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Health Food

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Chocolate Flourless Cake 3
I wasn’t sure about making MDP a chocolate dessert for Date Night In for while most people enjoy chocolate we usually prefer other things over chocolate (like key lime). I know we are weird. While MDP likes chocolate he was what he calls “chocolated to death” the majority of his adult life, almost twitching at the sight of chocolate cream pie. But it occurred to me that I don’t think I have ever made him a chocolate flourless cake and that needed to change.

Luckily my experiment worked as he was surprised that a dessert could be rich and light all at the same time. We learned you don’t need the whipped cream or chocolate sauce as MDP’s former step-son who still comes over from time to time ended up eating literally HALF the cake. Now we didn’t realize this as he kept taking a little and little at a time. When we went to give my stepdaughter a piece (she was at soccer) we realized that there was only about a slice and a half left and before over ¾ of the cake was still there. 🙂 So yeah, it’s pretty good.

Since this is such a simple cake you really, really want to use the best ingredients you can afford. Best ingredients for me always means starting with Plugra Butter, you need good butter for this. We all know my love for Plugra. Same with the chocolate…buy the best you can afford for this. If you have an eyebrow raised at the espresso powder you don’t really taste it…but it really helps bring out the flavor of the coffee. You can flavor the whipped cream with an liquor or leave it out. I used a local chocolate sauce (Fran’s) but you can use whatever you like.

And of course best of all…this is gluten free…so it’s health food! 🙂

Chocolate Flourless Cake 2

Chocolate Flourless Cake with Frangelico Whipped Cream

8 oz. unsalted Plugra European Style Butter

8 oz. semisweet chocolate, finely chopped

¼ tsp. espresso or coffee powder

6 large egg yolks

¾ cup granulated sugar

8 large egg whites, at room temperature

2 cups heavy cream

3 TBSP Frangelico liquor

¼ cup powdered sugar

Preheat oven to 325F.

Spray the inside of a 9-inch Springform pan with baking spray (or use melted butter).

Line the pan with parchment paper. Don’t skip this step…your cake will stick otherwise.

Using a double boiler melt the butter and chocolate together stirring often until the mixture is smooth and all is melted together. Let cool to room temperature.

Using a stand mixer with a paddle attachment beat together on high the egg yolks, espresso powder, and sugar until it doubles in volume and has a lighter shade of yellow, about 3 minutes.

Either with a hand mixer or another clean bowl beat the egg whites until stiff (but not dry).

Using a rubber spatula fold the chocolate into the egg yolk mixture.

Add 1/3 of the egg whites and stir to incorporate…this is lightening the batter.

Then gently fold the remaining 2/3 egg whites into the batter.

Pour the mixture into the pan, spreading evenly.

Place on a baking sheet on the center rack.

Bake for 52-54 minutes, or until a wooden skewer inserted in the center comes out fairly clean.

It will be puffed up like a soufflé when you take it out….be warned it WILL fall. It’s supposed to fall. You did nothing wrong.

Allow to cool for about 15 minutes then release the cake from the Springform and slide it onto a plate.

Whip 2 cups of heavy cream, sugar, and Frangelico on high until soft peaks are formed.

Top cake with whipped cream and chocolate sauce.

Chocolate Flourless Cake
I created this amazing Chocolate Flourless Cake for my client, Plugra Butter! Thank you for supporting the brands that keep me inspired in the kitchen.

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baked goods// breakfast treat// cake// chocolate// Date Night In// Gluten Free11 Comments

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Comments

  1. Medha @ Whisk & Shout says

    January 16, 2015 at 7:15 am

    This looks delicious! And yes, totally, anything gluten free is absolutely healthy, no matter how much butter or chocolate 😛

    Reply
  2. Kelly says

    January 16, 2015 at 10:29 am

    Gluten free AND health food… That means we should have this at least once a week right? 😀

    Reply
  3. Gina says

    January 16, 2015 at 6:24 pm

    This looks so decadent! My husband would agree with you on “things other than chocolate” but outside a seasonal fruit crumble, I’m a chocolate girl through and through so I’ll gladly eat one big slice of this!

    Reply
  4. Alice says

    January 16, 2015 at 8:50 pm

    I might have drooled on my screen…

    Reply
  5. Joy says

    January 17, 2015 at 2:58 am

    Do you think it would work without a spring pan?

    Reply
    • Peabody says

      January 17, 2015 at 2:25 pm

      @joy you probably could but its much easier to remove

      Reply
  6. Amanda says

    January 17, 2015 at 12:07 pm

    I love this, AMAZING!

    Reply
  7. Nutmeg Nanny says

    January 19, 2015 at 8:02 am

    Good lord girl! This looks amazing! I need to get my hands on some plugra stat!

    Reply
  8. Erin @ The Spiffy Cookie says

    January 21, 2015 at 5:42 pm

    Agreed on the chocolate, unless there is something mixed in there (ideally peanut butter) I would prefer fruity desserts over chocolate.But I think the whipped cream is enough to sway me on this one 😉

    Reply
  9. Annamaria @ Bakewell Junction says

    January 22, 2015 at 7:01 pm

    Peabody,
    I am definitely a chocolate fan, so this delectable recipe looks wonderful.
    Annamaria

    Reply

Trackbacks

  1. 12 Terrific Chocolate Cakes and Cupcakes • The Heritage Cook ® says:
    November 19, 2018 at 4:06 am

    […] Chocolate Flourless Cake with Frangelico Whipped Cream from Peabody of Sweet Recipeas […]

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Hi I’m Peabody (yep, that’s my first name) and welcome to my site! Here you will find a whole lot of yummy recipes (mostly baking and dessert), positive body image promotion, telling it like it is, and the random things that make up my life. Thanks for stopping by! Read more...

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