Chocolate cake with whipped cream (flourless)
Votes: 1
Time: 55 min.
Complexity: easily
Servings: 6 - 8
Complexity: easily
Servings: 6 - 8
A rich chocolate cake that will satisfy any chocoholic. It's also flourless and suitable for those on a gluten-free diet. When preparing it, beaten egg yolks with sugar and whipped whites are separately folded into a sauce of melted dark chocolate and butter. These will help the cake rise during baking. You can tell it's ready by the slightly dry surface, covered in delicious cracks. The interior will be tender and moist. Dust with powdered sugar and serve with a dollop of whipped cream.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g dark chocolate, chopped into small pieces
- 110 g unsalted butter
- 9 large eggs, separate the yolks from the whites
- 3/4 cup granulated sugar + 1 tbsp.
- 2 cups heavy cream, chilled
- Powdered sugar for sprinkling
We recommend
Recipes with similar ingredients: dark chocolate, eggs, cream
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Grease a 22cm springform pan with butter.
- Place the chocolate and butter in the top of a double boiler (or in a heatproof bowl) and melt over a double boiler over 2 cm of simmering water. Meanwhile, whisk the egg yolks and sugar in a bowl until pale yellow. Stir a little of the hot chocolate mixture into the yolks to temper them (this prevents the eggs from curdling in the hot chocolate), then fold them into the remaining melted chocolate.
- Whisk the egg whites in a bowl until stiff peaks form and fold into the chocolate mixture with a spatula. Pour into the prepared pan (spray the bottom with cooking spray) and bake until the cake is set, the top is cracked, and a toothpick inserted into the center comes out with wet crumbs, 20-25 minutes. Let stand for 10 minutes, then remove from the pan.
- While the cake is baking, whip the cream. Beat the cream with a mixer until it becomes fluffy and airy. Dust the cake with powdered sugar.
- Serve the pie at room temperature with whipped cream.
Categories:
recipe / Desserts / Cakes / French cuisine / Tyler Florence
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