Okay, you guys, prepare yourselves. I’ve been experimenting in the kitchen, and I’ve stumbled upon something truly decadent – a flourless chocolate cake. And not just any flourless chocolate cake, but one that’s rich, fudgy, and topped with a mocha whipped cream that’s basically heaven in a spoonful. Trust me, even if you’re not usually a chocolate person (who *are* you?! Just kidding… mostly!), this is worth a try. It’s surprisingly easy to make, too, which is always a bonus, right?
Flourless Chocolate Cake (With Mocha Whipped Cream)
Imagine biting into a slice of pure chocolate bliss. That’s what this cake is all about. It’s intensely chocolatey, with a texture that’s almost like a cross between a brownie and a mousse. The mocha whipped cream adds a touch of lightness and coffee flavor that perfectly complements the richness of the cake. It’s the perfect dessert for a special occasion, or just a regular Tuesday when you need a little something extra.
Ready to bake? Here’s what you’ll need:
Flourless Chocolate Cake Ingredients:
- 8 ounces semi-sweet chocolate, chopped
- 1/2 cup (1 stick) unsalted butter, cut into pieces
- 1 cup granulated sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 large eggs
Mocha Whipped Cream Ingredients:
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1/2 teaspoon vanilla extract
Instructions:
- Prepare the oven and pan: Preheat oven to 325°F (160°C). Grease and flour a 8-inch springform pan. I like to line the bottom with parchment paper for easy removal.
- Melt the chocolate and butter: In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the chocolate and butter together, stirring until smooth. Remove from heat.
- Combine dry ingredients: In a separate bowl, whisk together the sugar, cocoa powder, and salt.
- Combine wet and dry ingredients: Gradually whisk the dry ingredients into the melted chocolate mixture until smooth. Stir in the vanilla extract.
- Add the eggs: Add the eggs one at a time, whisking well after each addition until the batter is smooth and glossy. Be careful not to overmix.
- Bake the cake: Pour the batter into the prepared springform pan and bake for 30-35 minutes, or until the edges are set and the center is slightly soft. The cake will continue to set as it cools.
- Cool completely: Let the cake cool completely in the pan before releasing the springform sides.
- Make the mocha whipped cream: While the cake is cooling, prepare the mocha whipped cream. In a large bowl, combine the heavy cream, powdered sugar, cocoa powder, instant espresso powder, and vanilla extract. Beat with an electric mixer until stiff peaks form. Be careful not to overwhip.
- Serve: Top the cooled cake with the mocha whipped cream and serve immediately. You can also chill the cake for later. Dust with cocoa powder for an extra touch of elegance.
Seriously, this flourless chocolate cake is a game-changer. The combination of the rich chocolate and the mocha whipped cream is just divine. It’s the kind of dessert that will impress your friends and family, and leave them begging for the recipe. So go ahead, give it a try! You won’t regret it.
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Flourless Chocolate Cake (With Mocha Whipped Cream) - Sally’s Baking
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Flourless chocolate cake (with mocha whipped cream). flourless chocolate cake (with mocha whipped cream)