I have a treat for you today! This Flourless Chocolate Cake with Marshmallow Frosting is outrageous! The flourless cake is so rich you could even make it on its own for another occasion and sprinkle it with powdered sugar. When you have some extra time though, go for this frosting! A bit time consuming but the result is worth it. Huge billows of marshmallow fluff pile up on your cake. Top it off with meted chocolate and you have a masterpiece to serve to your friends and family! The original cake calls for beer but I did not have any and used coffee instead. Very happy I did because it was fabulous!
You may need:
9 Inch Springform Pan
Hand held mixer
Ingredients
- For the cake:
- 2½ sticks unsalted butter, cut into pieces, plus more for the pan
- 6 ounces bittersweet chocolate, chopped
- 6 ounces unsweetened chocolate, chopped
- 6 large eggs
- ¾ cup light brown
- Pinch of salt
- ½ cup hot coffee plus 1 tsp. vanilla
- For the meringue:
- 2 ounces semisweet chocolate, chopped
- 2 tablespoons unsalted butter
- 1 tablespoon light corn syrup
- 1 cup granulated sugar
- 3 large egg whites
- ¼ teaspoon cream of tartar
- Pinch of salt
- 2 teaspoons vanilla extract
Instructions
Cake
- Preheat the oven to 325 degrees F.
- Butter the bottom and sides of a 9-inch springform pan and line the bottom with parchment paper.
- Place the 2 chocolates in the top of a double boiler and stir until melted over low heat.
- Put eggs, brown sugar and salt in mixer bowl.
- Place mixer bowl over the water from the double boiler and whisk to warm eggs, 2 mins.
- Transfer the bowl to the stand mixer and beat on medium 5 mins.
- On low, add the coffee/vanilla, then the melted chocolate.
- Once mixed add the butter slowly to incorporate.
- Pour into pan and bake 30-35 mins until toothpick comes out with few crumbs.
- Cool, run knife around edge and remove ring.
Marshmallow Topping
- Microwave the chocolate, butter and corn syrup until melted.
- Whisk the sugar, egg whites, cream of tartar, salt and ⅓ cup water in the top of a double boiler over simmering water.
- With a handheld mixer, beat on low then slowly increase to high to reach soft s-about 5mins.
- Remove from heat and continue beating until more stiff for nice peaks a few mins.
- Spread on cooled cake and "pull" peaks with a fork. Drizzle with the melted chocolate mix.
Adapted from Food Network
Erika Ann says
I want to try this so much! I just don’t have that 9-inch springform pan. I think i might need to make a run to our local baking store to get it. Thanks for sharing this recipe!