Looking for a fabulous dessert that is not quite so sweet, then you are gong to love this rich, decadent, flourless chocolate cake, You’ll never guess what makes the topping spectacular.
If you want rich dark chocolate flavor, this is the dessert for you. We love that while it’s not so sweet, it’s still rich and decadent. It puffs up like a souffle while baking and then falls after it comes out of the oven. Sugar sprinkled on top before it bakes forms a thin crust on top that keeps the frosting from sinking into the cake. The cake itself is rich and fudgy and melts in your mouth. As if that wasn’t enough, the topping is a mixture of heavy cream and mascarpone for a rich but not overly sweet addition to this perfect ending to any meal.
I used a spring form pan for this, but if you don’t have one, you’ll still have a great dessert, you just might not have perfect slices. Taylor took home the leftovers and claimed it was just as good the next day. I wasn’t sure how the topping would hold up after freezing but she claimed there was no difference. My suggestion is to freeze any left-overs in small slices to enjoy when you just need some chocolate.
Flourless Chocolate Cake
- 10 ounces bittersweet chocolate
- 2 tablespoons vegetable oil
- ½ cup butter cut into 1 inch cubes
- 6 eggs
- ½ cup sugar divided
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla
- ¾ teaspoon salt
- 2 tablespoons sugar for top of cake
- 1 cup heavy cream
- ½ cup mascarpone
- 3 tablespoons powdered sugar
- Preheat oven to 350º. Lightly butter a springform pan and dust with sugar.
- In a microwave safe bowl, combine chocolate, oil, and butter. Microwave on medium power until melted, about 2 minutes, stirring every 3o seconds.
- Separate 4 eggs into 2 bowls. To the bowl with the yolks, add cocoa powder, vanilla, salt, ¼ cup sugar and the remaining 2 whole eggs. Whisk until smooth. Add chocolate mixture and whisk until blended.
- Beat the egg whites with an electric mixer until frothy. Add ¼ cup sugar and continue to beat until stiff peaks form. Gently fold into the chocolate mixture in two batches, folding just until combined. Pour into prepared pan and top with 2 tablespoons of sugar.
- Bake until the top is cracked and the cake is pulling away from the edge of the pan, about 35-45 minutes. Transfer to wire rack and let cool completely before removing the sides.
- For the topping, combine all ingredients and beat until soft peaks form. Place on cooled cake.