RETURNING SOON

Lauren's Flourless Chocolate Cake

LAURENAud
Dense and Decadent Dessert
skill level
Moderate
time
60-120min
servings
4 to 6
cost
$
Contributed by :
A taste of Flourless Chocolate Cake, Pistachio Bourbon Glaze, and Crispy Brittle.
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ingredients
  • For the Flourless Chocolate Cake:
  • 5 ounces 70% Dark Chocolate 
  • 1/4 cup Unsalted Butter
  • 6 Eggs
  • 1 cup Sugar
  • 1 tablespoon Cocoa Powder (sifted)
  • For the Ganache:
  • 8 ounces Heavy Cream
  • 8 ounces 70% Dark Chocolate 
  • 1/2 cup Pistachios roasted and salted (pulsed into a paste)
  • 1 tablespoon Bourbon
  • For the Brittle:
  • 1 cup Sugar
  • 1/2 teaspoon Water
  • 1/4 cup Light Corn Syrup
  • 1/2 cup Unsalted Butter
  • 1/2 cup Pistachios roasted and salted
  • 1 teaspoon Vanilla Extract
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Cayenne Pepper
  • 1/2 teaspoon Black Sesame Seeds
  • For the Whipped Cream:
  • 1 cup Heavy Cream
  • 1 tablespoon Powdered Sugar
kitchenware
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    5 ounces 70% Dark Chocolate 
    1/4 cup Unsalted Butter 
    For the Flourless Chocolate Cake: Preheat the oven to 350 degrees. In a double boiler, melt the chocolate and butter. Once melted, remove from the heat and allow to cool slightly. 
  • 2
    6 Eggs
    1 cup Sugar
    1 tablespoon Cocoa Powder (sifted)
    In a stand mixer, whisk eggs and sugar together until foamy. Slowly temper chocolate mixture into egg mixture, and carefully add the cocoa powder and mix until just combined. 
  • 3
     
    Line the bottom of a circular baking pan with parchment paper and spread the batter into the pan. Bake for about 35 to 45 minutes, the cake should be firm to the touch but soft on this inside. When the cake is cool, unmold from the pan and slice it into two circles down the center horizontally. On one circle, spread a thick layer of the ganache, top with the other layer of cake and frost the outer part of the cake with the ganache and allow to set before cutting.
  • 4
    8 ounces Heavy Cream
    8 ounces 70% Dark Chocolate  
    1/2 cup Pistachios roasted and salted (pulsed into a paste) 
    1 tablespoon Bourbon 
    For the Ganache: In a sauce pan, bring cream to a boil. In a heat proof bowl, pour hot cream over chocolate to melt, and then stir to combine. Fold in pistachios and bourbon.
  • 5
    1 cup Sugar
    1/2 teaspoon Water 
    1/4 cup Light Corn Syrup 
    1/2 cup Unsalted Butter
    1/2 cup Pistachios roasted and salted
    1 teaspoon Vanilla Extract
    1/2 teaspoon Baking Soda
    1/2 teaspoon Cayenne Pepper
    1/2 teaspoon Black Sesame Seeds
    For the Brittle: Place sugar, water and corn syrup in a heavy bottomed saucepan. Bring to a boil and simmer until it reads about 310 degrees on a candy thermometer. The mixture will be very hot and thick, and will start to caramelize. Remove from heat and fold in all the other ingredients using a wooden spoon or high heat rubber spatula. Line a sheet pan with a silpat and spread the brittle over it to cool. It should harden as it cools.
  • 6
    1 cup Heavy Cream
    1 tablespoon Powdered Sugar
    For the Whipped Cream: Place cream and sugar into a stand mixer with the whisk attachment and mix until thick.
  • 7
     
    Place a piece of cake on a plate, top with whipped cream and crumble a piece of brittle over the cream.