Delight in this rich and intense flourless chocolate cake that’s enhanced with the nutty flavors of brown butter. Topped with a decadent chocolate whipped cream, this cake is a dream come true for chocolate lovers.
Ingredients:
Flourless Chocolate Cake:
- 10 tablespoons unsalted butter, browned
- 6 ounces semisweet chocolate, chopped
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 4 large eggs, room temperature
- 2 1/2 teaspoons vanilla extract
Chocolate Whipped Cream:
- 1 cup heavy whipping cream, cold
- 3 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon natural cocoa powder
Instructions:
- Cake Preparation: Begin by buttering the bottom of an 8″ springform pan or an 8″ round cake pan. Line it with parchment paper. Preheat your oven to 350°F (175°C).
- Chocolate Preparation: Chop the semisweet chocolate and place it in a large, heatproof mixing bowl.
- Browning the Butter: In a medium skillet over medium heat, melt the butter. Stir occasionally until it starts bubbling. As it boils, stir constantly until it foams and turns a light amber color, releasing a nutty aroma (about 5 minutes). Immediately pour the browned butter over the chopped chocolate, ensuring you scrape all the flavorful bits from the skillet’s bottom.
- Chocolate Mixture: Stir the chocolate and brown butter until the chocolate melts. Sift in the cocoa powder. Whisk in the sugar and salt, followed by the eggs, adding them one at a time. Finish by mixing in the vanilla extract.
- Baking: Pour the chocolate mixture into the prepared pan and spread evenly. Bake for 25-37 minutes or until an instant-read thermometer indicates 200°F (93°C). You can serve the cake warm or at room temperature, garnished with chocolate whipped cream. Alternatively, a sprinkle of powdered sugar, cocoa powder, or a scoop of ice cream can be used as toppings.
- Chocolate Whipped Cream: For optimal results, refrigerate the mixing bowl and beaters or whisk attachment for 15-20 minutes prior to whipping. In your chilled bowl, beat the heavy whipping cream on high speed for about 2 minutes. Reduce speed to low, adding the powdered sugar and cocoa, followed by the vanilla extract. Increase the speed to high and continue whipping until medium to stiff peaks form (around 3 minutes).
Notes:
- Brown Butter: This process infuses the butter with a toasted, nutty essence. However, if you wish to bypass this step, simply melt the butter and chocolate together in a microwave or over a simmering pot of water.
- Chocolate: Opt for high-quality dark or bittersweet chocolate instead of semisweet if you prefer. Avoid using chocolate chips.
- Espresso Powder: An optional 1 1/2 teaspoons can be added to amplify the chocolate taste.
- Storage: This cake can be stored in an airtight container in the refrigerator for up to 4 days. If you’re looking to preserve it for longer, it can be frozen for up to 2 months.
Indulge in this sumptuous treat that showcases the rich depths of chocolate. Whether for special occasions or just because, it’s sure to satisfy your sweet tooth.
