Flourless Chocolate Cake Recipe
maraschino cherry ice cream / cherry sauce whipped cream
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Ingredients
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Cake
Cherry Sauce
Whipped Cream
Serving
Method
Cake
- 1
Preheat the Oven
Preheat your oven to 175°C (350°F). Grease an 8-inch round cake pan and line the bottom 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, stirring until smooth. Remove from heat and let it 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
Slowly pour the melted chocolate mixture into the egg mixture, whisking continuously. Add the vanilla extract and mix well.
- 5
Add Dry Ingredients
Sift the cocoa powder and salt into the chocolate mixture. Fold gently until fully combined.
- 6
Bake the Cake
Pour the batter into the prepared cake pan and smooth the top. Bake for 25-30 minutes or until the top is set and a toothpick inserted comes out with a few moist crumbs.
- 7
Cool the Cake
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Cherry Sauce
- 8
Prepare Cherry Sauce
In a saucepan over medium heat, combine the pitted cherries, granulated sugar, and lemon juice. Cook for about 10 minutes, stirring occasionally until the mixture is bubbly and the cherries have softened.
- 9
Thicken the Sauce
If desired, mash some of the cherries with a fork for a thicker sauce consistency. Remove from heat and let it cool slightly.
Whipped Cream
- 10
Whip the Cream
In a mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract. Using an electric mixer, whip until soft peaks form.
Assembly
- 11
Serve the Cake
Slice the cooled flourless chocolate cake and serve it with a generous scoop of maraschino cherry ice cream. Drizzle with cherry sauce and top with whipped cream. Garnish with maraschino cherries.