Flourless Chocolate Cake with Chai Whipped Cream

November 13, 2024

90

medium

8

  • Prepare the Pan:
    • Preheat the oven to 375°F (190°C). Line the bottom of an 8-inch springform pan with parchment paper by placing the pan on a sheet of parchment, drawing a circle around it, and cutting out the circle. Place the parchment circle in the pan, butter the sides, and dust the pan with 1 tablespoon of flour, tapping out any excess.
  • Melt the Chocolate and Butter:
    • In a heatproof glass bowl, melt the chocolate and butter together over a double boiler. If using unsweetened chocolate, add 8 tablespoons of sugar. Stir occasionally until fully melted and smooth. Remove from heat and let it cool slightly for about 5 minutes.
  • Combine the Yolk Mixture:
    • In a separate small bowl, whisk together the 4 egg yolks, dissolved coffee, and vanilla extract until just blended. Gradually whisk the yolk mixture into the cooled chocolate mixture until well combined.
  • Whip the Egg Whites:
    • In a very clean large glass bowl, beat the 4 egg whites on medium-high speed, adding cream of tartar or lemon juice. Continue beating for about 3 minutes until soft peaks form. Gradually add the reserved 1/3 cup of sugar while beating for an additional minute, then beat for another minute until stiff peaks form.
  • Fold the Egg Whites into the Chocolate Mixture:
    • Gently fold the whipped egg whites into the chocolate mixture in 3 separate batches using a rubber spatula, making sure there are no white streaks.
  • Bake the Cake:
    • Pour the batter into the prepared springform pan and smooth the top. Bake in the center of the oven for about 20 minutes, or until a knife inserted comes out clean. Let the cake cool in the pan for at least 1 hour on a wire rack. Once cooled, run a knife around the edge of the pan to loosen the cake, release the sides of the springform pan, and lift the cake off the base using a spatula. Carefully remove the parchment paper.
  • Make the Chai Whipped Cream:
    • In a clean glass bowl, whip the whipping cream until soft peaks form. Add the chai spice and powdered sugar, continuing to whip until the cream reaches soft peaks. Be careful not to overwhip, as it will turn into butter.
  • Serve:
    • Slice the flourless chocolate cake and serve with a generous dollop of chai-spiced whipped cream.
Reviews

Ingredients:

Adjust Servings
120grams butter soft
1.5tablespoons chai spice
0.25teaspoon cream of tartar
6 eggs
1tablespoon flour
0.25cup granulated sugar
1teaspoon coffee dissolved in 2t water, instant
8servings powdered sugar for garnish
8tablespoons semisweet chocolate
1teaspoon vanilla extract
1.5cups whipping cream

Directions

1.
Prepare the Pan
Preheat the oven to 375°F (190°C). Line the bottom of an 8-inch springform pan with parchment paper by placing the pan on a sheet of parchment, drawing a circle around it, and cutting out the circle. Place the parchment circle in the pan, butter the sides, and dust the pan with 1 tablespoon of flour, tapping out any excess.
Mark as complete
2.
Melt the Chocolate and Butter
In a heatproof glass bowl, melt the chocolate and butter together over a double boiler. If using unsweetened chocolate, add 8 tablespoons of sugar. Stir occasionally until fully melted and smooth. Remove from heat and let it cool slightly for about 5 minutes.
Mark as complete
3.
Combine the Yolk Mixture
In a separate small bowl, whisk together the 4 egg yolks, dissolved coffee, and vanilla extract until just blended. Gradually whisk the yolk mixture into the cooled chocolate mixture until well combined.
Mark as complete
4.
Whip the Egg Whites
In a very clean large glass bowl, beat the 4 egg whites on medium-high speed, adding cream of tartar or lemon juice. Continue beating for about 3 minutes until soft peaks form. Gradually add the reserved 1/3 cup of sugar while beating for an additional minute, then beat for another minute until stiff peaks form.
Mark as complete
5.
Fold the Egg Whites into the Chocolate Mixture
Gently fold the whipped egg whites into the chocolate mixture in 3 separate batches using a rubber spatula, making sure there are no white streaks.
Mark as complete
6.
Bake the Cake
Pour the batter into the prepared springform pan and smooth the top. Bake in the center of the oven for about 20 minutes, or until a knife inserted comes out clean. Let the cake cool in the pan for at least 1 hour on a wire rack. Once cooled, run a knife around the edge of the pan to loosen the cake, release the sides of the springform pan, and lift the cake off the base using a spatula. Carefully remove the parchment paper.
Mark as complete
7.
Make the Chai Whipped Cream
In a clean glass bowl, whip the whipping cream until soft peaks form. Add the chai spice and powdered sugar, continuing to whip until the cream reaches soft peaks. Be careful not to overwhip, as it will turn into butter.
Mark as complete
8.
Serve
Slice the flourless chocolate cake and serve with a generous dollop of chai-spiced whipped cream.
Mark as complete

Recipe content adapted from Foodista, modified and licensed under CC BY 3.0.

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