This decadent Flourless Chocolate Cake is so rich and creamy, your family and guests will rave about it! So elegant, they’ll never guess how super easy it is to make! Gluten-free too! I make this for special occasions or anytime I have a dinner party and it’s always a showstopper!
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YOU WILL NEED:
2 1/3 cups semisweet chocolate chips
1 cup Half & Half
1 cup (two sticks) butter, softened
8 egg yolks
1 tsp vanilla
Powdered sugar
Heart doily
Fresh Raspberries
Mint leaves
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Directions for Flourless Chocolate cake:
In a medium saucepan, heat up the Half and Half over medium-low heat.
Whisk in all the chocolate chips into the heated Half & Half and stir constantly until the chips are melted.
Stir in the two sticks of soft butter and vanilla, stir until butter is melted.
Next, very slowly, pour the chocolate mixture into the 8 egg yolks while whisking quickly.
Pour mixture into a well-greased round 8-inch pan and bake at 350 degrees for 30 minutes. (middle will be soft)
Let cake cool for 15 minutes and then remove from pan. Set on cake plate.
After cake has cooled completely, place doily on top of cake and dust top of cake with powdered sugar. Lift off doily and top with fresh raspberries and mint leaves.
I can’t tell you how good this is. This flourless chocolate cake is so rich and delicious, everyone will love it! I make it every year for Christmas and Valentine’s Day and my son always requests it for his birthday! It’s super easy to make and great served warm or chilled.
Flourless Chocolate Cake
Once your guests or family tastes this flourless chocolate cake, you will be asked to make it over and over again! It's so rich and decadent and elegant enough to serve to company! Gluten-free too!
Ingredients
- 2 1/3 cups semisweet chocolate chips
- 1 cup Half & Half
- 1 cup (two sticks) butter, softened
- 1 tsp vanilla
- 8 egg yolks
- Powdered sugar
- Heart doily
- Fresh Raspberries
- Mint leaves
Instructions
- In a medium saucepan, heat up the Half and Half over medium-low heat.
- Whisk in all the chocolate chips into the heated Half & Half and stir constantly until the chips are melted.
- Stir in the two sticks of soft butter and vanilla, stir until butter is melted.
- Next, very slowly, pour the chocolate mixture into the 8 egg yolks while whisking quickly.
- Pour mixture into a well-greased round 8-inch pan and bake at 350 degrees for 30 minutes. (middle will be soft)
- Let cake cool for 15 minutes and then remove from pan. Set on cake plate.
- After cake has cooled completely, place doily on top of cake and dust top of cake with powdered sugar. Lift off doily and top with fresh raspberries and mint leaves.
