A dessert that commands a tall glass of milk or a scoop of ice cream, now that’s my ideal Valentine’s Day dessert. This Flourless Chocolate Cake perfectly satisfies those qualifications, being dense with rich, dark chocolate, and the perfect companion of milk or ice cream.
Ironically, I made this cake a week ago with my friend Haley, anticipating the Valentine’s Day cravings that spread this time of year, but then we also had a Valentine’s Day SLCmixer with Victoria from Pinon Market, where we learned some chocolate skills and also made a flourless chocolate torte. So, after a week filled with creating and consuming more than my share of flourless chocoalte cakes, I feel like I’m an expert on this dessert.
A good flourless chocolate cake or torte should not sink down in the middle or taste of cheap chocolate but instead should have all of the best flavors of a high quality chocolate and have a smooth surface on top, perfect for glazing with ganache or dusting with powdered sugar. When I made the cake at home, I used a heart shaped doily as the pattern to decorate the top. When we made the cake at Pinon, we went a little more decadent, topping the cake with rich chocolate ganache.
Though I started the week as a amateur flourless chocolate cake baker, I ended as a professional. Here are a few tips and tricks that I learned from Victoria and Haley- you can beat egg whites by hand if you’re super woman (like Haley) but a well cleaned mixer will also to the trick, the cake should be baked with a rectangular cake pan filled with steaming hot water placed on the rack underneath, not a water bath, (another tip to prevent the cake from sinking), the cake is done when the center the size of a dime barely giggles, then let the cake cool in the oven by turning the oven off and leaving the oven door cracked open, for an hour or two or even overnight. If you decide to use a ganache to top the cake, place the cake on a stand slightly smaller than the cake (a piece of tupperware or container of yogurt will do) so that the ganache can drip down the sides of the cake. If your cake slopes in the middle, you may have not let it set long enough before removing it from the oven or you possibly didn’t bake it long enough.
Now that you have all the tips necessary for a successful baking experience, I’ll waste no more time and leave you with a recipe guaranteeing a perfect Valentine’s dessert.
Valentines Day Flourless Chocolate Cake Recipe
Ingredients
- 10 ounces high quality dark chocolate 60-70%, coarsely chopped
- 10 tablespoons unsalted butter softened
- 1 cup sugar
- 7 large eggs separated
- 1 teaspoon pure vanilla extract
- 3 tablespoons of coffee
- 1 teaspoon salt
Instructions
- Preheat the oven to 350 degrees. Generously grease a 9 inch springform and line the bottom of the pan with parchment paper and butter the parchment.
- Using a double broiler or microwave, melt the chocolate and set it aside to cool but not harden.
- In the bowl of an electric mixer fixed with the paddle attachment, beat the butter and sugar together on high speed until pale, light and thoroughly combined, about 5 minutes.
- Separate egg yolks and whites. I find it useful to use a three bowls for this using the third bowl to break the egg whites into to make sure no yolks get into the white before transferring each white into the egg white bowl. This just ensures that no egg yolks get into the final egg white bowl.
- With the mixer on low speed, add the egg yolks one at a time, beating well after each addition. After all the egg yolks are added, scrape the bowl and beat a few more seconds. Add the cooled chocolate and mix until thoroughly combined. Scrape down the bowl, add the vanilla and coffee, and beat until just incorporated. Transfer this mixture to a separate bowl and clean the mixing bowl and whisk attachment well (if there is any leftover chocolate on the bowl the egg whites won't whip up). I use a lemon or apple cider vinegar to wipe down the bowl after cleaning it to make sure its ready top whip egg whites.
- In the extra clean mixer, whisk the egg whites and salt until stiff peaks form. Scoop one cup of the egg whites into the chocolate mixture. Use a rubber spatula to gently fold in the egg whites. After about 30 seconds of folding, add the remaining egg whites and gently fold in until almost completely combined (or you can add the chocolate mixture slowly to the side of the egg white bowl and fold). Do not rush the folding process.
- Pour into the prepared pan and use and offset spatular to smooth the top. Place a rectangular pan on the rack beneath with an inch or two of water inside to help the cake rise and be moist. Bake for 40-45 minutes or until the center barely giggles. Be careful not to over bake this cake.
- Transfer to a wire rack and let cool completely. Use a knife to loosen the cake from the sides of the pan. Remove the springform sides.
- To decorate with powdered sugar set a pattern or doily on top of the cooled cake, then dust with powdered sugar. Carefully remove your pattern. Slice and enjoy!
Notes
Recipe from Baked, a New York Bakery.
The heart is SO cute! Beautifully done, and perfect for Valentine’s day!
Thanks Heather!!
I’m going to try a low-sugar version of this with coconut oil, will report back if it works!
Kalyn, I can’t wait to hear how your’s turns out!! Sounds fabulous to me!!
This looks rich and wonderful. I love a great flourless chocolate cake and can’t wait to apply your tips. Is it the BAKED bakery in Brooklyn? If so, I LOVE that bakery and am making their Mississippi Mud Pie (B) that includes a layer of flourless chocolate cake for Valentine’s Day this year!
I have to say too, I love your island countertop!
Yep, it’s the bakery in Brooklyn. I’ve never been there but my friend Haley speaks of it highly! Can’t wait for your mud pie recipe!!
Hi Becky,
Making it tomorrow, but I don’t see where you add the coffee? And does that mean 3 T instant coffee?
Kalyn, sorry about that typo. I added it in with the wet ingredients. I just used 3 T of the leftover coffee made that morning.
So pretty! You can never go wrong with a rich, chocolate cake for Valentine’s Day.
As always, lovely pictures and an even lovelier time baking with you!!
When do you add the coffee? And is it prepared coffee that is cooled or still warm?
I would love to hear how the low sugar and use of coconut oil worked.
You can used cooled coffee that was made that morning. Add it in to the wet ingredients. Enjoy!
That heart pattern looks so lovely on this chocolate cake!
Thanks!! Hope you’ll give it a try.
When you say put the rectangular cake pan under the cake, do you mean the cake should sit in a water bath, like pot de creme? Or do you mean on the rack below it, so it steams in the oven?
Good question…. place a rectangular pan filled with hot water on the bottom shelf in your oven, not a water bath. I will clarify in the directions! Thanks!!
Can I have a slice? This cake is beautiful, Becky, and I really appreciate your baking tips. I haven’t attempted a flourless cake yet, but your post makes me want to get up and start mixing right away!
Oh you must!! It’s decadent but worth it for a special occasion. Let me know if you give it a try!
What a beautiful dessert, and love the tips. Must remember them when I try this.
Finally got my internet up and running and I had to come back to comment on this post. This cake sounds and looks incredible. That first picture has me drooling! I don’t think I’ve ever made a flourless cake before (what??), think it’s time I change that!
This cake looks delicious! Can’t wait to try it out! Love the stencil too!
You have to tell this cake jokes. It isn’t done until it barely giggles. I think they meant jiggles.
This looks amazing! I want to make this for a shower though and was wondering if it would work to bake in mini muffin pans so they are bite sized?
Andrina, that should be fine. Just make sure and grease the pan well and you won’t need to bake it nearly as long!
I can’t wait to make this beautiful cake. Can you use a regular mixer instead of
one with a paddle? I don’t have the paddle one.
That should work just fine Patti!