Oh, my friends. Flourless chocolate cake is one of my very favorite desserts. Valentines Day or not, this dessert is decadent and rich and is a chocolate lover’s dream. It’s honestly delicious by itself (think cake meets brownie) but I like to throw some fresh whipped cream and berries on top for that extra good good.
This recipe was developed with love, and for a week my husband said the same thing over and over: “You’re making another one?” Yes John, I made another one. And another. And another. This dessert is too important to mess up! And he and my friends and co-workers reaped the benefit. So. Much. Chocolate. It’s mostly inspired by Bon Appetit’s Fallen Chocolate Cake, (which is delicious!) but there are some elements and techniques I thought gave it a little extra something.
For this cake, obviously, the chocolate is important. Get yourself some good, dark chocolate. It needs to be at least 60% cacao, and if possible the unsweetened cocoa powder should be dutch process. Also, separate your eggs. Whip the egg whites. Do not think you can short cut this step and just whisk all of the whole eggs in together. I know this because I tested it and it came out custard-y and not cake-y at all. Take the extra step. Trust me.
I would absolutely suggest that you make your own whipped cream. Can you use store bought? Sure, of course. I can’t stop you. But try homemade whipped cream, see with your own eyes how easy it is, and taste how much better it is, and you’ll never buy store bought again. Come Thanksgiving Day Grandma is going to be so proud when you whip up some fresh cream for her pumpkin pie. It’s worth it, I promise. Otherwise, I wouldn’t spend a whole paragraph in my blog about flourless chocolate cake talking about it.
This cake takes about an hour from start to finish, plus cooling time. It’s a perfect dessert for valentines day to make for your loved ones, friends, or for yourself. Have no shame. Enjoy the chocolate.
INGREDIENTS
Cake
½ cup (1 stick) unsalted butter, cut into 1” pieces
10 ounces bittersweet chocolate coarsely chopped
2 tablespoon vegetable oil
½ cup brown sugar
6 large eggs
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
¾ teaspoon kosher salt
⅓ cup brewed coffee
¼ cup white sugar
Topping
1 cup cold heavy whipping cream
2 tbsp powdered sugar
Fresh Strawberries
Preheat oven to 350 degrees. Grease a 9” spring form pan. Sprinkly a pinch of white sugar in the pan and shake the pan so it spreads around.
Place the chocolate, butter, and vegetable oil in a large heatproof bowl over a pot of simmering water. Heat and stir until melted. Set aside.
Separate the yolks from the whites of 4 of the eggs into 2 medium bowls. Set aside the egg whites.
Add the two remaining whole eggs to the yolks, along with the cocoa powder, brown sugar, salt, vanilla, and coffee. Whisk until combined. Gently mix the yolk mixture into the melted chocolate.
Using an electric mixer, beat the egg whites until foamy. Add in the white sugar, and continue to mix them until peaks form. In several batches, carefully fold the egg whites into the chocolate batter until just combined. Do not over mix.
Scrape the batter into the spring form pan, and smooth the top. Bake for 40 minutes. The top will be cracked and the cake’s edges will pull in. Let it cool in the pan, on a wire rack.
While it’s cooling, make the whipped topping. With a stand mixer or electric mixer, beat heavy whipping cream. Add in powdered sugar one tablespoon at a time, beating until peaks form. Top the cake with whipped topping and fresh strawberries.
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