Decadent Flourless Chocolate Cake

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Author: Paula
Total Time: 5 hours 5 minutes
Yield: 6-12 servings
Diet: Gluten Free

Description

This Decadent Flourless Chocolate Cake is a rich and indulgent dessert, featuring a chocolatey cream filling, luscious cocoa syrup, and a smooth, glossy glaze. With layers of flourless chocolate cake, this treat is perfect for chocolate lovers and makes an impressive centerpiece for any celebration.

Instructions

Cake Preparation:
- Melt the bittersweet chocolate, butter, and milk in a heatproof bowl over simmering water. Once melted, remove from heat and let cool slightly.
- Beat egg whites with a pinch of salt until soft peaks form. Gradually add sugar, beating until stiff peaks form.
- Mix the egg yolks and vanilla into the cooled chocolate mixture. Gently fold in a third of the egg whites, then carefully fold in the remaining whites.
- Pour the batter into a greased and parchment-lined round cake pan. Bake at 350°F (175°C) for about 25 minutes. Let cool completely.
Chocolate Cream Filling:
- Melt 150g chocolate with 90ml heavy cream, stirring until smooth. Cool to room temperature.
- Whip the remaining 300ml cold heavy cream with sugar until soft peaks form. Fold in the cooled chocolate mixture until no streaks remain.
Cocoa Syrup:
- Dissolve cocoa powder and sugar in hot water, stirring until smooth. Let cool.
Chocolate Glaze:
- Mix cocoa powder, sugar, and water in a saucepan. Bring to a boil, then simmer for about 5 minutes, stirring occasionally.
- Bloom the gelatine in cold water, then add it to the hot cocoa mixture along with heavy cream. Stir until fully dissolved and smooth. Cool until it thickens slightly.
Assembly:
- Slice the cooled cake horizontally to create two layers. Soak the bottom layer with half of the cocoa syrup.
- Spread chocolate cream filling over the bottom layer, top with the second cake layer, and soak with the remaining cocoa syrup.
- Pour the chocolate glaze over the cake, spreading to cover the top and sides. Refrigerate until set.

Notes

Flavor Tweaks: Add a pinch of cinnamon or chili powder to the cocoa syrup for a unique flavor twist.
Fruit Topping: Garnish with fresh berries such as raspberries or strawberries for a refreshing contrast to the rich chocolate.
Whipped Cream: Serve with a dollop of freshly whipped cream or vanilla ice cream for an extra indulgence.

Prep Time: 40 minutes
Cook Time: 25 minutes
Category: Dessert, Cake
Method: Baking
Cuisine: American

This Decadent Flourless Chocolate Cake is a rich and luxurious dessert that will take your taste buds on a journey. With a chocolatey cream filling, a luscious cocoa syrup, and a smooth glaze, this cake is perfect for special occasions or whenever you’re in the mood for something indulgent.

Why You’ll Love This Recipe

If you’re a chocolate lover, this cake will be your new favorite. Its rich, intense flavors and smooth textures will leave you craving more with every bite. The combination of a flourless chocolate cake with a creamy filling and glossy chocolate glaze makes it the perfect treat for any celebration or a luxurious indulgence.

Ingredients

For the Cake:

120g bittersweet chocolate, finely chopped
30g unsalted butter
30ml whole milk
4 large egg whites
A pinch of fine sea salt
50g granulated sugar
4 large egg yolks
5ml pure vanilla extract

For the Chocolate Cream Filling:

150g bittersweet chocolate, finely chopped
90ml heavy cream (for melting chocolate)
300ml cold heavy cream
30g granulated sugar

For the Cocoa Syrup:

75ml boiling water
7g unsweetened cocoa powder
25g granulated sugar

For the Chocolate Glaze:

