Super Decadant Flourless Chocolate Cake
Try this Super Decadant Flourless Chocolate Cake recipe, or contribute your own.
Try this Super Decadant Flourless Chocolate Cake recipe, or contribute your own.
- Carbohydrate 26.265300906216 g
- Cholesterol 88.125 mg
- Fat 9.15821410833333 g
- Fiber 1.39385157494684 g
- Protein 3.61306664183333 g
- Saturated Fat 4.83899195854167 g
- Serving Size 1 1 -16 slice (72g)
- Sodium 31.7653729508333 mg
- Sugar 24.8714493312692 g
- Trans Fat 0.658663928715 g
- Calories 186 calories
Step-by-step
- Preheat the oven to 350 degrees F. Butter a 9-inch springform pan and dust it with cocoa powder, tapping out any excess.
- If you suspect your springform pan isn't 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.
- Melt the chocolate and butter in a double boiler (or in the microwave), stirring occasionally, until smooth. Remove from heat and set aside.
- In a large bowl, whisk the eggs and sugar together, then add the melted chocolate mixture, whisking until smooth.
- Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan or roasting pan, and fill the bottom pan with enough hot water to come about halfway up the outside of the cake pan.
- Bake for 1 hour and 45 minutes. You'll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.
- Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.
- Dust with confectioner's sugar if desired. Serve thin wedges of this very rich cake chilled, with, ice cream, or whipped cream.
Paper ratios rarely survive physical conversion when a formula relies entirely on emulsified eggs for structure. Five large eggs provide the exact thermal protein matrix required to hold ten ounces of bittersweet chocolate and seven ounces of butter without collapsing into fudge. Halving this measurement creates an impossible fractional egg requirement that ruins the structural integrity of the crumb. Doubling the volume similarly overloads standard home springform pans, spilling thermal mass outward and preventing the center from setting at 350 degrees Fahrenheit. Temperature management remains the primary failure point during scaling because dense fat emulsions absorb ambient heat slowly. Water bath deployment protects the exterior edges from scorching while the interior reaches that crucial quivering pudding state. Baking demands exactly one hour and forty-five minutes when utilizing a standard nine-inch pan. Swapping salted butter for unsalted alters the final perceived sweetness profile because sodium acts as a flavor amplifier in high-cocoa confections. Substituting milk chocolate for the specified bittersweet variety introduces excess sugar that disrupts the moisture balance, resulting in a greasy weep upon cooling. Chilling the finished dessert before slicing yields clean, sharp wedges instead of a smeared, sticky mess.
