Flourless chocolate cake recipe from Floataway Cafe

Floataway Cafe pastry chef Dorothy Copenhaver stops by to teach viewers how to whip up a Gateau Victoire (flourless chocolate cake) just in time for Valentine's Day. For more information on Star Provisions or Floataway Cafe click here.  

For today's recipe see below:





1.5 # chopped 58% chocolate
¾ cup hot espresso
9 whole eggs
3 egg yolks
2/3 cup granulated sugar
1 2/3 cups heavy cream (whipped to soft peaks)


Preheat oven to 300 degrees.  Prepare the 8 inch cake pan (3 inch deep) by lining sides and bottom with parchment.  Prepare a hotel pan of warm water.  

Place eggs, egg yolk and sugar in the top of a double boiler over gently simmering water.  Whisk constantly until the temperature of the mixture reaches 120 degrees (hot bath water).  Transfer mixture to stand mixer bowl and whip with whisk attachment on high speed for 30 minutes (mixture should be pale yellow and form ribbons).   In a separate bowl pour hot espresso over chopped chocolate and stir until melted.  If needed place this bowl over the double boiler to completely melt chocolate.  Have a third bowl of soft whipped cream prepared.  Gently fold the chocolate, whipped cream and egg mixture together in three intervals.  Spoon batter into prepared cake pan.  Bake in 300 degree oven (not convection) in warm water bath for 3 hours. 

Cool at room temperature before unmolding.

Store in refrigerator but best if served at room temperature.

We like this cake with a dollop of soft whipped cream that is lightly sweetened.