Flourless Chocolate Cake with Vanilla Buttercream Frosting
Flourless Chocolate Cake alone is rich and decadent and completely chocolaty, but it is somehow made even better with the addition of vanilla buttercream frosting all of which comes even more alive with the addition of Amour Merlot.
- For the Pave: ·
- Semi-Sweet Chocolate · 8 ounces
- Whole Eggs · 2
- Egg Yolks · 2
- Heavy Cream · 10 ounces
- For the Frosting: ·
- Powdered Sugar · 1 1/2 cup
- Butter, softened · 4 ounces
- Heavy Cream · 4 ounces
- Herbie's Vanilla Extract · 1 teaspoon
- Herbie's Sugar 'N' Spice · 2 tablespoons
Start by whipping the 10 oz. of heavy cream for the pave in a stand electric mixer or by hand. Once the whipped cream has formed stiff peaks remove from the mixer and reserve.
Next, bring 2 cups of water up to a boil in a medium sauce pot over high heat. Find two stainless steel bowls that will fit nicely on top of the sauce pot to form a double boiler. Once the water comes to a boil, add just the chocolate to one of the bowls and place directly on top of the pot. Stir with a plastic spatula until all the chocolate is melted (if at any point the chocolate is getting too hot too quickly, simply remove the bowl from the double boiler and let it cool off while continuing to stir then place back on the double boiler and continue to melt the chocolate). Once the chocolate is silky smooth remove from the heat and reserve.
In the other stainless steel bowl add the egg yolks and the whole eggs. Whisk vigorously for a minute then using the same double boiler place the bowl with the eggs over the heat and continue to whisk (Be careful because the eggs will curdle if they get too hot). Start by whisking the eggs over the double boilert for 30 seconds then remove and keep whisking off of the heat. Then place back over the double boiler working in 30 second intervals to make sure they do not get too hot! The eggs will slowly start to foam and thicken. Once the are thick enough to coat the back of a spoon remove them from the heat and reserve.
Now the easy part; you should have 3 bowls: one with whipped cream, once with melted chocolate, and one with thickened eggs. Pour the melted chocolate in a larger bowl then fold in the eggs until well incorporated. Lastly fold in the whipped cream gently until all components are well incorporated. Then pour the mixture into a 11 X 7 pan lined with parchment or wax paper (makes for easy removal later). Once the chocolate mixture is in the pan spread it out and gently bang it on your countertop to ensure that it sets up evenly. Sprinkle the top of the pave with 1 tablespoon of Herbie's Sugar 'N' Spice. Store uncovered in the refrigerator for 1 hour or in freezer for 30min.
Meanwhile, for the buttercream frosting: Start by mixing the softened butter with the whisk attachment in a electric stand mixer. Once the butter is light and fluffy add 1 teaspoon of Herbie's Vanilla Extract then slowly start to incorporate the powdered sugar. At this point the frosting should start to dry out. Stop the machine, scrape the sides of the bowl down with a plastic spatula then start it back up and pour the cream in. (if the frosting is too wet add a little bit more powdered sugar, if the frosting is too dry add a little bit more cream). Reserve.
Once the chocolate pave is set up and firm; remove from the refrigerator or freezer and frost with the buttercream frosting. Sprinkle with more of Herbie's Sugar 'N' Spice and gently remove from the pan by grabbing the edges of the parchment/wax paper and lifting out and carefully place on a cutting board.
Slice the pave and serve! Always enjoy with Williamson Wines Amour Merlot!
Tommy's Tips: This is a great recipe to store in the refrigerator covered with plastic wrap over night and serve the following day!