Flourless Chocolate Cake with Espresso Whipped Cream

January 27, 2008 · 26 comments · Print This Post

in Baked Goods, Cake, Desserts

Flourless Chocolate Cake with Espresso Whipped Cream

You know how sometimes you’ll find a recipe and really want to make it, but then you start reading the ingredients list and the instructions and it will slowly dawn on you that you’re missing EVERYTHING and there isn’t possibly anyway you could “fudge it” (so to speak). Well that’s what happened to me when I read the recipe for Double Shot Cake. I knew I couldn’t possibly do Diane Mott Davidson’s devilish dessert justice, when I didn’t have a double boiler, parchment paper, or a ten inch cake pan. So I made the horrifying decision to go to the mall–on a Saturday.

My cake baking journey took me to three stores and drained my wallet of about a hundred dollars. It’s my own fault. I’m a cookware snob and I only wanted the All-Clad double boiler insert for my four quart saucepan. They finally had it at Williams-Sonoma. Next, on my list was a cake pan. For some bizarre reason, Davidson wants us to use a ten inch cake pan. Frankly I thought this sized pan was as mythical as a unicorn, until once again I found a set at Williams-Sonoma. Are you sensing a pattern here? I rounded out my ridiculously frivolous purchases with parchment paper. The moral of the story is obviously to always start at Williams-Sonoma.

Note: I entered this pricey concoction in The Kitchn’s “Bittersweet Baking Contest.” Wish me luck!

Line & Butter
Line & Butter
The Double Boiler Earns Its Keep
The Double Boiler Earns Its Keep
Foamy Eggs
Foamy Eggs
Triple Sifted
Triple Sifted
Unintentional Yin & Yang Results
Unintentional Yin & Yang
Stir it All Together
Stir it All Together
Fill
Fill
Set Into a Water Bath Very Carefully & Bake
Set Into a Water Bath Very Carefully & Bake

Double Shot Chocolate Cake (Originally published by Diane Mott Davidson in her novel Double Shot)

10 ounces unsalted butter
10 ounces bittersweet chocolate, broken into small pieces (recommended brand: Godiva dark)
3/4 cup plus 3 tablespoons extra-fine granulated sugar
2 tablespoons Dutch-style cocoa (recommended brand: Hershey’s Premium European-Style)
8 large eggs
1 teaspoon vanilla extract

Preheat the oven to 350°.

Butter a 10-by-1 1/2-inch heavy-duty round cake pan. Line the bottom with parchment cut to fit. Butter the parchment. Set aside.

Fill a 16-by-11-inch roasting pan with 1 inch of hot water, place the roasting pan on a baking sheet, and put it into the oven.

In the top of a double boiler, melt the butter with the chocolate. When the ingredients are melted, remove the pan from the heat to cool slightly. Sift the sugar with the cocoa twice, then whisk it into the melted chocolate mixture.

In a large mixing bowl, beat the eggs until they are foamy. Add the vanilla and the chocolate mixture. Blend with a spatula until very well mixed.

Carefully pour the batter into the prepared cake pan. Gently place the cake pan in the water-filled roasting pan.

Bake about 40 to 50 minutes, or until the cake begins to shrink slightly from the sides and a toothpick inserted in the center comes out clean. Place on a rack to cool for 15 minutes, then invert carefully and peel off the paper. Allow to cool completely.

Serve with sweetened whipped cream, best quality vanilla ice cream, or my awesome Espresso Whipped Cream (see recipe below).

Buzzzzzzzzzzz............

Erin’s Espresso Whipped Cream

1 cup heavy whipping cream
1/2 cup confectioners’ sugar
1 teaspoon vanilla extract
1 tablespoon very finely ground espresso beans

Combine cream, sugar, vanilla, and espresso and beat until soft peaks form. Try not to eat it directly from the bowl. It’s going to be difficult.

{ 25 comments… read them below or add one }

1 L January 27, 2008 at 3:20 pm

Well you may have splurged on all the bakeware, but at least you’ll continue to use everything. I would go all out buying that stuff and then never use it again.

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2 Nix January 27, 2008 at 3:53 pm

That looks so decadent! I want a piece, it’s that time if the month. :)

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3 FlaNBoyant Eats January 27, 2008 at 5:49 pm

Girl, you’re killing me over here!!! YUM!!!!!!!!!!!

