Flourless Chocolate Cake Recipe
fresh whipped cream / chocolate sauce / vanilla bean gelato
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Ingredients
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Cake
Whipped Cream
Chocolate Sauce
Serving
Method
Cake
- 1
Melt Chocolate and Butter
Preheat your oven to 375°F (190°C). In a heatproof bowl, combine the dark chocolate and unsalted butter. Set the bowl over a pot of simmering water (double boiler) and stir occasionally until melted and smooth. Remove from heat and let cool slightly.
- 2
Mix Sugar and Eggs
In a large mixing bowl, whisk together the granulated sugar and large eggs until well combined and slightly frothy.
- 3
Combine Ingredients
Slowly pour the melted chocolate mixture into the egg mixture while whisking continuously. Add the vanilla extract, cocoa powder, and a pinch of salt. Stir until everything is well combined and smooth.
- 4
Bake the Cake
Pour the batter into a greased 9-inch round cake pan. Bake in the preheated oven for about 25-30 minutes or until the top is set and a toothpick inserted into the center comes out with a few moist crumbs. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Whipped Cream
- 5
Whip the Cream
In a mixing bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip on medium-high speed until soft peaks form.
Chocolate Sauce
- 6
Make the Chocolate Sauce
In a small saucepan over medium heat, combine the heavy cream and corn syrup. Bring to a simmer, then remove from heat and add the dark chocolate. Stir until the chocolate is fully melted and the mixture is smooth.
Serving
- 7
Plate the Dessert
Slice the cooled flourless chocolate cake and serve each slice with a dollop of whipped cream, a drizzle of chocolate sauce, and a scoop of vanilla bean gelato.
