When I first spied this Flourless Chocolate Cake with Marshmallow Frosting, I knew my family could make it disappear in a New York minute!
With a rich, dense chocolate base and a made from scratch marshmallow frosting, this is not for those watching their calories as it’s as decadent as it looks! A sliver is all you need!
Flourless Chocolate Cake with Marshmallow Frosting
It was time for our annual summer book club dinner. I always volunteer to bring dessert and chocolate is extremely popular with this crowd. Plus, any leftovers would please the home team.
This is one of those desserts that can serve a crowd. Super rich, you only need a thin slice to satisfy your sweet tooth. The billowy marshmallow topping and chocolate drizzle make jaws drop when it’s unveiled at the end of your meal.
Two Sweetie Pies
Thanks again to my lovely friend, Danielle, for another magnificent recipe! She is my go-to blogger for decadent treats. I promise you will love whatever you try from her blog!!! We share a recipe from each other’s sites every second Monday of the month.
More Flourless Chocolate Desserts You’ll Love:
Even the chocoholic hubby described this flourless chocolate cake with marshmallow frosting as extremely rich. So save it for a holiday or anytime you’re serving a crowd. And make sure to check my tips below, especially for making the frosting.
I’ve made loads of other flourless chocolate cakes, some glazed like this La Bete Noire, others served with berries and cream like this Flourless Chocolate Cake from Princeville Hotel. But flourless chocolate desserts aren’t limited to cakes. These decadent Flourless Chocolate Turtle Cookies throw caramel and pecans into the delicious mix or how about a Flourless Chocolate Brownie topped with ice cream, chocolate sauce and toasted coconut??? Yeah, my mouth is watering, too!
Tips for Making the Best Flourless Chocolate Cake
- Since there’s no flour (duh!) in a flourless chocolate cake, your taste buds are getting a pure blast of chocolate flavor. Undiluted, unadulterated. So for this reason, buy a step up in quality. Chocolate Bars instead of chocolate chips. A European brand if you dare.
- As far as domestic chocolate, I primarily use Ghirardelli bars. Watch for sales around the holidays and stock your cupboards.
- The same goes for butter. European butter rocks, but it does cost more. Kerrygold Irish Butter has a higher butterfat percentage compared to traditional grocery store butters and is readily available. It’s more important to buy a quality chocolate, but if you want to spring for a top notch butter, try a European brand.
- Read your recipe as some so called flourless chocolate cakes actually have a couple tablespoons of flour. You will not want to serve one of those recipes to your gluten free guests or on Passover.
- Coffee enhances the flavor of chocolate. 1/2 cup of coffee will not make this cake taste like a mocha dessert, but instead will make the chocolate flavor deeper, more intense.
- If you want even more chocolate intensity, use bittersweet chocolate instead of semisweet.
- Many flourless chocolate cakes have whipped egg whites folded into the chocolate and egg yolks to lighten the batter. In this particular cake, the leftover egg whites are whipped into a fluffy meringue, AKA marshmallow, frosting.
- As with any meringue, the most important tip is to have all your bowls and utensils free from oils, grease and any bits of egg yolk. Any of the former will prevent the whites from whipping into a beautiful, billowy marshmallow frosting.
- I’d recommend separating your eggs one at a time, using two bowls (meaning don’t separate a whole egg over the bowl of egg whites). If you happen to get a bit of yolk into those whites, all of them are contaminated and you have to start over. Trust me, I’ve done that. It’s a nightmare when you don’t have an extra 6 eggs to spare in the refrigerator!
For the cake:
- 2½ sticks butter, cut into pieces, plus more for the pan
- 6 ounces semisweet chocolate, chopped
- 6 ounces unsweetened chocolate, chopped
- 6 large eggs
- ¾ cup light brown sugar
- Pinch of salt
- ½ cup hot coffee plus 1 tsp. vanilla
For the meringue and chocolate drizzle:
- 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
- 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 mixing bowl.
- Place mixing bowl over the water from the double boiler and whisk to warm eggs, about two minutes.
- Transfer the bowl to the stand mixer and beat on medium speed for 5 minutes.
- On low, add the coffee and 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.
- 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 peaks, about 5 minutes.
- Remove from heat and continue beating until meringue has stiff peaks.
- Spread on cooled cake make peaks with a fork or offset spatula. Drizzle with the melted chocolate.