Decadent Chocolate Flourless Cake Recipe
Welcome to another delicious and easy-to-make recipe from Love With Recipes! Today, we’re diving into a treat that’s a chocolate lover’s dream—a rich, velvety Flourless Chocolate Cake. This delightful dessert, shared by David Rosengarten on his Taste TV program, is sure to impress with its simplicity and incredible taste. Perfect for any occasion, whether you’re serving a large group or simply indulging yourself, this cake is as elegant as it is easy to make. Ready to dive into the recipe? Let’s get started!
Ingredients:
- 7 ounces bittersweet chocolate (finely chopped)
- 7/8 cup unsalted butter (cubed)
- 3/4 cup granulated sugar
- 5 large eggs (separated into yolks and whites)
- 1 teaspoon pure vanilla extract
- 2 tablespoons cocoa powder
- 1/4 teaspoon salt
Equipment:
- 10-inch springform pan
- Mixing bowls
- Whisk
- Rubber spatula
- Small saucepan
- Double boiler or heatproof bowl for melting chocolate
Instructions:
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Preheat Your Oven: Start by setting your oven to 350°F (175°C). This ensures it’s ready to bake the cake evenly.
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Melt the Chocolate: In a double boiler or a heatproof bowl set over simmering water, melt the chopped bittersweet chocolate. Stir occasionally until smooth and fully melted. Once melted, let it cool slightly.
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Melt the Butter: In a small saucepan over low heat, melt the unsalted butter. Remove from heat once it’s fully melted and allow it to cool slightly.
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Combine Chocolate and Butter: In a large mixing bowl, combine the melted chocolate with the melted butter. Stir well until the mixture is smooth and thoroughly blended.
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Add Sugar and Egg Yolks: Gradually mix in the granulated sugar and the egg yolks, whisking continuously to combine. The mixture should be smooth and slightly glossy.
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Incorporate Vanilla and Cocoa Powder: Add the pure vanilla extract, cocoa powder, and salt to the chocolate mixture. Whisk until everything is well combined.
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Prepare the Egg Whites: In a separate bowl, beat the egg whites using an electric mixer or a whisk until they form soft to stiff peaks. This means they should hold their shape but not be dry.
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Fold in Egg Whites: Gently fold the beaten egg whites into the chocolate mixture. Do this in small batches to maintain the light, airy texture of the batter. Be careful not to deflate the egg whites too much; you want to keep as much air in the batter as possible.
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Prepare the Pan: Grease and butter a 10-inch springform pan. Pour the batter into the prepared pan, spreading it evenly.
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Bake: Place the pan in the preheated oven and bake for about 25 minutes. The cake should be set around the edges but still slightly soft in the center.
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Cool and Remove: After baking, remove the cake from the oven. Allow it to cool in the pan for about 10 minutes. Carefully remove the rim of the springform pan. For a denser texture, press down gently on the cake while it’s still warm, though this step is optional.
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Serve: Serve the cake warm or at room temperature. It pairs beautifully with a dollop of Devon cream or a light dusting of powdered sugar for a touch of elegance. For an extra special presentation, you can stencil a design with powdered sugar before serving.
Nutrition Information (per serving):
- Calories: 152.1
- Fat: 11.7g
- Saturated Fat: 6.9g
- Cholesterol: 92.8mg
- Sodium: 33.1mg
- Carbohydrates: 10g
- Fiber: 0.2g
- Sugar: 9.6g
- Protein: 2.2g
Tips for the Perfect Flourless Cake:
- Use high-quality chocolate for the best flavor. The richer the chocolate, the more decadent the cake.
- Make sure the egg whites are fully beaten to create the lightest texture possible.
- Serve with a side of fresh berries or a light dusting of cocoa powder for added flair.
This Flourless Chocolate Cake is truly a showstopper. Its deep chocolate flavor and dense texture make it a favorite for special occasions or any time you want to treat yourself to something extra special. Enjoy every bite, and don’t forget to share this delightful recipe with your friends and family! 🍫🎂✨
