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Flourless Chocolate Cake with Mascarpone Whipped Cream

  • PREP 15 minutes
  • COOK TIME 30 minutes
  • SERVES 8
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Functional Foods Highlight

Dark Chocolate: Dark chocolate has cardio-protective flavanols. Cocoa is also rich in magnesium, zinc, copper, and iron.

Unfortunately, I can't take any credit for this cake! This masterpiece is one of many delicious baked goods from Sally's Baking Addiction and it has quickly become my favorite chocolate cake. In Sally's recipe, she strongly suggests not to make any substitutions, and I couldn't agree more but what makes my cake a bit different is all in the topping. Her recipe calls for a Mocha Whipped Cream whereas mine is paired with a Mascarpone Whipped Cream and fresh berries! I love this flourless chocolate cake because it's super decadent and fudgy but not too sweet. It is also pretty easy to make, like only-uses-one-bowl kinda easy, and this is coming from a person who isn't much of a baker.

This recipe is part of our Daily Bloom Valentine's Day Bundle. Click here to check out our exclusive three-course-menu and curated grocery guide.

Food Farmacy

  • 1/2 cup (1 stick) unsalted butter
  • 6 oz. semi-sweet baking chocolate (I use Baker's)
  • 2/3 cup granulated sugar
  • 2 tsp. espresso powder
  • 1 1/2 tsp. vanilla extract
  • 4 eggs (room temperature)
  • 1/3 cup unsweetened cocoa powder
  • 1/8 tsp. salt
  • 1/2 tsp. baking powder
  • 16 oz. heavy cream (cold)
  • 8 oz. mascarpone cheese
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Directions

Flourless Chocolate Cake

1. Organize oven so you have a rack in the middle of your oven and one on the bottom, preheat oven to 350°F. Grease an 8-inch round cake pan, line with parchment paper, then grease the parchment paper as well. Set aside.

2. Cut butter and chopped chocolate to a heat-proof bowl. Melt chocolate in microwave in 20 second increments, stirring after each increment until chocolate is completely melted.

3. Whisk sugar, espresso powder and vanilla extract into mixture, then whisk in eggs until smooth. At this point the batter will be thick like a brownie batter.

4. Whisk in cocoa powder, salt and baking powder until everything is combined.

5. Pour batter into greased cake pan.

6. Prep the steamy oven: place a baking dish or roasting pan on the bottom rack. Boil water and pour boiling water about 2 inches up the side of the pan. Quickly place cake on middle rack and close oven door to trap in the steam.

 

 

7. Bake cake for about 30 minutes, or until toothpick comes out clean when testing the cake. DON’T OVER COOK! Start checking if your cake is done after 25 minutes.

8. Once it is done, remove cake and cool for 10 minutes, the run a sharp knife around the edges and invert cake to a serving plate. Allow to cool completely before topping with your Mascarpone Whipped Cream.

Mascarpone Whipped Cream

1. Using a stand alone mixer (with whisk attachment) or an electric mixer, pour cold cream and mascarpone cheese into a large metal bowl.

2. Whisk on medium/high for about 3-4 minutes,  until cream has reached medium peaks.

3. Dollop whipped cream into the center of the cooled cake and gently spread across the top of the cake. Top with fresh berries (I like using blackberries).

4. Leftover cake can be stored for up to 5 days in the refrigerator (covered).

From the Chef:

Like Sally, I don’t recommend altering the recipe for this cake, but definitely experiment with your toppings. I can say with experience it works very well with ice cream!

 

From the Doc:

To get the health benefits of chocolate choose at least 70% dark chocolate and preferably a kind that doesn’t have too many additional additives or added sugar.

Did you know magnesium, found in dark chocolate, can help relieve PMS? Click here to learn more!

Sources

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Flourless Chocolate Cake with Mascarpone Whipped Cream

  • PREP 15 minutes
  • COOK TIME
  • SERVES 8


Food Farmacy

  • 1/2 cup (1 stick) unsalted butter
  • 6 oz. semi-sweet baking chocolate (I use Baker's)
  • 2/3 cup granulated sugar
  • 2 tsp. espresso powder
  • 1 1/2 tsp. vanilla extract
  • 4 eggs (room temperature)
  • 1/3 cup unsweetened cocoa powder
  • 1/8 tsp. salt
  • 1/2 tsp. baking powder
  • 16 oz. heavy cream (cold)
  • 8 oz. mascarpone cheese
Img 4832 Scaled 880x625 Acf Cropped

Unfortunately, I can't take any credit for this cake! This masterpiece is one of many delicious baked goods from Sally's Baking Addiction and it has quickly become my favorite chocolate cake. In Sally's recipe, she strongly suggests not to make any substitutions, and I couldn't agree more but what makes my cake a bit different is all in the topping. Her recipe calls for a Mocha Whipped Cream whereas mine is paired with a Mascarpone Whipped Cream and fresh berries! I love this flourless chocolate cake because it's super decadent and fudgy but not too sweet. It is also pretty easy to make, like only-uses-one-bowl kinda easy, and this is coming from a person who isn't much of a baker.

This recipe is part of our Daily Bloom Valentine's Day Bundle. Click here to check out our exclusive three-course-menu and curated grocery guide.

Directions

  • Organize oven so you have a rack in the middle of your oven and one on the bottom, preheat oven to 350°F. Grease an 8-inch round cake pan, line with parchment paper, then grease the parchment paper as well. Set aside.
  • Cut butter and chopped chocolate to a heat-proof bowl. Melt chocolate in microwave in 20 second increments, stirring after each increment until chocolate is completely melted. 
  • Whisk sugar, espresso powder and vanilla extract into mixture, then whisk in eggs until smooth. At this point the batter will be thick like a brownie batter.
  • Whisk in cocoa powder, salt and baking powder until everything is combined.
  • Pour batter into greased cake pan.
  • Prep the steamy oven: place a baking dish or roasting pan on the bottom rack. Boil water and pour boiling water about 2 inches up the side of the pan. Quickly place cake on middle rack and close oven door to trap in the steam.
  • Bake cake for about 30 minutes, or until toothpick comes out clean when testing the cake. DON'T OVER COOK! Start checking if your cake is done after 25 minutes. 
  • Once it is done, remove cake and cool for 10 minutes, the run a sharp knife around the edges and invert cake to a serving plate. Allow to cool completely before topping with your Mascarpone Whipped Cream.
  • For the Mascarpone Whipped Cream: Using a stand alone mixer (with whisk attachment) or an electric mixer, pour cold cream and mascarpone cheese into a large metal bowl.
  • Whisk on medium/high for about 3-4 minutes,  until cream has reached medium peaks. 
  • Dollop whipped cream into the center of the cooled cake and gently spread across the top of the cake. Top with fresh berries (I like using blackberries).
  • Leftover cake can be stored for up to 5 days in the refrigerator (covered).