Flourless Chocolate Cake with Whisky Whipped Cream



  • Prep Time


  • Cook Time


  • Total Time


  • Servings


Chef Marcus Samuelsson’s Flourless Chocolate Cake with Whisky Whipped Cream pairs perfectly with Glenmorangie Quinta Ruban’s intensely rich dark flavors. Enjoy with friends and family this season!


The Cake

  • 4 ounce Unsalted Butter
  • 6 ounce Bittersweet Chocolate, Preferably Valrhona
  • 2 Eggs
  • 2 Egg Yolks
  • 1/4 cup Sugar
  • Pinch of Salt
  • 2 tablespoon All-Purpose Flour (Or Cocoa Powder)

The Cream

  • 1 cup Heavy Whipping Cream
  • 1/4 cup Sugar
  • 1/4 cup Glenmorangie Quinta Ruban


The Cake

  • Preheat the oven to 450 degrees. Butter and lightly flour four 6 ounce ramekins. Tap out the excess flour. Set the ramekins on a baking sheet. In a double boiler, over simmering water, melt the butter with the chocolate. In a medium bowl, beat the eggs with the egg yolks, sugar and salt at high speed until thickened and pale. Whisk the chocolate until smooth. Quickly fold it into the egg mixture along with the flour. Spoon the batter into the prepared ramekins and bake for 12 minutes, or until the sides of the cakes are firm but the centers are soft. Let the cakes cool in the ramekins for 1 minute, then cover each with an inverted dessert plate. Carefully turn each one over, let stand for 10 seconds and then unmold. Serve immediately with Quinta Ruban cream.

The Cream

  • Whip cream and sugar in a clean, chilled bowl until soft peaks form. Gently fold in whisky, serve immediately.