Flourless Chocolate Cake With Chai Whipped Cream

Name: Flourless Chocolate Cake With Chai Whipped Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tablespoons semisweet chocolate OR 8 oz. bittersweet chocolate; 8 tablespoons unsalted butter; 4 eggs cold organic, separated, careful not to get any of the yolk in the white; 1 teaspoon instant coffee dissolved in 2t water; 1 teaspoon pure vanilla extract; 1/4 teaspoon cream of tartar or 1 T lemon juice; 1/4 cup granulated sugar; 1 tablespoon butter; 1 tablespoon flour; 1 1/2 cups whipping cream; 2 tablespoons powdered sugar sifted; 1 1/2 tablespoons cardamom Original Oregon Chai mix or mix of, cinnamon, and cloves

Servings: persons

8 tablespoons semisweet chocolate OR 8 oz. bittersweet chocolate
8 tablespoons unsalted butter
4 eggs cold organic, separated, careful not to get any of the yolk in the white
1 teaspoon instant coffee dissolved in 2t water
1 teaspoon pure vanilla extract
1/4 teaspoon cream of tartar or 1 T lemon juice
1/4 cup granulated sugar
1 tablespoon butter
1 tablespoon flour
1 1/2 cups whipping cream
2 tablespoons powdered sugar sifted
1 1/2 tablespoons cardamom Original Oregon Chai mix or mix of, cinnamon, and cloves

1
Preheat the oven to 375 degrees F. Place an 8-inch springform pan on a sheet of parchment paper and draw a circle around the circumference of the pan. Then cut the circle out. Place in the springform pan and butter the pan. Add 1 T flour and tap out any excess.
2
Melt the chocolate and butter in a heatproof glass bowl, as well as the 8 T of sugar, if using unsweetened sugar as I did in a double boiler. Reserve the 1/3 cup of sugar until later. Set aside chocolate and butter mixture to cool slightly, about 5 minutes.
3
In a separate small bowl, combine the 4 egg yolks, dissolved coffee and vanilla extract and whisk until just blended. Combine this yolk mixture with the chocolate mixture whisk until well blended.
4
In a very clean, large glass bowl beat the 4 egg whites on medium-high and add the cream of tartar or lemon juice and beat until soft peaks form. This should take about 3 minutes. Beat another minute while slowly adding the 1/3 cup of granulated sugar. Then beat 1 more minute. The whites should be stiff. Using a rubber spatula, gently fold the egg whites into the chocolate mixture in 3 different batches until no white streaks remain.
5
Pour the cake batter into the prepared springform pan and smooth the top. Bake in the oven on a center rack for about 20 minutes. The cake is done when a knife inserted comes out clean. Transfer to a wire rack and let cool for at least 1 hour. Run a knife along the edge of the pan to loosen the cake and then release the sides of the springform pan and lift off. Use a spatula to separate the cake from the bottom and lift off the parchment paper.
6
In a clean glass bowl, whip the whipping cream until it starts to form peaks and add the chai and powdered sugar. Continue to whip until soft peaks form. Do not over whip or it will turn into butter.
7
Serve with a dollop of chai-spiced whipped cream.

950

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 8 tablespoons semisweet chocolate OR 8 oz. bittersweet chocolate, 8 tablespoons unsalted butter, 4 eggs cold organic, separated, careful not to get any of the yolk in the white, 1 teaspoon instant coffee dissolved in 2t water, and more.

Yes, Flourless Chocolate Cake With Chai Whipped Cream falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!