Flourless Chocolate Cake
Dessert

Recipe by Chef Christian Romeo of Braised Kitchen, Tulare, CA.

Yields10 Servings
Chantilly Cream
 1 cup heavy whipping cream
 1 tsp vanilla extract
 ¼ cup powdered sugar
Chocolate Cake
 180 g butter
 250 g dark chocolate chips
 6 egg yolks
 200 g granulated sugar, divided
 ½ tbsp baking powder
 6 egg whites
 Powdered sugar (for sprinkling)
 ½ lb fresh strawberries
 ½ lb fresh blackberries
Chantilly Cream
1

Combine ingredients and whip with a mixer until stiff peaks form.

2

Set aside for later.

Chocolate Cake
3

Preheat the oven to 360°F.

4

Melt the butter and chocolate in a bain-marie (water bath/double boiler, or melt in microwave).

5

Beat the egg yolks with 100 grams of granulated sugar until stiff.

6

Add the butter-chocolate mixture to the egg yolk/sugar then mix.

7

Adding a little at a time, incorporate the baking powder into the chocolate mix.

8

Meanwhile, beat the egg whites until they form firm peaks, and add 100 grams of granulated sugar a little at a time until you form a firm meringue.

9

Add a third of the meringue at a time into the chocolate mix, folding after each addition.

10

Pour the batter into a 8- or 9-inch greased and floured springform pan. Bake in preheated oven for approximately 30 minutes. The center of the cake should be moist. Let the cake cool in the pan
for approximately 20 minutes.

11

Decorate with Chantilly cream and fresh berries, and sprinkle powdered sugar over top.

12

For perfect measurement, use a digital scale to weigh out your ingredients.

Ingredients

Chantilly Cream
 1 cup heavy whipping cream
 1 tsp vanilla extract
 ¼ cup powdered sugar
Chocolate Cake
 180 g butter
 250 g dark chocolate chips
 6 egg yolks
 200 g granulated sugar, divided
 ½ tbsp baking powder
 6 egg whites
 Powdered sugar (for sprinkling)
 ½ lb fresh strawberries
 ½ lb fresh blackberries

Directions

Chantilly Cream
1

Combine ingredients and whip with a mixer until stiff peaks form.

2

Set aside for later.

Chocolate Cake
3

Preheat the oven to 360°F.

4

Melt the butter and chocolate in a bain-marie (water bath/double boiler, or melt in microwave).

5

Beat the egg yolks with 100 grams of granulated sugar until stiff.

6

Add the butter-chocolate mixture to the egg yolk/sugar then mix.

7

Adding a little at a time, incorporate the baking powder into the chocolate mix.

8

Meanwhile, beat the egg whites until they form firm peaks, and add 100 grams of granulated sugar a little at a time until you form a firm meringue.

9

Add a third of the meringue at a time into the chocolate mix, folding after each addition.

10

Pour the batter into a 8- or 9-inch greased and floured springform pan. Bake in preheated oven for approximately 30 minutes. The center of the cake should be moist. Let the cake cool in the pan
for approximately 20 minutes.

11

Decorate with Chantilly cream and fresh berries, and sprinkle powdered sugar over top.

12

For perfect measurement, use a digital scale to weigh out your ingredients.

Flourless Chocolate Cake

© Copyright 2019 – Lifestyle Magazine.
All Rights Reserved. Site managed by Topograph
Accessibility Statement