Velvet Cake
Submitted by darby
Velvet cake is a flourless-style chocolate showpiece pooled over white chocolate and raspberry sauces. Dense, fudgy, and made with just six ingredients in the cake itself, it slices like a torte and tastes like ganache.
YIELD
10 servingsPREP
25 minCOOK
35 minREADY
3 hrsThis velvet cake is closer to a flourless French gateau than the red-velvet you might be expecting. With just a quarter cup of flour, three eggs, sugar, and six ounces of melted chocolate, it bakes into a dense, fudge-textured round that slices clean and stays moist for days.
The presentation is the whole show. Each slice sits on a pool of white chocolate sauce drizzled with crimson raspberry puree, the kind of plate that looks like it came out of a fine-dining kitchen but takes about half an hour of actual hands-on work.
Beating the eggs and sugar to pale-lemon volume is where most of the cake’s lift comes from. Skip that step or rush it and you end up with a brick instead of a torte.
Pro Tips
- Run a thin knife around the springform edge before releasing the sides. Even greased pans grip a little.
- Strain the raspberry puree through a fine-mesh sieve, pressing hard with a rubber spatula. Skipping this leaves you with seedy sauce.
- Make the white chocolate sauce a day ahead. Overnight chilling thickens it to the perfect drizzling consistency.
Variations
- Swap raspberry for blackberry or strawberry sauce for a different fruit accent.
- Serve with a scoop of vanilla bean ice cream instead of the white chocolate sauce for a less rich plate.
- Add a teaspoon of espresso powder to the melted chocolate for a deeper, mocha-leaning cake.
Ingredients
Directions
Cake: Preheat oven to 350℉ (180℃).
Grease a 9 inch springform pan.
Beat together eggs and sugar on high speed until pale-lemon colored.
Fold flour into egg mixture until well blended.
Add in melted semi and unsweet chocolates.
Stir just to combine.
Pour into prepared pan.
Bake 25 to 35 minutes or until toothpick inserted into center comes out clean.
Cool 15 minutes. Carefully remove sides of pan.
Cool completely.
For white chocolate sauce: In small saucepan mix together whipping cream and powdered sugar.
Bring just to a boil.
Remove from heat and add vanilla milk chips.
Stir until smooth.
Refrigerate until thickened, about 1 to 2 hours.
Store in refrigerator until ready to use.
Raspberry sauce: Purée raspberries in blender.
Strain to remove seeds.
Stir in jam and liqueur.
To serve, spoon about 2 tablespoons white chocolate sauce onto dessert plate.
Drizzle about 2 teaspoon raspberry sauce over.
Place slice of cake on plate over sauces.
Comments
