Decadent Flourless Chocolate Nut Cake

Sunken Chocolate Cake Recipe

Overview:

Indulge in the decadent delight of a Sunken Chocolate Cake, a luscious creation that boasts rich bittersweet chocolate, creamy butter, and the delightful crunch of finely ground nuts. This recipe, inspired by an old issue of Woman’s Day, is a flourless wonder, perfect for those with gluten sensitivities or anyone craving an intensely chocolatey treat. With its moist, fudge-like texture and hint of brandy, this cake is a true showstopper.

General Information:

• Cook Time: 40 minutes
• Prep Time: 30 minutes
• Total Time: 1 hour and 10 minutes
• Servings: 10-12 slices
• Calories per serving: 192.5
• Rating: ★★★★★

Ingredients:

• 10 oz bittersweet chocolate
• 5 eggs (separated)
• 1/2 cup granulated sugar (divided)
• 1/2 cup unsalted butter
• 1/3 cup brandy
• 2 cups finely ground nuts
• Berries (for garnish)

Instructions:

1. Preparation:

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   • Set the oven rack to the lowest position and preheat the oven to 300°F (150°C).
   • Grease an 8-9″ springform pan and line it with parchment paper.

2. Melt the Chocolate:

   • Place the bittersweet chocolate pieces in a large microwaveable bowl.
   • Microwave on HIGH for 1 minute, then stir. Continue microwaving in 30-second intervals until the chocolate is smooth and melted.
   • Set the melted chocolate bowl over another bowl filled with hot water on the counter to keep it warm.

3. Prepare the Egg Whites:

   • In a separate bowl, beat the egg whites until stiff peaks form, gradually adding 1/4 cup of the granulated sugar. The peaks should appear shiny.

4. Cream the Butter and Sugar:

   • In another bowl, cream together the unsalted butter and the remaining 1/4 cup of granulated sugar until fluffy.

5. Combine Ingredients:

   • Add the egg yolks to the butter mixture and beat for 1 minute.
   • Incorporate the finely ground nuts and brandy into the butter mixture, beating for an additional 2 minutes.
   • Gradually add the slightly warm melted chocolate to the butter mixture, stirring well after each addition.

6. Fold in Egg Whites:

   • Fold 1/4 of the chocolate-butter mixture into the beaten egg whites.
   • Gently pour the chocolatey egg white mixture into the remaining chocolate-butter mixture and fold very gently to avoid deflating the egg whites.

7. Bake:

   • Carefully pour the batter into the prepared springform pan.
   • Bake for 40-45 minutes if using an 8″ pan, or slightly less for a 9″ pan (about 35-40 minutes). The cake is ready when a toothpick inserted into the center comes out with thick, moist crumbs attached.

8. Cool and Serve:

   • Allow the cake to cool in the pan for 30 minutes; it will sink considerably.
   • Remove the outer ring of the springform pan and invert the cake onto a serving platter. Peel off the parchment paper.
   • Sprinkle the cake with additional granulated sugar or powdered sugar.
   • Serve warm, topped with sweetened whipped cream and fresh berries. The cake has a moist, fudge-like texture, reminiscent of a brownie.
   • Store leftovers in the refrigerator. If serving leftovers, allow the cake to come to room temperature for about 30 minutes before serving to restore its luscious texture.
   • Garnish with fresh berries just before serving to prevent the whipped cream from becoming watery.

Enjoy!

Savor every decadent bite of this Sunken Chocolate Cake, a delightful blend of rich flavors and luxurious textures. Whether enjoyed as a special dessert for gatherings or simply as a treat for yourself, this flourless masterpiece is sure to impress. Embrace the joy of baking and indulge in the ultimate chocolate experience! 🍫🎂