Flourless Chocolate Cake à la mode
- 56 oz Prairie Farms Premium Small Batch French Vanilla Ice Cream
- 1 stick Prairie Farms Unsalted Butter sliced
- 6 oz 60% Dark Chocolate Bar peices
- 3 large eggs room temperature
- Move wire rack in the oven to the bottom position. Preheat oven to 325 degrees.
- Grease a 9 inch springform pan with Prairie Farms unsalted butter wrappers. Cut a 9 inch circle out of the wax paper to line the bottom of the springform pan.
- In a microwavable bowl melt dark chocolate pieces and butter slices in the microwave for 30 seconds. Stir with a metal spoon until chocolate chunks are melted. Stir in 2 tablespoons of French Vanilla ice cream. Let cool for 10 minutes. Separate egg whites and yolks. Stir in egg yolks into the chocolate mixture until combined.
- In a mixer beat egg whites at medium speed with the wire attachment. Beat until egg whites begin to foam then increase speed to high to whip the eggs to double the volume for about 10 minutes.
- Select a roasting pan that will fit the springform pan. Make sure the water can reach halfway up the pan to create the water bath. Begin to boil water 3-6 cups of water.
- Combine half of the whipped eggs to the chocolate mixture and lightly fold together with a rubber spatula. Add remaining egg white and lightly fold until completely combined with the chocolate and streaks are no longer present.
- Remove boiling water from heat. Pour chocolate mixture into the springform pan and place into the middle of the roasting pan. Slowly pour hot water into the roasting pan so that it reaches to the middle of the springform pan. Do not let water splash over the chocolate mixture.
- Carefully place roasting pan onto the bottom rack of the oven. Bake for 30-40 minutes or until you can insert a thermometer into the center of the cake and it reaches 140 degrees.
- Scoop Prairie Farms French Vanilla Ice Cream into balls and place on a plate covered with wax paper. Place into the freezer.
- Remove from oven and let cool to room temperature. Cover with plastic wrap and refrigerate over night. The cake should have time to set in the fridge for 4 hours or overnight. 1 hour before you're ready to serve remove from fridge and let the cake adjust to room temperature. Transfer cake from springform pan to plate to serve. Remove ice cream balls from freezer and top cake with French Vanilla Ice Cream and caramel sauce before serving.
Let's Get Cooking!
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For a festive touch insert sparklers into the base of the cake and see the sparks fly! Always take precautions with sparklers make sure they are secure before lighting. Don't let the sparks or hot wire burn you.
This cake only requires four ingredients and is chocolatey and decadent. Be sure not to overcook the chocolate and butter mixture. The chocolate should be cooked at a very low heat since chocolate burns easily. If the chocolate burns the texture of the cake will be chunky and not smooth.The first time I made this the eggs didn't incorporate with the chocolate because the egg whites didn't fluff up enough. The egg whites won't rise if there is any moisture or residue in the mixer so it's best to have a clean bowl and attachment. I find it easier to get fluffy whites if the eggs are at room temperature. Add a pinch of cocoa powder to help the egg whites become stiffer and to make it easier to incorporate into the chocolate.
If you're worried about removing the cake from the springform pan heat the outside ring with a hair dryer. The butter will loosen as the outside of the pan is warmed and it will release easily.
It's incredibly rich so Prairie Farms French Vanilla Ice Cream pairs perfectly with the dark chocolate. If the chocolate cake is too bitter for your taste, top with additional caramel sauce. This is also delicious topped with a swirl of Prairie Farms whipped cream.