Flourless Chocolate Cake Recipe
Chocolate cake, dark chocolate mousse filling, chocolate ganache, raspberry compote
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Ingredients
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Cake
Mousse Filling
Ganache
Raspberry Compote
Method
Cake
- 1
Prepare the Oven
Preheat your oven to 180°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 200g of dark chocolate and 100g of unsalted butter. Melt them together over a double boiler or in the microwave (30-second intervals), stirring until smooth.
- 3
Mix Sugar and Eggs
In a large mixing bowl, whisk together 150g of granulated sugar and 3 large eggs until pale and fluffy. Stir in 1 tsp of vanilla extract.
- 4
Combine Mixtures
Slowly pour the melted chocolate mixture into the egg mixture, stirring constantly until fully combined.
- 5
Add Cocoa Powder
Sift in 50g of cocoa powder and fold gently until just combined.
- 6
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 clean. Allow to cool completely.
Mousse Filling
- 7
Melt Chocolate
In a heatproof bowl, melt 100g of dark chocolate over a double boiler or in the microwave until smooth. Set aside to cool slightly.
- 8
Whip Cream
In a separate bowl, whip 200ml of heavy cream until soft peaks form. Gradually add 15g of granulated sugar and 0.5 tsp of vanilla extract, and continue whipping until firm peaks form.
- 9
Combine Chocolate and Cream
Gently fold the melted chocolate into the whipped cream until no streaks remain. Refrigerate until ready to use.
Ganache
- 10
Prepare Ganache
In a small saucepan, heat 100ml of heavy cream until just simmering. Pour it over 100g of dark chocolate in a bowl and let it sit for a few minutes. Stir until smooth and glossy.
Raspberry Compote
- 11
Cook Raspberries
In a small saucepan, combine 250g of fresh raspberries, 30g of granulated sugar, and 1 tbsp of lemon juice. Cook over medium heat, stirring gently until the raspberries break down and the mixture thickens, about 5-7 minutes.
- 12
Cool Compote
Remove from heat and let the raspberry compote cool completely.
Assembly
- 13
Layer the Cake
Once the cake has cooled, slice it in half horizontally to create two layers. Spread the mousse filling evenly between the layers.
- 14
Top with Ganache
Pour the ganache over the top of the cake, allowing it to drip down the sides.
- 15
Serve with Compote
Serve slices of the cake topped with the raspberry compote. Enjoy!