Tag Archives: flourless chocolate cake

Chocolate-Covered Strawberry Mousse Cake

Chocolate-Covered Strawberry Mousse Cake​

I am not a fan of strawberry desserts in February. They make exactly zero sense. We’ve got months before fresh berries are worth eating! That doesn’t seem to stop everyone from wanting them for Valentine’s Day though.

As a blogger, I can either resist or lean into situations like this. It’s safe to say that, in the case of this Chocolate-Covered Strawberry Mousse Cake, I’m leaning all the way in—all the way. With my favorite flourless chocolate cake base, a thick layer of strawberry mousse in the middle and a rich ganache topping, this is a Valentine’s Day dessert even I can’t resist!

Chocolate-Covered Strawberry Mousse Cake​

This recipe looks fancy, but is actually very simple. The flourless chocolate cake base is a one-bowl whisk & bake situation that turns out fudgy and decadent every time. With a texture somewhere between an excellent brownie and the center of a chocolate truffle, this cake is fantastic all on its own, but today, it’s just the beginning.

Next up: the strawberry mousse—the star of the show! It’s airy and creamy, but still stable enough to layer thanks to a tiny bit of cream cheese and a whole lot of pulverized freeze dried strawberries. Why freeze dried? Because unlike February strawberries, they have a super-concentrated flavor and are delicious year-round. I buy mine at Trader Joe’s and Target, but I am sure there are plenty of places to procure them online.

You’ll notice that I introduce heavy cream into the mousse in two phases. First, I add a cup of liquid cream to the strawberries and cream cheese to help them become one mass. Then, I whip two more cups of cream and gently fold them into the strawberry mixture until it’s mousse. This may seem like a lot of fuss, but it results in a super light texture, which is exactly what we want. Layer the mousse on top of the cake, smooth it to the edges of the pan, and refrigerate for a few hours to set.

The last step in making Chocolate-Covered Strawberry Mousse Cake? Making the chocolate covering, of course! In this case, it’s just a soft ganache (mix of dark chocolate and heavy cream) that is poured over the mousse, then coaxed over the edges so that it drips down to the cake layer. I am sure there is some very fancy and precise way to do this, but I like it a little irregular.

Once fully assembled, the cake needs to be refrigerated just a little longer so that it slices well. I threw some styrofoam-flavored February strawberries on mine for flair, but feel free to decorate (or not) however you like. This thing is going to look gorgeous and taste like chocolate-strawberry magic no matter what.

Chocolate-Covered Strawberry Mousse Cake​

Would you look at those layers? They’re a thing of beauty! And that’s to say nothing of the flavor, which is outstanding. The rich chocolate and creamy strawberry mousse balance each other perfectly, and are truly irresistible. And that’s coming from someone who doesn’t like fruit with chocolate anytime of year.

Yeah, I know. I’m no fun. But I’m leaning in.

Chocolate-Covered Strawberry Mousse Cake​
Chocolate-Covered Strawberry Mousse Cake
makes one 9-inch round cake

Cake:
7 ounces bittersweet chocolate, chopped
7 ounces unsalted European-style butter*, cut into small pieces
1 1/3 cups granulated sugar
5 large eggs, room temperature
1/2 teaspoon pure vanilla extract
1 tablespoon cocoa powder (natural or Dutch process)
1/2 teaspoon Kosher or sea salt

Mousse:
2 ounces (1/4 brick) full-fat brick-style cream cheese
2 1.2-ounce packages freeze dried strawberries, pulverized
1 1/3 cups confectioner’s sugar
2 teaspoons pure vanilla extract
3 cups heavy cream, very cold, divided

Ganache:
8 ounces dark chocolate, finely chopped
1 cup heavy cream

Garnish:
fresh strawberries, if desired

READ THE ENTIRE RECIPE BEFORE PROCEEDING.

Make the cake. Preheat oven to 375F. Grease a 9-inch springform pan with butter. Set aside.

In a double boiler or the microwave, melt dark chocolate and butter together, stirring occasionally, until smooth. Whisk in sugar. Allow to cool slightly.

