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Flourless five-spice chocolate cake with ginger cream

Based on 6 ratings

Mary-Linh Tran

Junior Food Editor at Kitchen Stories

“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

Pieces:-8+
115 g bittersweet chocolate
2 tsp Chinese five-spice powder
115 g unsalted butter
eggs
200 g sugar
1 tbsp vanilla sugar
50 g unsweetened cocoa powder
300 ml heavy cream
1 tsp ground ginger
20 g confectioner’s sugar
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
470
Protein
5 g
Fat
34 g
Carb
40 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.
    • 115 g bittersweet chocolate
    • 2 tsp Chinese five-spice powder
    • 115 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.
    • eggs
    • 200 g sugar
    • 1 tbsp vanilla sugar
    • 50 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.
    • 300 ml heavy cream
    • 1 tsp ground ginger
    • 20 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!