Flourless five-spice chocolate cake with ginger cream

Name: Flourless five-spice chocolate cake with ginger cream
Prep time: 30 min
Cook time: 25 min
Total time: 1 h 5 min
Yield: 8
Cuisine: Asian
Ingredients: 4 oz bittersweet chocolate; 2 tsp Chinese five-spice powder; 4 oz unsalted butter; 3 eggs; 1 cup sugar; 1 tbsp vanilla sugar; 0.5 cup unsweetened cocoa powder; 1.25 cups heavy cream; 1 tsp ground ginger; 3 tbsp confectioner’s sugar

Based on 16 ratings

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Mary-Linh Tran

Community member

"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 👌

Preparation

30 min

Baking

25 min

Resting

10 min

Ingredients

2Servings

MetricImperial

28¾ g

bittersweet chocolate

½ tsp

Chinese five-spice powder

28¾ g

unsalted butter

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

Utensils

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

Nutrition per serving

Cal470

Fat34 g

Protein5 g

Carb40 g

Step 1/5
- 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
- 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.
Step 4/5
- 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!
Enjoy your meal!