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Flourless Chocolate Cake with Mocha Buttercream Icing
Flourless Chocolate Cake with Mocha Buttercream Icing
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Yield: Makes 8 servings
Ingredients
Cake
3 tablespoons unsalted butter1 (6-ounce) box bittersweet chocolate
1 ounce unsweetened chocolate
4 eggs, separated
1/3 cup sugar, divided
1 teaspoon vanilla
Icing
1 1/2 teaspoons instant espresso powder2 tablespoons hot water
1/4 cup unsalted butter, at room temperature
3 cups sifted powdered sugar, divided
3 tablespoons sifted unsweetened cocoa
1/2 teaspoon vanilla
Preparation Method
To make cake:
- Preheat Wolf Electric Wall Oven in BAKE at 350° F.
- Liberally grease 8 4-ounce ramekins.
- In 1-quart saucepan on either a Wolf Electric Cooktop on MELT, or on Wolf Gas Cooktop on the lowest simmer setting, place butter and both chocolates.
- Heat until mixture is melted.
- Set aside to cool.
- In a mixing bowl, whip egg yolks with half of the sugar and vanilla about 2 minutes or until creamy.
- In another mixing bowl, beat egg whites with the remaining sugar to form soft peaks.
- Fold the yolk mixture into the chocolate until just combined.
- Gently fold in egg white mixture until just combined.
- Divide evenly into the ramekins and place on a rimmed baking sheet.
- Place in the center of the oven for 14 to 16 minutes or until set.
- Remove from oven and cool to room temperature.
To make icing:
- In custard cup, combine espresso powder and water.
- Set aside.
- In the mixing bowl, beat butter until creamy.
- Add 1 cup powdered sugar and beat until smooth.
- Scrape down the bowl.
- Add remaining 2 cups powdered sugar, cocoa, vanilla, and espresso mixture.
- Beat until completely smooth and creamy.
- Add more hot water if necessary to bring the icing to spreading consistency.
- Decorate each of the cakes with either a pastry bag fitted with a decorating tip or simply place a dollop of buttercream on top of each cake.