The most decadent flourless chocolate cake topped with vanilla cream – we always need an indulgent chocolate treat on the dessert table. This cake is hinted with Rodelle Gourmet Vanilla Extract for beautiful, rich flavor. It’s the best cake ever & so incredibly simple!
- Easy
- 55 mins
- 8 servings
Ingredients
Flourless Chocolate Cake
- ½ lb dark chocolate, roughly chopped
- 6 oz unsalted butter
- 1 ¼ cups granulated sugar
- 4 large eggs
- ¾ cup Rodelle Baking Cocoa cocoa powder, plus more for dusting
- 1 tbsp Rodelle Gourmet Vanilla Extract
- ½ tsp kosher salt
Vanilla Cream
- 1 cup heavy cream
- 3 tbsp granulated sugar
- 2 tsp Rodelle Gourmet Vanilla Extract
Uses
Occasions
Directions
Flourless Chocolate Cake
- Preheat the oven to 375°F. Grease an 8” cake pan with softened butter and set aside.
- Combine the chocolate and butter in a large, heat-proof bowl. Fill a small saucepan with a half inch of water and place over medium heat. Place the bowl on top of the saucepan. Gently melt the chocolate and butter together, whisking often.
- Transfer the bowl to the countertop. Add in the sugar and eggs, whisking until smooth. Sift the cocoa powder into the bowl and mix well to combine. Lastly, add the vanilla extract and salt.
- Pour the batter into the cake pan and spread evenly. Place on the middle rack of the oven. Bake for 25 minutes. Cover the cake with foil and bake for 5 minutes longer.
- Remove the cake from the oven and let cool for about 10 minutes. Invert the cake out of the pan. Let cool further and serve at room temperature. Sift a bit more cocoa powder over the cake for a light dusting. Dollop with the vanilla cream (recipe below).
Vanilla Cream
- Pour the heavy cream into the bowl of a stand mixer. Using the whisk attachment, whip the cream until frothy.
- Add the sugar. Continue to whip until soft peaks form, scraping down the sides of the bowl as needed.
- Mix in the vanilla extract.
Note: this recipe was prepared by @theoriginaldish for Rodelle.