Whisk in one egg at a time, combining completely after each addition. Stir in vanilla. Whisk in cocoa powder and salt, scraping down the bowl as necessary. Pour batter into prepared pan. Bake for 20-25 minutes, until the center jiggles just slightly when the pan is jostled. Let cool completely in the pan on a rack, about 90 minutes to 2 hours. Do not remove the springform. Cake may be made up to a day in advance.

Make the mousse. In a medium mixing bowl, use an electric mixer to beat cream cheese until fluffy (1-2 minutes). Add pulverized strawberries, confectioner’s sugar and salt, and mix again. It will be very powdery. Add 1 cup heavy cream and mix on high until combined.

In a separate mixing bowl, use an electric mixer to whip 2 cups heavy cream on low for 30 seconds before whipping on high for 1-2 minutes, until stiff peaks form.

Stir 1/4 of the whipped cream into the strawberry mixture. Working with 1/4 at a time, gently fold remaining whipped cream into the strawberry mixture, until very fluffy with no white streaks remaining.

Pile the mousse on top of the cooled cake (still in the pan). Spread it into an even layer and tap the pan on the counter a few times to release any large air bubbles. Stick a layer of plastic wrap to the surface of the mousse. Refrigerate for at least 3 hours or overnight.

Remove cake from the refrigerator. Remove plastic wrap. Run a thin, flexible knife dipped in warm water around the edge of the pan before removing the springform. Smooth the sides of the released cake as needed. Refrigerate if not topping immediately.

Make the ganache. Place bittersweet chocolate in a small bowl. Pour heavy cream into a small saucepan over medium heat. When it just barely starts to boil, remove it from the heat and pour the cream over the chocolate. Once the chocolate looks soft (2-3 minutes), stir it together with a fork until you have a smooth chocolate sauce. Let cool 10 minutes.

Place a cooling rack over a rimmed sheet pan. Top with the cake. Gently pour ganache over the top of the cake, then use an offset icing spatula (or the back of a spoon) to coax the chocolate over the edges.

Lift the cake off the cooling rack and refrigerate for at least 1 hour before serving. Garnish with fresh strawberries, if desired. Serve cake.

For clean slices, dip the knife in warm water and wipe dry between cuts. Leftovers will keep for up to 4 days in the refrigerator, though fresh strawberries may degrade over time.

Friday Favorites: Everyday Cakes {Spring Edition}

Friday Favorites: Everyday Cakes {Spring Edition}Everyday Cakes are probably my favorite desserts to make and eat. I’m sure I’ve said that about at least one other category of dessert, but I promise it’s true.

Like their name implies, these are cakes that can be made any ol’ day with limited fuss. Theyre single layer, have short ingredient lists and can almost always be adapted to work with whatever you have on hand. They’re the sort of thing you can bake on the fly when you need to let out some stress after work, or want to make a cake on a Saturday afternoon but don’t want to deal with frosting and layering. Even better, they’re the kind of super-classy-but-still-low-maintenance dinner party dessert that will make you look like Ina Garten (hydrangeas optional, but recommended). Their versatility simply cannot be matched.

It will come as no surprise that I have tons of Everyday Cakes in my archives—too many for one post—so this is my spring Everyday Cake round-up. Five cakes that are far more than the sum of their parts. Try out one or two before summer’s here and it’s too hot to bake!Friday Favorites: Everyday Cakes {Spring Edition}Boterkoek {Dutch Butter Cake}

My friend, David, introduced me to this Dutch dessert a few years ago and it’s quickly become one of my favorite cakes of all time. With plenty of butter, bits of ginger strewn throughout and a signature golden lid, it might just become your favorite too!

