Extra-fudgy flourless chocolate cake
Cakes
Whipped cream on top of chocolate cake is a given. So, why not add whipped cream to the cake itself? I learned this one-ingredient hack from award-winning author Shirley Corriher, who learned it from pastry chef Heather Hurlbert. By adding whipped cream to cake batter, you get a fudgier texture, richer flavor, and all-around more show-stopping dessert. Inspired by Richard Sax’s chocolate cloud cake, this recipe yields a meringue-like shell and mousse-like center. <br /> <br />A few notes about the bake itself: The bottom of your springform pan has a rimmed border; when you lock the latch, make sure the rim is facing downward, so the cake is easier to serve (thanks to Samantha Seneviratne for teaching me this trick!). And when it comes to slicing, a serrated knife is your best bet to break through the crisp crust. Serving in big wedges (a opposed to little slivers) yields the cleanest slices—and since when was more cake a bad thing?
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