This post may contain affiliate links, please see our privacy policy for details.
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.
Towering Flourless Chocolate Stout Cakes
Ingredients
For the cakes
- 2 1/2 pieces sticks unsalted butter, cut into and softened to room temp
- 6 ounces bittersweet chocolate, chopped
- 6 ounces unsweetened chocolate, chopped
- 6 large eggs
- 1/2 cup sugar
- pinch of salt
- 1/2 cup stout beer or you can also use coffee, such as Guinness
- 2 teaspoon vanilla extract, divided
Chocolate Swirled Whipped Cream
- 2 cups heavy whipping cream, cold
- 1 tablespoons powdered sugar
- 2 teaspoons vanilla extract
- 4 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 tablespoon brown rice syrup or light corn syrup
- melted semi-sweet or bitter sweet chocolate, for drizzling
Instructions
- 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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
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
I have Guinness in the refrigerator right now. I’m ON this! Beautiful photos of a beautiful dessert!
Thanks Julie! Hope you like these!
Oh boy….those do look heavenly. I would love to have one right now!
I can’t wait to try this recipe. However, I’m confused about the 2 teaspoon vanilla extract, divided. I can only find a reference to using one teaspoon. I just want to make sure I make them right, because right now my mouth is watering. 🙂
Thank you for pointing this out! I fixed the recipe, but the lat teaspoon a vanilla is added at the end of mixing the batter (right after the butter is mixed in). Hope you enjoy these!
Wow! These look so yummy. I love anything flourless. The whipped cream topping looks awesome. Can’t wait to try these.
Have a great week,
Bev
@http://eclecticredbarn.blogspot.com
Thank you, I hope you like these!
These look absolutely divine! Can’t wait to try out this recipe, thanks for sharing! Hope your having a great week!,
-Kayla 🙂
Really? no flour…amazing! they look delish! I hope you linked this week- love new recipes! http://atozebracelebrations.com/2013/03/link-party-every-tuesday.html
Nancy
These look yummy! I’m stopping by from Marvelous Monday linky party. I’m hosting a party and hope you will post a few great recipes! http://rediscovermom.blogspot.com/2013/03/tried-and-true-recipe-party-3.html
Pinned it! I’m definitely going to have to try these. I may have to try some ice cream on one (or many) though.
I bet ice cream would be so good! Thanks fo pinning!
It feels so good to have those kind of compliments when you know you have made something really good! I think these have to be the yummiest stout cupcakes I have seen all season! Thanks for Sharing at Show Me Your Plaid Monday’s!
Thank you!
You’re fun little cakes look delicious… Pinned! Thanks for coming to (link) party with me at Super Saturday Show & Tell 🙂 xoxo~ Ruthie
Thanks so much for pinning!
This looks awesome! Will definitely have to give it a shot soon!
These look so amazing! I bet it’s impossible to have just one 🙂 Visiting from Flamingo Toes link up!
They look delicious. Had a question about the whipped cream. When and how do you add the melted chocolate to the cream mixture and is the drizzled chocolate on top of the cream that same melted chocolate and corn syrup, or do I melt additional chocolate for that? Thanks!
Once you have whipped the cream fold in the melted chocolate + corn syrup. For the drizzle you need to melt additional chocolate or you can use a little of the melted chocolate that you are using for the whipped cream. We like things with extra chocolate so I melted more chocolate to drizzle.
Okay, that looks like one fudgy delicious cupcake! Flourless anything is SO good. I love that frosting, can I bury my face in it please?
I know, the frosting is awesome! It goes perfectly with the rich chocolate!
These do sound heavenly!! Can you use soda instead of beer?
Thanks again for another great recipe!!!
sure! You could use soda or coffee would be great to!
Would any type of soda do or do you have a specific flavoring?
Maybe something dark like root beer
What type of soda would you suggest?
Anything dark. Maybe root beer.