This flourless chocolate cake has a brownie top appearance with a crackle to it, but underneath this thin layer is a dense and fudgy-like texture that oozes rich chocolate. It’s somewhere between a brownie and a cake.
Chocolate lovers will give this cake the thumbs up and as this is a naturally gluten-free cake, it can be made to those following this diet.
This cake makes an elegant and appetising dinner party dessert, accompanied by a lightly flavoured rose whipped cream and/or a scattering of rose petals.
Create this cake for your Valentine!
Should you be looking for a suitable Valentine’s Day dessert, then this is the one to pick to surprise your loved one. For that “Valentine” extra touch, make or buy a heart-shaped chocolate to decorate each serving.
Where did flourless chocolate cake originate from?
This flourless chocolate cake was first made in Ferrara, Italy in 1900. Originally it was named La Torta Tenerina, but also has another name, Queen of Montenegro as it was served to King Victor Emmanuel III’s wife, the Queen of Italy; Elena Montenegro.
The French also love preparing this cake which they call Reine de Saba (Queen of Sheba) or simply, Gâteau au chocolat sans farine.
Chocolate tips:
Buying chocolate
As chocolate is the key ingredient, try to use the best you can find. I use Dark 70% cocoa, Callebaut (Belgium) or Valrhona (French) brands to get that velvet-smooth chocolatey fudgy taste.
Melting the chocolate
Over medium-low heat, melt the chocolate with the butter and sugar in a heatproof bowl over a pan of simmering water (known as a Bain Marie) without disturbing for the first 5 minutes. Occasionally, stir the mixture until it is smooth and glossy. Make sure no steam or hot water comes in contact with the chocolate, or it will seize and become lumpy.
Flourless Chocolate Cake
Ingredients
For the chocolate cake
- 300 g dark chocolate 70% cocoa, broken into small pieces
- 150 g butter, cut into small pieces
- 120 g light brown sugar
- 5 eggs, separated
- 40 g ground almond meal or whole almonds, processed into fine crumbs
For the rose whipped cream
- 250 ml full-fat cream, whipped
- ¼ tsp rose essence
- some icing sugar, to sweeten the cream slighlty
Extra
- Icing sugar, to dust the top of the cake
- Heart-shaped chocolate piece (optional) to decorate the cake
- Fresh rose petals (optional) to scatter around or on the cake
Instructions
Preparing the cake
- Melt the chocolate, butter and sugar in a heatproof bowl over a pan of simmering water (Bain Marie) without disturbing for the first 5 minutes.
- Stir occasionally until the mixture fully melts.
- When the mixture appears smooth and glossy, remove the bowl from the pan and set aside to cool down for 10 minutes.
- Separate the eggs and place the egg yolks in a small bowl. Set aside.
- Place the egg whites in a greaseproof bowl and whisk until soft peaks form.
- Transfer the chocolate mixture to a medium bowl and add egg yolks, one at a time.
- Add the almond meal together with half of the egg whites, folding in gently.
- Once fully incorporated, fold in the remaining egg whites until no visible traces of the egg whites are visible. Transfer the cake mixture to the greased spring form tin.
Baking
- Preheat the oven to 180°C/350°F.
- Bake the chocolate cake on the middle shelf for 30 minutes.
- Cool completely on a wire rack before removing the cake from the tin.
Rose whipped cream
- Whip the cream until stiff peaks form.
- Fold in the rose essence.
Serving
- Once the cake is completely cooled, dust the top of the cake with icing sugar.
- Slice each portion and transfer the piece to a serving plate.
- Dollop a small portion of rose whipped cream on top of the sliced cake and garnish with a heart-shaped chocolate or fresh rose petals (optional).
Notes
- Keeps for 2 days at room temperature
- Chill for up to 4 days
- Suitable to freeze without the cream
