Chocolate Decadence Flourless Cake

Chocolate Decadence

An intensely rich flourless chocolate cake with a silky texture, finished with lightly sweetened whipped cream and chocolate shavings.

Adapted from The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition by Bo Friberg.

Ingredients

• Butter, for preparing the pan
• 13 ounces (370 g) bittersweet chocolate
• ⅝ cup (150 ml) water
• 6 ounces (170 g) granulated sugar
• 9 ounces (255 g) unsalted butter, at room temperature
• 6 large eggs
• 3 ounces (85 g) granulated sugar
• 1½ cups (360 ml) heavy cream
• 1 tablespoon (15 g) granulated sugar
• Milk chocolate shavings

Instructions

1. Preheat the oven to 350°F (177°C).
2. Butter a 10-inch (25 cm) cake pan and line the bottom with parchment paper.
3. Break the chocolate into small pieces and cut the butter into cubes.
4. Bring the water and 6 ounces (170 g) of sugar to a boil. Remove from the heat and stir in the chocolate until smooth. Add the butter and stir until melted. Cool the mixture to room temperature.
5. Whip the eggs with the remaining 3 ounces (85 g) of sugar until light and fluffy, about 3 minutes. Gently fold in the cooled chocolate mixture.
6. Pour the batter into the prepared pan. Place the cake pan inside a larger baking pan and add about 1 inch of hot water to create a water bath.
7. Bake at 350°F (177°C) for about 40 minutes, or until the top is just firm.
8. Remove the cake pan from the water bath and allow the cake to cool. Refrigerate for at least 2 hours, preferably overnight.
9. Warm the outside of the pan briefly, loosen the edge with a thin knife, invert the cake onto the serving platter, and remove the parchment paper.
10. Whip the cream with 1 tablespoon (15 g) of sugar until just under stiff peaks. Transfer about one-third of the whipped cream to a pastry bag fitted with a large tip.
11. Pipe concentric circles of whipped cream over the cake, beginning in the center.
12. Top with chocolate shavings and garnish as desired.

Recipe Notes

• This cake is naturally gluten-free, but verify that the chocolate and decorations are certified gluten-free if serving someone with celiac disease.
• Use a water bath so the cake bakes gently and develops its signature silky texture.
• Avoid overwhipping the eggs because too much incorporated air can make the finished cake fragile.
• Let the chocolate mixture cool to room temperature before folding it into the eggs so the heat does not deflate or cook them.
• Refrigerating the cake overnight produces the cleanest slices and richest texture.
• For clean slices, dip a thin knife into hot water, wipe it dry, and clean it between every cut.
• Store the cake covered in the refrigerator for up to 4 days.