Flourless Chocolate Cake Recipe
Whipped Cream, Cherry Coulis
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Ingredients
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Cake
Whipped Cream
Cherry Coulis
Method
Cake
- 1
Preheat the Oven
Preheat your oven to 175°C (350°F) and grease an 8-inch round cake pan.
- 2
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Place over a pot of simmering water (double boiler) and stir until melted and smooth. Remove from heat and let cool slightly.
- 3
Mix Sugar and Eggs
In a separate bowl, whisk together the granulated sugar and eggs until well combined and slightly frothy.
- 4
Combine Mixtures
Pour the melted chocolate mixture into the egg mixture. Add the vanilla extract and a pinch of salt. Gently fold until combined, being careful not to overmix.
- 5
Bake the Cake
Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- 6
Cool and Serve
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.
Whipped Cream
- 7
Prepare the Cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract.
- 8
Whip the Cream
Using an electric mixer, whip the mixture on medium-high speed until soft peaks form. Be careful not to overwhip.
- 9
Chill
Transfer the whipped cream to the refrigerator until ready to serve.
Cherry Coulis
- 10
- 11
Blend the Coulis
Remove from heat and let cool slightly. Blend the mixture until smooth, then strain through a fine-mesh sieve to remove skins and pulp.
- 12
Chill the Coulis
Refrigerate the cherry coulis until ready to serve.
