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Flourless Chocolate Blueberry Cake with Lavender Whipped Cream Recipe

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★★★★★

4.9 from 86 reviews

This Flourless Chocolate Blueberry Cake is a decadent dessert featuring a rich, fudgy chocolate base with a delicate lavender-infused whipped cream topping and fresh blueberries. Perfect for gluten-free diets, this elegant cake combines the deep flavors of dark chocolate with floral notes from lavender, making it a unique treat for special occasions.

Ingredients

Scale

For the Chocolate Flourless Cake

  • 5 oz dark chocolate, chopped
  • 5 oz unsalted butter
  • 5 large eggs, room temperature
  • 3 1/2 oz white granulated sugar
  • 1 tsp vanilla extract

For the Lavender Whipped Cream and Assembly

  • 1 cup heavy cream
  • 1 tbsp dried lavender (culinary grade)
  • 1 tsp vanilla extract
  • 2 tbsp white granulated sugar
  • 1 cup fresh blueberries

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round springform pan with nonstick cooking spray, place a parchment paper circle at the bottom, and grease again to prevent sticking.
  2. Melt Chocolate and Butter: Set a heatproof bowl over a pot of simmering water (double boiler). Add chopped dark chocolate and unsalted butter, stirring occasionally until smooth and fully melted. Remove from heat and let cool slightly.
  3. Whip Egg Whites: In a large mixing bowl, beat the egg whites on medium speed until frothy. Gradually add the granulated sugar while increasing the mixer speed to high, whipping until glossy stiff peaks form that hold their shape without collapsing.
  4. Combine Yolks and Chocolate: Gently fold the egg yolks into the whipped egg whites using a rubber spatula to avoid deflating. Slowly pour the melted chocolate mixture into the egg mixture, folding gently until fully combined with no streaks.
  5. Bake the Cake: Pour the batter into the prepared pan and spread evenly. Bake in the oven for 25-30 minutes until the top is set and puffed evenly. Remove and cool completely at room temperature—the cake will deflate and crack slightly as it cools. Cover and refrigerate for at least 8 hours or overnight to set.
  6. Prepare Lavender-Infused Cream: Warm the heavy cream in a small saucepan over low heat until warm but not boiling. Remove from heat and stir in dried lavender. Let steep for 15 minutes to infuse the flavor.
  7. Chill and Strain Cream: Strain the cream through a fine mesh sieve to remove lavender buds. Cover and refrigerate until thoroughly chilled for at least 2 hours or overnight.
  8. Whip the Lavender Cream: Pour the chilled lavender cream into a mixing bowl. Whip on medium speed until it begins to thicken. Add white sugar and vanilla extract, then continue to whip until medium peaks form.
  9. Assemble the Cake: Remove the chilled cake from the refrigerator. Optionally dust the top with cocoa powder. Spread the lavender whipped cream generously over the top, then scatter fresh blueberries. Optionally sprinkle a few dried lavender buds for garnish.

Notes

  • Ensure eggs are at room temperature for better volume when whipping.
  • Do not overbake the cake; it should be set but fudgy inside.
  • Steeping the lavender in cream infuses a subtle floral flavor, adjust steeping time for stronger or lighter taste.
  • Use fresh blueberries for the best texture and flavor contrast.
  • This cake is gluten-free due to the absence of flour.
  • Refrigerate the cake overnight to allow flavors to meld and the texture to firm up perfectly.

Keywords: flourless chocolate cake, blueberry cake, gluten free dessert, lavender whipped cream, chocolate dessert

Find it online: https://chefmilacook.com/flourless-chocolate-blueberry-cake-with-lavender-whipped-cream-recipe/