by Donna Cain
What better way to bring in the New Year then with a wonderful flourless chocolate cake recipe……. just had to share as this cake is beyond delicious. We made this for our afternoon tea on New Year’s Eve, and I was so tickled with the guest’s reaction…….”can we please have the recipe?” and the cake platter was empty:)
This cake is perfect when entertaining as it can be made 2-3 days in advance. Just cover and refrigerate and bring back to room temperature before serving. When we serve for afternoon tea at the inn we usually do not add the whip cream but when serving as a dessert the whip cream adds a wonderful touch!
- 16 Tablespoons unsalted butter (2 sticks cut into pieces, plus more for the pan)
- ¼ cup unsweetened cocoa powder (plus more for the pan)
- 1¼ cups heavy cream
- 8 ounces bittersweet chocolate, chopped
- 5 large eggs
- 1 cup white granulated sugar
- ½ cup sour cream
- ¼ cup confectioners sugar, plus more for dusting
- Preheat oven to 350. Butter a 9" springform pan and dust with cocoa powder. In a medium saucepan heat the butter with ¼ cup of the heavy cream over medium heat until the butter is melted. Add the bittersweet chocolate and stir until melted and smooth. Remove from the heat. In a medium bowl whisk together the eggs, granulated sugar and cocoa powder. Whisk in the chocolate mixture. Mix well. Transfer batter to the prepared pan and bake until puffed and set, about 35-40 minutes. Let cool in the pan for one hour. Run a knife around the cake before removing. Before serving beat together 1 cup of the heavy cream with the confectionary sugar and sour cream. Beat until soft peaks form. Dust the cake with confectioners sugar and top with the whip cream.