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Flourless Chocolate Cake with Mocha Whipped Cream and Raspberries Recipe

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4.2 from 11 reviews

  • Author: Sara
  • Total Time: 3 hours (includes cooling and chilling time)
  • Yield: 8 servings
  • Diet: Gluten Free

Description

This Flourless Chocolate Cake is a rich, moist, and decadent dessert perfect for chocolate lovers seeking a gluten-free treat. Featuring high-quality semi-sweet chocolate and espresso powder for depth of flavor, this cake uses no flour and is baked in a steamy oven to ensure extra moisture. Topped with a luscious mocha whipped cream, this elegant cake is ideal for special occasions and guaranteed to impress.

Ingredients

Cake Ingredients

  • 1/2 cup (8 Tbsp; 113g) unsalted butter
  • 6 ounces (170g) high quality semi-sweet chocolate, finely chopped
  • 2/3 cup (135g) granulated sugar
  • 2 teaspoons espresso powder
  • 1 and 1/2 teaspoons pure vanilla extract
  • 4 large eggs, at room temperature
  • 1/3 cup (27g) unsweetened natural or dutch-process cocoa powder
  • 1/8 teaspoon salt
  • Optional: 1/2 teaspoon baking powder

Mocha Whipped Cream Topping

  • 1 teaspoon espresso powder
  • 1 teaspoon warm water
  • 1 cup (240ml) cold heavy cream or heavy whipping cream
  • 3 Tablespoons (22g) confectioners’ sugar
  • 1 Tablespoon (6g) unsweetened natural or dutch-process cocoa powder
  • Optional: raspberries and a dusting of confectioners’ sugar for garnish

Instructions

  1. Prepare the Pan: Preheat oven to 350°F (177°C). Grease an 8-inch round cake pan and line with parchment paper rounds, then grease parchment. This prevents sticking and ensures easy cake release.
  2. Melt Butter and Chocolate: Cut butter into pieces for even melting. Place butter and chopped chocolate in a heat-proof bowl. Microwave in 20 second increments, stirring until smooth. Let cool 2-3 minutes. A double boiler can also be used.
  3. Mix Cake Batter: Whisk sugar, espresso powder, and vanilla into melted chocolate. Add eggs one by one, whisking until smooth. Incorporate cocoa powder, salt, and optional baking powder, mixing thoroughly.
  4. Pour Batter: Spread the batter evenly in the prepared cake pan.
  5. Prepare Steamy Oven: Place a large metal roasting pan or baking dish on the bottom oven rack. Fill with boiling water about 2 inches deep to create steam.
  6. Bake the Cake: Quickly place cake on center oven rack above the water pan and close door to trap steam. Bake for about 30 minutes, starting to check doneness at 25 minutes. Cake is done when toothpick comes out clean or with a few moist crumbs.
  7. Cool the Cake: Remove cake and place on a cooling rack. Cool in pan for 10 minutes. Run a sharp knife around edges then invert the cake onto a plate or cake stand. Allow to cool completely, preferably chilling in the refrigerator for 1-2 hours.
  8. Make Mocha Whipped Cream: Combine espresso powder and warm water in a small bowl. Cool slightly. Whip cold heavy cream with confectioners’ sugar, cocoa powder, and espresso mixture until medium peaks form, about 3-4 minutes.
  9. Serve: Top the cooled cake with mocha whipped cream. Optionally decorate with fresh raspberries and dust lightly with confectioners’ sugar.
  10. Storage: Cover and refrigerate leftover cake for up to 5 days.

Notes

  • Using parchment paper and greasing well is essential to prevent sticking.
  • The steamy water bath in the oven adds moisture, preventing the cake from drying out.
  • Do not overbake the cake; it should be moist inside.
  • Medium peaks on whipped cream mean it holds shape but is not stiff.
  • Optional baking powder helps a slightly lighter texture but is not necessary.
  • Serving the cake chilled enhances flavor and texture.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/flourless-chocolate-cake-with-mocha-whipped-cream-and-raspberries-recipe/