Is there any dessert more decadent then a fudgy flourless chocolate cake? Yes, a fudgy flourless chocolate cake with a Chambord chocolate glaze! This dessert is a chocolate lover’s dream! The cake is a cross between a moist brownie and a truffle and the frosting is a perfectly smooth chocolate glaze with a hint of raspberry. Not only does this cake taste incredible but the smell while it is cooking is insane and it is beautiful to look at. The perfect trifecta!
For the love of chocolate
I am such a chocoholic! There is nothing in the world that affects me the way that chocolate does (except maybe coffee). It literally make me feel better when I’m down. And I don’t just like one kind of chocolate. I appreciate all kinds, from the darkest dark chocolate to the sweetest milk chocolate. So I truly don’t understand people that say they don’t like it. What is there not to like about it? I may just be the world’s most perfect food!
Chocolate is so versatile too. It adds depth to chili and barbecue sauces, it is great in a cup of coffee, it makes wonderful liquors, cakes, cookies, candy, chocolate covered fruit, etc. One of my favorite treats is a piece of really good dark chocolate paired with a glass of Cabernet. Talk about a match made in heaven!
There are many flourless chocolate cake recipes out there. But I think this one has all of the best qualities from the different versions that I’ve tried. This cake meets all of the standards for an exceptional chocolate dessert. Flourless chocolate cake with Chambord glaze, has a rich moist brownie texture that is almost creamy and a smooth silky glaze. There are two types of chocolate in the cake and a third in the frosting. It delivers a medley of chocolate flavors that satisfies both the dark chocolate lover and the milk chocolate lover at the same time! This recipe calls for Dutch processed cocoa, 60% cocoa baking chocolate in the cake and semi-sweet chocolate in the glaze. Truly a chocolate dream!
Tips for making a delicious Flourless Chocolate Cake with Chambord Glaze
One of the secrets to making the texture of this cake so rich and fudgy is to beat the eggs and sugar until they are light yellow and really fluffy. The fluffier the better! Melt your dark chocolate and butter together and stir them until they are smooth. Add the cocoa powder and vanilla to the chocolate mix well and then fold the chocolate mixture into the beaten eggs. When you fold the chocolate try to do so carefully so that you maintain as much of the air that you beat into the eggs as possible. The eggs will deflate a bit while you add the chocolate and that is okay. You want to make sure that the chocolate is completely folded into the eggs.
When making a cake like this, I like to line the bottom of the cake pan with parchment paper so that it doesn’t stick. It will ensure that your cake comes out of the pan clean so that you have a beautiful surface for your glaze. You will know that the cake is done when a toothpick inserted in the center of the cake comes out almost clean.
The glaze is simple to make. I make a double boiler by setting a glass bowl over a pan of boiling water. Then I turn the heat down to low so that the water remains at a slow boil. Add the chocolate chips to the bowl and stir with a spoon or whisk as they begin to melt. Stir in the heavy cream and continue to stir until the chocolate is fully melted and then add in the Chambord. Whisk until the chocolate is nice and smooth. I only use about 3 tablespoons of Chambord in my glaze but you are welcome to add more if you want more of a raspberry liqueur flavor. Give this a try and let me know what you think. I promise you won’t be disappointed.
Flourless Chocolate Cake with Chocolate Chambord Glaze
- 4 oz. 60% Cocoa Baking Chocolate Premium chocolate, like Ghirardelli, chopped
- ½ cup Butter cut in to cubes
- ⅔ cup Sugar
- 4 Eggs Large
- ⅛ tsp Salt
- 1 tsp. Vanilla
- ½ cup Cocoa Unsweetened
- 1 cup Chocolate chips Semi-sweet
- ½ cup Heavy cream
- 3 tbsp. Chambord or other Raspberry flavored liqueur
- Preheat your oven to 350°
- Prepare a 8 inch cake pan by greasing with cooking spray and lining the bottom with parchment paper. Then grease the parchment paper as well.
- Combine butter and chocolate in a microwave safe bowl. Microwave for 30 seconds at a time until completely melted and smooth. Stir between each 30 second interval.
- Whisk the cocoa powder and vanilla into to the melted chocolate and set aside.
- Combine Sugar, salt and eggs in a mixing bowl beat until the eggs are light yellow and fluffy about 4 to 5 minutes.
- Fold the chocolate into the eggs. Make sure that the chocolate is folded in completely.
- Pour the batter into the prepared cake pan and place in the oven.
- Bake for 35 minutes or until a toothpick inserted in the center comes out almost clean.
- Remove the cake from the oven and allow to cool for 10 minutes before releasing the sides from the pan with a knife. Invert the cake on to a serving plate and remove the parchment paper.
- When the cake is completely cooled, pour the chocolate glaze on the cake. Spread the glaze over the cake with an offset spatula so that the glaze drips slightly over the edge.
- Combine the chocolate chips and heavy cream in a bowl set over a pan of bowling water. Turn the heat down to a simmer. Stir the chocolate until melted.
- Mix the Chambord in to the chocolate. Set aside to cool slightly before frosting the cake.