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4 JEP January 27, 2008 at 6:36 pm

Looks & sounds delicious because I do love really rich chocolate desserts! Is it helpful to have it refigerated & very cold before trying to slice it?

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5 Erin January 27, 2008 at 7:31 pm

JEP – Actually I didn’t have to refrigerate it at all. I just sliced the cake after it had cooled for about an hour. It seems to be pretty forgiving.

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6 leigh January 27, 2008 at 8:58 pm

good luck! i hope you win.

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7 sagari January 27, 2008 at 9:46 pm

cake looks beautifulllllll

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8 Chuck January 28, 2008 at 2:18 am

Wow! That’s the most perfectly sliced piece of cake I’ve ever seen. And it looks delicious!

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9 Donald January 28, 2008 at 7:02 am

That looks wonderfully decadent!

I haven’t yet bought a double boiler. I have looked at them though. I think I listened to Alton too much about uni-taskers so I use a glass bowl over a saucepan. Kinda rudimentary when you think about it.

Good luck with your entry. You have my vote!

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10 Erin January 28, 2008 at 7:14 am

L – I’m a kitchenware addict. I think someone, probably my kitchen cupboards, is going to have to stage an intervention.

Nix, FlaNBoyant Eats, Leigh & Sagari – Thank you so much!

Chuck – That’s quite the compliment, since honestly I’m well known for slicing everything from pizza to bread in very “imperfect” ways.

Donald – Between you and me, I didn’t have a proper glass bowl to prop on top of the pan either so I figured…what the heck?!

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11 wummy January 28, 2008 at 8:07 am

THIS WILL BE MY NEW BIRTHDAY CAKE!!
ALWAYS READ DIANE’S RECIPES BUT NEVER COOK ANY OF THEM SHE DEFINATELY HAS SOME COMPLICATED STUFF. WHAT A FANTASTIC LOOKING PIECE OF CAKE

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12 Hänni January 28, 2008 at 1:46 pm

This looks *divine*

BTW I’m reading a series of foodie novels I think you’d like by Nancy Fairbanks. Current bedside read is Death A L’orange

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13 Erin January 28, 2008 at 5:58 pm

Mom – Well maybe I’ll make this for you in June :)
Hänni – Thank you! And thanks for the recommendation, although traditionally (and quite stubbornly) Diane Mott Davidson has been the only culinary mystery writer in my life ;)

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14 Lys January 28, 2008 at 7:17 pm

Oh My Heavens – love that! And yes, intervention is needed – stay away from the WS (but g’head – check out the Sur!)

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15 Chuck January 28, 2008 at 8:09 pm

I need a fork … please someone give me a fork, I have to try that cake. Mmmmm

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16 kat January 29, 2008 at 12:15 am

yummy! my dad is allergic to gluten so this would be great for him. whole foods does a pretty good job of a chocolate flourless cake. it’s so rich!

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17 Nina January 29, 2008 at 2:52 am

Wow. this chocolate cake looks incredible – we are all on a gluten free diet, so this is brilliant.

Thanks, great blog too.

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18 Holly January 29, 2008 at 8:58 am

Holy crap, Erin. I think you’re the reason I’m gaining all my holiday weight a month later. Beautiful and mouth watering!

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19 Erin January 30, 2008 at 7:07 am

Lys – Don’t tempt me!

Chuck – Sorry Chuck, my “molecular fork transporter” is on back order, you’ll just have to break out the eggs and chocolate this weekend and experience this cake in your own kitchen.

Kat & Nina – I didn’t even think about the fact that this recipe is Gluten free. It’s definitely my first then. I hope your families gets to try it!

Holly – Thanks Holly! I do what I can ;)

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20 Jasmine31 January 30, 2008 at 11:09 am

This sounds delicious!!

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21 katy February 1, 2008 at 4:53 pm

that actually looks heavenly. yum!

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22 Jeannie April 9, 2008 at 8:36 pm

Wow!!! looks great!!!
i think i’m gong to make one now…..

thanks!

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23 Jeremy April 14, 2008 at 10:13 pm

Words cannot describe how decadent this cake is…..quite possibly the best dessert ever!!

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24 Melissa January 26, 2009 at 5:22 pm

I am not very familiar with cooking so I need to know what is the purpose of place the roasting pan on a baking sheet?

Thank you so much.

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25 KLT October 4, 2011 at 2:30 pm

Just read this book and made this cake. Absolute heaven.

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