One of the things I love the most is chocolate cake! And who doesn't?
This flourless chocolate cake is a delicious sin -full of great stuff! Not having to worry about calorie counting or how many grams of carbs I'll be stuffing in my body, this chocolate cake is just what I want to indulge in this weekend!
My kids told me that this particular dessert made them remember Cici's Pizza mini Brownies. I took this as a compliment because both my son and daughter are particularly picky when it comes to chocolate cake. (And the love Cici's brownies...) So, I'll celebrate this success!
It's been a while since the last time I baked this cake. After having the first bite, I asked myself why on Earth I stopped doing this... But the answer was kind of obvious... I've been making a lot of desserts. Always different. Always something new. Especially now that I began recording some food videos for a Youtube channel:
And here I am! Sitting on my kitchen island, enjoying the tempting sight of a nice piece of this chocolate cake.
Let me break it down for you!
This cake creates a crust that's a little bit crunchy! Underneath, there's spongy and a little bit gooey chocolate cake. But that's not all! There's more! There's a nice third layer... creamy chocolate custard!
Oh, so good! Like made in heaven!
So... What do I do to make this yummy cake?
Pro-tip #1: Separate the eggs into two dry bowls. Whites in one. Yolks in the other. (I used them cold).
Pro-tip #2: Melt the butter halfway and whisk it till it's completely melted. By doing this, you avoid separation.
Pro-tip #3: Whisk the yolks with the sugar till light-colored and fluffy! Whisk the egg whites till soft peaks are achieved.
Pro-tip #4: Wrap your springform pan twice with aluminum foil. This way, you'll prevent spills, and also the heat will spread nicely.
Pro-tip #5: Use an oven thermometer to get the temperature right. Believe me! This is very important for this cake.
Pro-Tip #6: You don't need to use the Expresso Powder. So, feel free to omit it, or substitute for vanilla, almond extract, rum, nuts, or chocolate chips.
Pro-tip #7: Bake till the border of the cake is rising a little. The center must still be jiggly but that's the point!
Pro-tip #8: Remove from oven immediately and allow it to cool at room temp. It will sink a little in the center and that's all right.
Pro-tip #9: Pour a nice layer of ganache on top, caramel, or dust some cocoa powder. You can simply dust it with confectioner's Stevia and arrange some strawberries on top as I did.
Pro-tip #10: Allow the cake to cool completely and refrigerate before putting toppings. If you're using fruit to decorate, place them immediately before serving or the juices will wet the confectioner's stevia.
What do you think? Like it? Love it? Did you make it? How it turned out? How did you serve it? Tag me on Instagram @empoweredcurvy or Facebook @empoweredcurvyofficial!
Here's a quick tutorial if you need some inspiration!
Lots of love,