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Flourless Chocolate Cake With Whisky Whipped Cream

Molten, dark chocolate cake topped with boozy whipped cream is the best dinner party dessert
Flourless Chocolate Cake With Whisky Whipped Cream

Chef Marcus Samuelsson for Glenmorangie Whisky.

Top your warm, soft chocolate cake with a generous scoop of whisky-spiked whipped cream for the ultimate winter dessert.

This recipe is courtesy of chef Marcus Samuelsson for Glenmorangie Whisky.

Ingredients

For the cake:

  • 2 Tablespoons all-purpose flour
  • 1 stick unsalted butter
  • 6 Ounces bittersweet chocolate
  • 2 eggs
  • 2 egg yolks
  • 1/4 Cup sugar
  • Pinch of salt

For the whisky cream:

  • 1 Cup heavy whipping cream
  • 1/4 Cup sugar
  • 1/4 Cup whisky, preferably Glenmorangie Quinta Ruban

Directions

For the cake:

Butter and lightly flour 4 6-ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet.

In a double boiler, over simmering water, melt the butter with the chocolate. Whisk until smooth.

In a medium bowl, beat the eggs with egg yolks, sugar, and salt, at a high speed until thickened and pale.

Fold the chocolate into the egg mixture, along with the flour.

Divide the batter between the prepared ramekins. Bake for 12 minutes, until the sides are firm, but the centers are soft. Let the cakes cool in the ramekins for 1 minute. Cover each one with an inverted plate, and carefully turn them over. Let them stand for 10 seconds before removing the mold. Serve immediately with the whisky cream.

For the whisky cream:

Whip cream and sugar in a clean, chilled bowl until soft peaks form. Gently fold in the whisky.

Nutritional Facts
Servings4
Calories Per Serving1045
Total Fat88g100%
Sugar52gN/A
Saturated51g100%
Cholesterol394mg100%
Protein10g20%
Carbs60g20%
Vitamin A253µg28%
Vitamin B120.4µg6.2%
Vitamin D1µgN/A
Vitamin E1mg6%
Vitamin K4µg6%
Calcium1109mg100%
Fiber3g10%
Folate (food)27µgN/A
Folate equivalent (total)38µg9%
Folic acid6µgN/A
Iron2mg12%
Magnesium53mg13%
Monounsaturated12gN/A
Niacin (B3)0.4mg2.2%
Phosphorus137mg20%
Polyunsaturated2gN/A
Potassium324mg9%
Riboflavin (B2)0.2mg12.1%
Sodium155mg6%
Sugars, added48gN/A
Trans0.9gN/A
Zinc1mg8%
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