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Flourless Chocolate Cake with Whipped Cream Recipe

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  • Author: Villerius
  • Prep Time: 40 minutes
  • Cook Time: 25-30 minutes
  • Total Time: 6 hours 55 minutes (including chilling time)
  • Yield: 6 to 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This decadent Flourless Chocolate Cake is a rich, fudgy dessert perfect for chocolate lovers. Made without flour, it offers a dense, moist texture with intense chocolate flavor, enhanced by a smooth blend of semisweet chocolate, cocoa, and a touch of espresso. Topped with powdered sugar, whipped cream, or ice cream and fresh berries, this elegant cake is simple to prepare and ideal for special occasions or everyday indulgence.

Ingredients

Scale

Cake Ingredients

  • 1 ¼ cups (213 grams) semisweet chocolate chips
  • 1 stick (113 grams) unsalted butter
  • 3/4 cup (150 grams) granulated sugar
  • 1 teaspoon instant espresso powder (optional)
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 3 large eggs plus 1 egg yolk
  • 1/2 cup (43 grams) Dutch-process cocoa powder

Whipped Cream

  • ½ cup (120 grams) heavy cream, chilled

For Serving

  • Powdered sugar for dusting
  • Freshly whipped cream or vanilla ice cream or 1:1 ganache
  • Fresh strawberries or raspberries

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (175°C). Lightly grease a light-colored 8-inch round, 3-inch deep cake pan with nonstick cooking spray. Line the bottom with a parchment paper round and spray again to ensure easy cake removal.
  2. Melt Chocolate and Butter: In a large microwave-safe bowl, heat the semisweet chocolate chips and butter in 30-second intervals, stirring between each until just barely melted. Stir until smooth and combined completely.
  3. Add Sugar and Flavorings: Whisk in the granulated sugar, instant espresso powder (if using), sea salt, and vanilla extract. Allow the mixture to cool slightly.
  4. Incorporate Eggs: Add the 3 large eggs plus 1 yolk all at once. Vigorously whisk the batter until smooth and well combined.
  5. Mix in Cocoa Powder: Whisk in the Dutch-process cocoa powder until just combined. The batter will be thick and dense at this stage.
  6. Whip the Cream: Using an electric mixer or immersion blender with a whisk attachment, beat the chilled heavy cream in a small deep bowl or measuring cup until it reaches medium peaks.
  7. Fold Cream into Batter: Gently fold the whipped cream into the chocolate batter using a rubber spatula, taking care to retain the airy texture.
  8. Bake the Cake: Pour the batter into the prepared cake pan and smooth the surface. Bake for 25 to 30 minutes until the cake has puffed up, edges look set but the center remains slightly wobbly. Check the center temperature with an instant-read thermometer; it should reach at least 200°F (93°C).
  9. Cool and Chill: Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. The cake will deflate slightly. Loosen the edges with a thin flexible knife for easier removal later. Allow to cool completely in the pan, then cover and refrigerate for at least 6 hours or preferably overnight to set.
  10. Serve: When ready to serve, remove the cake from the pan onto a serving plate. Use a sharp knife dipped in hot water and wiped clean between slices to cut pieces neatly. Dust the slices with powdered sugar using a fine mesh strainer. Top with freshly whipped cream, vanilla ice cream, or ganache, and garnish with fresh strawberries or raspberries. Serve chilled for best flavor and texture.

Notes

  • Flourless Chocolate Cake is perfect for any chocolate lover craving a rich and fudgy dessert.
  • The optional espresso powder enhances the chocolate flavor but can be omitted if preferred.
  • Using a light colored cake pan helps prevent overbrowning of the cake edges.
  • Ensure heavy cream is well chilled before whipping for best volume and texture.
  • For neat slices, heating the knife blade between cuts prevents sticking.
  • The cake can be stored covered in the refrigerator for up to 3 days without losing flavor or texture.
  • Serve chilled to enjoy the dense, fudgy consistency and smooth chocolate flavor at its best.

Nutrition

  • Serving Size: 1 slice (approx. 1/8 of cake)
  • Calories: 370
  • Sugar: 30g
  • Sodium: 110mg
  • Fat: 28g
  • Saturated Fat: 17g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 29g
  • Fiber: 5g
  • Protein: 6g
  • Cholesterol: 145mg

Find it online: https://emilyscook.com/flourless-chocolate-cake-with-whipped-cream-recipe/