Flourless Chocolate Cake

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There is something so elegant about the simplicity of this flourless chocolate cake recipe.  This sophisticated cake is exceptional served on its own, but, you can take some liberties- add a tsp of expresso powder or a teaspoon of vanilla. If not putting the glaze on, I like a final dusting of powder sugar, but you can also do a dusting of cocoa. I also like to put a dollop of whipped cream on the side with a mint leaf and a few raspberries. Or you could make a simple raspberry puree and drizzle on the plate.

 

 Your choice of chocolate really sets the tone here. I love making this cake with Guittard Organic 74% Bittersweet Chocolate wafers or Callebaut bars I buy in bulk from World wide Chocolate. Chocolate chips have stabilizers which will affect the texture of the cake, however, chances are you’ll be happy with any good chocolate - I have baked this cake with a bag of 63% chocolate chips I had on hand, and it was equally well-received. General rule of thumb? Opt for a chocolate 63% cacao or more and all the way up to 85%. It's hard to go wrong with a good chocolate, so, pick your favorite.

Flourless Chocolate Cake

Cake
8 ounces bittersweet chocolate or semi sweet -(not unsweetened)
3/4 cup +2 Tablespoons unsalted butter
2 ounces unsweetened chocolate
1 c. granulated sugar
5 larges eggs, separated
3 T ground almonds

Glaze
1/2 c. whipping cream
3 T unsalted butter
4 ounces bittersweet or semi sweet chocolate (not unsweetened)
4 ounces milk chocolate


Preheat oven 350 F

Butter and flour a 9 inch springform pan with 2 3/4 inch high sides. 

Melt the first 3 ingredients in a double boiler, stirring occasionally until smooth. Pour into a large bowl and cool slightly. Add sugar, yolks and almonds, whisk until smooth. Using a electric mixer, beat egg whites in large bowl until stiff but not dry. Fold whites into batter in two additions.

Pour into your prepared pan. Bake until top is dry and begins to crack. Tester should come out with moist crumbs...about 40 minutes. Transfer cake to rack for 15 minutes. Press gently to even edges. Cool completely.

For glaze

Bring the cream and butter to a simmer in a heavy medium saucepan. Reduce heat, add both chocolates, stir until smooth. Let stand until cool, about 1 hour...should still be pour-able.


Invert the cake onto a tart pan bottom or cardboard cake round (this makes it easy to move around). Put the cake on a rack over a cookie sheet. Pour the glaze over the cake, spreading with a spatula to cover cake top and sides. Refrigerate cake until the glaze sets up, about 1 hour. Optionally, you can pour the glaze on individually as I did in the photo, and serve. 

Garnish with a sprig of mint and a strawberry or raspberry.

*This cake can be made completely, one day in advance. Cover tightly with a wrap and refrigerate. Let the cake stand 2 hours at room temperature before serving.

 

My family loves this cake. It is a "go to" for any occasion. It is easy and can be made ahead.