was a few quick steps: Melt. Whisk. Bake. Slice. Enjoy. The last two steps were the best.
This was a chocolate cake that had no flour, yet there was nothing lacking in its flavors. In fact, the chocolate aromas were intoxicating while it baked. Once done, it was moist, tender, bold and hard to put down. Slice and enjoy it as a simple chocolate cake. Or if you want it more indulgent, pile on some homemade chocolate frosting. With or without frosting, it is just superb.
Flour-less Chocolate Cake with Filipino Tablea
- Round cake pan : 8 inches in diameter
- 4 ounces (113 g.) . semi-sweet baking chocolate bar
- 1 tablet Filipino chocolate tablea from Asian groceries
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup granulated sugar
- 3 whole large eggs
- 1/4 cup unsalted butter for frosting melted
- 1/4 cup cocoa powder for frosting
- 1/8 cup milk for frosting milk
- 2 cups confectioner's sugar for frosting
- 1/2 teaspoon pure vanilla extract
- Preheat the oven to 375 F degrees. Prepare a round 8-inch baking pan. Grease with cooking spray and line the bottom with parchment or wax paper.
- Place the chocolate and tablea in a plastic bag, seal and pound with a mallet to chop into small pieces.
- Over a double boiler that's on simmering water, melt the chocolate with butter. Stir continuously till smooth. This melts in about 8 to 10 minutes.
- Remove the chocolate-butter mixture from the heat. Whisk in the sugar to this mixture.
- Continue to whisk so the temperature of the chocolate cools down a bit. Then add the eggs and whisk well. (Note: you want the chocolate temperature cooled down so that the eggs do not cook accidentally if you put them in too early).
- Pour the batter into the prepared pan. Bake at 375 F degrees for 25 minutes. Test for doneness. When done, cool cake in the pan for about 5 minutes.
- Invert cake on a baking rack to cool off while you prepare the frosting.
- To make the frosting: combine the melted butter and chocolate powder by whisking well. Using a mixer, blend in alternately a few teaspoons of milk, then the confectioners' sugar. Start and end with the confectioners' sugar. Lastly, add the vanilla extract. Cool chocolate frosting in the refrigerator for at least 30 minutes for easier handling.
- To frost the cake: make sure cake is thoroughly cooled. This should take at least 1 to 2 hours to cool.
- When ready, use a spatula knife to spread the chocolate frosting evenly on top. Chill cake a few hours till ready to serve.
- Ingredient availability and substitution : The Filipino Tablea is available in Asian markets where there are Philippine products or online groceries for ethnic cooking ingredients. One round tube package (200 gm.) contains 10 tablets, each measuring 1-inch in diameter. If it is not convenient to find, you can omit and continue baking the above recipe with the indicated semi sweet baking chocolate bar, but whisk in 1/2 cup of cocoa powder to the batter, after chocolate has melted. The cake will be just as delicious, but slightly less dark.
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Nutrition Notes: The nutrition information provided is an estimate and will vary based on cooking or baking methods and brands of ingredients used.
Did you love this recipe? I have more Philippine dessert recipes in my popular cookbook How to Cook Philippine Desserts, Cakes and Snacks.
If you need Filipino Instant Pot recipes, find more in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot. Buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE my original recipe, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]
Happy Birthday to Marnely! This cake looks great, like a big moist and chewy brownie!
Thanks, Paula. Coming from you, I’m so honored. This cake was superb even with no frosting. When I added the frosting, it was heavenly! Glad you came by 🙂
Wow this cake looks delicious! I love chocolate cake!
Hi Nami! This chocolate cake is so easy ~ you should try it, your kids will enjoy it and it takes so little time to make! Thanks for the blog visit 🙂
Awww, so sweet! This is a lovely cake, and looks so fabulous:-) Nelly is so lucky, she had not one cake, but two….that rocks!!! Hugs, Terra
Thanks, Terra! That is so kind of you to say that. And yes, Nelly is precious. Glad we have each other to celebrate happy events like this one! Hugs back 🙂
This cake must be very rich especially with the Pinoy tablea that you used. Have a good weekend, Elizabeth!
Thanks, Chef Ray. The tablea made it super rich and extra dark. Glad you came to blog-visit 🙂