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Recipes > Flourless Chocolate Cake 2

Flourless Chocolate Cake

Rich, decadent, and incredibly moist — this chocolate cake is baked to perfection with a steamy oven trick that locks in flavor. Topped with velvety mocha whipped cream and fresh raspberries, it’s the ultimate indulgence for chocolate lovers. Perfect for celebrations or a luxurious dessert anytime!

Prep

15mins

Bake

30mins

Total

3hrs (includes cooling)

Yield

8 slices

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Ingredients

Main Ingredients

  • Greenfield Unsalted Butter (250 g) 50003 113 g
  • Van Houten Professional Choc Dark Compound Block Semi Sweet (1 kg), finely chopped 102499 170 g
  • RedMan Caster Sugar 1417 135 g
  • Boncafe Colombiana Instant Coffee (50 g) 104756 2 tsp
  • RedMan Vanilla Essence 67722 1 1/2 tsp
  • Eggs (large), at room temperature — 4
  • Ghirardelli Unsweetened Cocoa Baking 100% (8 oz) 62865 27 g
  • Deltasal Fine Sea Salt 58415 1/8 tsp

Optional (Main Batter)

  • Baking Powder — 1/2 tsp

Mocha Whipped Cream

  • Boncafe Colombiana Instant Coffee (50 g) 104756 1 tsp
  • Warm Water — 1 tsp
  • Millac UHT Whipping Cream Dairy 38% (1 liter) 1917 240 ml
  • RedMan Fine Sugar (1 kg) 1416 22 g
  • Ghirardelli Unsweetened Cocoa Baking 100% (8 oz) 62865 6 g

Optional (Garnish)

  • Raspberries and a dusting of confectioners’ sugar — —

Other Materials

  • Sanneng 8" Round Baking Pan 14603 —
  • Tomiz Arcoroc Glass Bowl 23 cm 108488 —
  • Schneider Stainless Steel Thermoplastic Whisk 300 mm 65694 —
  • RedMan Cooling Rack 35 x 44 cm 2475 —
  • Kenwood Hand Mixer 450 W HMP30.A0WH 104454 —
  • RedMan Disposal Piping Bags Large 18" (100 pc) 1838 —
  • Wilton Piping Tip #1G Drop Flower (XL) 402-1007 20023 —
  • RedMan Flour Sieve PP Nylon Mesh 18 cm 110424 —
  • RedMan Parchment Paper Siliconised 450 x 75 m 13046 —

Featured Products

UNSALTED BUTTER 250G (#50003)

UNSALTED BUTTER 250G (#50003)

$6.00

CHOC DARK COMPOUND BLOCK SEMI SWEET 1KG (#102499)

CHOC DARK COMPOUND BLOCK SEMI SWEET 1KG (#102499)

$12.30

CASTER SUGAR 1KG (#1417)

CASTER SUGAR 1KG (#1417)

$3.50

COLOMBIANA INSTANT COFFEE 50G (#104756)

COLOMBIANA INSTANT COFFEE 50G (#104756)

$5.00

Instructions

Bake Mode

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  1. 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 parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. The cake will stick unless it is lined and generously greased.
  2. Cut the butter into pieces so it melts evenly. Place in a large heat-proof bowl. Add chopped chocolate. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Let cool for 2-3 minutes
  3. Whisk the sugar, instant coffee and vanilla extract into the chocolate mixture. Whisk in the eggs until smooth. The mixture will be heavy and tacky, like brownie batter. Whisk in the cocoa powder, salt and baking powder (if using).
  4. Pour and spread batter into prepared cake pan.
  5. Prepare the steamy oven: Place a large metal roasting pan or baking dish on the bottom oven rack. Do not use glass. Pour boiling water about 2 inches up the sides of the pan. Quickly place the cake on the center rack and shut the oven door, trapping steam inside. The steamy oven helps guarantee an extra moist cake.
  6. Bake for 30 minutes until the edges are set. The cake is done when a toothpick inserted into the center of the cake comes out clean or comes out with just a few moist crumbs. It is important to not over-bake this cake, which dries it out. Begin checking it at 25 minutes. Do not be alarmed if the cake rises extra tall around some of the edges and slightly cracks—this is normal (it is the eggs expanding) and will flatten out as it cools.
  7. Remove from the oven, place cake on a cooling rack, and cool for only 10 minutes in the cake pan. Run a sharp knife around the edges to help release the warm cake, then quickly invert it onto a serving plate or cake stand. (If it cools completely in the pan, it’s very difficult to release from the pan.) Cake will be a little crumbly on the edges. Cool completely.
  8. Once the cake is cool, top with your choice of toppings and mocha whipped cream.
  9. Mocha Whipped Cream: Using a fork, mix the unsweetened cocoa powder and warm water together in a very small bowl. Cool down for a few minutes. Using a hand mixer fitted with a whisk attachment, whip the Whipping cream, sugar, unsweetened cocoa powder and cocoa mixture on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts. Serve cake with whipped cream or pipe it on top. Use Wilton Piping # 1G Piping tip. Decorate with raspberries and a dusting of confectioners’ sugar, if desired.
  10. Cover and store leftover cake in the refrigerator for up to 5 days.

Tips

Education

Baking School

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FINE SUGAR 1KG (#1416)

2.40

CASTER SUGAR 1KG (#1417)

3.50

DISPOSABLE PIPING BAGS LARGE 18" 100PC (#1838)

7.90

UHT WHIPPING CREAM DAIRY 38% 1L (#1917)

14.70

COOLING RACK 35X44CM (#2475)

20.50

PARCHMENT PAPER SILICONISED 450X75M (#13046)

32.50

ROUND BAKING PAN 8" (#14603)

19.50

UNSALTED BUTTER 250G (#50003)

6.00

FINE SEA SALT 1KG (#58415)

3.60

UNSWEETENED COCOA BAKING 100% 8OZ (#62865)

23.60

STAINLESS STEEL THERMOPLASTIC WHISK 300MM 12PCS (#65694)

16.00

VANILLA ESSENCE 33ML (#67722)

3.70

CHOC DARK COMPOUND BLOCK SEMI SWEET 1KG (#102499)

12.30

HAND MIXER 450W HMP30.A0WH (#104454)

127.40

COLOMBIANA INSTANT COFFEE 50G (#104756)

5.00

FLOUR SIEVE PP NYLON MESH 18CM (#110424)

3.30

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