Chocolate

Bitter Flourless Chocolate Cake with Coffee Cream

by:
February  8, 2017
4.5
4 Ratings
Bitter Flourless Chocolate Cake with Coffee Cream
Photo by Laura Edwards
  • Serves 8
Author Notes

I’ve made so many versions of this cake over the years that I could now bake it in my sleep. It’s the little black dress of puddings: elegant and timeless. Do it a few times and it will become easy.

Reprinted with permission from Simple by Diana Henry, Mitchell Beazley 2016. Photo (c) Laura Edwards. —Diana Henry

What You'll Need
Ingredients
  • For the cake:
  • 1 2/3 sticks unsalted butter, plus more for the pan
  • 11 1/2 ounces high-quality dark chocolate (70% cocoa solids), broken into pieces
  • 3/4 cup superfine sugar
  • 5 large eggs, separated
  • 1/2 cup ground almonds
  • Confectioners’ sugar, to dust
  • For the cream:
  • 1 1/4 cups heavy cream
  • 1/2 tablespoon instant espresso coffee dissolved in ½ tablespoon boiling water
  • 2 tablespoons whiskey, or to taste
  • 3 tablespoons confectioners’ sugar, or to taste
Directions
  1. Preheat the oven to 350°F. Butter an 8-inch springform cake pan.
  2. Put the chocolate, butter, and sugar into a heatproof bowl set over a pan of simmering water (the bowl shouldn’t touch the water). Melt the mixture, stirring a little. Remove the bowl and let it cool for about four minutes. Stir in the egg yolks, one at a time.
  3. Beat the egg whites with an electric hand-mixer until they form medium peaks (stiff but with the peaks drooping slightly). Using a big metal spoon, fold the ground almonds into the chocolate mixture along with half the egg whites, then fold in the rest of the whites.
  4. Scrape the batter into the prepared pan and bake for 35 minutes. Cool completely, carefully unlatch the sides of the pan, and remove the base. Transfer the cake to a serving plate. It will deflate and crack as it cools. Whip the cream until just holding its shape, then drizzle in the coffee and whiskey, still whipping. Add the confectioners’ sugar and taste for sweetness and booziness. Dust the cake with confectioners’ sugar and serve with the cream.
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3 Reviews

Thorina R.
Thorina R. June 16, 2024
I love this cake. The flavor is perfect and I've made the cake many times. However the last time I made it, the cake cracked dramatically while I was transferring to the serving platter. I'm wondering if it's because I subbed almond flour for almond meal, as it's what I had on hand. I'd love to know peoples' opinions as well as tips for transferring a delicate cake!
 
ChantalMSalomonLee
ChantalMSalomonLee March 7, 2017
Emma Straub's description of this cake, "I ate a piece every day for the next several days, and snacked on the it throughout the day, like my own personal chocolate cake buffet," intrigued me. Would this cake live up to the hype? It does. Make it and you will not be disappointed. I did not have the espresso or whiskey for the whipped cream and it was still delicious.
 
Diana H.
Diana H. March 7, 2017
Thank you, Chantal! It is a very forgiving cake - stays moist for quite a few days. And is easy to make