Flourless Chocolate Cakewith Vanilla Buttercream Frosting
- 50 min
- Serves 8
- 9 ingredients
20 minutes to prep, 30 to cook. A rich, dense flourless chocolate cake paired with a silky vanilla buttercream frosting. The combination of silky chocolate, airy whipped cream, and fragrant vanilla creates a decadent dessert that's perfect for special occasions or a luxurious treat.
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Method
Melt the dark chocolate over a double boiler.
Whisk the egg yolks and whole eggs together in a bowl.
Temper the egg mixture using a double boiler and whisk it into the melted chocolate.
Whip the heavy cream until stiff peaks form.
Fold the whipped cream into the chocolate‑egg mixture.
Pour the chocolate batter into a baking dish and sprinkle with Hervey's sugar and spice mix.
Chill the cake in the refrigerator for one hour.
For the frosting, mix softened butter with powdered sugar, then add heavy cream and vanilla extract and whisk until smooth.
Spread the vanilla buttercream frosting over the chilled flourless chocolate cake.
Tips while you cook
- Chill before frosting
- Allow the cake to chill in the refrigerator for one hour before spreading the buttercream.
- Temper the eggs
- Temper the whisked egg yolks and whole eggs over a double boiler before whisking them into the melted chocolate.
- Whip cream to stiff peaks
- Whip the heavy cream until stiff peaks form before folding it into the chocolate‑egg mixture.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Williamson Wines Epicurean Kitchen’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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