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Flourless Chocolate Cake Graduation Caps Recipe

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This Flourless Chocolate Cake Graduation Caps recipe features rich, moist dark chocolate cakes baked in half-sphere silicone molds, topped with decorative chocolate graduation cap squares and handcrafted modeling chocolate tassels. Perfect for celebratory occasions, these elegant individual cakes are gluten-free and impressively decadent with a smooth, fudgy texture and beautiful presentation.

Ingredients

Flourless Chocolate Cake

  • 18 ounces semi-sweet chocolate, finely chopped
  • 2 sticks (1/2 lb) butter, cut into small cubes
  • 8 large eggs

Chocolate Decorations

  • 16 ounces melted and tempered pure dark chocolate (or melted confectionery coating/candy melts)
  • 4 ounces white modeling chocolate or fondant
  • 2 tablespoons chocolate frosting or Nutella

Instructions

  1. Preheat Oven and Water Bath: Preheat your oven to 325°F. Fill a roasting pan with enough water to reach halfway up the sides of your silicone half-sphere molds, creating a water bath to gently bake the cakes.
  2. Melt Chocolate and Butter: In a microwave-safe bowl, combine the chopped semi-sweet chocolate and butter. Heat on high for 25 seconds, stir, then continue heating for 20 seconds and stir again. Follow by microwaving at 50% power in 15-20 second increments, stirring vigorously each time until fully melted and smooth. Alternatively, melt over a double boiler on low heat.
  3. Whisk Eggs: Whisk the eggs vigorously until doubled in volume to incorporate plenty of air, ensuring the cake’s light texture.
  4. Combine Eggs and Chocolate Mixture: Stir one third of the whisked eggs into the warm melted chocolate mixture to temper it gently. Carefully fold in the remaining eggs to maintain the light and airy texture.
  5. Prepare Molds and Bake: Butter the silicone half-sphere molds evenly. Divide the batter equally among the 18 mold cavities. Place molds in the water bath and bake in the oven for 10-14 minutes until the cakes look moist but set. Use a digital thermometer to check; remove when the internal temperature reaches 140°F.
  6. Cool and Chill Cakes: Remove the cakes from the molds and set on a cooling rack. Once cooled, cover molds with plastic wrap and refrigerate cakes for at least 4 hours or overnight to firm up.
  7. Unmold the Cakes: Carefully unmold the chilled cakes to maintain their shape for decorating.
  8. Prepare Chocolate Squares: Place a rimmed baking sheet upside down and cover it with parchment or acetate paper. Spread half of the melted dark chocolate into a thin layer. Refrigerate for about 3 minutes until it loses its shine but remains soft enough to cut.
  9. Cut and Chill Chocolate Caps: Cut the tempered chocolate sheet into 3-inch squares using a pizza wheel or knife. Sandwich with another piece of parchment and a baking sheet on top, then chill for about 10 minutes until fully set. Reserve some melted chocolate for assembly.
  10. Knead and Shape Tassels: Knead the white modeling chocolate or fondant until soft. Pinch off tablespoon-sized portions and extrude or roll into thin logs to form tassels. Cut into desired lengths with a sharp knife.
  11. Attach Tassels to Chocolate Caps: Use a small dab of melted dark chocolate to affix one end of each tassel to the center of each chocolate square.
  12. Create Tassel Ends: Roll small pieces of modeling chocolate into balls, flatten them, and attach over the ends of the tassels on the caps with melted chocolate for added detail and decoration.
  13. Assemble Graduation Caps on Cakes: Just before serving, use a small amount of chocolate frosting or Nutella to adhere the chocolate squares (caps) onto the tops of each cake.
  14. Final Touches: Trim tassels if they are too long for a neat finish.

Notes

  • Ensure eggs are whisked until doubled in volume to achieve a light cake texture without flour.
  • Temper chocolate properly to get a shiny, firm chocolate square that cuts cleanly.
  • If you do not have a clay extruder for tassels, rolling modeling chocolate logs by hand works well.
  • Keep cakes refrigerated until serving for best texture and ease of handling.
  • Use a water bath during baking to gently cook the cakes and maintain moistness.

Find it online: https://lauracooks.com/flourless-chocolate-cake-graduation-caps-recipe/