I have been craving a piece of rich, flourless chocolate cake lately. I typically indulge when hubby and I go out on our date nights, but ever since we’ve been in quarantine, I’ve been missing out on my weekly treat. Until I discovered this recipe for a 5-ingredient flourless chocolate cake that tastes restaurant quality.
My mom loves chocolate and has made so many different chocolate cakes in her lifetime. When I asked her for her favorite flourless chocolate cake recipe, she snapped a pic from an old cookbook and texted me the recipe for ‘Fran Bigelow’s Deep Chocolate Torte‘. (As it turns out, I found the same recipe posted on Saveur’s site).
This 5-ingredient flourless chocolate cake is certainly more decadent than what I typically make at home, but it’s so worth it! So decadent and wonderful. I had one small piece every day for 2 weeks! I may just need to make another one soon.
Tricky Steps
I don’t bake cakes very often so I actually ended up calling my mom up a couple times for guidance. In case you’re in the same boat, here’s are a few tips:
- Take the time to cut out the parchment paper and stick it to the bottom of the pan. This will make it so much easier for you to remove the cake from the pan when it’s cooked.
- Melting the chocolate. You can microwave it, but I really wanted to try the double-boiler method. I used The Chatelaine’s Kitchen ‘How to melt chocolate using a double-boiler’s’ YouTube video as a guide. Once you see it done, it’s easy.
- When whipping the cream, I goofed up the first time around and over whipped it. I whipped it for about 5 minutes and that was too much. It ended up looking like cottage cheese. Perhaps it would have still tasted good, but I didn’t want to take a chance, so I did it again. For me, about 3 minutes was about right. As soon as you see those light and airy foam peaks forming, you’re good to go.
- The only other tip is: don’t let is overcook. My mom has shared that even a minute or two too long and this cake loses some of it’s incredible texture. I bakes it for 38 minutes and removed it from the oven. That worked out great.
5-ingredient Flourless Chocolate Cake
- 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
- 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
- Preheat oven to 350 degrees F.
- 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.
- 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. - 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.
- In a third bowl, beat eggs, sugar and liqueur. Then warm the mixture by placing it above simmering water.
- Stir the melted chocolate into the egg, sugar and liqueur mixture.
- With a silicone spatula (preferably), gently fold in the whipped cream.
- Place the batter into the prepared pan.
- Bake for 38-40 minutes. Be careful not to overtake and dry out.
- 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
Keywords: chocolate cake, chocolate, cake, flourless chocolate cake
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