Flourless Chocolate Cake & Roberta Heart
Recipe Overview
Overview
The Flourless Chocolate Cake, affectionately named Roberta Heart, is a delightful dessert that showcases the rich flavors of chocolate and espresso. This cake is not only easy to make but also incredibly satisfying, making it a favorite among chocolate enthusiasts. The combination of semisweet and unsweetened chocolate creates a deep, complex flavor profile, while the addition of dark rum adds a subtle warmth that elevates the overall taste.
One of the standout features of this recipe is its simplicity. With just a few key ingredients, including eggs, sugar, and heavy cream, you can whip up a cake that feels indulgent without requiring extensive baking skills. The process of melting the chocolate over simmering water ensures a smooth and glossy batter, which is crucial for achieving that perfect texture.
As you fold in the whipped cream, the cake takes on a light and airy quality, making it a delightful contrast to the dense chocolate. Once baked, the cake is cooled in a water bath, which helps maintain its moisture and prevents cracking. The final touch of whipped cream on top not only adds a beautiful presentation but also complements the rich chocolate flavor perfectly.
This cake is ideal for special occasions, especially Valentine’s Day, as it is sure to impress anyone who takes a bite. Whether you’re celebrating with a loved one or treating yourself, the Flourless Chocolate Cake is a must-try recipe that will leave you wanting more.
Recipe Details
Steps & Tips
Melt 21 oz of semisweet chocolate and 3 oz of unsweetened chocolate with 1.5 tbsp of espresso powder and 6 tbsp of hot water over simmering water.
Tip: Use the best chocolate you can find for better flavor.
In a bowl, whisk together 9 large eggs and 3/4 cup of granulated sugar.
Heat the egg and sugar mixture over simmering water until the sugar is dissolved and the mixture is light and frothy.
Whip 1.5 cups of heavy cream with 1 tbsp of sugar and 1 tbsp of vanilla until stiff.
Fold the whipped cream into the chocolate and egg mixture.
Prepare a 10x2 inch heart-shaped pan by buttering and lining it with parchment paper.
Preheat the oven to 350°F.
Place the cake pan in a roasting pan and add boiling water to create a water bath.
Bake for approximately 1 hour until a toothpick inserted in the center comes out clean.
Let the cake cool in the water bath.
Refrigerate the cake overnight to help release it from the pan.
If the cake doesn't release easily, loosen the edges with a sharp knife.
Tip: Keep your cool in the kitchen to ensure a smooth cooking process.
Invert the cake onto a serving platter.
Pipe whipped cream around the edge and embellish the top.
Combine 1 cup of milk with seeds from one vanilla bean.
Tip: Let the batter sit in the refrigerator covered for 30 minutes for better texture.
In a bowl, mix 1.5 cups of flour, 3 tbsp of sugar, 0.5 tsp of salt, and 0.5 tsp of cardamom.
Add the milk and vanilla mixture to the dry ingredients and mix well.
Let the batter sit in the refrigerator covered for 30 minutes.
Heat canola oil in a pot to 375°F for frying.
Dip the hot rosette iron into the batter and submerge it.
Cook the rosette until lightly brown, about 1.5 minutes.
Repeat the process to make more rosettes.
Tip: If your rosettes have blisters, stir the batter until the bubbles disappear.
Tip: If the rosettes are not crisp, they haven't been cooked enough.
Sprinkle confectioner sugar on the open side of the rosettes.
Stack the rosettes on a pretty plate or pedestal.
Chop 6 oz of semisweet chocolate into small pieces.
Tip: Always use a serrated knife to cut chocolate easily.
Bring 2.5 cups of heavy cream to a boil and add 2 tsp of espresso powder and 1 tsp of vanilla.
Stir the chocolate into the hot cream until melted.
Whisk together 4 large egg yolks, 1/2 tsp of salt, and 4 tbsp of sugar.
Slowly pour the hot chocolate mixture into the egg yolks to temper them.
Tip: Pour the hot chocolate slowly into the egg yolks to avoid cooking them.
Strain the mixture through a fine sieve to remove lumps.
Place a towel in the bottom of a roasting pan and arrange the ovenproof cups.
Pour boiling water around the cups in the roasting pan.
Tip: Cover the custards with parchment paper for even cooking.
Transfer to a 325°F preheated oven and bake for 35 to 40 minutes.
Top the cooled custards with a spiral of whipped cream before serving.
Ingredients
Ingredient: Dairy
→ Substitution: Coconut Cream
Ingredient: Eggs
→ Substitution: Flaxseed Meal + Water
Nutrition
Skill Level
Frequently asked questions
Below you will find answers to the most common questions about this recipe.
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Interesting Tidbits
- •Flourless chocolate cakes are often denser and richer than traditional cakes.
- •Using high-quality chocolate enhances the flavor of the cake significantly.
- •Espresso powder intensifies the chocolate flavor without making the cake taste like coffee.
- •A water bath helps to create a moist baking environment, preventing the cake from drying out.
