Silken Delight Flourless Chocolate Cake

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 8
★★★★★
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If you’re looking for a cake that’s rich in chocolatey goodness without the fuss of flour, this Silken Delight Flourless Chocolate Cake is your answer. With a texture that borders on mousse-like and a depth of flavor that’s utterly satisfying, it’s perfect for any occasion. Plus, it’s naturally gluten-free!

Ingredients for Silken Delight Flourless Chocolate Cake

The star of our cake is the bittersweet chocolate, which provides a deep, intense flavor. It’s balanced by the creaminess of unsalted butter, adding richness to the cake. Granulated sugar sweetens it just right, while a hint of salt enhances all the flavors. A splash of vanilla extract introduces a subtle aromatic note. The egg yolks contribute to the cake’s richness, whereas the egg whites are whipped to create a light structure. Finally, a touch of cocoa powder not only deepens the chocolate flavor but also adds a touch of dryness to balance the cake's texture.

Tips & Tricks

  • Use high-quality chocolate for the best flavor. It makes all the difference.
  • If you don’t have a double boiler, a heatproof bowl over a pot of simmering water works just fine.
  • Ensure your egg whites are free from any yolk to whip up perfectly.
  • Gently fold the ingredients to maintain the batter's lightness.

Serving Suggestions

This cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a more decadent touch, drizzle with a raspberry coulis or serve with fresh berries to cut through the richness.

Frequently Asked Questions

Can I use milk chocolate instead of bittersweet?
While you can, the cake will be sweeter and less intense. Bittersweet chocolate is recommended for the best balance.
How long will the cake keep?
It stays fresh for about 3 days if stored in an airtight container at room temperature. You can also refrigerate it for up to a week.
Can I make this cake ahead of time?
Yes! This cake actually tastes even better the next day as the flavors have more time to develop.

Silken Delight Flourless Chocolate Cake Recipe Walkthrough

Start by preheating your oven to 325°F and greasing a 9-inch round cake pan. This ensures the cake will release easily later on.

Next, grab a double boiler or set a heatproof bowl over a pot of simmering water to melt the chocolate and butter together. Stir them gently until smooth, then remove from heat.

Off the heat, whisk in the sugar, salt, and vanilla extract until fully combined. This mixture should look glossy and smooth.

Now, incorporate the egg yolks one at a time. Whisk well after each addition to ensure the mixture stays smooth and doesn't clump.

In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form. This usually takes a few minutes with an electric mixer.

Gently fold the beaten egg whites into the chocolate mixture in thirds. Take care to preserve the airiness of the whites, as this is crucial for the cake's texture.

Sift the cocoa powder over the batter, then gently fold it in until just combined. The batter should be smooth and airy.

Pour the batter into your prepared pan, smoothing the top with a spatula for even baking.

Bake for 25 to 30 minutes. The edges should be set, and the center should remain slightly soft for that perfect gooey texture.

Allow the cake to cool in the pan for about 10 minutes before inverting it onto a wire rack to cool completely.

Why You'll Love This Recipe

  • Rich and decadent chocolate flavor that satisfies any sweet tooth.
  • Simple to make with only a handful of ingredients.
  • Naturally gluten-free, making it perfect for those with dietary restrictions.
  • Lovely, soft texture that feels like a chocolate cloud.

Ingredients

8 oz bittersweet chocolate
1/2 cup unsalted butter
3/4 cup granulated sugar
1/4 teaspoon salt
1 tablespoon vanilla extract
4 large eggs, separated
1/2 teaspoon cream of tartar
1/4 cup cocoa powder

Step-by-step Instructions

1. Preheat your oven to 325°F and grease a 9-inch round cake pan.
2. Melt the chocolate and butter in a double boiler over simmering water, stirring until smooth.
3. Remove from heat and whisk in the sugar, salt, and vanilla until combined.
4. Add the egg yolks one at a time, whisking after each addition.
5. In a separate bowl, beat the egg whites and cream of tartar until stiff peaks form.
6. Gently fold the egg whites into the chocolate mixture in thirds, ensuring not to deflate them.
7. Sift the cocoa powder over the batter and gently fold it in until just combined.
8. Pour the batter into the prepared cake pan and smooth the top with a spatula.
9. Bake for 25 to 30 minutes, or until the edges are set and the center is slightly soft.
10. Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.

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