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Try SavoraFlourless Chocolate Cake (With Mocha Whipped Cream)
A 1-bowl recipe, this naturally gluten free flourless chocolate cake is indulgently rich, moist, and fudge-like.
Recipe adapted from: sallysbakingaddiction.com
Ingredients
- unsalted butter1/2 cup
- high quality semi-sweet chocolate, finely chopped6 ounces
- granulated sugar2/3 cup
- espresso powder2 teaspoons
- pure vanilla extract1 1/2 teaspoons
- eggs, at room temperature4 large
- unsweetened natural or dutch-process cocoa powder1/3 cup
- salt1/8 teaspoon
- baking powder (optional)1/2 teaspoon
- espresso powder1 teaspoon
- warm water1 teaspoon
- cold heavy cream or heavy whipping cream1 cup
- confectioners’ sugar3 Tablespoons
- unsweetened natural or dutch-process cocoa powder1 Tablespoon
- fresh raspberries
- confectioners’ sugar for dusting
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Learn MoreMethod
Preheat oven to 350°F (177°C). Grease an 8-inch round cake pan, line with a parchment paper round, then grease the parchment paper.
Cut the butter into pieces and place in a large heat-proof bowl with the chopped chocolate. Melt in 20 second increments in the microwave, stirring until smooth. Let cool for 2-3 minutes.
Whisk the sugar, espresso powder, and vanilla extract into the chocolate mixture. Whisk in the eggs until smooth.
Whisk in the cocoa powder, salt, and baking powder (if using).
Pour and spread batter into the prepared cake pan.
Prepare the steamy oven: Place a large metal roasting pan on the bottom oven rack and fill with about 2 inches of boiling water. Quickly place the cake on the center rack and shut the door to trap the steam.
Bake for 30 minutes until the edges are set and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Remove from the oven and cool for only 10 minutes in the pan. Run a knife around the edges and invert the cake onto a serving plate. Cool completely (refrigerate for 1-2 hours).
To make the Mocha Whipped Cream: Mix espresso powder and warm water in a small bowl. Whip the heavy cream, sugar, cocoa powder, and espresso mixture on medium-high speed until medium peaks form.
Top the cooled cake with the mocha whipped cream, raspberries, and a dusting of confectioners' sugar if desired.
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