Recipe:
The flourless Chocolate Cake ( with Mocha Whipped Cream).
Ingredients:
For Cake
- 1/2 cup (115g; 1 stick) unsalted butter
-6 ounces (170 g) high quality semi-sweet chocolate
-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 (28g) unsweetened natural or dutch-process cocoa powder
-1/8 teaspoon salt
- 1/2 teaspoon baking powder (optional)
Mocha Whipped Cream:
- 1 teaspoon espresso powder
-1 teaspoon warm water
- 1 cup (240 ml) cold heavy whipping cream
-3 tablespoon confectioners sugar
-1 tablespoon unsweetened natural or dutch-process cocoa powder
For Decoration ( optional):
Raspberries and a dusting of confectioners sugar
Instructions:
1) Preheat Oven to 350 f degrees. Make sure you have a bottom rack and center oven rack.
2) Melt butter and chocolate in the microwave for 20 seconds, stirring in between until completely melted and smooth.Let it cool for 2-3 minutes
3) Whisk sugar, espresso powder ,vanilla extract, eggs together and mix it into chocolate mixture.Whisk in cocoa powder, salt and baking powder.
4) Grease the cake pan preferably 8" and pour the batter in the pan.
5) Prepare the steamy oven:-- Place a large baking dish on the bottom rack and pour boiling water about 2 inches up the sides of the pan. quickly, place the cake pan on the center rack and shut the door, trapping the steam inside. This helps in making the cake moist.
6) Bake for 30 minutes until the edges are set. The cake is done when a toothpick inserted into the center comes out clean.
7) Remove from the oven, place the cake on a cooling rack, and cool for only 10 minutes in a cake pan. Run a sharp knife around the edges to help release the warm cake , then quickly invert it onto a serving plate or cake stand.
Mocha Whipped Cream:
Using a fork mix the espresso powder and warm water together in a very small bowl. Cool down for a few minutes. Using a hand mixer, whip the heavy whipping cream , sugar, cocoa powder and espresso mixture on medium high speed until medium peaks are formed. It will take around 3-4 minutes.
Serve the cake with whipped cream or pipe it on the top.
Decorate with Raspberries and dusting of confectioners sugar.
Disclaimer : All content on this post was shared by a participant of the Great Bay Area Bake-Off. The blog does not claim any ownership, copyright or content responsibility. All credits belong to the participant.