Flourless five-spice chocolate cake with ginger cream

Flourless five-spice chocolate cake with ginger cream

Based on 12 ratings

"This twist on flourless chocolate cake contains Chinese five-spice, a warming spice blend made with cinnamon, cloves, fennel seeds, star anise—all the holiday flavors we love—plus Sichuan peppercorns, a fun addition that works surprisingly well in desserts. I love how five-spice gives this cake slightly sweet, tangy, and peppery notes to balance out the richness of dark chocolate. Serve it alongside ginger whipped cream for a dessert that’s surprising, aromatic, and delicious."

Difficulty

Easy 👌
30
min.
Preparation
25
min.
Baking
10
min.
Resting

Ingredients

Servings2
28¾ g
bittersweet chocolate
½ tsp
Chinese five-spice powder
28¾ g
unsalted butter
¾
eggs
50 g
sugar
¼ tbsp
vanilla sugar
12½ g
unsweetened cocoa powder
75 ml
heavy cream
¼ tsp
ground ginger
5 g
confectioner’s sugar
MetricImperial

Utensils

cutting board, knife, bowl, oven, saucepan, baking pan (8 in.), bowl (small), hand mixer with beaters, spatula, bowl (large)

How-To Videos

homemade-chinese-five-spice-powder

Homemade Chinese five-spice powder

how-to-crack-separate-and-store-eggs

How to crack, separate, and store eggs

how-to-beat-egg-whites

How to beat egg whites

how-to-whip-cream

How to whip cream

Nutrition per serving

Cal470
Protein5 g
Fat34 g
Carb40 g
  • Step 1/5

    Preheat the oven to 190°C/375°F. Grease and line a 20-cm/8-in cake pan with parchment paper. Roughly chop chocolate. Cut butter into small cubes. Melt chocolate, butter, and five spice in a saucepan, then remove from heat and let cool slightly.
    • 28¾ g bittersweet chocolate
    • ½ tsp Chinese five-spice powder
    • 28¾ g unsalted butter
    • cutting board
    • knife
    • bowl
    • oven
    • saucepan
    • baking pan (8 in.)

    Preheat the oven to 190°C/375°F. Grease and line a 20-cm/8-in cake pan with parchment paper. Roughly chop chocolate. Cut butter into small cubes. Melt chocolate, butter, and five spice in a saucepan, then remove from heat and let cool slightly.

  • Step 2/5

    Separate egg whites from egg yolks. Beat the egg whites until stiff peaks form. Then whisk in egg yolks, sugar, vanilla sugar, and cocoa powder into the chocolate butter until just combined. Fold in the egg whites.
    • ¾ eggs
    • 50 g sugar
    • ¼ tbsp vanilla sugar
    • 12½ g unsweetened cocoa powder
    • bowl (small)
    • hand mixer with beaters
    • spatula

    Separate egg whites from egg yolks. Beat the egg whites until stiff peaks form. Then whisk in egg yolks, sugar, vanilla sugar, and cocoa powder into the chocolate butter until just combined. Fold in the egg whites.

  • Step 3/5

    Gently pour batter into cake pan and let bake for approx. 25 min.

    Gently pour batter into cake pan and let bake for approx. 25 min.

  • Step 4/5

    In the meantime, use a hand mixer to beat heavy cream, ground ginger, and powdered sugar until medium peaks form. Set aside in the fridge.
    • 75 ml heavy cream
    • ¼ tsp ground ginger
    • 5 g confectioner’s sugar
    • bowl (large)

    In the meantime, use a hand mixer to beat heavy cream, ground ginger, and powdered sugar until medium peaks form. Set aside in the fridge.

  • Step 5/5

    Allow the cake to cool for approx. 10 min. before removing from the pan. Serve cake with a dollop of ginger whipped cream. Enjoy!

    Allow the cake to cool for approx. 10 min. before removing from the pan. Serve cake with a dollop of ginger whipped cream. Enjoy!

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