Feb 13

Feb 13 Flourless Chocolate Cake with Beet-Tinted Frosting

Unless you're allergic, it's hard to celebrate Valentine's day without chocolate or a dessert. Decadent and sophisticated, this recipe will easily steal the show at the end of a meal.

If you're gluten-free, here's a solution! Or even if you aren't but want to whip up something quick, easy, but still delicious without a lot of ingredients, this is it.

We credit Italians for this dense treat made by whipping chocolate custard and baking it. The egg whites and beating process helps raise the cake as it cooks, and voila!

When ready, you can dust with icing sugar, or make frosting and perhaps layer the cake. In this case, I used a bit of beet juice to add a pink hue and strawberries to garnish for a bit of fun.

Make this for two on a romantic date or double the recipe to share. You may have some extra bits to nibble on if you plan to shape it like this!

Serve it right away for the best consistency and let the cake sit at room temperature for a few minutes before enjoying.

Yield: 4

Author: Dontmissmyplate

Flourless Chocolate Cake with Beet-Tinted Frosting

( 0 reviews )

Don't wait for Valentine's Day to make this decadent but not overly sweet treat! This flourless chocolate cake is straightforward to make and gluten-free! All you need are eggs and chocolate. Should you want some pink frosting, get a little beet juice.

Prep time: 15 MinCook time: 35 MinTotal time: 50 Min

Ingredients

Cake:

4 egg yolks
4 egg whites
8-9 ounces semi-sweet chocolate
1 teaspoon vanilla extract
1/2 cup dark or white chocolate (to dip strawberries)
3-4 fresh whole strawberries
Sprinkles

Frosting:

1/2 cup butter, room temperature
1 1/2 cups icing sugar
1 tablespoon beet juice
1 teaspoon vanilla extract
3 tablespoons heavy cream
1 teaspoon lemon juice

Instructions

Separate the egg yolks from the whites into two bowls.
Heat the dark chocolate for 30 seconds-1 minute and stir until melted—repeat or add a little heavy cream to thin if necessary (in microwave or stovetop).
Beat the eggs whites with an electric mixer until stiff peaks form.
Mix the yolks with the chocolate one at a time, then combine the egg whites in batches.
Transfer the batter to a greased and lined cake tin (I used a 9-inch tin but then cut the cake into three heart shapes to layer. If you want a single layer, use a smaller tin).
Bake at 325F/170C for 35 minutes. Flip over the tin to loosen once cooled and transfer to a plate.
While the cake cools, melt the chocolate, dip the strawberries, and refrigerate.
Make the frosting, beat all the ingredients with an electric mixer, but gradually add the cream to control the thickness. Use a spatula to ice the cake as you wish.
Place them on top of the cake, add sprinkles to garnish and serve.