Flourless Chocolate Cake (With Mocha Whipped Cream)
Total Time
3 hours (includes cooling)
Prep Time
15 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(158)
Ingredients
serves 8
- 1/2 cup (8 Tbsp; 113g) unsalted butter
- 6 ounces (170g) high quality semi-sweet chocolate, finely chopped
- 2/3 cup (135g) granulated sugar
- 2 teaspoons espresso powder
- 1 and 1/2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
- 1/3 cup (27g) unsweetened natural or dutch-process cocoa powder
- 1/8 teaspoon salt
- optional: 1/2 teaspoon baking powder
- Mocha Whipped Cream:
- 1 teaspoon espresso powder
- 1 teaspoon warm water
- 1 cup (240ml) cold heavy cream or heavy whipping cream
- 3 Tablespoons (22g) confectioners’ sugar
- 1 Tablespoon (6g) unsweetened natural or dutch-process cocoa powder
- optional: raspberries and a dusting of confectioners’ sugar
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Preparation
Chef’s notes
Make-Ahead & Freezing Instructions:
Prepare recipe through step 4 up to 1 day in advance. Cover and store in the refrigerator until ready to bake. The cold batter will take extra minutes to bake. To freeze, invert and cool cake, then wrap and freeze for up to 3 months. Thaw overnight before serving.
Special Tools recommended:
8-inch Round Pan, Glass Mixing Bowls, Whisk, Double Boiler (optional), Electric Mixer, Cooling Rack, Piping Bag, Ateco 849 Piping Tip, Fine Mesh Sieve.
Chocolate:
Use 6 ounces of 'baking chocolate' bars. Do not use candy melts, chocolate dipping wafers, or chocolate chips.
Espresso Powder:
Recommended for deeper chocolate flavor but can be omitted.
Baking Powder:
Optional for slightly extra lift.
Confectioners’ Sugar:
Increase to 1/4 cup for a sweeter whipped cream.
8 Inch Cake Pan:
A 9-inch pan can be used but results in a thinner cake.