Flourless Chocolate Cake by Liam Chisholm - Musely
  • Login/Sign up
  • $ 11% Cashback on all one-time purchases
    11% Cashback is available to all registered users and will be give in the form of Musely Coins.
    * Buy Together & Subscriptions orders are not eligible for Cashback
  • Free shipping over $25

    Free Shipping on All Orders Over $25.

    You may request a return within 30 days from the date the product is shipped.

    All returns may be tentative on brand approval.

Flourless Chocolate Cake

posted in Food & Drink > Recipes
  • Ingredients

    1 cup (2 sticks) unsalted butter, cut into pieces, plus more for the pan
    1/4 cup unsweetened cocoa powder, plus more for the pan
    1 1/4 cups heavy cream
    8 ounces bittersweet chocolate, chopped
    5 large eggs
    1 cup granulated sugar
    1/2 cup crème fraîche or sour cream
    1/4 cup confectioners’ sugar, plus more for dusting

  • Directions

    Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.

    In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.

    In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder. Whisk in the chocolate mixture.

    Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.

  • Using an electric mixer, beat the remaining 1 cup of heavy cream with the crème fraîche and confectioners’ sugar until soft peaks form. Dust the cake with cocoa (or confectioners’ sugar) and serve with the whipped cream mixture.

    Hands-On Time 20 minutes Total Time 2 hours (includes cooling time)


See all comments

Related Tips