We’ve always been captivated by the Cipriani Cake a decadent Italian classic born from the legendary Cipriani restaurants in Venice. This flourless chocolate delight offers a rich velvety texture that’s both indulgent and elegant making it a favorite for special occasions.
In our kitchen we’ve simplified this timeless recipe so you can whip up a slice of luxury at home. Join us as we explore its origins and share tips to create your own masterpiece that’s sure to impress.
Ingredients
In our simplified version of the Cipriani Cake—a decadent flourless chocolate dessert—we focus on high-quality ingredients that deliver its signature rich, velvety texture. Below, we’ve listed the ingredients in the order they are typically used, with specific prep notes for accuracy and ease.
- Dark chocolate (8 ounces, chopped): Use high-quality, 70% cacao for the best flavor; chop finely to ensure even melting.
- Unsalted butter (1 cup, softened): Choose European-style butter for extra creaminess; cut into cubes to speed up incorporation.
- Granulated sugar (1 cup): This sweetens the batter; measure precisely for the perfect balance without overpowering the chocolate.
- Large eggs (6, separated): Fresh eggs are key—separate yolks and whites carefully, as we’ll whip the whites for lightness.
- Vanilla extract (1 teaspoon): Pure vanilla enhances the chocolate notes; add it to the yolk mixture for depth.
- Unsweetened cocoa powder (¼ cup): Sift this to avoid lumps; it’s optional but adds an intense chocolate profile.
- Salt (¼ teaspoon): A pinch of fine sea salt balances the sweetness; incorporate it into the dry elements if using.
Equipment Needed
To prepare our simplified Cipriani Cake recipe with its rich, velvety texture, we recommend gathering essential equipment that ensures smooth preparation and baking. Drawing from the high-quality ingredients we’ve just covered, selecting the right tools helps us achieve that signature luxurious finish without complications.
Here’s a detailed list of the key equipment, organized by the order of use in the recipe process:
- Mixing Bowls: We use two medium-sized stainless steel or glass mixing bowls—one for combining dry ingredients and another for wet ones—to keep everything organized and prevent cross-contamination.
- Double Boiler or Heatproof Bowl and Saucepan: Essential for melting dark chocolate and unsalted butter smoothly; this setup allows gentle, even heating to maintain the cake’s rich flavor without scorching.
- Whisk or Electric Mixer: A sturdy whisk works for manual blending, but we prefer an electric mixer for quickly incorporating eggs and sugar to create the airy, mousse-like batter that defines Cipriani Cake.
- 8-inch Springform Pan: This is our go-to for baking, as its removable sides make it easy to unmold the cake while preserving its elegant, flourless structure—opt for a non-stick version for effortless release.
- Baking Sheet or Roasting Pan: Place this under the springform pan to catch any potential drips, ensuring a clean oven and even baking for that perfect, glossy top.
- Oven Thermometer: While not always mandatory, we advise using one to verify accurate temperature—aim for 325°F—to guarantee the cake bakes to its ideal fudgy consistency.
- Spatula and Measuring Tools: A silicone spatula for folding ingredients gently, paired with precise measuring cups and spoons, helps us measure and mix with accuracy, enhancing the cake’s decadent texture.
By having these tools ready, we can seamlessly transition from mixing to baking, making our Cipriani Cake preparation both efficient and enjoyable.
Instructions
Now that we have gathered our high-quality ingredients and essential tools, let’s create this luxurious Cipriani Cake with confidence and ease. We will guide you through each step to ensure a rich, velvety texture that captures the essence of this flourless chocolate delight.
Prep the Ingredients
Before we begin mixing, we prepare our ingredients to streamline the process and enhance flavors. Start by preheating our oven to 350°F for even baking. Next, chop 8 ounces of dark chocolate into small, uniform pieces for quick melting, and soften 1 cup of unsalted butter by letting it sit at room temperature for 15 minutes. Measure out 1 cup of granulated sugar, 6 large eggs, 1 teaspoon of vanilla extract, ½ cup of unsweetened cocoa powder, and ¼ teaspoon of salt, placing each in separate bowls to avoid cross-contamination. Grease and line our 8-inch springform pan with parchment paper, then place it on a baking sheet to catch any potential drips, ensuring a seamless transition to baking.
Mix the Batter
With our ingredients prepped, we mix the batter to achieve that signature airy yet dense consistency. First, set up a double boiler: place a heatproof bowl over a pot of simmering water, add the chopped dark chocolate and softened unsalted butter, and stir continuously until fully melted and smooth—this takes about 5 minutes and releases an irresistible, rich aroma of chocolate. In a separate large mixing bowl, whisk together the 6 large eggs and 1 cup of granulated sugar until pale and fluffy, about 3 minutes with an electric mixer on medium speed, creating a light base that traps air for the cake’s moist crumb. Gradually fold in the melted chocolate mixture, followed by the 1 teaspoon of vanilla extract, ½ cup of unsweetened cocoa powder, and ¼ teaspoon of salt, using a gentle folding motion to preserve the batter’s volume and ensure a glossy, velvety finish.
