Flourless Chocolate Cake
Prep Time
30 mins
Cook Time
30 mins
Chilling Time
3 hrs 30 mins
Total Time
50 mins
Vanilla lovers need not apply. This flourless chocolate cake is super rich, extra chocolatey, and all dressed up to celebrate the Oscars.
Course:
Cake
Cuisine:
American
Keyword:
flourless chocolate cake
Servings: 10 Servings
Calories: 608 kcal
Ingredients
- 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)
Chocolate Ganache
- 1/2 cup heavy cream
- 8 oz semisweet chocolate, chopped
To Decorate
- Oscar statue cut-out
- 2 Tbsp confectioners sugar
Instructions
-
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!
Recipe Notes
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)!
Nutrition Facts
Flourless Chocolate Cake
Amount Per Serving
Calories 608
Calories from Fat 387
% Daily Value*
Fat 43g66%
Saturated Fat 25g156%
Cholesterol 154mg51%
Sodium 166mg7%
Potassium 436mg12%
Carbohydrates 49g16%
Fiber 5g21%
Sugar 37g41%
Protein 8g16%
Vitamin A 770IU15%
Calcium 67mg7%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.