Decadent, 3-ingredient, single serve Sous Vide Flourless Chocolate Cake made with passion fruit infused dark chocolate topped with whipped coconut cream.
fresh passion fruit pulpor fresh berries of your choosing
Instructions
Make the cake:
Prepare a heavy duty pot with warm water. Attach the sous vide immersion cooker and set to 77ºC/170ºF. With caps on, add the empty canning jars to the water - this will warm the jars up and prevent breakage while cooking. Cover the pot with plastic wrap and allow to heat.
While the water heats, whisk the eggs in a medium bowl until light frothy, using a hand whisk or hand blender. Set aside.
Place the butter and chocolate in a small, heavy-duty saucepan and melt over low heat, stirring to combine well. If you are worried about scorching the chocolate, melt over a double boiler (a bowl over a pot of simmering water), or melt directly in the sous vide bath at 46ºC/115ºF.
Slowly drizzle the heated chocolate mixture into the eggs while whisking, until well combined. Carefully remove the jars from the water bath, place on a towel and pat dry. Remove the caps, lightly brush with butter or non-stick spray and evenly distribute the cake batter among the jars. Do not fill to top.
Attach caps to jars, finger-tips tight to avoid trapped air form cracking the jars while cooking. Submerge the jars in the heated water and cook for an hour. Carefully remove from water when time is up and place on a towel to cool. I like to remove the lids while they cool, to avoid condensation
Whip up the topping:
Chill the coconut milk overnight. This will allow the milk solids and liquids to separate. DO NOT shake the can when you remove it from the fridge. Flip the can over and open. Drain off the liquids and scoop the solids only into a well-chilled bowl. I chill my whisk attachment, as well.
Whip on high until soft peaks form. Add the sugar, vanilla bean paste and whip until full, fluffy, firm peaks form. Cover and keep chilled until ready to use.
Garnish and serve:
Top each cake with a dollop or two of whipped coconut cream and drizzle with fresh passion fruit pulp. Or you may substitute fresh berries or berry compote. Enjoy!