Bake the Cake
Now we bake our Cipriani Cake to perfection, transforming the batter into a decadent, flourless masterpiece. Pour the batter into our prepared 8-inch springform pan, smoothing the top with a spatula for an even rise. Place the pan on the baking sheet and slide it into the preheated 350°F oven. Bake for 25-30 minutes, or until the edges are set but the center still jiggles slightly when shaken—this indicates a fudgy interior. Monitor closely with our oven thermometer to maintain accurate temperature, as overbaking can dry out the cake’s indulgent, chocolatey texture.
Cool and Assemble
After baking, we cool and assemble the cake to lock in its flavors and achieve an elegant presentation. Remove the pan from the oven and let it cool on a wire rack for 10 minutes, allowing the rich aromas to intensify as the cake settles. Carefully unmold by releasing the springform latch and peeling away the parchment paper, then cool completely on the rack for another 30 minutes to prevent cracking. For a final touch, dust the top with unsweetened cocoa powder using a fine sieve, creating a sophisticated finish that highlights the cake’s velvety surface and makes it ready to serve as the star of any special occasion.
Make-Ahead and Storage
One of the beauties of our Cipriani Cake recipe is its flexibility for planning ahead, allowing you to prepare this luxurious, flourless chocolate dessert without sacrificing its signature rich, velvety texture. We guide you through the best practices to make and store the cake effectively, ensuring it remains decadent and ready for any special occasion.
Making Ahead
To maximize convenience, we recommend preparing your Cipriani Cake up to two days in advance. Start by following the baking steps from our earlier instructions, then allow the cake to cool completely in its springform pan on a wire rack for about 30 minutes. Once cooled, gently remove it from the pan and wrap it tightly in plastic wrap or aluminum foil to preserve moisture and prevent it from absorbing odors in the refrigerator. This method maintains the cake’s airy yet dense consistency, so you can focus on other event details the day of serving. Before presenting, let it sit at room temperature for 1 hour to restore its full, indulgent flavor profile.
Storage Tips
Proper storage is key to keeping your Cipriani Cake fresh and flavorful. Store the cooled cake in an airtight container or wrapped securely to lock in its chocolatey essence.
| Storage Method | Duration | Conditions and Tips |
|---|---|---|
| Refrigerator | Up to 5 days | Place in the fridge to maintain texture; cover to avoid drying. We advise slicing only what you need to prevent staleness. |
| Freezer | Up to 3 months | Wrap in multiple layers of plastic wrap, then place in a freezer-safe bag; thaw overnight in the refrigerator for optimal results. |
When you’re ready to serve, we suggest bringing the cake to room temperature and dusting it with a light cocoa powder for that elegant finish, ensuring every bite delivers the same melt-in-your-mouth experience as freshly baked.
Conclusion
We’ve loved sharing this simplified Cipriani Cake recipe with you, as it’s a fantastic way to bring Venetian elegance into our kitchens.
It’s rewarding to create such a decadent treat that’s perfect for any gathering, and we’re confident you’ll enjoy the rich flavors and smooth texture it offers.
Give it a try and let us know how yours turns out—we’re sure it’ll become a favorite in your home too.
Frequently Asked Questions
What is Cipriani Cake?
Cipriani Cake is a luxurious, flourless chocolate dessert originating from Cipriani restaurants in Venice. It’s known for its rich, velvety texture and is perfect for special occasions. This simplified recipe makes it easy for home cooks to recreate, using high-quality ingredients for an impressive, decadent treat.
What are the ingredients for Cipriani Cake?
The key ingredients include dark chocolate, unsalted butter, granulated sugar, large eggs, vanilla extract, unsweetened cocoa powder, and a pinch of salt. Use fresh, high-quality components to achieve the cake’s signature rich texture. Prep notes emphasize precise measurements for the best results.
What equipment do I need to make Cipriani Cake?
Essential tools include mixing bowls, a double boiler for melting ingredients, a whisk or electric mixer, an 8-inch springform pan, a baking sheet, an oven thermometer, and measuring tools. These ensure a smooth process and accurate baking for a perfect flourless cake.
How do I make Cipriani Cake?
Start by preheating your oven and prepping ingredients. Melt chocolate and butter in a double boiler, whisk in sugar, eggs, vanilla, cocoa, and salt to form a batter. Bake in a springform pan at the specified temperature until set, then cool completely for an elegant presentation.
Can I make Cipriani Cake ahead of time?
Yes, bake it up to two days in advance. Cool completely, wrap tightly, and store at room temperature or refrigerate. This helps preserve moisture and flavor, making it ideal for planning special events without last-minute stress.
How should I store Cipriani Cake?
Store the cooled cake wrapped tightly in the refrigerator for up to five days or freeze for up to three months. Thaw frozen cake in the fridge overnight. Always bring it to room temperature before serving to maintain its velvety texture.
What are some tips for serving Cipriani Cake?
Serve at room temperature for the best flavor and texture. Dust with cocoa powder for an elegant finish, and pair with fresh berries or whipped cream. It’s versatile for occasions, ensuring a delightful, impressive presentation every time.