Today is my BIRTHDAY! Yay! So to celebrate I am posting one of my FAVORITE cakes! It's absolutely wonderful! Rich, dark, and seductive: everything you want in a man...... And cake.
I actually made this cake when my gluten-free sister-in-law came over for New Year's and I decided it was the perfect time to make it. It is rich, chocolatey, dense, and delightful! I love the brownie texture and the whipped cream with a little sour cream made it taste slightly cheesecake-y. This is definitely a cake I will be making over and over and over and over again! It's seriously good. And really simple. Try it, I know you'll love it!
Flourless Chocolate Cake
- 1 cup unsalted butter, plus more for the pan
- 1/3 cup unsweetened cocoa powder, plus more for the pan and dusting
- 1 1/4 cups heavy cream
- 8 ounces semi-sweet chocolate
- 5 eggs
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/3 cup confectioners sugar
Directions
- Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
- In a medium saucepan, heat the butter with ¼ cup of the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
- In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder; whisk in the chocolate mixture.
- Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
- Using an electric mixer, beat the remaining 1 cup of heavy cream with the sour creme and confectioners sugar until soft peaks form. Dust the cake with cocoa powder and serve with the whipped cream.
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