Flourless Chocolate Cake

We are deep into November, the month of gratitude. Today we say “Thank You!” to a family friend, a man of conviction, gross intelligence, and revered family man. We thank you, for protecting your neighbors, your community, and strangers. We thank you for being fair, kind, patient, and diligent.

We thank YOU and your FAMILY for all the sacrifices you all have made so we all are safe. 

Recently, a close family friend has retired from a thirty-year career in Law Enforcement and we wanted to show our gratitude for everything he has done for the past thirty years. Nothing done could demonstrate how grateful we are because each day you worked, you put your life on the line so we all could sleep safe in our homes. This is an extremely small token of our appreciation.

To celebrate this man and his family we made this Flourless chocolate cake. The base recipe is from Johanna Gaines, we added the Bourbon-infused whip cream and cut some of the espresso powder, as too much can result in tummy aches! We also replaced granulated sugar with raw sugar. This is a rich and decadent cake that is topped with a cloud-like whip cream that is infused with Bourbon.  

Hera’s Pinch

Once the chocolate is melted for the ganache, add 1 tablespoon of Bourbon and stir it in. This adds a bolder punch of Bourbon flavor through the cake. 

Not a Bourbon fan, infuse the whipping cream with 2 teaspoons of orange extract.

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Flourless Chocolate Cake

Author: Delish In A Pinch

Prep time: 20 MinCook time: 30 MinInactive time: 1 H & 10 MTotal time: 2 Hour

Ingredients

Flourless Cake

• Non stick spray
• 8 tablespoons of butter
• 1 cup semisweet chocolate chips + 1 tablespoon for chocolate shavings
• 3/4 cup of raw sugar
• 1/2 teaspoon of salt
• 1 1/2 teaspoon of espresso powder
• 1 teaspoon of vanilla
• 3 large eggs
• 1/2 cup unsweetened dutch processed cocoa powder

Ganache

• 1/2 cup of heavy cream
• 1 cup semi-sweet chocolate chips
• 1/2 teaspoon of vanilla

Bourbon infused Whip Cream

• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 tablespoon of Bourbon
• 1 teaspoon of vanilla

Instructions

Flourless Cake

1. Preheat the oven to 375℉. Spray a 9-inch cake pan with nonstick baking spray. Line the bottom of the pan with a round of parchment paper and spray the papaw with nonstick baking spray.
2. In a small saucepan, combine the butter and chocolate chips and melt over low heat.
3. Pour the chocolate mixture into a medium bowl, then add the sugar, salt, espresso powder, vanilla, and eggs. Whisk until the batter is smooth. Add the cocoa and whisk until just incorporated.
4. Pour the batter into the prepared cake pan and spread it out evenly. Bake until a tested inserted in the center comes out clean, 24-26 minutes.
5. Cool in the pan for 20 minutes, then unfold onto a wire rack to cool completely.
6. Spoon the ganache over the completely cooked cake, spending it out to cover the cake and drip over the edges. Let stand for 1 hour to allow the ganache to set.
7. Put a dollop of the fresh whip cream on top and sprinkle with chocolate shavings (see note).

Ganache

1. In a saucepan on low heat, pour in the heavy cream, add the chocolate chips and vanilla. This mixture should be stirred continually till you achieve a glossy chocolate ganache as seen in the picture above.

Bourbon Whip Cream

1. Add heavy cream, powdered sugar, Bourbon, and vanilla into an electric mixer with the whisk attachment, set the speed at medium-high, and mix away until peaks start forming (5-6 mins).

Notes:

This cake can be stored in an airtight container for up to 2 days.

Carefully zest a few chocolate chips on a microplane zester for the shavings.