Several weeks ago, like millions of others, I was scouring the Internet for the perfect Valentine’s Day dessert. My friend, Kayle, over at The Cooking Actress, suggested I bake this Flourless Chocolate Decadence Cake for Valentine’s Day. When she said, “It’s one of my faves!”, well, I just knew I had to try it. Search = Over!
This Flourless Chocolate Decadence Cake is sensational: it is rich with an eye-opening chocolate flavor; it is dense and moist like a good flourless chocolate cake should be; and it has this amazing crust that forms on top.
It’s a chocoholic’s paradise. Ohmygodsogood.
Special thanks need to go out to Kayle for bringing this chocolate cake into my life.
There was a void; I just didn’t know it.
The only change that I made was swapping heavy whipping cream for the water, because I figured it could only make the cake that much more moist, creamy and decadent, and I was right.
Right never tasted so good.
Serve it with some unsweetened whipped cream and raspberry sauce. Only a small slice is needed because the cake is so rich and chocolatey.
Can I just tell you that I FOUGHT with these photos to get them halfway acceptable? Like knock down on the ground, drag out, Full Nelson kind of fighting. Or at least that’s what it felt like.
Hopefully they are passable enough to entice you to try this Flourless Chocolate Decadence Cake because they just don’t do it justice. Sigh.
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Flourless Chocolate Decadence Cake
- Yield: 10-inch cake 1x
Description
This Flourless Chocolate Decadence Cake is sensational: it is rich with an eye-opening chocolate flavor; it is dense and moist like a good flourless chocolate cake should be; and it has this amazing crust that forms on top.
Ingredients
- 6 ounces Ghirardelli semisweet chocolate chips
- 2 ounces unsweetened chocolate squares (Such as Bakers)
- ¾ cups butter, cut into pieces
- ¾ cups + 2 tablespoons granulated sugar
- ¼ cup heavy whipping cream (or water)
- 3 extra large eggs, room temperature
Instructions
- Preheat the oven 350°. Butter a 10 inch round pan or two 5 inch small round pans, line the bottom with parchment paper, and butter the paper.
- Chop chocolate very finely and place in a large heat proof bowl with the chocolate chips.
- Heat cream and sugar over medium heat in a heavy-bottom saucepan until hot and liquidy and sugar has started to dissolve; stirring frequently. Add butter and stir until completely melted.
- Pour hot mixture over the chocolate and stir until all the chocolate has melted and the mixture is smooth and glossy.
- In a separate bowl beat eggs until double in volume and then gradually add the sugar while continuing to beat. I continued to beat until the eggs were thicker and a very pale yellow, but I wouldn’t suggest doing this because my cakes rose too much and then fell as they cooled creating a pocket between the crispy top and the cake. It did produce a remarkably light flourless cake. Sometimes flourless cakes can be like lead…Your call.
- Fold eggs into chocolate mixture. This was actually challenging because the chocolate did NOT want to incorporate with the eggs. Just be persistent. It’ll turn out great!
- Place pan on a cookie sheet or roasting pan and fill halfway with boiling water.
- Bake for 45 to 90 minutes or until a toothpick comes out with some crumbs and a little chocolate smear. My small 5” pans took almost 90 minutes but the original recipe said 40 to 50 minutes!
- Let cool completely in pans.
- The original recipe says to cool completely and refrigerate in the pan but I had the hardest time trying to get my cakes out even after dipping in hot water. So next time I will refrigerate for about 30 minutes then run an offset spatula around the edges and flip it out onto a cooking rack and then onto a plate. I might also just bake it in a springform pan and be done with it.
- Store in the refrigerator. You can serve cold or warmed!
Notes
Adapted from AllRecipes.com as seen on The Cooking Actress
Nutrition
- Serving Size: 8-10
19 Comments
Kayle (The Cooking Actress)
March 1, 2014 at 3:28 pmAwwww YAYYY! I’m sooo glad you liked it! It really does feel like that doesn’t it? Like your life was incomplete until this cake came into your life. *sigh of happiness* mmmmm I miss it!!
