Cooked - Flourless Chocolate Cake With Mocha Whipped Cream

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Flourless Chocolate Cake With Mocha Whipped Cream

8.0

½ cup (8 Tbsp; 113g) unsalted butter

6 ounces (170g) high quality semi-sweet chocolate, finely chopped

⅔ cup (135g) granulated sugar

2 teaspoons espresso powder

1 and ½ teaspoons pure vanilla extract

4 large eggs, at room temperature

⅓ cup (27g) unsweetened natural or dutch-process cocoa powder

⅛ teaspoon salt

Optional: ½ teaspoon baking powder

1 teaspoon espresso powder

1 teaspoon warm water

1 cup (240ml) cold heavy cream

3 Tablespoons (22g) confectioners’ sugar

1 Tablespoon (6g) unsweetened cocoa powder

Optional: raspberries and a dusting of confectioners’ sugar

Preheat oven to 350°F (177°C). Grease and line an 8-inch round cake pan with parchment paper. Prepare a metal roasting pan on the bottom oven rack for steam baking.
Melt butter and chopped chocolate together in a heatproof bowl in 20-second intervals, stirring until smooth. Cool slightly.
Whisk sugar, espresso powder, and vanilla into the melted chocolate. Add eggs one at a time until glossy and thick.
Stir in cocoa powder, salt, and optional baking powder until fully combined.
Pour batter into pan. Pour boiling water 2 inches deep into the bottom roasting pan and bake cake on the center rack for 30 minutes.
Remove from oven and cool 10 minutes in pan. Loosen edges and invert onto a serving plate. Chill 1–2 hours.
For mocha whipped cream, mix espresso powder with warm water. Whip heavy cream, confectioners’ sugar, cocoa powder, and espresso mixture until medium peaks form.
Spread or pipe whipped cream over cooled cake. Garnish with raspberries and dust with confectioners’ sugar.

Course🍰Dessert

Diets🥕Vegetarian🌾Gluten-free...

Category🍰Dessert

Cuisine🇺🇸American

Occasions🎉Celebration🎉Special Occasion

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 24 weeks ago

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