A flourless chocolate cake made with Navitas Organics Cacao Wafers and Cacao Powder, topped with Icelandic Provisions Vanilla Bean Skyr.

Flourless Chocolate Cake with Vanilla Whipped Cream Recipe

This flourless chocolate cake is rich, fudgy and dense, and topped off with a deliciously light and airy vanilla bean whipped cream. Make it for a special occasion or a healthier weekend indulgence!

INGREDIENTS

3 oz. Navitas Organics Cacao Wafers
¼ tsp. espresso powder
½ stick unsalted butter, cubed
1 Tbsp. vegetable oil
2 eggs, separated, at room temperature
2 Tbsp. Navitas Organics Cacao Powder
½ tsp. vanilla extract
½ tsp. kosher salt
¾ cup granulated sugar

For serving:
½ cup heavy cream, chilled
1 (4.4 oz) container Icelandic Provisions Extra Creamy Vanilla Bean Skyr, chilled
2-3 Tbsp. powdered sugar

DIRECTIONS

Preheat oven to 350˚F, and line a 6-inch cake pan (with a removable bottom) with parchment paper.
In a large microwave-safe bowl, heat cacao wafers, espresso powder, butter and vegetable oil in the microwave for 30 seconds. Stir mixture thoroughly, then continue heating in 15-second intervals until chocolate has fully melted and mixture is smooth. Set aside to cool slightly.
In a small bowl, whisk together egg yolks, cacao powder, vanilla extract, kosher salt and ¼ cup sugar. Mixture will be thick.
Pour a few tablespoons of chocolate sauce into egg yolk mixture and whisk to combine to prevent sauce from breaking or curdling Transfer mixture back into chocolate sauce and whisk thoroughly.
In a stand mixer fitted with the whisk attachment, beat egg whites on medium-high speed until they begin to foam, about 30 seconds to 1 minute. Once foamy, and with the mixer on, slowly pour in remaining ½ cup sugar. Continue whipping until stiff peaks form.
Fold egg whites into chocolate mixture, then transfer batter into cake pan. Smooth top with a spatula or back of spoon.
Bake 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove from oven and let cool in pan.
Use a knife to loosen cake from edges of pan, then unmold.
Just before serving, whip cream to soft peaks, then add skyr and 2 tablespoons powdered sugar. Continue whipping to form peaks, incorporating sugar, as needed. Layer cream on top, cut into slices and serve.

Makes 6 servings

 

Submitted by Team Navitas in partnership with Icelandic Provisions
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Image of Flourless Chocolate Cake with Vanilla Whipped Cream Recipe

Flourless Chocolate Cake with Vanilla Whipped Cream Recipe

Team Navitas in partnership with Icelandic Provisions

Servings

6

This flourless chocolate cake is rich, fudgy and dense, and topped off with a deliciously light and airy vanilla bean whipped cream. Make it for a special occasion or a healthier holiday indulgence!

Ingredients

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Directions

  1. Preheat oven to 350˚F, and line a 6-inch cake pan (with a removable bottom) with parchment paper.
  2. In a large microwave-safe bowl, heat cacao wafers, espresso powder, butter and vegetable oil in the microwave for 30 seconds. Stir mixture thoroughly, then continue heating in 15-second intervals until chocolate has fully melted and mixture is smooth. Set aside to cool slightly.
  3. In a small bowl, whisk together egg yolks, cacao powder, vanilla extract, kosher salt and ¼ cup sugar. Mixture will be thick.
  4. Pour a few tablespoons of chocolate sauce into egg yolk mixture and whisk to combine to prevent sauce from breaking or curdling Transfer mixture back into chocolate sauce and whisk thoroughly.
  5. In a stand mixer fitted with the whisk attachment, beat egg whites on medium-high speed until they begin to foam, about 30 seconds to 1 minute. Once foamy, and with the mixer on, slowly pour in remaining ½ cup sugar. Continue whipping until stiff peaks form.
  6. Fold egg whites into chocolate mixture, then transfer batter into cake pan. Smooth top with a spatula or back of spoon.

  7. Bake 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in pan. Use a knife to loosen cake from edges of pan, then unmold.

  8. Just before serving, whip cream to soft peaks, then add skyr and 2 tablespoons powdered sugar. Continue whipping to form peaks, incorporating sugar, as needed. Layer cream on top, cut into slices and serve.
Servings: 6
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Team Navitas in partnership with Icelandic Provisions