The BEST Flourless chocolate cake recipe 🍫🤎
For more great Instant Pot recipes, please visit InstantPotEasy.com
The fudgiest, MOST decadent, delicious Flourless Chocolate Cake with Tiramisu Whipped Cream I find an excuse to make it for …
You might also like
Leave a Reply
Want to join the discussion?Feel free to contribute!
SEVEN eggs? Damn girl, I’m about to protein load and hit the gym like I never have. Cheers🤙
The fudgiest, MOST decadent, delicious Flourless Chocolate Cake 🫠 with Tiramisu Whipped Cream
I find an excuse to make it for just about every holiday but it’s particularly perfect for this year’s Passover/Easter combo 😊💐
Flourless Chocolate Cake
Makes 1, 9” cake
Ingredients:
7 large eggs
1 ¼ cups sugar
10 Tbsp. (5 oz.) unsalted butter
10 oz. good quality dark chocolate (80-85% preferred), chopped
¼ cup unsweetened cocoa powder
1 tsp. Kosher salt
1 tsp. vanilla extract
Tiramisu whipped cream:
1 cup heavy cream
½ (8 oz.) pkg. mascarpone
¼ cup confectioners’ sugar
½ tsp. Kosher salt
2 Tbsp. instant espresso dissolved in 2 Tbsp. hot water
1 Tbsp. rum
Cocoa powder, for dusting
Chocolate curls, shavings, or Easter eggs for decorating
Method:
– Preheat oven to 375°F. Line the bottom of a 9” springform pan with parchment paper.
– Whip eggs on medium-high speed until lightened in color, 2-3 minutes. Slowly add sugar and continue to whip until thick and pale yellow, 8-10 additional minutes. While whipping, prepare chocolate:
-In a small pot, melt butter over low heat. Remove from heat, add chocolate and stir until smooth. Whisk in cocoa, salt and vanilla; set aside.
– Gently fold chocolate mixture into whipped eggs just until no streaks remain visible. (Try not to overfold and risk deflating your batter)
-Pour batter into prepared pan and bake for 45-50 minutes until puffed and a toothpick inserted comes out clean with a few moist crumbs.
-Transfer pan to a cooling rack and run a small knife around the edges to loosen. The cake will deflate in the center as it cools. Cool to room temp.
For whipped cream: Whip mascarpone and heavy cream to soft peaks. Add remaining ingredients (start with half the espresso and add more to taste as desired) and whip to medium peaks. Top cooled cake and serve, topped with cocoa, chocolate curls or Easter eggs 🐇
Refrigerate or freeze leftovers for longer storage (cake and whipped cream can be prepped and assembled up to 2 days in advance).
Follow @katierosenhouse and stop back tomorrow for a fun and easy way to make big, gorgeous chocolate curls!👩🍳
#flourlesschocolatecake #passoverdesserts #easterdesserts