Amazingly delicious whippy flourless chocolate cake that will make your day! Simple but rich, well moist, and creamy at the top, this cake is perfect for any occasion. If you are wheat intolerant, then this cake is just for you! It will take you around 30 minutes to prepare it plus 50 minutes to cook. Try the recipe:
Ingredients:
For the cake:
- 2 ¼ sticks unsalted butter, cut into pieces
- 7 ounces semisweet chocolate, chopped
- 5 ounces dark chocolate, chopped
- 6 large eggs
- 1/2 cup muscovado sugar
- A pinch of salt
- 1/2 cup Guinness or other stout beer
- 1 teaspoon vanilla extract
For the whipped cream and topping:
- 2 cups heavy whipping cream
- 2 ounces semisweet chocolate, chopped
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
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Instructions:
To make the cake:
- Preheat the oven to 325°F/160°C/Gas Mark 3. Butter the sides and bottom of a 9-in. springform pan and then line the bottom with parchment paper. Set aside.
- In a heatproof bowl, add the semisweet and dark chocolate; set over a saucepan of simmering water (don’t allow the bowl touching the water). Stir until the chocolate is smooth and miles, then remove the bowl from the pan.
- In a mixing bowl, apply the eggs, muscovado sugar, and salt. Set the bowl over the same pan of simmering water and stir until the mixture is warm around 2 minutes.
- Then, remove the mixing bowl from the pan of a simmering water and using an electric mixer beat on medium speed until tripled in volume, around 5 minutes.
- In the meantime, in a saucepan pour the vanilla and stout beer and bring to boil over a low heat. Remove from the heat and apply in the mixing bowl with egg and sugar mixture; then add the melted chocolate, and beat until combined, around 2 minutes. Gradually whisk in the butter until combined.
- Pour the batter into the prepared pan and bake until a tester comes out with a few crumbs, around 35 minutes. Let it cool in the pan on a wire rack for 60 minutes, then run a knife around the edge of the pan and remove the ring. Allow cooling
To make the whipped cream and topping:
- Using an electric mixer, beat the heavy whipping cream and vanilla extract until thick and creamy. Spread on the cake.
- Microwave the butter and chocolate in a microwave-safe bowl in 30-sec. intervals; stir until the chocolate melts. Carefully drizzle on the top of the whipped cream frosting. Slice and serve.
Enjoy!
