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Dark Chocolate Flourless Cake Recipe with White Cream Recipe

Details

Time
1 hour 10 minutes
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

Ingredients

READY TO MAKE THIS RECIPE

Directions

Equipment Needed 
oven and stovetop Oven & Stovetop
round baking pan 8-inch (20 cm) Round Pan
heatproof bowl Heatproof Bowl
saucepan Saucepan
whisk Whisk
mixer Mixer
1

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.

2

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.

3

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.

4

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

5

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.

6

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

Tip

This cake is suitable for guests with gluten intolerance.