Almost Flourless Chocolate Cake with Meyer Lemon Whipped Cream

By • January 21, 2014 • 148 Comments

1,866 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: This cake is only very lightly adapted from Molly Wizenberg's Winning-Hearts-and-Minds Cake -- and it gets better as it ages (or is stashed in the freezer for a bit). Serve it with powdered sugar, whipped cream, this lemon whipped cream, or nothing at all. Kenzi Wilbur

Makes one 9-inch cake

Cake

  • 7 ounces best-quality dark chocolate
  • 7 ounces unsalted European-style butter, cut into 1/2-inch cubes
  • 1 1/3 cups granulated sugar
  • 5 large eggs
  • 1 tablespoon all-purpose flour
  1. Heat the oven to 375º F, and butter a 9-inch cake pan. Line the base of the pan with parchment, and butter that, too.
  2. Chop the chocolate and melt if in a double boiler (I use a metal bowl over a simmering pan of water), stirring continuously. Once it begins to melt, add the butter, and keep stirring until both are fully melted. Add the sugar, stir to combine, and set aside to cool slightly.
  3. Add the eggs one at time, mixing very well after each. Mix in the flour. At this point your batter should be super smooth.
  4. Pour batter into the prepared cake pan and bake for about 25 minutes -- or, as Molly says, until the center of the cake looks set and the top is shiny and a bit crackly-looking.
  5. Let the cake cool in its pan on a rack for 10 minutes; then carefully turn the cake out of the pan and revert it, so that the crackly side is facing upward. (The cake will deflate slightly as it cools.) Allow to cool completely before you serve.
  6. Serve in wedges at room temperature with whipped cream -- or nothing at all.

Meyer Lemon Whipped Cream

  • 1 pint heavy whipping cream
  • Peels from 1 Meyer lemon
  1. Combine the lemon peels and the cream in a heavy saucepan, and bring to just under a boil.
  2. Before it comes to a boil, take the cream off the heat, cover, and let steep for 30 minutes.
  3. Cool completely, strain, chill, and then whip to soft peaks. Alternatively, if you don't have much time, you can grate lemon peel into cold cream before you whip it.
Jump to Comments (148)

Comments (148) Questions (2)

Default-small
Default-small
Img_1575

1 day ago Scribbles

I'm reading some of these comments and just laughing...who would have thought a chocolate cake recipe could insight such deep feelings!

BTW, I'm making this for one of our Thanksgiving desserts...

Default-small

2 months ago Cameron

hello - any advice on how best to store if letting the cake sit for a day? also best to remove from cake pan once cool and let sit on a cake plate overnight, covered or uncovered? thanks!

Default-small

3 months ago Kimberly

I forgot to put in the flower. I hope it's still as delicious as I had hoped! I like to multitask while cooking and was making too many things at once. Have people had success with out any flower? I know it was in the recipe for a reason but still.... What does the flower give to this cake?

Tumblr_mroo7dcbjr1s1fuk6o1_500

11 days ago User_1501

Could you update on how your cake turned out without the flour? Reading your comment made me laugh. I'm really curious as to what dessert you ended up creating!

Default-small

3 months ago Ami

I made this cake a few times, and really like it. But I kept thinking that something was missing. Maybe that's where the lemon whipped cream would come in, but I have friends who are allergic to dairy. So I added orange zest into the cake, and that did that trick! Now this cake got the umph!

Default-small

5 months ago ReeceAmy

Kenzi - this cake is SOOOOO good! I've made it so many times now that I think I can do it in my sleep. It's become the most requested dessert in our household. Have been using Scharfenberger's semi-sweet chocolate (62%) and salted butter. Thanks!!!

