Do you love chocolate cake but not sure of the idea to make it yourself? Then this recipe would be a great start for you. Moist, fudgy, chocolatey, and flourless chocolate cake with mascarpone cream. So easy to make and gluten-free too. I am not a baker so if I can make this perfectly then there is no reason that you can’t.
It was my fiance/soon-to-be hubby/life partner’s birthday last weekend. He was out for the whole day and because we had a night out the day before I wasn’t thinking to make him a cake at all. I was planning to just buy it off the store since I wouldn’t have had enough time to bake anyway. It’s only about two and half hours before he returned back. But soon after that I changed my mind. I decided to bake an easy cake for him.
The sudden idea just came to me when I was just lazily scrolling through a cookbook and then I stumbled upon a recipe of a delicious looking flourless chocolate cake with fudgy texture, which I was suddenly interested in making because I knew Ray would like it so much as his favourite dessert is fudgy brownies so fudgy chocolate cake would win his approval. The best part was it only needs five or six ingredients. So instead of spending an hour to get ready and go out to the city to buy an expensive chocolate cake I could just make one easily myself, I thought to myself. Because I thought I had most of the ingredients. Except one. Almond meal.
Bummer. I couldn’t just get almond meal in any convenience store, it’s only sold in a big grocery store. And the nearest grocery store is 15 minutes by tram which means I also needed to spend time to get ready so people in the tram wouldn’t be scared of me looking like a homeless lady with a pyjama stepping into the tram.
I didn’t just give up. I knew I had to make the flourless chocolate cake but maybe I could use a different recipe. I still wanted it to be flourless but instead of almond meal I could probably use, cocoa powder. Then I found this life-saver recipe of flourless chocolate cake by Cook Republic that used cocoa powder instead of almond meal. At one glance I knew I had to make it for him. It looks quite simple, maybe a bit plain as it’s undecorated. But it still looks very yummy and looks very much like homemade cake that you enjoy while sipping a cup of afternoon tea. It still looks heavenly good.
So here’s my result. When Ray saw this he was so excited and happy. He said he appreciated this even more than if I gave him a purchased chocolate cake, even when the homemade one didn’t taste nice at all, which fortunately didn’t happen to me that day. I am still pretty much a beginner when it comes to baking so I was so glad that the recipe didn’t call for many complicated steps and it came out really moist and fudgy, chocolatey, and not too sweet or overly rich. Another plus side is this flourless chocolate cake is gluten-free too.
But just in case if it was overly rich I have also prepared a small portion of mascarpone cream so we can enjoy a slice of this heavenly flourless chocolate cake with mascarpone cream. The cream would refresh our palate and balance the rich flavour. The flavour of mascarpone also contributes quite well to the chocolate cake. Overall I’m very happy with it.
The recipe of flourless chocolate cake was originally posted by Cook Republic, with only a slight modification by me.
- 6 eggs, yolk and white separated in two big bowls
- 2 tbsp cocoa powder
- 200 gr dark chocolate, chopped
- 200 gr salted butter
- 220 gr caster sugar
- 2 tbsp rum
- 150ml whipping cream
- 150 mascarpone cheese
- 1 tsp vanilla essence
- 2 tbsp caster sugar
- Preheat oven to 160 degrees Celcius. Grease and line a round baking pan with removable bottom.
- Melt butter in a small pot over low heat and add dark chocolate. Remove pot from heat and stir dark chocolate mixture gently until the texture is smooth. Add rum and let the mixture cool down.
- Stir together egg yolks and caster sugar and beat with a mixer for 4-5 minutes. Add cocoa powder and whisk again for another minute until the batter incorporates together without lumps. Stir the chocolate mixture into the batter.
- Whisk egg white with an electric whisk until soft peaks form in a separate bowl then add the egg whites into the batter gradually and fold gently.
- Pour the batter into the baking pan and bake in the oven for 50 minutes. Remove from the oven and let the cake cool down and remove cake from the pan gently.
- To make mascarpone cream, place all ingredients in a mixing bowl and whisk for 3-4 minutes until soft peaks form. Serve a dollop of mascarpone cream with a slice of cake for each portion.