To us, and we firmly believe, to most of America, Valentine’s Day is a chance to show your love… For CHOCOLATE! So we’re sharing our favorite, most divine recipe for flourless chocolate cake with you this week.
This flourless chocolate cake is dark and decadent and we think it’s served best with a forklift sized dollop of real, unsweetened, hand whipped cream. I’ve had friends say they’ve never had homemade whipped cream before. After I sigh with sorrow, I explain how easy it is to make, with one warning… once you’ve had the real thing, you’ll never again be satisfied with anything from a tub or can. And by the way, when I say, “hand” whipped cream, of course I mean that my hand operates a blender or stand mixer for this process.
Personally, I do not care for any sugar in my whipped cream. I do like a generous swig of pure vanilla extract beat in at the end. I find that it offers a hint of sweetness but more so, it gives the cream an aroma that enhances the true flavor of chocolate without the added punch of sugar which can sometimes hide the rich chocolate flavor we’re after. Ultimately, it’s a personal choice. So if you crave a sweeter cream, go for it. Add a bit of confectioners (powdered) sugar in stages, as you can always add more, but there’s no turning back once you commit. Just do yourself a flavor for, and try the unsweetened stuff at least once. The cool, fresh, waves of cream against and dense, deep rich flourless chocolate cake will elevate your cocoa senses to a place you’ll enjoy visiting.
Now back to our flourless chocolate cake. Remember, what you put into a recipe is what you get out of it. So, please splurge a bit and buy good chocolate. The higher the percentage of cocoa the more intense the chocolate taste. But with more cocoa comes less milk fats so don’t go too high, or you effectively won’t have enough milk solids and the cake will be too dry and reach for bitter. My go to for baking is Ghirardelli 60% Bittersweet Chocolate Chips. This is my go to for nearly every chocolate recipe (and snack.) Hot fudge, chocolate chip cookies, fondue, you name it. That bag of chips has never let me down. More expensive than (and far superior to) the other household brand we grew up with, not as expensive as other European chocolates, but to me, the best chocolate bang for the buck. They’re often on sale and sometimes available in bulk at places like Costco.
I know you’ll be tempted to dust this beauty with powdered sugar, but again, try something different – and don’t! Let the slightly rustic, cracked top of this flourless chocolate cake tease what’s to come. It may look a bit dry and more like a desert than a dessert, but I promise, once inside, it’s pure love. That said, if you’re really on a chocolate bender and can’t get a fix that’s strong enough, you can flip the cake upside down and coat it with a chocolate glaze. We’ve been there and done that. But we’re reformed now and have learned some measure of self control (however small it may be.)
However you top it, just try it. It’s much easier than you might expect, it’s great if you make it the night before and let it cool and condense overnight, and it’s never let a true chocoholic down. It’s just Divalicious!
Flourless Chocolate Cake Ingredients
- 12 oz. Bitter or Semi–Sweet Chocolate Chips or Chopped
- ¾ Cup Unsalted Butter
- 6 Large Eggs, Separated
- ¾ Cup Sugar
- 2 Teaspoons Vanilla Extract
- 1/2 Teaspoon Salt
Preheat oven to 350°. Butter a 9” (or 10”) springform pan, line with parchment paper and wrap the bottom of the pan with aluminum foil. Melt chocolate and butter together in a double boiler, or in 30 second increments in the microwave. Set mixture aside and let cool. In a large bowl, using an electric mixer, beat egg yolks and half the sugar until very thick and pale yellow. Don’t be afraid to over beat the yolks – you want them to increase in volume and become aerated. Fold in chocolate mixture, vanilla and salt. In a separate bowl beat egg whites until soft peaks form. Gradually add remaining sugar and beat until stiff peaks form. Fold egg whites into chocolate mixture in three additions, taking care not to over mix while gently and thoroughly blending. Pour batter into prepared pan and bake until the top is puffed and cracked and a tester inserted into the center of the cake comes out slightly moist, 45 – 50 minutes.
If you would like to gild the lily and glaze this…
Chocolate Glaze Ingredients
- 3/4 Bitter or Semi–Sweet Chocolate Chocolate Chips or Chopped
- 2 Tablespoons Whole Milk or Whipping Cream
- 1 Tablespoons Light Corn Syrup
- 1/2 Teaspoon Vanilla Extract
Invert cooled cake and prepare the glaze by melting chocolate, cream and corn syrup in a saucepan over low heat or in microwave in 30 second, then 15 second intervals. Whisk until smooth and add vanialla. Place the cake on a rack, set over a baking sheet and spread half of the glaze over the cake. Freeze the cake until the glaze is set (approximately three minutes.) Pour the remaining glaze over the cake and let set (or chill) one hour. Serve cake at room temperature with whipped cream.