These Flourless Chocolate Cakes are made with whipped cream and a few other ingredients. The recipe is based on one from Alfred Portale’s Gotham Bar and Grill Cookbook, but I’ve made some changes including scaling it down so it can be quickly prepared and baked in two 4 inch mini springform pan. So yes, that’s the catch. You’ll need a couple of mini springforms. Here’s a link to the ones I use.
Stand Mixer vs Handheld
In the directions I say to use a stand mixer, but a handheld mixer should work just as well so long as you are willing to be patient and beat the egg/sugar mixture for a good 2-3 minutes. In fact, a handheld mixer might work even better because you can beat the hot egg & sugar mixture right in the double boiler pan, clean the beater and move on to the whip cream.
Flourless Chocolate Cake Serving Size
This makes two mini springforms, but since these are very rich you might be able to serve four.
Amazing Flourless Chocolate Cake Made With Whipped Cream
- 4 oz high-quality bittersweet chocolate, finely chopped (114 grams)
- .75 ounces high-quality unsweetened chocolate, chopped (21 grams)
- 2 1/2 tablespoons strong brewed coffee
- 1 large egg plus 2 tablespoons lightly beaten egg
- 3 T. sugar (36 grams)
- 1/4 cup heavy cream (56 grams)
- Preheat oven to 325 degrees F. Butter insides of 2 mini springform pans (4 inch size) and line bottoms with circles of parchment paper.
- Melt chocolate with coffee in a small microwave-safe bowl. Start on high for 30 seconds. Stir and repeat until chocolate is melted and smooth. Set aside.
- Whisk sugar and egg together in a metal stand-mixer bowl. Set the mixer bowl over a saucepan of simmering, not boiling, water, and whisk until mixture is warm to the touch and sugar is dissolved – make sure not to cook the mixture! Put on mixer stand and beat at medium speed until light and almost tripled in volume, about 3 minutes. Reduce speed to medium-low and continue beating another 2 minutes. ALTERNATIVELY skip the stand mixer and just heat the sugar and egg in the top of a double boiler. Use a handheld electric mixer to beat the hot sugar & egg mixture.
- In chilled bowl, beat cream just past the soft-peak stage. Fold together a quarter of the egg mixture with the chocolate mixture to lighten, then fold chocolate mixture back into remaining egg mixture. Fold in whipped cream. Transfer to prepared pans, smooth top, and tap filled pans lightly on work surface a few times to settle any air pockets.
- Place springform pans in 9 inch baking pan. Add enough hot water to baking pan to come halfway up sides of the springform pans. Bake 30 minutes. Open oven door 30 seconds to release any excess moisture that builds in oven. Continue baking until center of cake feels somewhat firm when pressed lightly with your fingers, another 15-20 minutes. Remove cakes from oven and let cool at room temperature (note, if baking the larger cakes you cool them in the closed oven for two hours).
- Run a warm knife around inside of pans, and carefully remove from pans. Transfer to refrigerator and chill until very firm. Wrap in plastic wrap and keep chilled until ready to serve
- Remove cakes from refrigerator and return to room temperature. At least 1 hour before serving, preheat oven to its lowest setting. If you have just used the oven, turn it off. Unwrap cakes and set on oven proof serving plates. Warm them in the oven for about 20-30 minutes or until they are warm throughout.