Ginger not your thing? Feel free to leave it out, or make my almond variation.Friday Favorites: Everyday Cakes {Spring Edition}Flourless Almond Cake

The nectarines in this picture won’t be in season for a few more months, but don’t let that stop you from making this dreamy Flourless Almond Cake! It’s perfect for eating with your fingers as a mid-afternoon snack, but it can also be dressed up with berries or chocolate or whatever for post-vaccine get-togethers.Friday Favorites: Everyday Cakes {Spring Edition}Blueberry Torte

A torte is just a low maintenance cake by another name. This one is super easy to make, tender and buttery and chockablock with fresh blueberries.Friday Favorites: Everyday Cakes {Spring Edition}Mango Upside-Down Cake

Pineapple is the reigning queen of upside-down cakes, but I’d like to make a petition for this mango number to be a princess or a duchess or something. The combination of brown sugar cake and fresh mango baked in caramel is absolutely divine.Friday Favorites: Everyday Cakes {Spring Edition}Winning Hearts & Minds Cake

Everyone needs a good flourless chocolate cake recipe in their back pocket. This one is the slightest take on Molly Wizenberg-Choi’s gem of a recipe. I’ve made it approximately a thousand times—I’ve got the recipe memorized—and am still not over the crackly top and dense chocolaty middle. Consider my heart and mind won.

Have you made these or any of my other everyday cakes? Let me know in the comments or on social media!

Flourless Chocolate Hazelnut Cake

Flourless Chocolate Hazelnut CakeI spent this past weekend celebrating my little sister, Eliot’s 30th birthday. We ate breakfast tacos and went to our first game at Fenway Park and laughed til we cried at least once. We also put on one hell of a birthday party in her Cambridge, MA, apartment, complete with lots of friends, a batch of salsa, and two of these Flourless Chocolate Hazelnut Cakes.

Flourless Chocolate Hazelnut CakeEliot didn’t specifically ask for this cake. When we started talking about her birthday a few weeks ago, she said she’d be perfectly happy with Fluffernutter Sandwich Cookies or the Winning Hearts & Minds Cake we both love so much. After her summer in India, she’s discovered that maybe wheat isn’t for her, so her main request was that whatever I made be gluten-free. That was easy enough–I am all about flourless cakes. And chocolate and hazelnut is her favorite sweet flavor combination, so here we are.

Flourless Chocolate Hazelnut CakeY’all, this Flourless Chocolate Hazelnut Cake is like a combination between a fudgy brownie and a jar of Nutella. Chocolate hazelnut overload! It’s very simple to put together and only has six ingredients: bittersweet chocolate, hazelnuts, eggs, butter, sugar, and salt. Yep, that’s all it takes to make this cake, but as with most recipes that have minimal ingredients, each one must be handled with care.

Flourless Chocolate Hazelnut CakeThe chocolate has to be melted and cooled to room temperature.

Flourless Chocolate Hazelnut CakeFlourless Chocolate Hazelnut CakeThe hazelnuts have to be toasted before having their skins removed and being blitzed into a fine meal.

Flourless Chocolate Hazelnut CakeFlourless Chocolate Hazelnut CakeFlourless Chocolate Hazelnut CakeFlourless Chocolate Hazelnut CakeFlourless Chocolate Hazelnut CakeThe eggs need to be separated and the whites have to be whipped to stiff peaks.

Flourless Chocolate Hazelnut CakeYes, all of that must be done before the batter can be put together. None of those steps are difficult or time-consuming, but they are completely necessary–no shortcuts here!

Flourless Chocolate Hazelnut CakeTo make the batter, cream the butter and sugar together. Beat in the egg yolks and hazelnut meal before adding the chocolate. Stir 1/4 of the whipped egg whites into the batter before carefully folding in the rest 1/4 at a time. Pour it all into a buttered, parchment-lined cake pan and bake it just until a tester comes out clean.

Flourless Chocolate Hazelnut CakeInvert it onto a foil-lined plate.

Flourless Chocolate Hazelnut CakeRevert it onto a serving dish (or your favorite cake stand).

Flourless Chocolate Hazelnut CakeFlourless Chocolate Hazelnut CakeEliot wanted her cake served with a dusting of confectioners sugar, but I prefer it with a puddle of ganache and some more toasted, skinned hazelnuts.

Flourless Chocolate Hazelnut CakeFlourless Chocolate Hazelnut CakeSlice it up and try not to eat the whole thing.

