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Flourless Chocolate Cake with Mocha Whipped Cream and Raspberries Recipe

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★★★★★

4.6 from 119 reviews

This Flourless Chocolate Cake is a rich, decadent dessert that is naturally gluten-free and perfect for chocolate lovers. It features a moist, fudgy texture achieved by baking the batter in a steamy oven, ensuring a perfectly soft crumb. Topped with a luscious mocha whipped cream and optional raspberries, this cake is an elegant treat ideal for any occasion.

Ingredients

Scale

Cake

  • 1/2 cup (8 Tbsp; 113g) unsalted butter
  • 6 ounces (170g) high quality semi-sweet chocolate, finely chopped
  • 2/3 cup (135g) granulated sugar
  • 2 teaspoons espresso powder
  • 1 and 1/2 teaspoons pure vanilla extract
  • 4 large eggs, at room temperature
  • 1/3 cup (27g) unsweetened natural or dutch-process cocoa powder
  • 1/8 teaspoon salt
  • Optional: 1/2 teaspoon baking powder

Mocha Whipped Cream

  • 1 teaspoon espresso powder
  • 1 teaspoon warm water
  • 1 cup (240ml) cold heavy cream or heavy whipping cream
  • 3 Tablespoons (22g) confectioners’ sugar
  • 1 Tablespoon (6g) unsweetened natural or dutch-process cocoa powder

Optional Garnish

  • Raspberries
  • Confectioners’ sugar for dusting

Instructions

  1. Prepare the Pan: Preheat your oven to 350°F (177°C) and position one rack at the bottom and one in the center. Grease an 8-inch round cake pan and line it with parchment paper rounds, then grease the parchment to ensure the cake releases easily after baking.
  2. Melt Butter and Chocolate: Cut the butter into pieces for even melting. Place butter and chopped chocolate in a heat-proof bowl and melt in 20-second increments in the microwave, stirring after each until smooth. Allow it to cool for 2-3 minutes. Alternatively, use a double boiler for melting.
  3. Mix Batter: Whisk granulated sugar, espresso powder, and vanilla extract into the melted chocolate mixture. Add eggs one by one, whisking until smooth — the batter will resemble brownie batter, thick and tacky. Mix in cocoa powder, salt, and optionally baking powder until fully incorporated.
  4. Pour Batter: Spread the batter evenly into the prepared cake pan.
  5. Prepare Steamy Oven: Place a large metal roasting pan (not glass) filled with boiling water about 2 inches deep on the bottom oven rack. Quickly place the cake pan on the center rack and close the oven door to trap steam. This creates a moist baking environment perfect for the cake.
  6. Bake Cake: Bake for 30 minutes, checking at 25 minutes. The cake is done when a toothpick inserted in the center comes out clean or with a few moist crumbs. Avoid over-baking to keep the cake moist. Expect some rising and cracking which will settle as the cake cools.
  7. Cool Cake: Remove cake from oven and place on a cooling rack for 10 minutes still in the pan. Run a sharp knife around the edges then invert the cake onto a serving plate. Let it cool completely, ideally refrigerate 1-2 hours to set.
  8. Make Mocha Whipped Cream: Mix espresso powder and warm water in a small bowl; let cool. With a mixer, whip cold heavy cream with confectioners’ sugar, cocoa powder, and espresso mixture on medium-high until soft-medium peaks form, about 3-4 minutes. This cream can be piped or dolloped onto the cake.
  9. Serve: Top the cooled cake with mocha whipped cream and optionally garnish with raspberries and a dusting of confectioners’ sugar.
  10. Storage: Store leftover cake covered in the refrigerator for up to 5 days to maintain freshness.

Notes

  • Use high-quality semi-sweet chocolate for the best flavor and texture.
  • Parchment paper lining and generous greasing are essential to prevent sticking.
  • The steamy water bath in the oven prevents the cake from drying out.
  • Do not over-bake; moist crumbs on the toothpick test mean the cake is perfect.
  • Let the cake cool partially in the pan before removing to avoid breaking.
  • The mocha whipped cream balances the rich chocolate with a hint of espresso.
  • Optional baking powder slightly lightens the texture but is not necessary.
  • The cake is naturally gluten-free and flourless, suitable for gluten-sensitive diets.

Keywords: flourless chocolate cake, gluten-free chocolate cake, mocha whipped cream, rich chocolate dessert, moist chocolate cake

Find it online: https://chefmilacook.com/flourless-chocolate-cake-with-mocha-whipped-cream-and-raspberries-recipe/