Flourless Chocolate Cake (it’s Oscar-worthy!)March 2, 2018 By Cathy — No Comments
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.
I’m not reinventing the wheel with this recipe, it’s everything you expect from a flourless chocolate cake…richness, decadence, and loads of chocolate flavor. The cake comes together easily, bakes up in about a half hour, and then is chilled to achieve that rich, fudgy texture. A silky smooth ganache is poured over the top and the cake is chilled until set, and then (and this is where we get fancy), we dust the top with confectioners sugar highlighting a silhouette of an Oscar statue.
Now 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. Slice and serve (with some fresh raspberries, a sprig of mint, and some champagne of course)!
Now, about those Oscars…who’s getting your vote this year? I’m firmly in the Three Billboards Outside Ebbing Missouri camp for every category it can possibly win. Hands down it’s the best movie I’ve seen in years, and that Frances McDormand is a genius plain and simple. That’s not to say the other films are slouches. I’ve seen most of the movies nominated for Best Picture and to quote John Bender from the Breakfast Club, it was a banner year.
Will you be watching? I’d love to hear who you’re rooting for and who’s on your best (and worst) dressed list. Ain’t it great that we can sit on our sofa, eat cake and play critic? I’m pretty sure I’m gonna take the cozy sweats and slippers category by a landslide. Happy weekend!
- 6 oz (1½ sticks) unsalted butter, chopped
- 12 oz bittersweet chocolate, chopped
- 6 large eggs
- ¾ cup sugar
- ½ tsp kosher salt
- ½ cup unsweetened cocoa powder
- 1½ Tbsp bourbon (optional)
- Chocolate Ganache
- ½ cup heavy cream
- 8 oz semisweet chocolate, chopped
- *an Oscar statue cut-out, confectioners sugar and a fine mesh sieve
- 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.
- 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.
- 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.
- Slowly add the melted chocolate mixture while beating on low speed and mix until just combined.
- Add the cocoa powder and mix until combined. Stir in the bourbon if using.
- 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.
- 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.
- 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.
- Chocolate Ganache: Heat the cream in a small saucepan over medium heat just to a bare simmer.
- Turn off the heat, add the chocolate and let sit for 5 -10 mins. Stir well until smooth and shiny.
- Glaze the cake: 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.
- Refrigerate for at least 30 mins until the ganache it set.
- Decorate for the Oscars: 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.
- Put a little confectioners sugar in a fine mesh sieve and dust it over the top. Carefully remove the cut out, slice, and serve!