Flourless five-spice chocolate cake with ginger cream
Ingredients
Utensils
cutting board, knife, bowl, oven, saucepan, baking pan (8 in.), bowl (small), hand mixer with beaters, spatula, bowl (large)
How-To Videos
See allHomemade Chinese five-spice powder
How to crack, separate, and store eggs
How to beat egg whites
How to whip cream
Nutrition per serving
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!
Tags
More delicious ideas for you
- vegetarianNew York-style cinnamon crumb cakeDevan Grimsrud
- vegetarianRaspberry and pistachio cream puffsHanna Reder
- Sticky pecan bunsVanessa Pass
- Pumpkin chocolate chip cake with ginger and orangeTeam
- vegetarianDouble chocolate beetroot cakeEnikö G.
- Slovenian-inspired yeasted nut cake (Potica)Julie Myers
- Make mini Swiss roll cakes with HannaHanna Reder
- vegetarianGerman tree cakeHanna Reder