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.
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)
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
