My friend Silvia cannot resist a dark chocolate flourless cake. She can describe with enthusiasm the texture, the gooey inside when served warm with the whipped cream melting on top. I often told her it’s really easy to make but never gave her the recipe. The reason is that I can’t stand making it anymore after years and years of making it over and over as it is a perennial favourite.
It’s also slightly old fashioned, reminiscent of the carefree ‘80s. To be fair, it’s a great vehicle for good chocolate as its taste cannot be messed with and nobody will ever complain of being served it. Variations with sour cherries or almonds are also very good. And, really, fewer recipes could be easier. Being the terribly unprofessional blogger that I am, I forgot to take a picture of the finished cake and when I remembered…it was just crumbs.
RECIPE – Yields: 1 10” round (25 cm)
10 oz (290 g) Bittersweet Chocolate (I use Callebaut 811)
10 oz (290 g) Butter, room temperature
1 1/4 C (100 g) Cocoa Powder ( I use Valrhona but, whatever you use, it needs to be unsweetened and Dutch processed)
2 C (400 g) Sugar
1 oz (30 ml) Bourbon or Brandy
- Pre-heat oven to 300F (150C)
- Combine chocolate and butter in a metal bowl over a bain marie and heat until 80% melted. Whisk until smooth and set aside.
- In a standing mixer, using the whisk attachment, break up the eggs. Add sugar and cocoa powder and whisk until smooth. Stir in liquor.
- Add chocolate and butter mixture and whisk to incorporate. Scrape sides and bottom of bowl.
- Increase the mixer speed and whisk until batter nearly doubles in volume and has a lighter colour – about 5 or 6 minutes.
- Pour batter in 10” cake pan with removable bottom, previously sprayed or buttered (if available, line with a parchment disk)
- Bake until the center is set, about 40 minutes depending on oven. A skewer poking the center should come out moist and with a few crumbs.
- Let cool. Cake will deflate a bit. Run a wet knife around the edge of the cake before sliding it onto a platter.
- Dust with powder sugar and serve with vanilla whipped cream and/or poached cherries.