Flourless Chocolate Cake
User Reviews
5
Flourless Chocolate Cake
Description
The Flourless Chocolate Cake is made by melting semisweet chocolate and butter, then combining this with sugar, espresso powder (optional), salt, vanilla, eggs, and cocoa powder to form a thick batter. The addition of medium-peak whipped heavy cream folded into the batter lightens the dense chocolate mixture and creates a balanced crumb. The cake is baked in a greased and parchment-lined 8-inch round pan at 350°F for roughly 25 to 30 minutes. The ideal doneness features puffed edges that are set, while the center remains slightly soft, contributing to a moist and fudgy interior.
The final cake has an intense chocolate flavor enhanced subtly by the optional espresso and salt. It pairs well with toppings such as powdered sugar, whipped cream, chocolate ganache, or fresh berries like strawberries or raspberries, which introduce brightness and contrast. The texture settles during cooling, providing a rich yet tender slice.
For best results, use Pam nonstick cooking spray on the pan to ensure the cake adheres slightly to the edges and bakes evenly, avoiding edge folding that can occur with other sprays.
Ingredients
For the cake:
- 1 ¼ cups semisweet chocolate chips 213 grams
- 1 unsalted butter stick, 113 grams
- 3/4 cup granulated sugar 150 grams
- 1 teaspoon instant espresso powder optional
- 1/4 teaspoon salt fine
- 1 teaspoon vanilla extract
- 3 egg large eggs plus 1 yolk
- 1/2 cup cocoa powder Dutch-process
- ½ cup heavy cream chilled
For the topping:
- powdered sugar
- Whipped Cream chocolate ganache recipe here, or vanilla ice cream or 1:1 ganache; freshly
- strawberries or raspberries; fresh
Instructions
- Preheat the oven to 350°F. Lightly grease a light colored 8-inch round 3-inch deep cake pan with nonstick cooking spray.* Place a parchment round on the bottom of the pan and spray again.
- In a large microwave-safe bowl, heat the chocolate chips and butter in 30-second increments, stirring between each, until just barely melted. Stir until smooth. Whisk in the sugar, espresso powder, salt, and vanilla. Let cool.
- Add in the eggs and yolk all at once, vigorously whisking until smooth. Whisk in the cocoa powder until just combined. Batter will be thick.
- In a small but deep bowl or measuring cup, use an electric mixer or immersion blender fitted with a whisk attachment to beat the heavy cream to medium peaks. Using a rubber spatula, gently fold the whipped cream into the batter until combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake the cake for about 25 to 30 minutes, or until the cake has puffed up, the edges are set but the center is still slightly wobbly, and the center is at least 200°F using an instant-read thermometer.
- Remove from the oven and let cool in the pan on a wire rack for 10 minutes. The cake will deflate slightly as it cools. Loosen the edges of the still-warm cake from the pan with a thin flexible knife or offset spatula so it unmolds easier when ready to serve. Let cool completely in the pan. Once cool, cover and refrigerate for at least 6 hours but preferably overnight. At this point, the cake can be kept covered in the fridge for up to 3 days as well as any leftovers.
- This cake is best served chilled. When ready to serve, remove the cake to a serving plate. Use a sharp knife to cut into slices, running the knife under hot water and wiping off the blade between slices. Place a spoonful of powdered sugar in a small fine mesh strainer and dust over each slice. Top with whipped cream or a scoop of ice cream and a few berries. Serve.
Notes
- Use Pam nonstick spray to grease the pan; this helps the cake cling to the sides and bake evenly without the edges folding over.
User Reviews
Overall Rating
5
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