Thick and fudgy flourless cake is dense with gorgeous chocolate flavor, dusted with powdered sugar, drizzled in chocolate sauce, swirled with homemade whipped cream, and topped with fresh raspberries. Perfect for a special occasion - or hey, just if you love chocolate as much as I do :) .
Servings 8slices
Ingredients
For the Flourless Chocolate Cake
3.7-4oz(anything in that range)dark bittersweet chocolate barI did 70% Lindor, and then chopped it up.
1/2cupunsalted butter
1/2cupcocoa powder
3/4cupsugar
1tablespoonvanilla
1/4teaspoon salt
4large eggsroom temperature
Whipped Cream
3cupsheavy cream cold
1 cuppowdered sugar
1 Tablespoonpure vanilla
Toppings/Extras
1/8cuppowdered sugar
1cupfresh raspberries
1cupchocolate saucehomemade, or store-bought is fine
Instructions
For the cake:
Preheat the oven to 350 degrees, prep one 8" cake round with a swipe of shortening and a dust of cocoa powder. Tap out the excess and set aside.
In a microwave safe small bowl, heat up the chopped chocolate and butter for 30-40 seconds, stir. Heat 10-15 more seconds and stir again until it's smooth. Set aside.
In a large bowl, hand-whisk together the cocoa powder, sugar, vanilla, salt, and eggs until combined. Add in the chocolate mixture and gently stir to combine. Pour the cake batter into the prepared cake pan and bake for 22-25 minutes. Pull the cake out, let cool in the pan for 30 seconds, then carefully flip out onto your cake stand or serving plate. Let cool before adding on the toppings.
Whipped Cream
In a bowl in a stand mixer fitted with the metal whisk attachment, whip up the heavy cream on low speed for 30 seconds, then slowly increase the speed to high gradually over 1-2 minutes until stiff peaks form.
Add in whipped cream and vanilla, then whip up again. Add to a piping bag with a french tip for elegant swirls on each slice.
Assembly
Gently dust the top of the cake with powdered sugar, then add on the chocolate drizzle (under the slice or on top of each serving), then swirl on the whipped cream, and top with fresh berries. Enjoy!
Notes
Recipe adapted from John at Preppy Kitchen: Flourless Chocolate Cake STORAGE: Cover with plastic wrap and keep in the fridge. MAKE IN ADVANCE: Yes, but wrap up and keep chilled or frozen. Thaw, and then add on toppings when serving. I don't recommend making the whipped cream too far in advance (more than 10-20 minutes) because it tends to soften too much at room temperature.