Decadent Flourless Chocolate Dream Cake
Indulge in the ultimate chocolate experience with this Decadent Flourless Chocolate Dream Cake. This exquisite dessert features a deep, rich flavor profile thanks to the perfect blend of bittersweet and semisweet chocolates. The cake is crafted without flour, making it incredibly moist and dense, yet delightfully airy due to the whipped egg whites. Topped with a silky chocolate glaze that's a perfect balance of sweet and rich, this cake is ideal for any special occasion or as a lavish treat for chocolate lovers. For those seeking to make it even less sweet, consider adjusting the amount of corn syrup in the glaze to suit your taste. Prepare for a dessert that will leave everyone begging for more!
N/A
Servings
N/A
Calories
8
Ingredients
Ingredients
Bittersweet chocolate
12 ounces (chopped)
Unsalted butter
3/4 cup (cut into pieces)
Large eggs
6 (separated)
Sugar
12 tablespoons (divided)
Vanilla extract
2 teaspoons (none)
Whipping cream
1/2 cup (none)
Dark corn syrup
1/2 cup (none)
Semisweet chocolate
9 ounces (finely chopped (or bittersweet))
Instructions
1
Preheat your oven to 350°F (175°C). Butter a 9-inch-diameter springform pan, then line the bottom with parchment paper and butter the paper. Wrap the outside of the pan with foil to prevent water from seeping in during baking.
2
In a medium saucepan, combine the chopped bittersweet chocolate and unsalted butter. Stir over low heat until both are completely melted and smooth. Remove from heat and let it cool to a lukewarm temperature, stirring occasionally.
3
In a large bowl, beat the egg yolks and 6 tablespoons of sugar together until the mixture becomes thick, pale, and creamy, which should take about 3 minutes with an electric mixer.
4
Gently fold the cooled chocolate mixture and vanilla extract into the egg yolk mixture until well combined.
5
In another clean, dry bowl, whip the egg whites using an electric mixer until soft peaks form. Gradually add the remaining 6 tablespoons of sugar and continue beating until medium-firm peaks are achieved.
6
Carefully fold the whipped egg whites into the chocolate mixture in three separate additions, ensuring not to deflate the egg whites.
7
Pour the batter into the prepared springform pan and smooth the top.
8
Bake in the preheated oven for about 50 minutes, or until the top is puffed and cracked, and a tester inserted into the center comes out with a few moist crumbs. Remove from the oven and let cool in the pan on a wire rack. Don’t worry if the cake sinks slightly as it cools.
9
Once cooled, gently cut around the pan edges to loosen the cake, then release the sides of the springform pan. Invert the cake onto a plate and peel off the parchment paper.
10
For the glaze, bring the heavy whipping cream and dark corn syrup to a simmer in a medium saucepan. Remove from heat. Add the finely chopped semisweet chocolate and whisk until completely melted and the mixture is smooth.
11
Spread about 1/2 cup of the glaze evenly over the top and sides of the cake. Freeze for approximately 3 minutes, or until almost set.
12
Finally, pour the remaining chocolate glaze over the chilled cake, smoothing the top and sides until evenly coated. Place the cake on a serving platter and refrigerate until the glaze is firm, about 1 hour. Serve at room temperature for the best flavor experience.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of the Decadent Flourless Chocolate Dream Cake?
The cake features a deep, rich chocolate flavor achieved through a blend of bittersweet and semisweet chocolates.
Is this cake suitable for those avoiding gluten?
Yes, this is a flourless cake recipe, making it naturally gluten-free, though you should always check your specific chocolate brands for processing labels.
What makes this flourless cake light and airy?
The airy texture is achieved by whipping egg whites to medium-firm peaks and gently folding them into the chocolate base.
What temperature should I preheat my oven to?
The oven should be preheated to 350°F (175°C).
What type of pan is required for this recipe?
You will need a 9-inch-diameter springform pan.
How should I prepare the springform pan?
Butter the pan, line the bottom with parchment paper, butter the paper, and wrap the outside with foil.
Why do I need to wrap the outside of the pan in foil?
Wrapping the pan in foil helps prevent water from seeping in during the baking process.
What type of chocolate is used in the cake batter?
The batter uses 12 ounces of chopped bittersweet chocolate.
How should the butter be prepared before melting?
The 3/4 cup of unsalted butter should be cut into pieces for easier melting.
How long should I beat the egg yolks and sugar?
Beat the egg yolks and 6 tablespoons of sugar for about 3 minutes until thick, pale, and creamy.
When should I add the vanilla extract?
Fold the vanilla extract into the egg yolk mixture along with the cooled chocolate mixture.
What is the secret to incorporating egg whites without deflating them?
Fold the whipped egg whites into the chocolate mixture in three separate, gentle additions.
How long does the cake need to bake?
The cake takes approximately 50 minutes to bake.
How can I tell when the flourless cake is finished baking?
The top will be puffed and cracked, and a tester inserted into the center should come out with a few moist crumbs.
Is it normal for the cake to sink after baking?
Yes, do not worry if the cake sinks slightly as it cools on the wire rack.
What ingredients are needed for the chocolate glaze?
The glaze requires heavy whipping cream, dark corn syrup, and finely chopped semisweet chocolate.
Can I substitute the chocolate in the glaze?
Yes, you can use bittersweet chocolate instead of semisweet chocolate for the glaze if preferred.
How do I ensure the glaze is smooth?
Whisk the chopped chocolate into the simmering cream and syrup mixture until completely melted.
What is the two-step glazing process?
First, spread 1/2 cup of glaze and freeze for 3 minutes to set; then pour the remaining glaze over the cake for an even coating.
How long should the glazed cake refrigerate before serving?
Refrigerate the cake for about 1 hour or until the glaze is firm.
What is the recommended serving temperature?
For the best flavor experience, serve the cake at room temperature.
How can I make the glaze less sweet?
You can adjust the amount of dark corn syrup in the glaze to suit your sweetness preference.
How many eggs are used in total?
The recipe calls for 6 large eggs, separated.
How much sugar is required for the entire recipe?
A total of 12 tablespoons of sugar is used, divided between the yolks and the whites.
What is the texture of the finished cake?
The cake is incredibly moist and dense, yet remains delightfully airy.
Does the recipe use any heavy cream?
Yes, 1/2 cup of whipping cream is used to create the silky chocolate glaze.
Is dark corn syrup mandatory?
The recipe calls for 1/2 cup of dark corn syrup to provide the glaze with its signature shine and texture.
Can I make this for a special occasion?
Absolutely, its rich profile and elegant glaze make it ideal for celebrations or as a lavish treat.
What should I do after the cake has cooled in the pan?
Cut around the edges, release the springform sides, invert the cake onto a plate, and peel off the parchment paper.
How many total ingredients are in this recipe?
There are 8 main ingredients used in this decadent flourless cake.