Prepare to experience chocolate nirvana with this mind-blowing flourless chocolate cake that's so rich, so intense, and so sinfully delicious that it'll make your taste buds dance with pure joy! Imagine a dessert so smooth and velvety it practically melts in your mouth, topped with a luxurious bourbon-spiked whipped cream that adds a sophisticated twist to every single bite. Whether you're a chocolate enthusiast, a dessert connoisseur, or simply someone who loves treating themselves to an extraordinary culinary experience, this recipe is about to become your new obsession.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup semisweet chocolate chips
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 cup heavy cream
- 2 tbsp bourbon
- 2 tbsp powdered sugar
Instructions
- Preheat your oven to 375°F (190°C). Grease an 8-inch round cake pan with butter or cooking spray, and line the bottom with parchment paper for easy removal.
- In a medium saucepan, melt the semisweet chocolate chips and unsalted butter together over low heat. Stir frequently until the mixture is smooth and fully combined. Remove from heat and let it cool slightly.
- In a large mixing bowl, combine the granulated sugar and the slightly cooled chocolate mixture. Stir well to combine.
- Add the three large eggs to the chocolate mixture, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until fully incorporated.
- Sift the unsweetened cocoa powder into the chocolate mixture and gently fold it in using a spatula until there are no visible streaks of cocoa. Be careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for about 25 minutes, or until the cake has set and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely. Remove the parchment paper once cooled.
- While the cake is cooling, prepare the bourbon whipped cream. In a medium bowl, combine the heavy cream, bourbon, and powdered sugar.
- Using an electric mixer, whip the cream mixture on medium-high speed until soft peaks form. Be careful not to overwhip, as you want a light and airy texture.
- Once the cake has completely cooled, slice it into wedges and serve each slice with a generous dollop of bourbon whipped cream on top.
- Enjoy your delicious flourless chocolate cake with bourbon whipped cream!
Tips
- Use high-quality chocolate chips for the most intense flavor – the better the chocolate, the more amazing your cake will be.
- When melting chocolate and butter, use low heat and stir constantly to prevent burning. A double boiler works best if you're worried about scorching.
- Allow the chocolate mixture to cool slightly before adding eggs to prevent accidentally scrambling them.
- Don't overmix the batter – this can lead to a dense, tough cake. Fold ingredients gently until just combined.
- Use a toothpick test to check doneness, but remember that a few moist crumbs are perfect for a flourless cake's fudgy texture.
- For the bourbon whipped cream, chill your mixing bowl and whisk beforehand to help the cream whip up faster and more effectively.
- Serve the cake at room temperature for the most luxurious texture and flavor experience.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 32g
Protein: 5g
Fat: 27g
Saturated Fat: 16g
Cholesterol: 125mg
