Triple Chocolate Flourless Belgian Cake

Ingredients:

Cake:

• 1 cup (120g) Belgian dark chocolate

• 2 tbsp (30g) unsalted butter

• 2 tbsp (30ml) milk

• 4 eggs, seperated

• 4 tbsp (50g) sugar

• 1 tsp (5ml) vanilla extract

• Pinch of salt

*optional Grand Marnier, brushed on cake layers

Chocolate Cream Filling:

• 1 cup + 2 tbsp (150g) Belgian dark chocolate

• 1/3 cup (90g) 35% whipping cream/heavy cream PLUS

• 1, 1/4 cups (300g) 35% whipping cream/heavy cream

• 2 1/2 tbsp (30g) sugar

Chocolate Glaze:

• 1/2 cup (50g) raw cacao powder

• 1/2 cup + 1 tbsp (115g) sugar

• 1/3 cup (85ml) water

• 1/3 cup (85g) 35% whipping cream/heavy cream

• ¼ teaspoon (0.8 grams) gelatine powder

• 2¼ teaspoons cold water (11.25 ml) (for blooming gelatine)

  
  

Decoration:

• Gold leaf (optional)

Instructions:

1. Make the Cake:

• Melt Chocolate & Butter:

  • Melt 1 cup (120g) Belgian dark chocolate and 2 tbsp (30g) unsalted butter over hot water (70°- 80°C).

  • Add 2 tbsp (30ml) milk and stir until smooth.

    
    

• Whip Egg Whites:

  • Whisk 4 egg whites with a pinch of salt until stiff peaks form.

  • Gradually add 4 tbsp (50g) sugar while whipping.

  
  

• Whip Egg Yolks & Vanilla:

  • Whisk 4 egg yolks with 1 tsp (5ml) vanilla extract.

  • Fold the egg yolk mixture into the melted chocolate.

• Combine Mixtures:

  • Fold 1/3 of the whipped egg whites into the chocolate mixture to lighten it.

  • Then fold the chocolate mixture into the remaining whipped egg whites until just combined.

• Prepare for Baking:

  • Line a baking sheet with parchment paper and spread the batter evenly.

• Bake:

  • Bake at 350°F (170°C) for 20 minutes. Let the cake cool completely.

2. Make the Chocolate Cream Filling:

• Melt Chocolate & Heavy Cream:

  • Melt 1 cup + 2 tbsp (150g) Belgian dark chocolate and 1/3 cup (90 g) heavy cream over hot water, stirring until smooth.

• Whip Cold Cream:

  • Whisk 1 1/4 cups (300g) cold heavy cream and 2 1/2 tbsp (30 g) sugar until stiff peaks form.

• Combine with Chocolate:

  • Fold 1/3 of the whipped cream into the melted chocolate mixture.

  • Then gently fold in the remaining whipped cream.

• Assemble the Cake:

  • Trim the edges of the cooled cake and cut it into 3 pieces.

  • Between the cake layers, brush Grand Marnier (this step is optional).

  • Pipe the chocolate cream filling onto the cake, spreading evenly to create 3 layers.

• Chill:

  • Refrigerate the cake for 3 hours to set.

3. Make the Chocolate Glaze:

• Bloom the Gelatine:

  • In a small bowl, combine 3 tbsp (45ml) cold water with 1 tbsp (9 g) gelatine powder. Let it bloom for 5 minutes.

• Make the Chocolate Glaze:

  • In a saucepan, combine 1/2 cup (50g) cocoa powder, 1/2 cup + 1 tbsp (115 g) sugar, and 1/3 cup (85ml) water. Bring to a simmer, stirring until smooth.

• Add Cream & Gelatine:

  • Stir in 1/3 cup (85 g) heavy cream and bring to a boil. Let it cool for a few minutes.

  • Add the bloomed gelatine to the saucepan and stir until fully dissolved.

• Strain & Cool:

  • Sift the glaze through a fine mesh strainer to remove any lumps.

  • Let it cool for 1 1/2 - 2 hours, then sift again and stir gently.

• Finish the Cake:

  • Trim the edges of the cake to make it neat.

  • Pour the cooled glaze over the cake, spreading evenly.

• Cut & Decorate:

  • Slice the cake into equal pieces.

  • Optionally, decorate with gold leaf.