Well, Valentine’s Day is silently creeping up on you. Any pressure to make something sweet for your Sweet? Personally, I don’t get wrapped up in the mushy, gushy holiday, but Hallmark is a powerful force in the good ol’ U.S.A, yea?
I teamed up with my friend, Adeline, for a little blogging collaboration, and we made a super simple four-ingredient flourless chocolate cake topped with blueberries, coconut flakes and cacao nibs. It’s a little six-incher filled with an equally simple-to-make buttercream.
You don’t have to be a gluten-free eater to love flourless chocolate cake. It’s super dense, super moist, super chocolatey. It’s barely baked and perfect, leaving you with a cake that’s practically pudding.
Share a slice of cake with your significant other (or even a slice for one), and take the rest to work! Or, ya know, just keep it for yourself.. 🙂
Flourless Chocolate Cake
90% Dark Chocolate- 7 oz., chopped
Butter- 1 stick 8 oz., room temperature
Eggs- 3, whole
Sugar- 3/4 c.
Blueberries, Coconut Flakes, Cacao Nibs- for garnish in assembly
You Will Need
Six Inch Baking Pan
- Over a double boiler, on low heat, melt the chocolate. Make sure to constantly stir with a spoon so the chocolate does burn, and don’t allow any steam to fill the bowl. You can turn down the heat if too much steam is forming.
- Add the room temperature butter and stir in until the chocolate and butter are completely combined and smooth. Remove from the double boiler.
- In a separate bowl, whisk together the eggs and sugar.
- Very slowly, pour the chocolate mixture into the egg mixture, whisking continuously. You do not want the hot chocolate to cook the eggs.
- Grease a six-inch baking pan with coconut oil. Pour the cake mixture in the pan. Gently tap the pan to remove any air bubbles.
- Preheat an oven to 300 degrees. Place the cake pan on a baking sheet tray and place on a low rack in the oven. Pour warm water into the sheet tray to about an inch high.
- Bake for 45 minutes to an hour. If the water evaporates, replenish during baking. Test the cake with a toothpick.
- Allow the cake to cool for five minutes after baking, and then turn out the cake onto a wooden surface or other surface that doesn’t retain heat. This is a very moist cake, so a cooling rack will damage the cake.
Vanilla Buttercream Frosting
Butter- 8 oz., room temperature
Powdered Sugar- 1 lb.
Vanilla Extract- 1 tsp.
Whole Milk- approx. 1 cup, for creaming
You Will Need
A mixer with paddle attachment
- In a mixer, mix the soft butter with a paddle attachment. Mix until the butter is light and fluffy. The more air your incorporate, the better. This will expand the amount of buttercream and avoid making the flavor too dense.
- Set the mixer on a low speed, and sift the powdered sugar in 3-4 additions until both ingredients are fully combined.
- On a low speed, slowly pour whole milk into the mixer in a steady stream. Do this in small amounts- about a tablespoon at a time. A little milk goes a very long way to combine the frosting into a smooth consistency. Stop when the frosting is creamy, smooth and stiff.
- Mix in vanilla extract.
- Slice the flourless chocolate cake through the center to make two even cake layers.
- Fill the bottom layer with a generous amount of frosting. Place on the top layer.
- Frost the tops and sides of the cake with buttercream. We chose to place a generous amount on top and left an “undone” look around the sides.
- Top the cake with a messy pile of blueberries and coconut flakes. Sprinkle a small handful of cacao nibs over everything.
HOT TIP: We made a second cake with a sweeter chocolate, but it stuck to the pan when we tried to turn it out. Don’t throw away your mistakes! Spoon all the broken cake pieces into a bowl, and top it with a scoop of ice cream. Throw those blueberries and coconut flakes on that baby! Mmm!
HOT TIP #2: Use the darkest chocolate you can find. Dark chocolate gives the best chocolate flavor in baking and won’t be muddled by sugar.
Don’t forget to find a sweet red wine to pair with your dessert 😉