50g unsweetened cocoa powder
115g granulated sugar
85ml water
85ml heavy cream
9g gelatine powder
45ml cold water (for blooming gelatine)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Cake Preparation:
- Melt the bittersweet chocolate, butter, and milk in a heatproof bowl over simmering water. Once melted, remove from heat and let cool slightly.
- Beat the egg whites with a pinch of salt until soft peaks form. Gradually add sugar, continuing to beat until stiff peaks form.
- Mix the egg yolks and vanilla into the cooled chocolate mixture. Gently fold in a third of the egg whites to lighten the mixture, then carefully fold in the remaining whites.
- Pour the batter into a greased and parchment-lined round cake pan. Bake in a preheated oven at 350°F (175°C) for about 25 minutes. Let cool completely.
Chocolate Cream Filling:
- Melt 150g of chocolate with 90ml of heavy cream, stirring until smooth. Cool to room temperature.
- Whip the remaining 300ml of cold heavy cream with sugar until it forms soft peaks. Fold in the cooled chocolate mixture until no streaks remain.
Cocoa Syrup:
- Dissolve cocoa powder and sugar in hot water, stirring until smooth. Let cool.
Chocolate Glaze:
- Mix cocoa powder, sugar, and water in a saucepan. Bring to a boil, then simmer for about 5 minutes, stirring occasionally.
- Bloom the gelatine in cold water, then add it to the hot cocoa mixture along with the heavy cream. Stir until the gelatine is fully dissolved and the mixture is smooth. Cool until it thickens slightly.
Assembly:
- Slice the cooled cake horizontally to create two layers. Place the bottom layer on a serving plate and soak with half of the cocoa syrup.
- Spread the chocolate cream filling over the bottom layer, then top with the second cake layer. Soak the top layer with the remaining cocoa syrup.
- Pour the chocolate glaze over the cake, spreading it to cover the top and sides. Refrigerate until set.

Servings and Timing

Servings: 12-16
Prep Time: 40 minutes
Cook Time: 25 minutes
Additional Time: 4 hours (cooling and chilling)
Total Time: 5 hours 5 minutes

Variations

Add a Touch of Spice: Add a pinch of cinnamon or chili powder to the cocoa syrup for a unique flavor twist.
Fruit Topping: Garnish with fresh berries such as raspberries or strawberries for a refreshing contrast to the rich chocolate.
Whipped Cream: Serve with a dollop of freshly whipped cream or vanilla ice cream for an extra indulgence.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. This cake can also be frozen for up to 2 months. Allow it to thaw in the refrigerator before serving.

FAQs

Can I use a different type of chocolate for this cake?

Yes, you can use milk or dark chocolate, but bittersweet chocolate gives it the richest flavor.

Can I make this cake in advance?

Yes, this cake can be made a day ahead of time. It stores well in the refrigerator.

How do I ensure the cake doesn’t collapse?

Let the cake cool completely in the pan before transferring it to a wire rack. This helps maintain its structure.

Can I use egg substitutes in this recipe?

You can try egg substitutes like aquafaba for the egg whites, but the texture might slightly differ.

How do I store this cake?

Store the cake in an airtight container in the refrigerator to keep it fresh. It’s best served chilled.

What is the best way to slice a flourless cake?

Use a sharp knife dipped in hot water for clean slices. Wipe the knife clean between cuts.

Can I use a different pan size?

Yes, you can use a different size pan, but adjust the baking time accordingly. The cake should be firm but not dry.

How do I know when the cake is done?

Check the cake by gently pressing on it. If it springs back, it’s done.

What makes this cake flourless?

This cake doesn’t contain any flour or leavening agents; it relies on eggs and chocolate for structure and richness.

Can I use a different syrup for soaking the cake layers?

Yes, you can substitute the cocoa syrup with a coffee or liqueur-based syrup for a different flavor profile.

Conclusion

This Decadent Flourless Chocolate Cake is the ultimate treat for any chocolate enthusiast. With its deep, intense flavor, smooth cream filling, and glossy chocolate glaze, it’s the perfect dessert for special occasions or to indulge yourself. Whether you’re serving it at a party or enjoying it alone, this luxurious cake is sure to impress.

Decadent Flourless Chocolate Cake