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Dark Chocolate Flourless Cake Recipe with White Cream Recipe

Name: Dark Chocolate Flourless Cake Recipe with White Cream Recipe | Recipes
Prep time: 15 min
Total time: 70 min
Yield: 10 servings
Ingredients: 3/4 cup HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (175 mL); 1/2 cup unsalted butter, cubed (125 mL); 1 1/4 cups granulated sugar (300 mL); 1/2 tsp salt (2 mL); 3 eggs; 2 tsps vanilla extract (10 mL); 1/2 cup HERSHEY'S Cocoa (125 mL); 1 cup 35% whipping cream (250 mL); 1/2 cup HERSHEY'S CHIPITS White Creme Chips (125 mL); icing sugar (optional); fresh raspberries (optional)

Details

Timing
Timing
Total:
Bake:: 20 Min.
Prep:: 15 Min.
Skill Level:: Beginner
Yields:: 10 servings

HERSHEY'S CHIPITS Semi-Sweet Chocolate Chips and HERSHEY'S Cocoa give this cake a rich, chocolatey taste you will find hard to resist.

Ingredients & Directions

Prep Time: 15 minutes
Bake Time: 20 minutes
Cool Time: 5 minutes
Chill Time: 30 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

3/4 cup

HERSHEY'S CHIPITS Pure Semi-Sweet Chocolate Chips (175 mL)
1/2 cup

unsalted butter, cubed (125 mL)
1 1/4 cups

granulated sugar (300 mL)
1/2 tsp

salt (2 mL)
3

eggs
2 tsps

vanilla extract (10 mL)
1/2 cup

HERSHEY'S Cocoa (125 mL)
1 cup

35% whipping cream (250 mL)
1/2 cup

HERSHEY'S CHIPITS White Creme Chips (125 mL)
icing sugar (optional)
fresh raspberries (optional)

Directions

Equipment Needed 

Oven & Stovetop

8-inch (20 cm) Round Pan

Heatproof Bowl

Saucepan

Whisk

Mixer

Preheat oven to 375°F (190°C). Butter an 8-inch (20 cm) round cake pan; line bottom with a circle of buttered parchment paper.

Place the semi-sweet chocolate chips and butter in a heatproof bowl set over a pot of simmering water. Heat, stirring, until melted and smooth. Remove the bowl from the heat; whisk in sugar and salt. Add the eggs and vanilla; whisk well. Sift the cocoa over the chocolate mixture; whisk until combined.

Pour batter into prepared pan. Bake for 20 minutes or until top has formed a thin crust. Cool for 5 minutes. Carefully invert onto a serving plate. Cool completely.

Meanwhile, heat white creme chips over simmering water until melted. Stir in 2 tbsp (30 mL) whipping cream until well combined.

Beat remaining whipping cream until very stiff. Gently fold white creme mixture into whipped cream until well combined. Chill for at least 30 minutes or up to 4 hours.

Dust cake with icing sugar, garnish with fresh raspberries (if using). Serve with white creme cream.