Who Needs More Chocolate In Their Lives?
Chocolate Cake is one of the best desserts! At least to me it is. There’s so many ways to make it from the pan shape to the type of frosting. This Flourless Chocolate Bourbon Cake is rich and decadent and has a lot of chocolate in it.
What is a Flourless Chocolate Cake?
Flourless chocolate cake is exactly what the title says. It’s a cake without flour. A dense cake made from chocolate which has been turned into a foam by the addition of gas bubbles. This cake is less cakey and more fudgy in texture, with a bit of airiness from the egg whites that are whipped and then folded into the batter.
Where Did Flourless Chocolate Cake originate from?
As per The New York Times, “The first documented form of the cake was created in Ferrara, Italy, when Elena of Montenegro ascended the throne of Italy with her husband, Victor Emmanuel III.
In local dialect, the cake is called tacolenta, which means sticky, a reference to its soft, nearly molten center.”
This Flourless Chocolate Bourbon Cake has a crackle top and is covered in powdered sugar, which gives it a beautiful outside texture and a dense inside texture.
What is the difference between flourless cake and cake with flour?
Flourless cake does not have the same texture of a cake with flour. It’s extremely dense and a bit heavier. It’s very similar to a brownie, and can be treated the same way.
This one is baked for almost an hour, then cooled and topped with powdered sugar. And it has bourbon in it! This cake was just turned up a notch and got so much better.
Simple and delicious!
Here are other delicious chocolate cake recipes:
Flourless Chocolate Bourbon Cake
Ingredients
- 8 oz chocolate (bar or chips)
- 1/2 cup butter
- 5 large eggs, separated
- 3/4 cup sugar
- 2 tsp vanilla extract
- 1/2 tsp salt
- 2 tbsp cocoa powder
- 2 tbsp bourbon
- 1 tbsp brewed instant coffee
Instructions
- Preheat the oven to 325°F and line a 9 inch springform pan with parchment paper. In a microwave safe bowl combine butter and chocolate. Place in the microwave and set at 50 seconds, then stir. Add more time, 10 seconds at a time until completely melted. Cool.Separate the egg whites from the yolks, placing the yolks in a separate bowl and the egg whites in the bowl of a stand mixer with a whisk attachment. Whisk the egg whites and add granulated sugar as it’s whisking. Continue beating on high until medium stiff peaks form.Add the yolks into the chocolate and butter mixture and whisk. Add the vanilla, salt, coffee, bourbon and cocoa powder. Whisk again. Fold in the whipped egg whites into the chocolate mixture until combined. Mix until combined. Do not over mix. Spoon the batter into the prepared pan. Use a rubber spatula to spread.Bake at 325°F for 45 to 50 minutes until the edges of the cake start to pull away from the sides of the pan. Cool completely then dust with confectioners sugar.
