Chocolate cake (flourless)
8 servings
60 minutes
This delightful flourless chocolate cake is a true treat for lovers of rich chocolate flavor. Its roots trace back to American cuisine, where experiments with alternative baking methods brought this delicate dessert to the world. The recipe is based on the airy structure of whipped eggs, rich cocoa, and the intense flavor of dark chocolate. The chocolate and cream frosting gives the cake a special velvetiness and makes it truly luxurious. An ideal choice for those who prefer gluten-free desserts, this cake pairs excellently with a cup of coffee or a scoop of vanilla ice cream. It can be served as an exquisite dessert at special events or simply enjoyed with family. A few hours in the refrigerator only enhance its tenderness, making each bite melt in your mouth.
1
Preheat the oven to 180 degrees.
2
Separate the whites from the yolks and whip into a strong foam with half of the sugar.
- Chicken egg: 6 pieces
- Sugar: 1 glass
3
Whisk the yolks with the second half of the sugar and add cocoa powder to the mixture, gently mix.
- Sugar: 1 glass
- Cocoa powder: 2 tablespoons
4
Gradually mix the egg whites into the chocolate mixture.
- Chicken egg: 6 pieces
5
Line the baking tray with parchment paper and grease it with butter. Pour the batter into the mold and bake for 30-35 minutes.
- Cream 20% fat: 150 ml
6
Take the cake out of the oven and let it cool.
7
Meanwhile, prepare the chocolate cream: heat the cream but do not bring to a boil, add broken chocolate to the cream, and stir until fully dissolved over low heat.
- Cream 20% fat: 150 ml
- 70% dark chocolate: 200 g
8
Cut the cooled cake into 4 equal squares, remove the baking paper, and assemble the cake, spreading chocolate cream between the layers.
- 70% dark chocolate: 200 g
9
Put the cake in the refrigerator for a few hours.
