Callebaut Chocolate Cake Recipe
Flourless chocolate cake, chocolate sauce, hibiscus reduction, berries, whipped cream
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Ingredients
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Cake
Chocolate Sauce
Hibiscus Reduction
Berries & Whipped Cream
Method
Cake
- 1
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.
- 2
Mix Ingredients
In a large mixing bowl, whisk together the granulated sugar and eggs until pale and fluffy. Stir in the melted chocolate mixture, vanilla extract, and a pinch of salt until well combined.
- 3
Bake the Cake
Preheat the oven to 180°C (350°F). Grease an 8-inch round cake pan and line the bottom with parchment paper. Pour the batter into the prepared pan and bake for 25-30 minutes or until the center is set. Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Chocolate Sauce
- 4
Prepare Chocolate Sauce
In a small saucepan over low heat, combine the dark chocolate and heavy cream. Stir until the chocolate is completely melted and the mixture is smooth. Remove from heat and set aside.
Hibiscus Reduction
- 5
Make Hibiscus Reduction
In a saucepan, combine dried hibiscus flowers and water. Bring to a boil, then reduce heat and simmer for about 15 minutes. Strain the mixture to remove the flowers, then return the liquid to the saucepan. Add granulated sugar and simmer until reduced by half, about 10 minutes. Allow to cool.
Berries & Whipped Cream
- 6
Prepare Berries
Rinse the mixed berries under cold water and set aside to drain.
- 7
Make Whipped Cream
In a mixing bowl, combine heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip until soft peaks form. Be careful not to overwhip.