Flourless Chocolate Cake


Courtesy of Chef Alain Braux


Fairly difficult

Flourless Chocolate Cake


For 8 Person(s)


  • 1 pounds Callebaut chocolate, coarsely chopped
  • 1/2 pounds unsalted butter (divided), cut into ½-inch cubes
  • 1/2 tablespoons unsalted butter (divided), cut into ½-inch cubes
  • 1/4 cups Kahlua liqueur (or 1 T. coffee extract)
  • 8 large free-range eggs
  • 1/2 cups organic raw sugar
  • 1 teaspoons organic vanilla
  • 1/2 teaspoons sea salt
  • Whipped cream (optional) for decoration
  • 2 cups Organic Valley heavy whipping cream
  • 1/4 cups organic raw sugar
  • 1 teaspoons organic vanilla extract
  • Fresh strawberries or raspberries

Flourless Chocolate Cake Directions

  1. Preheat oven to 325°.
  2. Using ½ tablespoon butter, grease a 9-inch springform pan and line bottom with a parchment round. Cover pan underneath and along sides with foil and set in a roasting pan. Bring a medium saucepan of water to boil.
  3. Combine the chocolate, butter and Kahlua in a metal bowl set over simmering water or in the top of a double boiler. Make sure no water gets into the chocolate mixture. Melt the mixture, stirring constantly, until smooth and creamy, about 5 minutes; reserve. Do not warm too much, just to body temperature, or it will damage the fragile egg mousse.
  4. Meanwhile, combine eggs, sugar, vanilla and salt in a large bowl and beat with an electric mixer until frothy and almost doubled in volume, about 5 to 10 minutes.
  5. Fold 1/3 of egg mixture gently into the chocolate mixture using a rubber spatula. Repeat this process two more times—until all of egg mixture has been folded into chocolate mixture.
  6. Pour the batter into prepared springform pan and place in the roasting pan. Pour enough boiling water into the roasting pan to come about halfway up the sides.
  7. Bake until cake has risen slightly and edges are just beginning to set, about 40 to 45 minutes. Remove springform pan from roasting pan and cool on wire rack to room temperature. Remove foil, cover and refrigerate overnight.
  8. Remove cake from refrigerator about 30 minutes before serving. Slide a paring knife blade carefully along the inside edge of the pan. Remove springform pan sides, invert cake onto a large plate and peel away parchment paper from bottom. Reinvert cake on a  serving platter.
  9. In a cold mixing bowl, beat the whipping cream, sugar and vanilla until it reaches firm peaks. Do not overwhip or it will turn into butter. With a pastry bag fitted with a star tip, apply whipped cream scrolls around the edge and center of the cake.
  10. Add freshly-cut fresh strawberries or raspberries.

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