Flourless Chocolate Cake with Blackberry Buttercream

In all honesty, this cake was born out of the failure of another experiment. It is an experiment I will not reveal because when I try it again I want you all to be dazzled by my skills and not realize that the first attempt was a horrible failure. That being said, this flourless chocolate cake was a fantastic example of salvaging a mess into a upgrade. The flourless chocolate cake contains no leavening and only rises a tiny amount since it is baked in a flat jelly roll pan. The airy texture comes from folding whipped egg whites into the batter. By the way, if you ever want to try whipping egg whites by hand, you can cancel your plans for going to the gym later that day because it is a workout!! Anyway, the recipe calls for either water of coffee into the batter. I went with coffee because it adds complexity and draws out the chocolate flavor. However, the coffee I added was cold brewed an made with mocha beans so it was a lot stronger an more flavorful than the average cup of Joe. I patted myself on the back for this decision later.

After the cake emerged from the oven, I let it cool and whipped up a batch of blackberry butter cream frosting which turned the most beautiful shade of purple. I then crumbled the cake in a large bowl an folded the frosting into it until it was fully combined. Next, I pressed the mixture into a shallow rectangular tupperwear lined with parchment paper and let it freeze overnight. In the morning, I overturned the tupperwear an removed the cake in a spam-like fashion (although I regret comparing my cake to spam). Finally, I frosted the cake with more blackberry butter cream and garnished with fresh blackberries. The best part about this cake is that it is cold - cold cake is the best! When you serve it don't tell your guests it is cold - let them figure it out! I might not have intended to make this cake from the start but it sure was delicious.

Flourless Chocolate Cake with Blackberry Buttercream Frosting

Flourless Chocolate Cake
From: Smitten Kitchen

1 cup semi- or bittersweet chocolate chips
3 tablespoons strong coffee (or water, but I recommend the coffee)
6 large eggs, at room temperature, separated
2/3 cup sugar
1/4 teaspoon table salt

1. Preheat oven to 350°F. Butter or oil a 10-by-15-inch shallow baking or jellyroll pan. Line it with parchment paper

2. Melt chocolate with coffee in a small saucepan over very low heat until it is 75% melted. Remove from heat and stir until the remaining chocolate is smooth. Set aside to cool slightly.

3. Separate egg yolks from whites in two separate bowls. Beat the yolks with an electric mixer until pale and creamy. Add sugar gradually, and continue to beat until yolks are pale and ribbony. Gently stir the chocolate into the yolk mixture.

4.  In a clean bowl with clean beaters (this is important) , beat egg whites with salt until they hold stiff peaks. Stir 1/4 of egg white mixture into the chocolate-yolk mixture to lighten it. Fold the remaining whites into the cake batter in three additions.

5. Pour batter into prepared pan and smooth top. Bake in preheated oven for 15 minutes, or until cake layer feels dry (but very soft) to the touch and a toothpick inserted into the center comes out clean. It will still seem a little underbaked. Let Cool while making frosting

Blackberry Butter Cream Frosting
From: Southern Living 

1 cup butter, softened
1 cup fresh blackberries
2 teaspoon vanilla extract
2 teaspoon lemon zest
1/4 teaspoon salt
1 (32-oz.) package powdered sugar

Combine first five ingredients until creamy. It's okay if there are pieces of blackberries. Slowly add powdered sugar until desire consistency. Set 1/2 of frosting aside to frost cake the next day.  

6. Crumble chocolate cake in a large bowl and combine with 1/2 of frosting recipe until fully incorporated. Line a container of your choosing with parchment paper an press cake/frosting mixture into the space. Put the container in the freezer and let chill for 2 hours. After two hours, press the cake down making sure it will fully take the form of the container. Let chill overnight.

7. Remove cake from tupperwear an invert on to a plate. Frost with other 1/2 of blackberry frosting and garnish with fresh blackberries. Serve cold.

Flourless Chocolate Cake with Blackberry Buttercream Frosting