Rich, indulgent, and terribly simple to make. This flourless chocolate cake recipe is perfect for even the beginning baker.
It’s dense velvet texture and not-to-sweet chocolate flavor make a wonderfully satisfying dessert, with a cup of strong coffee, or a glass of red wine. If you can’t make this right now, save it on Pinterest and come back to it later! I made a cute printable recipe at the bottom, too!
The batter has chocolate in two forms, semi-sweet and cocoa powder. A bittersweet chocolate can also be used for those of you who like an extreme chocolate experience. As alway, the better quality of ingredients you use, the better this cake will be. I love Ghirardelli Semisweet Chocolate Chips. They are not much more costly than the generic brands, but the quality difference is much higher, and for me the little upgrade is WAY worth it!
I included a bit of red wine in this recipe. You chocolate purists may prefer the recipe without, but in this case I knew I would be serving the cake with this delicious blackberries, and I wanted an extra dimension to the cake that would compliment their deep tanginess. The rich red wine did the trick (I use a cabernet sauvignon, which is what I had on hand. For the love of all things, don’t use a “cooking wine”. Please don’t do that.)
The making and baking of this cake is very straightforward, but my #1 tip is don’t over-bake this cake! It can go from fudgey to chalky in just a few minutes. So keep in mind, when in doubt, just take it out! At the worst you’ll have a molten cake, which is much better than a dry cake.
I personally use a regular cake pan to bake this cake, but I now that others have had great success using a springform pan. Ooo, how about a beautiful tart pan, then no need to flip it or anything, dollop on the cream and pile up the berries. Epitome of effortless elegance…(yes, I concocted that phrase just now).
I’d love to hear from you if you make or plan to make this recipe. It can be a very impressive dessert for company, and it can be made several days ahead and chilled in the fridge. The brightness of the berries was the ideal contrast to the cake, and ya’ll know there aren’t many things I wouldn’t serve with cream. Happy baking and let me know how it goes!