“Ugh, why does everything have to be healthy??”
That’s what Danny said to me when I told him excitedly that I was making us flourless chocolate cake for dessert. And, while it may be gluten free, that’s where its nutrition virtues end. I shared this news with Danny and saw his attitude towards it go from dread to giddy. And that’s before he even sank his teeth into it.
Flourless chocolate cake is about as rich and decadent as a chocolate dessert gets. It’s kinda like a slice of truffle. It’s flourless because the flour is replaced by cocoa powder which makes the chocolate in this nearly completely unadulterated. All that separates this from being a giant slice of chocolate is butter, eggs, and sugar. Need I say more?
Danny and I have a very narrow middle ground when it comes to foods we mutually love. S’mores are especially important on this middle ground. S’mores we can ALWAYS agree on. Pancakes? Let’s make them s’mores pancakes. Pie? Let’s make it a s’mores pie. Oh, there’s a fireplace at your house? Don’t mind us, we’ll bring our own supplies.
Flourless chocolate cake is a classic dessert I had been wanting to try my hand at for a while. When we headed off on our mountain weekend, I decided it would be the perfect end to the nice meal we had planned. But I also knew that it would take some craftiness to allow it to stand a chance next to S’mores on a real wood burning fireplace in the mountains. So I decided to serve it up “s’mores style.” I’m just tricky like that.
This recipe is really three recipes, and each of them is quite simple! The flourless chocolate cake and graham cracker brittle could totally hold their own flying solo, but like a good couple, they’re just better together. I’ve listed out all of the recipes seperately below. If you didn’t gather from the pictures, the serving suggestion is a slice of cake, a giant glob of whipped cream, and a shard of the graham cracker brittle to make the whole thing look fancy.
Flourless Chocolate Cake with Bailey’s Ganache
Makes one 8 inch cake, serves 10-12
1 cup semisweet or bittersweet chocolate chips
1 stick (8 tablespoons) butter
3/4 cup sugar
1 teaspoon pure vanilla extract
1/2 cup unsweetened cocoa powder
- Preheat oven to 375 degrees
- Line the bottom of an 8 inch cake pan with parchment paper. To do this. Trace the cake pan on the parchment paper and then cut the circle about 1/2 an inch inside of the line.
- Using a double boiler, which I explain how to easily set up here, or a microwave, melt 1 cup of chocolate chips until smooth, being careful not to burn the chocolate.
- Once melted, stir in sugar until thoroughly combined then whisk in eggs until mixture is smooth
- Evenly sprinkle the cocoa powder over the chocolate mixture, and stir carefully to combine. The cake batter will get very thick, so this takes some patience and care
- Pour the batter into the cake pan and cook on middle rack of the oven for 23-25 minutes, until a thin crust forms on the entire top of the cake
- Once done, remove from oven and allow to cool in pan for 10 minutes. After 10 minutes, invert cake onto serving tray too cool completely
To prepare the ganache:
- While the cake is cooling, use your double boiler to melt 1 cup of semi-sweet chocolate chips with 1/4 cup of cream.
- Once smooth, stir in 1/4 cup of Bailey’s Irish Cream. Alternately, you could just use 1/2 a cup of cream and omit the Bailey’s.
- Pour the warm ganache over the cake while cake is on the serving platter.
- Using the back of a spoon or an offset spatula, spread the ganache evenly over the top of the cake and allow it to pour down the sides
- Cool completely until ganache is set
- Cake can be served cold or at room temperature
Graham Cracker Brittle:
5 graham cracker sheets
1/ cup sugar
1/4 cup butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees
- Lay graham crackers on parchment paper lined baking sheet, placed together so edges are touching
- In a heavy saucepan over medium heat, combine butter, sugar, salt, and vanilla. Stir continuously for 6-7 minutes until the mixture is smooth and amber.
- Pour warm sugar mixture over graham crackers, and use a spoon to spread evenly to cover all crackers
- Place graham crackers in preheated oven and cook for 8-10 minutes.
- Remove from oven and allow to cool completely
- Once cooled and hardened, break into pieces to serve with cake
Marshmallow Whipped Cream
1 cup whipped cream
1/3 cup marshmallow fluff
- Using an electric mixer, beat marshmallow and whipped cream together until combined and whipped cream forms stiff peaks
I hope you love this recipe as much as we did. The recipe serves 10-12, as it is very very rich. But Danny challenged that and polished off the WHOLE cake in about 2 days with only about 2 small slices of help from me. If that isn’t a shining review of this recipe, I don’t know what is.