Flourless cakes are the bomb.
And no, I am not going all no carb on you.
Trust me that could never happen at our house. I am pretty sure we consume a whole loaf of whole grain bread every morning. Oh, and then there’s Kai and his bagels. The kid loves bagels. There are definitely days when he eat Einstein’s sesame seed bagels for breakfast, lunch and dinner.
No, I am not kidding.
But really, who knew that flourless cakes (cakes, cupcakes, whatever) could be so, well heavenly?
Yeah, I said heavenly.
It is the perfect word for these.
Ok, wait. I know I say this about lots of things all the time, but I truly mean it, I do. But these, these are a chocolate lovers dream.
How do I know?
I sent one my mom’s way. The ultimate chocoholic. Remember, she drinks hot chocolate for breakfasts instead of coffee (except she drinks it by the half-gallon).
Actually, she sort of just stole one. I had asked her to help me with a shot I wanted to get that needed four hands, not just two. I was explaining to her what I wanted to achieve and I look over and she’s got one is her mouth. Full on, cake in her face. Whipped cream on her nose and a look in her eyes that could only mean one thing.
She swallowed and said “Those are heavenly.” In a slow calm voice, that made you know she meant it. Really meant it. And that is why I love to cook. Reactions like that. They make my day.
They are pretty simple. Basically just eggs, chocolate, beer (Yup! Beer!), butter and some more chocolate. The chocolate swirled whipped cream is the perfect complement to the rich chocolate cake. It’s so good.
- To make the cakes: Preheat the oven to 325 degrees F. Line two cupcake pans with 18 cupcake liners.
- Put the bittersweet and unsweetened chocolate in a heatproof bowl and set over a saucepan of simmering water (do not let the bowl touch the water). Stir until the chocolate melts, then remove the bowl from the pan. (This can also be done in the microwave on 30 second intervals, stirring every time until melted.)
- Put the eggs, sugar and salt in the bowl of a stand mixer. Set the bowl over the same pan of simmering water and whisk until the mixture is warm, about 2 minutes. Transfer the bowl to the stand mixer; beat with the whisk attachment on medium speed until tripled in volume, about 5 minutes. (you can also use a hand mixer for this)
- Meanwhile, bring the beer and 1 teaspoon vanilla to a low boil in a saucepan. Reduce the mixer speed to low and beat in the beer mixture, then the melted chocolate, until combined, about 2 minutes. Gradually beat in the butter and remaining 1 teaspoon vanilla until incorporated.
- Pour the batter into the prepared cupcake liners, filling about 3/4 of the way full. Bake about 15-20 minutes, until the tops are just set and no longer jiggle. Cool in the pan for five minutes and then move to a wire rack to cool. Let cool completely.
- While the cakes cool make the chocolate swirled whipped cream. Microwave the chocolate, butter and brown rice syrup (or corn syrup) in a microwave-safe bowl in 30-second intervals, stirring, until the chocolate melts.
- In a large bowl add the cold cream and whip until stiff peaks are just about to form (about 3-5 minutes). Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like. Gently fold in the melted chocolate so it looks swirled.
- Using an ice cream scoop, scoop the whipped cream onto each cake and then drizzle with melted chocolate.
It’s Friday and these cakes deserve a little Irish dance!
Shared with: Inside BruCru Life, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry, Chef In Training