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Ingredients
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For the Double Baked Flourless Chocolate Cake
For the Vanilla Gelato
Method
For the Double Baked Flourless Chocolate Cake
- 1
Preheat the Oven
Preheat your oven to 180°C (350°F) and line a 9-inch round cake pan with parchment paper.
- 2
Melt Chocolate and Butter
In a heatproof bowl, combine the dark chocolate and unsalted butter. Melt them together over a pot of simmering water (double boiler method) until smooth. Remove from heat and let cool slightly.
- 3
Whisk Eggs and Sugar
In a separate large mixing bowl, whisk together the eggs and granulated sugar until pale and fluffy.
- 4
Combine Mixtures
Gradually pour the melted chocolate mixture into the egg mixture, stirring continuously until fully combined.
- 5
Add Cocoa Powder and Flavorings
Sift in the cocoa powder and add the vanilla extract and salt. Mix until just combined.
- 6
Bake the Cake
Pour the batter into the prepared cake pan and bake for 25-30 minutes or until the edges are set but the center is still slightly soft. Allow to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- 7
Second Bake
Once the cake is cooled, slice it into individual servings and place them on a baking sheet. Bake again at 160°C (320°F) for an additional 10-15 minutes to create a slightly crispy exterior.
For the Vanilla Gelato
- 8
Prepare the Base
In a medium saucepan, combine the whole milk and heavy cream. If using a vanilla bean, split it lengthwise and scrape the seeds into the mixture; add the pod as well. If using vanilla extract, wait to add it later.
- 9
Heat Mixture
Heat the milk and cream mixture over medium heat until it is hot but not boiling. Remove from heat.
- 10
Whisk Egg Yolks and Sugar
In a bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and slightly thickened.
- 11
- 12
Cook the Mixture
Return the combined mixture to the saucepan and cook over medium-low heat, stirring constantly until it thickens enough to coat the back of a spoon (about 5-7 minutes).
- 13
Cool and Freeze
Remove from heat and strain the mixture through a fine-mesh sieve into a clean bowl. If using vanilla extract, stir it in now. Let it cool to room temperature, then cover and refrigerate until completely chilled, about 4 hours or overnight.
- 14
Churn the Gelato
Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency. Transfer to an airtight container and freeze for at least 4 hours to firm up.