Description
A decadent and flourless chocolate cake bursting with rich dark chocolate flavor, topped with a delicate lavender-infused whipped cream and fresh blueberries. This elegant dessert requires no flour, making it gluten-free and perfect for chocolate lovers seeking a moist, dense cake with a floral twist.
Ingredients
Chocolate Flourless Cake
- 5 oz dark chocolate, chopped
- 5 oz unsalted butter
- 5 large eggs, room temperature
- 3 1/2 oz white granulated sugar
- 1 tsp vanilla extract
Lavender Whipped Cream and Assembly
- 1 cup heavy cream
- 1 tbsp dried lavender, culinary grade
- 1 tsp vanilla extract
- 2 tbsp white granulated sugar
- 1 cup fresh blueberries
Instructions
- Prepare the pan: Preheat the oven to 350°F (175°C). Lightly grease a 9-inch round springform pan with nonstick cooking spray, then place a parchment paper round at the bottom and spray again to ensure easy removal.
- Melt chocolate and butter: In a heatproof bowl set over a pot of simmering water (double boiler), combine the chopped chocolate and unsalted butter. Stir occasionally until fully melted and smooth, then remove from heat and allow to cool.
- Whip egg whites: In a large bowl, beat the egg whites on medium speed until frothy. Gradually add the 3 1/2 oz of sugar, a little at a time, then increase speed to high and whip until stiff, glossy peaks form that hold their shape without collapsing.
- Combine yolks and chocolate: Gently fold the egg yolks into the whipped egg whites using a rubber spatula, taking care not to deflate. Slowly pour the cooled chocolate-butter mixture into the egg mixture and fold gently until just combined with no streaks remaining.
- Bake the cake: Pour the batter evenly into the prepared pan. Bake for 25–30 minutes until the top is set and puffed. Remove from the oven and let cool completely at room temperature; the cake will deflate and crack as it cools. Once cooled, cover and refrigerate for at least 8 hours or overnight.
- Infuse lavender cream: Heat the heavy cream gently in a small saucepan over low heat until warm but not boiling. Remove from heat and stir in dried lavender. Let steep for 15 minutes to infuse the flavor, then strain through a fine mesh sieve to remove lavender buds. Cover and refrigerate until fully chilled, at least 2 hours or overnight.
- Whip lavender cream: Pour the chilled lavender-infused cream into a mixing bowl. Using a hand or stand mixer, whip on medium speed until the cream begins to thicken. Add the 2 tbsp sugar and 1 tsp vanilla extract, then continue whipping until medium peaks form.
- Assemble the cake: Remove the chilled cake from the refrigerator. Optionally dust the cake top with cocoa powder. Spread the lavender whipped cream generously over the cake surface. Scatter fresh blueberries on top and, for an extra touch, sprinkle a few dried lavender buds over the whipped cream.
Notes
- Ensure eggs are at room temperature for better whipping.
- Be gentle when folding ingredients to keep the batter light and airy.
- The cake is best served chilled after refrigeration to develop its unique texture.
- Dried culinary lavender can be sourced from specialty stores or online.
- Use high-quality dark chocolate for the richest flavor.
- This cake is naturally gluten-free due to the absence of flour.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French-inspired
