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flourless chocolate cake

5-ingredient Flourless Chocolate Cake

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  • Author: Angèle
  • Prep Time: 20
  • Cook Time: 38
  • Total Time: 58 minutes
  • Yield: 1 9" cake 1x
  • Category: Dessert
  • Method: Bake

Description

5-ingredient flourless chocolate cake.  Decadent and rich, this chocolate cake tastes like restaurant quality and is easy to make.

Ingredients

Scale
  • 1 lb. dark chocolate, chopped (I like to use 70% percent cacao), 
  • 6 eggs
  • 1⁄4 cup sugar
  • 2 tbsp. Grand Marnier or other liqueur
  • 1 cup heavy cream
  • Cocoa for dusting

Instructions

  1. Preheat oven to 350 degrees F.
  2. Grease a round 9-inch pan.  Cut out a piece of parchment paper and place at the bottom of the pan.  Greasing the pan first will help the parchment stick.
  3. Melt the chocolate in a bowl.  There are many different ways to do this.  
    *  You can microwave it.  If so, microwave in 30 second increments and stir after each time.
    *. The traditional method is over the double boiler method, over the stovetop.  If you don’t own a double boiler (which I don’t), that’s okay.  Fill a medium pot with some water (a little less than halfway) and bring to a simmer. Place a heatproof bowl,  just big enough to sit on top of the pot, and add the chocolate chunks to the bowl. Keep the pot over low heat and stir the chocolate with a silicone spatula until smooth.  After removing the bowl, wipe the bottom of it dry. Water and chocolate don’t mesh well, so you don’t want to risk the two coming into contact. Otherwise, the chocolate will seize, turning it into a pasty mess.
  4. In a second bowl, whip heavy cream with beaters until soft peaks form (about 3 mins).  Be careful to not over whip.  I made this mistake the first time around, and the cream went from light and airy to heavy and cottage-cheesy.
  5. In a third bowl, beat eggs, sugar and liqueur.  Then warm the mixture by placing it above simmering water.  
  6. Stir the melted chocolate into the egg, sugar and liqueur mixture.
  7. With a silicone spatula (preferably), gently fold in the whipped cream.
  8. Place the batter into the prepared pan.
  9. Bake for 38-40 minutes.  Be careful not to overtake and dry out.
  10. Let cool for at least 15 minutes and indulge.  I personally love to refrigerate this cake and eat it cold, but that’s just me.

Notes

Original Recipe Title: “Fran Bigelow’s Deep Chocolate Torte”

Keywords: chocolate cake, chocolate, cake, flourless chocolate cake

Find it online: https://healthykitchenlittles.com/5-ingredient-flourless-chocolate-cake/