Flourless Chocolate Hazelnut CakeThis Flourless Chocolate Hazelnut Cake is truly phenomenal. Chocolaty, hazelnutty (it’s a word today, okay?!), rich, but not too heavy–basically everything you want in a decadent dessert! Between testing, partying, and blogging, I’ve made five of these in the past week, and I am still having a hard time not sneaking bites and evening out edges.

Flourless Chocolate Hazelnut CakeBasically, what I’m saying is make this, and/or come take cake #5 away from me 🙂🙃

Flourless Chocolate Hazelnut CakeHappy birthday, Smel!

Flourless Chocolate Hazelnut Cake
makes one 9-inch cake

6 ounces bittersweet chocolate, chopped (I use Trader Joe’s Pound Plus Dark Chocolate)
6 ounces (1 heaping cup) whole raw hazelnuts 
6 large eggs, separated, room temperature
1/4 teaspoon Kosher or sea salt
6 ounces (1 1/2 sticks) unsalted butter, softened to room temperature 
1 cup granulated sugar

Garnish:
3 ounces (heaping 1/2 cup) whole raw hazelnuts
7 tablespoons heavy cream
5 ounces bittersweet chocolate, chopped

In a double boiler or the microwave, melt bittersweet chocolate. Set aside to cool to room temperature.

Preheat oven to 350F. Grease a 9-inch round cake pan with butter. Line the bottom with parchment and butter again. Set aside.

Place hazelnuts on a dry, rimmed sheet pan. Toast in the oven for 5-7 minutes, or until fragrant. Immediately transfer hazelnuts to a clean, dry, textured hand towel. Fold towel around the hazelnuts and then rub the towel with the palm of your hand. This will allow the hazelnut skins to loosen. This step does not have to be done perfectly.

Transfer hazelnuts to the bowl of a food processor. Pulse until a fine meal forms. Set aside.

Place egg whites and salt in a very clean, dry large mixing bowl. Use a very clean, dry electric mixer on medium-high speed to beat egg whites until stiff peaks form. Set aside.

In a separate large mixing bowl, use an electric mixer to beat butter until fluffy, about 1 minute. Add sugar and beat until combined. Add egg yolks three at a time, mixing to combine. Add hazelnut meal in two installments, followed by room-temperature melted chocolate.

Use a silicone spatula to add 1/4 of the whipped egg whites to the batter, stirring as much as necessary to get them to incorporate.

Continue adding the whipped egg whites in 1/4 increments, gently folding them into the batter.
Transfer batter to prepared pan. Bake 23-27 minutes, or until a toothpick inserted in the center comes out clean. Top may still be a bit jiggly, but it will set as the cake cools. Let cake cool completely in the pan on a rack.

Release the cake. Line a dinner plate with foil. Dip a small knife in warm water and slowly run it around the edge of the pan, dipping again as necessary, to loosen the cake. Place the dinner plate, foil-side down, on top of the cake pan. Holding on to both the pan and the plate, quickly flip them over. Remove the pan and the parchment. Gently place a serving plate, top-side down, onto the bottom of the cake. Holding tightly to both plates (but not so much as to crush the cake), quickly revert. Remove the foil-lined dinner plate.

Prepare the garnish. Place hazelnuts on a dry, rimmed sheet pan. Toast in the oven for 5-7 minutes, or until fragrant. Immediately transfer hazelnuts to a clean, dry, textured hand towel. Fold towel around the hazelnuts and then rub the towel with the palm of your hand. This will allow the hazelnut skins to loosen. Set aside to cool completely.

Warm cream in a small saucepan over medium-low heat, just until it simmers. Remove from heat and add chopped chocolate. Let sit undisturbed until chocolate looks soft. Stir with a fork until smooth. Spread or drizzle ganache over the cake. Dot with toasted hazelnuts, as desired.

Chocolate will set a bit after 20 minutes. Cake will keep covered at room temperature for up to two days, or in the refrigerator for up to three.

Flourless Chocolate Hazelnut Cake