Recipe: Chocolate Sin
Description: Indulge in the sinfully incredible awesomeness of this Flourless Chocolate Sin cake, a recipe evolved from Favorite Recipes (1985). This decadent dessert is a favorite among my DH and kids, earning its reputation as a beloved treat. Perfect for any occasion, this cake is both flourless and bursting with rich chocolate flavor.
- Recipe Category: Dessert
- Keywords: Lunch/Snacks, Canadian, Kid Friendly, Spring, Summer, Winter, Weeknight, Oven, < 4 Hours
Nutritional Information:
- Calories: 600
- Fat Content: 50.3g
- Saturated Fat Content: 30.2g
- Cholesterol Content: 250.3mg
- Sodium Content: 159.8mg
- Carbohydrate Content: 40.1g
- Fiber Content: 5.9g
- Sugar Content: 28.6g
- Protein Content: 10.3g
Servings: 8
Ingredients:
- 10 tbsp butter
- 1/2 cup flour
- 6 eggs
- 1 cup sugar
- 1/2 cup Creme de Cacao
- 1 tsp vanilla extract
- 2 cups powdered sugar
Instructions:
| Step | Description |
|---|---|
| 1 | Preheat the oven to 375°F (190°C) and place the rack in the lower third of the oven. |
| 2 | Butter and flour the bottom and sides of an 8-inch (20cm) springform pan and set aside. |
| 3 | In a heatproof bowl, melt the chocolate with 1/2 cup (125ml) of butter. Keep the chocolate warm over a pan of warm water. |
| 4 | In a large mixer bowl, beat the egg yolks at high speed, gradually adding 3/4 cup (180ml) of sugar. Beat until the mixture is pale yellow and thick, about 4 to 6 minutes. |
| 5 | Add the melted chocolate mixture to the yolk mixture and beat until completely smooth. |
| 6 | Stir in the Creme de Cacao and vanilla extract until well blended. |
| 7 | In a separate medium mixer bowl, beat the egg whites at high speed until soft peaks form. Gradually beat in the remaining 1/4 cup (60ml) of sugar until stiff peaks form, but are not dry. |
| 8 | Gently fold the egg whites into the chocolate mixture until fully incorporated. |
| 9 | Pour the batter evenly into the prepared springform pan and smooth the top. |
| 10 | Bake for 15 minutes, then reduce the oven temperature to 350°F (180°C) and bake for an additional 15 minutes. |
| 11 | Reduce the oven temperature to 250°F (120°C) and bake for 30 minutes longer. The total baking time should be 1 hour. |
| 12 | Turn off the oven, prop open the door, and allow the cake to remain in the oven for 30 minutes. |
| 13 | Remove the cake from the oven and cover the top with damp paper towels. Let it stand for 5 minutes, then remove the towels and allow the cake to cool completely. |
| 14 | The dome of the cake may crack and collapse during cooling; this is normal. Press the top of the cake lightly to smooth it. Remove the sides of the springform pan and transfer the cake to a serving platter. |
| 15 | In a chilled mixer bowl, whip the cream on high speed until soft peaks form. Gradually add 1 1/2 tablespoons (22ml) of powdered sugar while continuing to beat until stiff peaks form. |
| 16 | Dust the top of the cake with the remaining powdered sugar just before serving. Serve the cake at room temperature with the whipped cream. |
Additional Notes:
- This flourless cake rises light and lovely in the oven, then settles into a moist, unique chocolate cake with an intensely flavored profile.
- Enjoy the rich texture and decadent taste of this Chocolate Sin cake with loved ones on any occasion. It’s sure to impress with its sinful deliciousness! 🍰✨
