This fudgy Chocolate Freak Out Cake is the perfect, easy homemade cake to make for celebrations.
This cake recipe is very different than a typical chocolate cake. Made in a springform pan, this one falls somewhere between a cake, a torte and a cheesecake. Bake it one day, and then wrap and refrigerate it overnight.
How to Make Chocolate Flowers
Draw a little flower on red paper, and then slip it under some waxed paper to use as a tracing piece for your melted chocolate wafers.
Drizzle melted white chocolate wafers into the centers of the flowers, and use tinted pink chocolate for the petals.
When they’re dry, flip them over and they’re nice and flat and pretty (and a bit whimsical- looking.)
My cake has a simple, pink tinted whipped cream topping.
When you take your cake out of the refrigerator, it will be quite firm. It softens up slightly after about 20 minutes at room temperature. This is a chocolate lover’s dream.
*Note… the cake may also be covered with a simple sprinkle of powdered sugar or you can really freak it out with a layer of rich ganache.
Chocolate Freak Out Cake
- 1 pound semi-sweet or bittersweet chocolate, cut into 1 inch pieces
- 10 tablespoons (1¼ sticks) unsalted butter
- 4 large eggs, separated
- 2 tablespoons all purpose flour
- 1 ponch salt
- 2 tablespoons granulated white sugar
- ¼ cup powdered sugar or 1 cup of heavy whipping cream, whipped (for garnish)
- Preheat oven to 425°F. Butter sides and bottom of an 8-inch springform pan. Place an 8-inch round of wax paper on the bottom.
- In the top of a large double boiler over medium heat, melt the chocolate, making sure no water touches it. Add the butter, mixing to incorporate it with the chocolate mixture as it melts. Cool the mixture.
- In the medium bowl of an electric mixer, beat the egg yolks until fluffy and light lemon colored, about 5 minutes. Add the flour and continue mixing just until the flour is incorporated.
- In another medium bowl of an electric mixer, beat the egg whites and salt until the whites begin to hold their shape. Add the sugar and continue whipping until they are thick and hold their shape but are not dry or overly stiff.
- Add the cooled chocolate mixture to the egg yolks, mixing well. With a rubber spatula, slowly add one third of the egg whites to the chocolate mixture, mixing from the bottom of the bowl to blend the whites into the chocolate. Add the remaining whites and continue gently blending them in until there are no white streaks left. Pour the mixture into the prepared pan.
- Bake the cake in the center of the oven for exactly 15 minutes. (It will look almost raw but will continue to cook as it cools.) Remove the cake from the oven and let it cool.
- To remove the cake from the pan, use a knife to separate the sides from the pan. When the cake is cool, place it on a serving platter and dust it with powdered sugar; or decorate with whipped cream all over the cake and then pipe rosettes all around the top in a circular border. Chill until ready to serve.
- If you are preparing this recipe as gluten-free, substitute your favorite gluten-free flour blend for the all-purpose flour. I like to use Cup4Cup flour.
- This cake has the best texture when made a day ahead, refrigerated, and removed 1 hour before serving. It also freezes well.