FLOURLESS CHOCOLATE CAKE
with Coffee Whipped Cream
About the Recipe
This super simple French chocolate cake has been an all time favorite in my cooking classes forever. I can't tell you how many private groups have requested it for dessert. I'm offering it here as my April recipe as it's unleavened and is the best Passover dessert bar none. And of course, it's as good or better than almost any other gluten-free dessert I can think of. Don't overcook it as it's nice super moist in the center. The cake will rise as it bakes but then fall and crack as it cools. That is what it is supposed to do so don't be alarmed. Serve it a la mode or with vanilla or coffee whipped cream. Leftovers are great for breakfast with an espresso or cappuccino. It's even better made a day or two ahead. Just be sure to wrap it airtight once completely cool.
I've suggested serving the cake with coffee whipped cream and have shared the recipe, but vanilla or coffee ice cream or vanilla whipped cream are delicious as well.
FLOURLESS CHOCOLATE CAKE WITH COFFEE WHIPPED CREAM
For the Cake:
Ingredients:
1/2 cup unsalted butter, cut into small pieces plus butter to grease the pan
8 ounces bittersweet chocolate cut into small pieces
1 tablespoon instant espresso (optional but delicious addition)
5 large eggs, separated and at room temperature
1/2 teaspoon cream of tartar
1/8 teaspoon salt2/3 cup sugar
powdered sugar for garnish
Method:
Preheat the oven to 325
Butter and flour a 10-inch round spring form cake pan with 3-inch sides
Place the chocolate, butter and instant espresso over simmering water until melted, stirring occasionally
Meanwhile, in a large bowl, whisk together the egg yolks, salt and all but 3 tablespoons of the sugar
Stir the melted chocolate mixture into the yolk mixture
With an electric mixer and using the whisk attachment, whisk the room temperature egg whites with the cream of tartar and the salt on medium speed until soft peaks begin to form. VERY gradually beat in the remaining 3 tablespoons of sugar, raise mixer speed and beat until the whites form soft peaks.
Stir 1/4 of the whites into the chocolate mixture and then fold the chocolate mixture into the remaining beaten whites
Pour into the prepared pan and use a spatula to gently even and smooth the top
Bake until a toothpick inserted into the cake’s center comes out clean, about an hour or an hour and a quarter. Don't overbake. After 5 minutes remove the sides of the pan and the bottom after 30 minutes. As the cake cools it will fall and crack. Don’t worry.
Serve warm or at room temperature with coffee whipped cream, regular whipped cream or ice cream
For the Coffee Whipped Cream:
Ingredients:
2 cups VERY COLD heavy whipping cream
½ cup powdered sugar
1 tablespoon-or more to taste-- instant coffee granules
½ teaspoon vanilla extract
Pinch of salt
Method:
Put all ingredients in in the bowl of an electric mixer and refrigerate or freeze for at least 15 minutes.
Beat with an electric mixer for 4-5 minutes, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.