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Vanilla lovers need not apply. This flourless chocolate cake is super rich, extra chocolatey, and all dressed up to celebrate the Oscars.
It’s the Super Bowl of award season baby…the Oscars! In place of chicken wings, onion dip, and beer, this Super Bowl requires elevated party fare. Elevated, but I also keep it simple enough so I don’t miss a second of the pre-game (aka the red carpet). I’m thinking a beautiful cheese board, some hearty crostini, of course some bubbles, and to finish it off, a showstopping dessert.
This is everything you expect from a flourless chocolate cake…richness, decadence, and loads of chocolate flavor.
Let’s make Flourless Chocolate Cake
This cake comes together easily, bakes up in about a half hour, and then is chilled to achieve that rich, fudgy texture.
- Once the cake is baked and chilled, place the cake on a wire rack set over a sheet pan. Now pour your silky smooth ganache over the top.
- Use an offset spatula to spread the ganache evenly over the cake, allowing it to drip over the sides.
- Make sure the sides are covered and allow the excess to drip off of the cake. Chill until set.
- Now (and this is where we get fancy), we dust the top with confectioners sugar highlighting a silhouette of an Oscar statue.
Tips for success
- This is cake decorating made easy. Simply google “oscar statue”, find a shape that strikes your fancy, print, cut, and place it on top of your finished cake (that ganache needs to be set y’all). Then take your little sieve, scoop in some confectioners sugar, and lightly dust it over the top of the cake.
- The trickiest part is removing the statue cut-out. I use the tip of a knife to carefully lift up one side, grab the other side and lift it straight up, being careful not to spill any sugar. And that’s it!
- To serve, run a sharp knife under very hot water and wipe off the water with a paper towel. Slice the cake and repeat. The hot knife (with the water wiped off), will give you those sharp, smooth edges that make each slice company-worthy.
- For added impact, serve with fresh raspberries, a sprig of mint (and some champagne of course)!
- 6 oz unsalted butter (1 1/2 sticks), chopped
- 12 oz bittersweet chocolate, chopped
- 6 large eggs
- 3/4 cup sugar
- 1/2 tsp kosher salt
- 1/2 cup unsweetened cocoa powder
- 1 1/2 Tbsp bourbon (optional)
- 1/2 cup heavy cream
- 8 oz semisweet chocolate, chopped
- Oscar statue cut-out
- 2 Tbsp confectioners sugar
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Preheat oven to 350 degrees and grease a 9 inch springform pan liberally. Cut out a parchment round and line the bottom of the pan. Set aside.
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Melt the butter and the bittersweet chocolate together in a heat-safe bowl set over a pan of simmering water over low heat. Stir until completely melted and smooth. Cool slightly.
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While the chocolate is melting and cooling, combine the eggs, sugar, and salt in a large bowl and beat with the whisk attachment on high speed until thick and pale yellow, about 2-3 mins.
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Slowly add the melted chocolate mixture while beating on low speed and mix until just combined.
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Add the cocoa powder and mix until combined. Stir in the bourbon if using.
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Pour into the prepared pan and bake for 25 - 30 mins or until a toothpick inserted into the center comes out almost clean, with just a few chocolate bits attached.
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Leave the cake in the pan and let cook for about 15 mins before removing the sides. Loosen the sides with a sharp knife if needed before detaching the sides.
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Allow to cool an additional 30 mins, then invert the cake and remove the bottom and the parchment. Place on a plate (still inverted), cover and refrigerate at least 3 hours or overnight.
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Heat the cream in a small saucepan over medium heat just to a bare simmer.
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Turn off the heat, add the chocolate and let sit for 5 -10 mins. Stir well until smooth and shiny.
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Set the inverted cake on a wire rack over a sheet pan. Pour the ganache over the top and allow it to pour over the sides evenly, using an off-set spatula to smooth.
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Refrigerate for at least 30 mins until the ganache it set.
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Print out an Oscar statue template and carefully cut it out. Lay the cut-out on top of the cake and be sure it's lying completely flat.
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Put a little confectioners sugar in a fine mesh sieve and dust it over the top. Carefully remove the cut out, slice, and serve!
Special equipment: fine mesh sieve, 9 inch springform pan
- This is cake decorating made easy. Simply google "oscar statue", find a shape that strikes your fancy, print, cut, and place it on top of your finished cake (that ganache needs to be set y'all). Then take your little sieve, scoop in some confectioners sugar, and lightly dust it over the top of the cake.
- The trickiest part is removing the statue cut-out. I use the tip of a knife to carefully lift up one side, grab the other side and lift it straight up, being careful not to spill any sugar. And that's it!
- To serve, run a sharp knife under very hot water and wipe off the water with a paper towel. Slice the cake and repeat. The hot knife (with the water wiped off), will give you those sharp, smooth edges that make each slice company-worthy.
- For added impact, serve with fresh raspberries, a sprig of mint (and some champagne of course)!
Update Notes: This post was originally published in March 2018 but was republished with step-by-step photos and tips in January 2019.
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