Flourless chocolate cake
Whenever I’m trying to impress someone with my baking skillz, I almost always make my flourless chocolate cake. It comes out flawless every time and is fairly easy to make . The lack of flour in this recipe makes the cake light and airy, which is a nice ending to a big meal. I serve the cake with berry coulis and raspberry liqueur whipped cream and garnish with a few berries and mint. Who doesn’t like chocolate, whipped cream, and berries??
For the flourless chocolate cake, you will need:
– 1/2 cup sugar
– 1/2 cup almonds
– 1/2 cup unsalted butter
– 10 oz semisweet chocolate
– 8 eggs, separated
To make the flourless chocolate cake:
Preheat the oven to 350°F and prepare the pan
Position a rack in the middle of an oven and preheat to 350°F. Butter an 8-inch springform pan. Line the bottom with parchment paper cut to fit and butter the paper. You can add some flour to the pan and tap it out, to make the cake easier to remove from the pan. (Don’t add flour if you’re making this for someone with a gluten allergy.)
Make the chocolate cake base
In a large heatproof (metal or glass) bowl, combine the chocolate and butter and melt over a saucepan of barely simmering water. Set aside to cool slightly, about 5 minutes. Whisk in the egg yolks to the slightly cooled chocolate butter mixture. In a food processor, combine the sugar and almonds to make a fine sugar/almond mixture and set aside. Fold in 2/3 of the sugar/almond mixture into the chocolate mixture.
Whip the egg whites and fold them into the cake base
In the bowl of a stand mixer, combine the egg whites. Beat on medium to high speed until the whites form soft peaks, about 3-4 minutes. Fold in about 1/4 of the egg white mixture to the chocolate mixture. Add the remaining 1/3 of the sugar/almond mixture and then continue to fold in egg whites into the whole mixture. Make sure not to overfold the egg whites, which will make your cake dry.
Bake and cool the cake
Once all of the egg whites are folded into the mixture, pour the batter into the prepared pan and smooth the top. Bake until the cake puffs up, the top looks firm and the middle jiggles only very slightly when the pan is gently shaken, 25-30 minutes. Transfer to a wire rack and let cool in the pan for 30 minutes. The cake will sink slightly in the middle. Run a thin knife along the inside edge of the pan to loosen the cake, then release the sides and lift them off. Let the cake cool completely, about 1 hour more.
For the berry coulis, you will need:
– 1 cup fresh or frozen strawberries
– 1 cup fresh or frozen raspberries
– 1/4 cup orange juice
– 1 teaspoon of sugar
To make the berry coulis:
Blend the strawberries, raspberries, orange juice, and sugar together in a blender or food processor. Ensure that the coulis is not too thin. If it as, I recommend adding more berries. Set aside.
For the fresh raspberry liqueur whipped cream, you will need:
– 2 cups heavy whipping cream
– 1/4 cup powdered sugar
– 1 tablespoon of Chambord or another berry liqueur
To make the whipped cream:
Add the heavy whipped cream and powdered sugar to a stand mixer and mix on high for 1 minute. Add the Chambord. Continue mixing until the cream doubles in size and is fluffy. Set aside.
Serve the cake:
Cut a piece of cake and garnish with a tablespoon (or two) of the berry coulis and put the whipped cream on the side. Garnish with berries and mint. Enjoy!