Sweeten up your Valentine’s Day with our delectable flourless chocolate cake! Made with love by our talented pastry chef Zoë Ellis from Tiara Restaurant. This rich and fudgy dessert is made with high-quality chocolate, eggs, and butter, creating a dense and intensely flavored cake that melts in your mouth. The absence of flour gives it a unique texture that’s both chewy and airy. Whether you prefer a classic chocolate ganache or a fresh berry coulis, this elegant cake is sure to impress your loved one.
Flourless Chocolate Cake
Serves 12 – 16 people
Ingredients:
8 Eggs, chilled
200 g White sugar
450 g Semi-sweet chocolate
225 g Unsalted butter
1 tbsp Vanilla extract
¼ cup Cherry brandy, or your favorite liqueur (can be substituted for coffee)
Method:
- Pre-heat the oven to 350℉, and place an oven-safe bowl of boiling hot water on the bottom rack.
- Prepare a 10-inch pan by greasing it and lining with parchment paper.
- Over a double boiler, melt the chocolate and butter together.
- Once melted, add vanilla and liqueur, mix well, and allow to cool slightly.
- At the same time, whip the chilled eggs and sugar with a hand mixer or stand mixer until pale, fluffy, and at least doubled in size.
- Gently fold the egg mixture into the chocolate mixture, being careful not to mix too aggressively.
- Pour the mixture into your prepared pan, and place the cake in the middle of the oven.
- Bake for 30 – 40 minutes, or until the top is no longer shiny and edges are set.
- Remove cake from the oven and allow to cool to room temperature. The cake may deflate slightly – this is normal.
Tip:
May be served chilled or at room temperature.
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