Flourless White Chocolate Cake. This white flourless chocolate cake is the perfect blond version of the most decadent, easiest dessert you can imagine. And it's even naturally gluten free! I find that white chocolate can be sort of a divider, rather than a uniter.
Here are the tricks you need in your toolbox for cake success: Top-of-the-line ingredients, a mad amount of egg whites.
This Flourless Chocolate Cake is truly a show-stopper.
It has been one of my most requested recipes for years.
You can cook Flourless White Chocolate Cake using 10 ingredients and 8 steps. Here is how you cook that.
Ingredients of Flourless White Chocolate Cake
- Prepare 8 oz of premium white chocolate, chopped.
- Prepare 8 of large eggs, seperated, into 2 large bowls and at room temperature.
- It's 2 tbsp of sour cream.
- Prepare 2/3 cup of granulated sugar.
- You need 1/4 tsp of salt.
- It's 1 tsp of vanilla extract.
- It's 1 of recipe fresh whipped cream, for topping recipe attached below.
- Prepare of GARNISH.
- You need of Fresh Berries.
- Prepare 1/4 cup of Chocolate Shavings.
This flourless chocolate cake is done when the top and edges look set and it is only slightly jiggly. This flourless cake, featuring both chocolate and cocoa, is rich, rich, RICH! A chocolate ganache glaze takes it over the top. Flourless chocolate cake lovers can rejoice - because here's the best flourless chocolate cake recipe!
Flourless White Chocolate Cake step by step
- Preheat oven to 350. Spray a 10 inch baking dish with non stick spray. Line a Baking sheet with foil..
- Melt white chocolate in microwave safe dish just until melted and smooth. Set aside..
- To bowl with egg yolks add sugar, sour cream, salt and vanilla.Beat until light and increased in volume about 3 to 4 minutes. Beat in white chocolate just until blended, don't over.beat chocolate or it will stiffen up..
- In the bowl with the,egg whites, beat egg whites until.they hold stuff peaks.
- Fold one third of egg white mixture into yolk / chocolate mixture. Fold next third then final.third folding lightly but thoroughly..
- Pour into prepared pan. Place pan on foil lined baking sheet. Bake about 30 minutes until.puffed and wooden pick.comes out clean..
- Cool.in pan 10 minutes, cake will deflate some.. Run a small sharp knife around edges of cake to prevent sticking and continue to cool.in pan for at least 30 minutes. Remove from pan..
- Serve with fresh whipped cream. Garnish with berries and chocolate shavings https://cookpad.com/us/recipes/343417-stabilized-whipped-cream-for-frosting-topping-and-dipping.
I use coconut sugar instead of processed white sugar for a natural sugar. A flourless chocolate cake is a dense "fallen" cake made from an aerated chocolate custard. Whole eggs are whipped to a foam in a manner similar to a Génoise cake, using low heat from the melted chocolate to stabilize the protein matrix. Chocolate lovers will adore this dessert. The edges and top develop a delicately crisp crust while the center remains moist and fudgy.