Tag Archives: sweetened whipped cream

Flourless Chocolate-Graham Cake


This cake is totally outside of my baking comfort zone.  No flour, no baking powder/soda.  I was half expecting a cross between a pancake and a rock (would that be a hockey puck maybe?)  Needless to say, I was pleasantly surprised when what came out of my oven was actually edible – and really tasty!

The texture is a little more spongy and dense than your average old cake.  But the flavors of the graham crackers, cinnamon, chocolate and walnuts blend so fabulously.  If you’re feeling adventurous, give this one a try.

chocolate graham dream cake

The Recipe (makes one 9″ cake):

1 teaspoon butter (for pan) or baking spray

1 cup semi-sweet chocolate chips

1 cup walnuts or pecans

1/2 cup graham cracker crumbs (6 whole crackers – if you want to try your hand at home made graham crackers see the recipe here)

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg (I did about 1/8 teaspoon to make sure the flavor didn’t overpower)

5 large eggs, at room temperature

1/4 cup sugar

Sweetened whipped cream, recipe follows

The Process:

1.  Butter or spray a 9-inch cake pan.

2.  Preheat the oven to 350 F (325 F if using a dark pan).

3.  Put the chocolate chips and walnuts in a blender or food processor and roughly chop for a few seconds.

4.  Put the cracker crumbs, cinnamon, and cloves in a small bowl and mix together.

5.  Separate the eggs, placing the yolks in the mixer bowl and the whites in a small bowl.

6.  Add the sugar to the egg yolks and beat on high speed until pale yellow and creamy.  Add the chocolate mixture and mix on low speed until blended.  Add the cracker crumb mixture and mix again.  Scrape down the sides of the mixing bowl once in a while.

7.  Beat the egg whites on high speed until very white and fluffy.  The peaks should stand when you lift the beater.

8.  Using a rubber spatula, scrape the eggs whites over the egg yolk mixture.  Fold in the egg whites by gently moving the spatula in an “S” formation.  Keep folding until all the egg whites have disappeared into the batter.

9.  Scrape the batter into the pan and spread evenly.  Place in the oven for 20-30 minutes or until the cake begins to pull away from the sides of the pan.

10.  Remove the cake and place a cooling rack on top.  Flip the pan and the cooling rack simultaneously and allow the cake to slide out from the pan (cake will be upside down, but wait, there’s more!)  Place your serving dish upside down on the cake bottom, and flip the cooling rack once more and voila – your cake is now right side up on your serving dish.  Hope I didn’t lose many people there…

11. Make the sweetened whipped cream.  Place 1 cup heavy cream, 1 teaspoon vanilla and 1 tablespoon powdered sugar in a mixing bowl and mix on high speed until stiff peaks form.  Make sure not to over-beat and make yourself some sweetened butter!

12.  Serve with a dollop of the whipped cream and a dusting of cocoa powder for that extra “pretty” factor.