Me

5 months ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

So happy to hear this! :)

Default-small

9 months ago Bret

Made this last night. AWESOME! The top is crunch and then, just underneath, is almost custard like but not quite. Great combination of textures. I botched the whipping cream - must have had it on the heat too long because when I started to whip it, it never developed into soft peaks (just looked curdled). Too bad because it smelled great. Maybe I'll take your suggestion and just zest the lemon and skip heating the cream. As for the type of chocolate, I used 60% Ghirardelli dark chocolate and unsalted butter I got on sale and it was still awesome.

Default-small

9 months ago vitauta

exactly what i was wondering, emily11. i will be adding a smidge of sea salt. also, does anyone have an opinion about the addition of vanilla? i'm not inclined to use it in this cake without a good reason.

Default-small

9 months ago Emily11

I don't think vanilla would be necessary-the chocolate taste is so rich and pure. I think a light sprinkling of sea salt on the cooled cake might be interesting to try!

Default-small

7 months ago stephen paulson

try star anise instead its a great combination with chocolate

Default-small

9 months ago Emily11

I made this for Valentine's Day and it was amazing. I used 72% swiss chocolate and Kerrygold Irish butter, both from Trader Joe's. Followed the recipe and baking time exactly and it was perfect! I was wondering before I made it if it should have a pinch of salt--it was great without it, but am wondering if it would have done something to make it even more amazing?

20064_268955823983_714048983_3202374_5058769_n

9 months ago megken

So good, and leftovers froze perfectly to pull out a piece and top with ice cream!

Stringio

9 months ago Geneie Dugie

Just made this cake last night. Had all ingredients .It turned out like it was supposed to but had to cook it 10 to 15 mins more.The cake itself was nothing special. Using high quality and expensive chocolate and European butter didn't lend anything special to mix.The best thing was the lemon topping.Not worth the bother or expense.I suspect using cheap ingredients would be the same. Can't think of any reason to waste chocolate or butter, or eggs for that matter......I used unsalted butter.

Default-small

9 months ago Gina

Thank you! :)

Stringio

10 months ago Veronica Stasik

Oh, man...what if I only have salted butter? Am I going to need to go back to the store?

Me

10 months ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

I always use unsalted, so I can't say for sure, but please let us know your results with salted butter if you use it!

Me

10 months ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

(Also, it looks like others in the comments have had success swapping fats, so you might be just fine.)

Stringio

10 months ago pab

Thanks for this recipe! I tried it last night and my husband and I enjoyed it very much... A couple of things could be improved in the recipe: 1 - the instructions regarding the whipped cream... I make homemade whip cream all the time, but I think that it's imperative to tell people that they absolutely must not allow the cream to boil over... As anyone who cooks regularly knows, it is very easy for this to happen very quickly...and this happened to me... I assume that this is why I was not able to get the cream to whip... I think this tip needs to be added to the recipe, since most recipes do not call for heating cream before whipping... If I had known that the cream would be impossible to whip, I would have been much more careful or just thrown it out immediately... In terms of the consistency, the recipe suggests that the mix will be very smooth, but I also had problems getting the sugar to fully melt... This did not seem to make much difference, but I may have over stirred in my attempt to get to very smooth. This would also be a simple improvement to the recipe. Also - I did let my cake cool for a couple of hours, but also was suspicious about the inner consistency... I baked exactly 25 mins per the recipe... Perhaps adding another tablespoon of flour would help? All these kinds of things really need to be included in the recipe, since many of us are making this kind of dessert infrequently and don't have the expertise needed to predict these pitfalls... All this said, once my poor sweet husband hunted down more heavy whipping cream at 9pm last night, I made a traditional whipped cream and we very much enjoyed the cake...

Default-small

10 months ago Judi

The recipe explicitly says, twice, not to let the cream boil. Not sure how this could be any more clear.
1. Combine the lemon peels and the cream in a heavy saucepan, and bring to just under a boil.
2. Before it comes to a boil, take the cream off the heat, cover, and let steep for 30 minutes.

Stringio

10 months ago pab

It's hard to judge just under a boil... this is not a good instruction - especially not for milk/cream etc since anyone who cooks knows just under a boil is a split second...

