Flourless Chocolate Cake Recipe
marcona almonds / luxardo cherries / saba whip
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake
Topping
Method
Cake Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
- 2
Melt Chocolate and Butter
In a double boiler or a heatproof bowl over simmering water, combine the dark chocolate and unsalted butter. Stir until completely melted and smooth. Remove from heat and let cool slightly.
- 3
Whisk Eggs and Sugar
In a large mixing bowl, whisk together the eggs and granulated sugar until the mixture is light and fluffy, about 3-5 minutes.
- 4
Combine Mixtures
Slowly add the melted chocolate mixture to the egg mixture, stirring gently until combined. Add vanilla extract and a pinch of salt, mixing until smooth.
- 5
Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 25-30 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
- 6
Topping Preparation
- 7
Prepare the Saba Whip
In a mixing bowl, whip the heavy cream with powdered sugar until soft peaks form. Be careful not to overwhip.
- 8
Assemble the Cake
Once the cake is cool, place it on a serving plate. Top with whipped cream and drizzle with saba. Arrange marcona almonds and Luxardo cherries on top for garnish.
