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Sunday, June 15, 2014

End of School Year ... Flourless Chocolate Cake Graduation Caps

We had a graduation party to attend this weekend for my friends son who I've known since he was a baby!  Let's just say I was the noisy neighbor that use to throw crazy parties late at night.  And here I am married with kids of my own, going to bed early instead of having cocktails.  I wanted to bring something fun to the party I found flourless chocolate cake graduation caps on Hungry Happenings.  They are delicious!!  MOST people probably could ONLY eat a bite or two since they are so rich. ME on the other hand with my addiction to all things sugar probably could eat everyone and stuff myself full!!

What you need:
Flourless Chocolate Cake (See Recipe Below)
18 ounces semi-sweet chocolate, finely chopped* (I used Chocolate Chips)
2 sticks of butter (1/2 lb.), cut into small cubes (I just threw it in)
8 large eggs
a small amount of butter to coat the molds
ALEXIS NOTES: I used Cake Release but found that butter worked better! I bought my mold on Amazon (Freshware 15-Cavity Mini Half Sphere Silicone Mold and Baking Pan).

Cake Directions:
Preheat oven and a roasting pan filled with enough water to go halfway up the sides of the silicone mold, at 325 degrees Fahrenheit. NOTE: You will want to bake your cakes in a water bath so that they will bake evenly and be creamy and smooth. ( I used the roasting pan like she suggested, let the pan with the water get warm in the oven then add the silicone pan). I also did 6 cakes at a time.

Place chopped chocolate and butter in a microwave safe bowl. (I did mine for 2 minutes she did her's in 30 second intervals). I whisk eggs in a mixing bowl with a hand held mixer on medium high until the eggs double in volume. You'll want the chocolate to be warm at this point, so make sure it is warm to the touch. Stir one third of the eggs into the melted chocolate to loosen the chocolate. Fold in the remaining eggs.

Butter your silicone molds. Equally divide batter among 18 half sphere silicone mold cavities, (I found one batch made only 12 cakes for me). Bake for 10-14 minutes until the cakes still looks moist but are set. Insert a digital thermometer into a cake, (my oven must have been off I found mine became a gooey mess if I didn't bake for 35 minutes). Once the cakes reach 140 degrees Fahrenheit, remove them from the oven and set on a cooling rack. Using a thermometer is the best way to tell if your cakes are done (I didn't have one this could have been my problem). Don't overcook them, or they will become dry. 

Bake these in batches, just be sure the water doesn't evaporate too much. If it does, just add more water to the roasting pan and allow it to heat up for a few minutes. Allow cakes to cool completely. Un-mold by turning silicone mold upside down and pressing the cakes out while turning the mold inside out. Keep refrigerated until ready to decorate. 

Chocolate Directions:

Turn a rimmed baking sheet upside down and set a piece of parchment paper on top. Spread half of the chocolate into a thin layer on the parchment paper. Set it in the refrigerator for about 3 minutes, just until it looses it's shine but isn't completely set. It needs to be soft enough to cut through. Cut into 3" squares using a straight edge and a pizza wheel or knife. She used a 3" wide piece of Plexiglas that to cut her chocolate barks into squares, I eyeballed it, her's turned out better (next time).  Refrigerate the chocolate until set about 10 minutes.  

Reserve a small amount of melted chocolate to attach the tassels to the caps, and repeat with remaining chocolate.  (I just made a huge batch with my chocolate and used frosting to attach the cake and cap).  

Decorating Directions:

She used a clay extruder to make the edible tassels, I used red Twizzlers (I was in a hurry and Rick would have KILLED me if I bought another tool for baking). I used a red hot for the button and some red frosting to attach the Twizzlers and Red Hot on top of the chocolate.

ALEXIS NOTES: This took a little time but I think they turned out great.  I've NEVER made a flourless cake before so it took a little time to get it right.  My oven took 35 minutes to cook, I then put in the freezer for a few minutes before letting sit on the counter and popping out of the silicone mold. I found the chocolate melts worked best to make the capes using my NEW 13 Inch Angled Spatula and pizza cutter.  I wish I had 2" plastic that she used to make them perfect but I know for next time.  I used Twizzlers instead of the extruder she used, Rick is already on me with buying new stuff for my baking so I went with what was easy and I had on hand.

A little work but as Cole said they were a hit!

Don't forget to see the parties I link up to HERE.


  1. SO darn cute! I love how they turned out.

  2. Thank you for sharing this post at City of Creative Dream's City of Links on Friday! I appreciate you taking the time to party with me. Hope to see you again this week :)


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