Lindsey
March 1, 2014 at 7:52 pmI LOVED it! I’m super disappointed its all gone! I don’t know what I’ll do in restaurants because now the bar has been set so high! 🙂
Kayle (The Cooking Actress)
March 1, 2014 at 8:37 pmexactly why I rarely order desserts 😛
Lindsey
March 1, 2014 at 8:50 pmOh I don’t have that kind of will-power! Thanks for the Tweet! [Can I say that? One of these days I am just going to suck it up and figure it out!]
Kayle (The Cooking Actress)
March 1, 2014 at 9:44 pmLol you can do whatever you want! And no prob 🙂 Tech. I shared it on fb and then it automatically tweets everything I post to my fb page 😀
Lindsey
March 2, 2014 at 11:04 pmSecret’s out! Thanks all the same!!! Sigh I could use a slice right now…
Cara's Healthy Cravings
March 2, 2014 at 8:22 pmI adore flourless chocolate cakes, it is by far one of my fav desserts. I love the richness and fudginess of it. Yours looks utterly delicious!
Lindsey
March 2, 2014 at 11:03 pmThank you! It was soooooo so good. The richest, fudgiest one I’ve had.
Miss Kim @ behgopa
March 2, 2014 at 9:44 pmOh my fav kind of chocolate cake is the flourless kind! So yum!! I just love the decadence and chocolatyness of it. Who needs flour in their cakes anyways? I haven’t had flourless chocolate cake in a while, but now you got me craving some. I haven’t tried making it with cream or water in it though. lol In addition to raspberry sauce and whipped cream, I love crème anglaise with it. I personally prefer the cake cold.
I wonder why you struggled to get the cake out? Insufficient spraying? Have you ever tried making the (sprayed) parchment paper slightly longer and overlapping to use as a handle to ease the taking out process? I usually spray the crap out of my baked goods because I’ve had nightmare experiences in the past with struggling to take it out. Never again.
Lindsey
March 2, 2014 at 11:01 pmAfter a flourless chocolate cake it is super hard to go back to the regular floured variety! Nothing could possibly stand up!
I buttered my pan and then buttered my parchment circle. I don’t know what the deal was. I’ve never had a problem quite like that – my husband actually turned the pan upsidedown and then banged it as hard as he could until the cake fell out. It lend itself to the best presentation but after the first bite, it hardly mattered!! I don’t use cooking spray {gasp!} because it creeps my out. All butter around here… I have used longer pieces of parchment in square or rectangular baking dishes but never thought to use the same trick with a circle! I’ll have to give it a go! Thanks!
Liz
March 2, 2014 at 9:49 pmWith both your and Kayle’s endorsement, I know this is a winner! And my family would be thrilled with it!!!
Lindsey
March 2, 2014 at 10:55 pmThese will be a HUGE hit with the chocolate lovers in your family!!!
Miss Kim @ behgopa
March 3, 2014 at 4:50 amHehe I mentioned you and the flourless chocolate cake in my last post. I am doing a Ghirardelli gift card giveaway. And it also kind of reminded me of you since you’ve mentioned you loved Ghirardelli and seem to use it a lot in your chocolate based recipes. I did a one year mark post too soon, but my actual one year blogiversary is around the corner. To commemorate, I am raffling off a gift card. It’s my first giveaway so, it’s kind of exciting.
Lindsey
March 3, 2014 at 9:24 amThanks, Kim!!! Mmmm I do love me some Ghirardelli! I’ll have to run right over there and get in on the action! Congrats on your first giveaway!
Sugar et al
March 3, 2014 at 5:18 pmI am a HUGE fan of flourless cakes especially the ones using chocolate. The texture is amazing. Your’s looks so delicious and the recipe is too tempting not to attempt!
Lindsey
March 3, 2014 at 7:24 pmOh you have to try it!!! It’s ridiculously good!
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