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Moist Flourless Chocolate Cake (The Argentinian Way)

This flourless chocolate cake is super chocolatey and moist, rich and flavorful. Combined with dulce de leche, cream, and fresh fruit, it's the best dessert for chocolate lovers. (Makes two 6inch pans or one 8inch pan)
Prep Time45 minutes
Cook Time35 minutes
Cooling time2 hours
Total Time3 hours 20 minutes
Course: Dessert
Cuisine: American, Argentine
Keyword: berries, dark chocolate, Flourless, gluten free, moist, rich
Servings: 4 people
Author: Lucia Paula Acevedo

Ingredients

For the batter:

  • 120 g Unsalted butter
  • 250 g Good quality Dark chocolate
  • 1 tsp Instant coffee
  • 15 g. 1 ½ tbsp Cocoa powder
  • 5 Eggs
  • 160 g Granulated sugar

To decorate:

  • 400 g Dulce de leche
  • 300 g Whipping cream
  • 2 tbsp Granulated sugar
  • 1 cup Raspberries or strawberries

Instructions

  • Butter the bottom and sides of the pans and line with parchment paper. Preheat the oven to 180°C or 355°F.
  • Separate the eggs and place the whites in the stand mixer bowl and the yolks in another bowl. Set aside.
  • Place the chopped chocolate (or chocolate chips) with the butter in a bowl and microwave for 30-second intervals, mixing each time, until melted and combined.
  • Add the coffee and the cocoa powder to the chocolate mixture and combine.
  • Add the yolks to the mixture and mix well with a hand whisk or spatula.
  • Start beating the egg whites and slowly drizzle in the sugar when soft peaks form. Continue beating on high speed until you get a firm meringue.
  • Add the meringue to the chocolate mixture in 3 parts. Fold it in with a spatula.
  • Pour the batter into the two pans and bake in a preheated oven (180°C- 355°F) for 35 minutes. The cake will be ready when we see cracks in the crust.
  • Let cool down and unmold.
  • For the whipped cream, whisk the cream with the sugar in a stand mixer with the whisk attachment (or with a handheld mixer) until medium-stiff peaks form.
  • For the topping place a thin layer of dulce de leche on each cake with a pastry bag and a round tip. Place the cream on top of the dulce de leche with a spatula and top with the fresh fruits. Sprinkle with icing sugar and serve.