Flourless Chocolate Cake

Friday, July 20, 2012

Chocolate Cake:
  • 200 Grams Unsalted Butter
  • 100 Grams Dark Chocolate (chopped to small pieces)
  • 200 Grams Nutella
  • 85 Grams Honey
  • 6 Eggs (separated)
  • 1 Teaspoon Espresso Powder
  • 1 Teaspoon Cinnamon
  • ⅛ Teaspoon Baking Soda
  • Extra Butter
  • Cocoa Powder
Whipped Cream Topping:
  • 1 Cup Whipping Cream
  • 1 Tablespoon Confectioner’s Sugar
  • 1 Teaspoon Bourbon


  1. Preheat the oven to 325 F. Move baking rack to the lowest slot in your oven.
  2. Using the extra butter, lightly butter and coat the bottom and sides of  a 9″ spring-form pan with cocoa powder. Dump out the excess cocoa.
  3. Cut the 200 grams of butter into small pieces and put them in a microwave safe bowl. Add the chopped chocolate to the bowl and melt in the microwave until smooth. When melting chocolate in a microwave, only cook in 30 second intervals and take out to stir every 30 seconds until smooth. (You could use a whisk for this.)
  4. Remove from microwave and add the Nutella to the chocolate mix and whisk until fully incorporated. Also whisk in the instant espresso powder, cinnamon and baking soda.
  5. Separate the egg whites and egg yolks into two separate bowls. Add the honey to the yolks and beat for a minute or two with a hand mixer or a whisk. (The mixture should be well blended and a lighter yellow color.)
  6. Add the chocolate mixture to the egg yolks and whisk to thoroughly combine.
  7. Beat the egg whites until stiff peaks form (the peaks are stiff when they only flop over slightly). Fold the beaten egg whites into the chocolate mixture, mixing by hand until fully incorporated.  (Using a wide spatula for this makes it much easier.)
  8. Pour the mixture into the spring-form pan and place into the oven. Bake for 30-50 minutes (mine was done closer to 50 minutes – this longer bake time is due to the honey). Test doneness after 30 minutes by seeing how jiggly the center of the cake is – the cake should not be completely solid when finished but the center should not move much when moved. Use a toothpick to stick in a few places to make sure it’s cooked through (the toothpick should come out clean). Let cool (the cake will deflate quite a bit) at least 30 minutes before serving, and garnish with chopped hazelnuts, chocolate syrup and whipped cream. Let the cake cool down.
Whipped Cream Topping:

  1. Pour chilled whipping cream into the bowl of a stand mixer (can also use a hand mixer for this). Add confectioner’s sugar and bourbon to the cream.
  2. Whip until stiff peaks form.

Photo Credit: mymansbelly.com
Source: http://mymansbelly.com/2011/03/28/nutella-flourless-chocolate-cake-recipe/


Post a Comment