Calling all chocolate lovers!! If you're craving a rich, decadent dessert, this recipe is for you! Not only is it delectable, but incredibly easy to make; the batter can be prepared and in the oven in less than 15 minutes! This cake is perfect for a luncheon with girl friends or a lovely, gourmet dessert after a dinner party. It satisfies any chocolate craving and perfect for anyone with flour or gluten allergies because it's flourless! I loved this recipe because it struck a perfect balance of being both light and rich. This cake will please any chocolate-lover!
Flourless Chocolate Cake with Creme Fraiche Topping
Recipe found in the Sur La Table cookbook: The Art & Soul of Baking
- 10 ounces semisweet or bittersweet chocolate (up to 70 percent cacao), finely chopped (I used Ghirardelli 60% Cacao Bittersweet Chocolate Chips. This cake is all about chocolate, so use the best you can!)
- 1 1/4 sticks (5 ounces) unsalted butter, cut into small pieces
- 5 large eggs
- 1/2 cup (3 1/2 ounces) sugar
- 1 (8-ounce) container Creme Fraiche (this is a little tricky to find at your typical run of the mill chain grocery store. I found mine at Trader Joe's. I'm sure any gourmet, specialty store would carry it)
- 1/4 cup (2 ounces) heavy whipping cream
- 1 1/2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon framboise (raspberry brandy) or Chambord (black raspberry liqueur) (optional)
- Fresh strawberries or raspberries
- Preheat the oven to 350 degrees and position an oven rack in the center. Lightly coat a 9-inch Springform Pan with melted butter, oil, or canola-oil spray
- Make The Cake: Bring 2 inches of water to a boil in the bottom of a double boiler (If you don't own a double broiler, you can improvise by using a medium to large saucepan and place a medium sized glass heat-resistant bowl on top of the saucepan. When the water boils or simmers, it creates indirect heat that will melt the ingredients in the bowl. The water level in the pot should be just under the glass bowl, not actually touching the bottom of the bowl.) Place the chocolate and butter in the top portion (off heat). Reduce the heat to a simmer and set the chocolate mixture on top. Heat gently, stirring frequently, until melted and smooth. Set aside.
- Whip the eggs and sugar in the bowl of a stand mixer on high until the mixture holds a 3-second ribbon (The Ribbon Test: Whip the eggs on high for several minutes. Remove the bowl from the mixer and lift the beater out of the foam. Holding it an inch or two above the surface, draw the beater across the bowl, letting a "ribbon" or trail of batter drop from it onto the surface of the foam. When the eggs are properly beaten, that ribbon will hold its shape on top of the foam practically indefinitely, in this case at least 3 seconds.) With the spatula, scrape the eggs on top of the chocolate mixture and gently but thoroughly fold in until no streaks of egg remain.
- Scrape the batter into the prepared pan. Bake for 30-40 minutes, until firm to the touch and a toothpick inserted into the center comes out with a few moist crumbs clinging to it. Transfer to a rack to cool completely. It will fall in the center and look a bit uneven - this is normal.
- Run a thin, flexible knife or spatula around the edge of the pan to loosen the cake and then pop off the side. Slide onto a serving plate.
- Make The Topping: Place the Creme Fraiche, cream, sugar, vanilla, and framboise in a clean mixer bowl and whip until firm peaks form. Be careful not to over whip or it will become grainy. If this happens, add 2 tablespoons of cream and stir - the mixture should smooth out.
- The topping can be spread across the top of the cake and piled with fresh berries for a beautiful presentation, or you can individually dollop the topping on each slice of the cake and garnish with berries; this way if you have leftovers, the cake without the topping can be wrapped in plastic and stored for a few days at room temperature. :)