Flourless Chocolate Brownie Cake With Whipped Cream Recipes
FLOURLESS CHOCOLATE BROWNIE CAKE WITH WHIPPED CREAM
If you're a fudgy brownie person, but crave a little more elegance, this is for you. It's deeply rich with cocoa and easy as pie -- or, really, much easier. It's not finicky in the way some flourless chocolate cake can be, and you can mask any mistakes (though there's not much to go wrong here) with a dusting of fine cocoa powder or powdered sugar. Dollop with whipped cream or creme fraiche when you serve.
Provided by Sarah Copeland
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the flourless chocolate cake: Preheat the oven to 350 degrees F (180 degrees C). Butter the bottom and sides of an 8- or 9-inch (20- or 23-centimeter) springform pan and dust it with cocoa powder. Tap out any excess.
- Heat the butter and cream in a medium saucepan over low heat. When the butter is melted, add the chopped chocolate and stir frequently until melted and smooth.
- In a separate bowl, whisk together the eggs, sugar, cocoa powder, and salt until even and a bit frothy, whisking for 2 to 3 minutes. Stir in the melted chocolate mixture until smooth and even.
- Transfer the batter to the prepared pan and bake until the cake is puffed and just set through, 35 to 40 minutes. Remove from the oven and let the cake cool for about 40 minutes. Run a knife around the edge and unmold the sides of the springform pan, then transfer the bottom of the pan to a plate or platter (don't try to remove the whole cake from the springform; it may crumble). Sift cocoa powder over the cake before serving.
- For the whipped cream: If you are not whipping your own cream, you're missing out. Perfect, dollopable cream is an art form worth mastering. To do it: Whip the cream in a metal bowl with a whisk or electric beater until it just holds its shape. Fold in the sugar and vanilla. Test with a spoon -- it should slide right off but still hold some shape. Use a whisk to finish it off, whipping a few times by hand until it just holds soft peaks -- but no further: It should dollop lusciously over any cake or pie.
- Serve the cake warm or at room temperature with the whipped cream.
CRACKED CHOCOLATE EARTH WITH WHIPPED CREAM (FLOURLESS CHOCOLATE CAKE)
Provided by Tyler Florence
Categories dessert
Time 55m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.
- Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1 inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate; then whisk in the rest of the chocolate mixture.
- Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan (spray the bottom with nonstick spray) and bake until the cake is set, the top starts to crack, and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then unmold.
- While the cake is cooking, make the whipped cream. Whip the cream until it becomes light and fluffy. Dust the cake with confectioners' sugar.
- Serve at room temperature with the whipped cream.
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- Preheat oven to 350°F (177°C). Make sure you have a bottom oven rack and a center oven rack in place for step 5. Grease an 8-inch round cake pan, line with a parchment paper round, then grease the parchment paper. Parchment paper helps the cake seamlessly release from the pan. The cake WILL stick unless it’s lined and generously greased. (Trust me!)
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