Default-small

10 months ago Judi

The is no other way to describe 'just under a boil' which describes it perfectly and goes for any liquid, not just cream. Have you not cooked before? What would you say?

Stringio

10 months ago pab

I'm not going to continue to engage with someone as rude and obnoxious as you... I suspect you're the one with the lack of cooking experience though... How about, "to a simmer"... good luck!

Default-small

9 months ago Kali Burns

I know you can use almond meal, or skip the flour completely. I've made this basic cake for years, and I generally don't use flour. I've never tried it with coconut flour. Sounds good, though!

Stringio

10 months ago Penny Ewert

I'm curious if almond or coconut flour can be substituted for the regular stuff?

Default-small

9 months ago Kali Burns

Penny, that above comment was meant for you. I can't seem to delete it.

Open-uri20140214-9655-b0e9d8

10 months ago Jackie Lucius

The recipe is not well written for those who don't bake often and with chocolate a lot. Thus the problems listed above. It would be good for all recipies to be specific about chocolates.. how come they can do this with butter.. but assume we can figure this otu with chocolate when there are dozens of types of chocolate and on a.. two types of butter.... :/

Me

10 months ago Kenzi Wilbur

Kenzi is the Managing Editor of Food52.

Thanks for your thoughts! I've said a few times in the comments here that I use 70 or 80% good-quality dark chocolate. So long as you have that, brand shouldn't matter much!

Default-small

10 months ago Rochelle Bernold

Resources »
Free meditations from Mindfulness
Podcasts from Oxford University
Recommended Books
Recommended CDs/DVDs
Free meditations from Mindfulness
http://franticworld.com... Chocolate Meditation
Connecting with your senses is one of the core benefits of Mindfulness meditation. Many traditions use nuts or fruit as the focus for a meditation on the senses of taste, smell and touch. But you can use any food at all so we developed a meditation based on chocolate. Why not do it now by clicking on the link (photo or headline)? Breathe in, breathe out ; stop fighting and enjoy your chocolate.

Default-small

10 months ago Rochelle Bernold

Hey Guys - It's Valentine's Day - I think we'd all benefit from doing " The Chocolate Meditation " - it really works :-) After I have my first Nespresso of the morning topped with" Navitas"cacao powder ( an excellent raw cocoa and supposed Mayan Superfood that I get on my Amazon "Subscribe and Save', ) I will find the link and post it before we start " The Chocolate Wars of 2014 " !

Default-small

10 months ago Nicole Snyder

I just made this cake, and I'm not sure if I did something wrong, but it didn't turn out correctly. The inside is not jiggly, but tastes way too moist in an egg-y kind of way. Not the way that other flourless cakes I've tried taste like. I followed the recipe exactly and the only change is that I had to put it in a 9-inch square pan since I didn't have a round one. But even after cooking it an 15 minutes, it still tastes the same. Any suggestions?

Default-small

10 months ago shimon

How to make flour less chocolate + meyer lemon whipped cream ,for diabetic ?
thank you ,shimon

Default-small

10 months ago Gina

I tried to accomplish this by substituting the sugar with Splenda, but it didn't work out very well. You might want to follow the directions exactly. Otherwise, you're likely to unleash all kinds of crazy for not doing so. :)

Default-small

10 months ago matt

Is it supposed to be almost like pudding in the middle? I baked the snot out of this thing (45 or so minutes), and it was still like pudding in the middle.

Whales_underwater

10 months ago Alex Peters

Btw, I just had to comment.. this recipe makes fantastic cookies.. I mean ridiculously good. Decadent, sure. To be eaten in moderation, yes, but oh, good cookie lords, these are divine...! "Cause it's moist with lots of that delicious crust... but you do need to use either round molds or you can make a cookie sheet- the batter does run. If you make the cookie sheet, just pouring the batter onto buttered parchment, half the cooking time at the same oven temp and then check it, baking further in small batches of time until it's just right.