Red Velvet Flourless Cake
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Serves 10 | Prep Time: 25 mins | Cook Time: 35–40 mins
Ingredients
- 226 g semi-sweet chocolate, chopped
- 113 g unsalted butter, cubed
- 6 eggs, separated (4 whites, 2 whole + 4 yolks)
- 220 g granulated sugar, divided
- 2 tbsp cocoa powder
- 2 tsp vanilla extract
- ½ tsp sea salt
- 1 tbsp red food coloring
For the Topping:
- 250 g cream cheese, softened
- 2 tsp vanilla extract
- 2 tbsp granulated sugar
- Pinch of salt
- 250 ml whipping cream
- Fresh berries
Method:
- Preheat oven to 175°C. Grease a 200 mm springform pan and line with parchment, securing with metal clips for a rustic finish.
- Melt chocolate and butter over simmering water until smooth. Set aside.
- Whisk 2 whole eggs + 4 yolks with ½ cup sugar, cocoa, vanilla, salt, and red coloring. Stir in chocolate mixture.
- Whip 4 egg whites with remaining sugar to medium-stiff peaks. Fold gently into the chocolate mixture in batches, keeping the batter airy.
- Pour batter into the prepared pan and bake 35–40 mins. The cake will rise and crack, then sink slightly as it cools.
- Let the cake cool completely. Beat cream cheese, sugar, vanilla, and salt until smooth, then fold in whipping cream until soft peaks form.
- Top the cooled cake with whipped cream and fresh berries before serving.
Tip:
The cracks and rustic appearance add to the cake’s charm, giving it a homemade, indulgent feel.
