Flourless Chocolate Cake
Let’s keep this short and sweet. I am not a dessert guy…but I will jump at the chance to eat some flourless chocolate cake. It’s not even really a cake; it is more like a giant piece of fudge. Anyway, try the recipe below, I found a recipe that worked and was easy to make, added a few things that made it a tad better and took out a few things that I felt were not needed and/or were too fancy. Good luck!
Here is what you need:
- 1 ¼ cups of semisweet chocolate chips
- 1 whole stick of butter (unsalted)
- ¾ cup of granulated sugar
- ¼ teaspoon of salt (the finer the better, but use course ground if that is all you have)
- 1 teaspoon of vanilla extract
- 3 eggs and one additional egg yolk
- ½ cup of Dutch-process cocoa (look in the baking section or look right next to the semisweet chocolate chips, I have seen this at the store in both places)
- ½ cup of heavy cream (keep this cold until you need it)
Ok, so this is pretty easy except for one step…but we will get through it…
- Pre-heat your oven to 350 degrees. Take some cooking spray and grease an 8-inch round cake pan. Don’t forget this step…take a parchment round (or cut some parchment paper a little smaller than the inside of your round pan). Place the paper in the bottom of the greased pan and then spray it again with cooking spray. This is an important step that will help the cake separate from the pan when you are done.
- In a big glass bowl (or any microwave safe bowl), heat the chocolate chips and the butter. I usually do 40 seconds on high, then check it, stir, and go for another 40 seconds. Keep up the 40 second intervals until the mixture is melted and smooth.
- Next, whisk in the sugar, salt, and vanilla. Mix until smooth. Then set this aside and let it cool. About 10-15 mins should get it pretty much back to room temp.
- Add all three eggs and the extra egg yolk. Whisk this really good and add the cocoa powder and keep whisking.
- Now, if you have a mixer great, if not, use a hand electric mixer (immersion blender) and mix the ½ cup of heavy cream until it is semi thick, it should be about the consistency of cool whip from the store. the more you whip or mix, the more air will incorporate into the mix.
- Mix the whipped cream into the chocolate batter. I try not to mix too much here, just fold it in and incorporate it until it is completely mixed.
- Pour all the batter into your greased round pan. I like to let this sit for a few minutes to help get it all settled. You can use a spatula to help get it looking neat and flat.
- Cook at 350 degrees for about 30 minutes. The center of the cake should register 200 degrees, if you pull it before then it will be mushy, much more will dry it out. The center of the cake will still jiggle and wobble a bit but that is normal.
- Let the cake cool in the pan for about 20 mins….don’t touch it……After about 20 mins, I take a butter knife and separate the edges of the cake from the pan, then I cover it and put in the fridge overnight (you can get by with putting it in the fridge for 3 hours…but no less, the cake needs time to get cold and this helps firm it up).
- Lastly, flip the pan over and tap the bottom, the cake should drop out. I usually use sliced strawberries (check the picture) or raspberries for a garnish. I feel the red and the dark color of the cake look cool together. Use a sifter to cover the cake with powdered sugar and serve with vanilla ice cream or check my whipped cream recipe below
For the topping
- Strawberries or raspberries
- I also make fresh whipped cream by adding 2 cups of heavy whipping cream, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract. Put in bowl or mixer and whip (with wire whisk or a handheld mixer). Start low and then go faster to incorporate air into the mixture. It will firm up and you can see it start to look like store brought whipped cream….it is awesome…..
Thanks for reading! Good luck!
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