Perfect Flourless Chocolate Cake
This is the best chocolate cake Ive ever eaten Something between a mousse and a cake, it is so moist it will melt in your mouth like a chocolate bar I tried about 7 different flourless chocolate cake recipes before I came up with this one which incorporates only the best of them all This cake will only be as good as the chocolate you use, so make it good If you are on a no-flour diet (for celiacs for instance) this cake is perfect- just use sweet rice flour to flour the pan instead of wheat flour For an exotic treat, add 2 tsp key-lime zest or 2 tsp key-lime extract along with the vanilla extract Cooking time does not include chilling time
This is the best chocolate cake Ive ever eaten Something between a mousse and a cake, it is so moist it will melt in your mouth like a chocolate bar I tried about 7 different flourless chocolate cake recipes before I came up with this one which incorporates only the best of them all This cake will only be as good as the chocolate you use, so make it good If you are on a no-flour diet (for celiacs for instance) this cake is perfect- just use sweet rice flour to flour the pan instead of wheat flour For an exotic treat, add 2 tsp key-lime zest or 2 tsp key-lime extract along with the vanilla extract Cooking time does not include chilling time
- 1/4 teaspoon salt
- 3 teaspoons vanilla extract
- 1/4 teaspoon cream of tartar
- 12 tablespoons unsalted butter
- 12 ounces bittersweet chocolate
- 8 large eggs (separated)
- 2/3 cup brown sugar (packed)
- 1 tablespoon cooking oil or 1 tablespoon cooking spray for greasing pan
- 2 tablespoons flour or 2 tablespoons rice flour for dusting pan
- Carbohydrate 42.0183435205444 g
- Cholesterol 30.53 mg
- Fat 20.0231522077778 g
- Fiber 1.67302244549225 g
- Protein 1.34149538686667 g
- Saturated Fat 12.3264149613611 g
- Serving Size 1 1 serving(s) (68g)
- Sodium 11.6284530965556 mg
- Sugar 40.3453210750522 g
- Trans Fat 1.18030265890245 g
- Calories 334 calories
Step-by-step
- Preheat oven to 325degreesF.
- Oil and flour a 9-inch springform cake round.
- Cut a piece of wax paper or parchment to fit inside the bottom of the pan, place the paper in the bottom of the pan.
- In a double-boiler on gentle heat, melt the butter and chocolate together until smooth.
- Set aside to cool slightly.
- In a clean mixing bowl (make sure there is no oil residue on the bowl or mixer attachments) beat the egg whites until they become cloudy and frothy; about 30 seconds.
- Continue beating while adding the brown sugar and cream of tartar.
- Beat until stiff peaks form- be careful not to over beat--this is most important!
- If the eggs curdle, throw them away and start over with new egg whites, seriously.
- Whisk the egg yolks and vanilla into the melted chocolate mixture in a large mixing bowl.
- Gently fold the egg whites into the chocolate (start by folding in about 1/3rd of the whites, then gently fold in the remaining whites), the mixture should end up fluffy and light.
- Pour into the prepared pan.
- Wrap the bottom of the pan with foil and place the pan in a deep cooking sheet with about 1/2 to 1 inch of water in it.
- Bake the cake for about 60-70 minutes or until it passes the toothpick test.
- Remove cake from oven and allow to cool for about an hour.
- Gently run a knife around the edge of the pan, and then carefully invert the cake onto a flat plate or other surface.
- Remove the paper from the bottom (now the top) of the cake.
- Invert again onto the final plate for displaying the cake.
- The cake can be eaten right away but it may fall slightly when it is cut- for best results, it should be refrigerated for at least 6 hours before serving.
My Perfect Flourless Chocolate Cake: A Culinary Adventure
As a busy professional, time is my most precious commodity. Weekends are for relaxation, not hours spent slaving over a hot stove. That's why I'm always on the lookout for recipes that are both delicious and efficient. This flourless chocolate cake fits the bill perfectly. It's decadent, rich, and surprisingly easy to make, even for someone with a limited amount of free time. The deep, intense chocolate flavor is unmatched, and the incredibly moist texture makes each bite a true indulgence.
I've always been a bit of a dessert fanatic, and the hunt for the ultimate chocolate cake has led me down many a culinary path. I've tried countless recipes, from classic layer cakes to elaborate mousse creations. This flourless wonder, however, stands alone. It’s the perfect balance of rich chocolate indulgence and elegant simplicity. The texture is something truly special – a delightful cross between a light, airy mousse and a dense, fudgy cake. The secret, I believe, lies in the careful attention to detail in the mixing process. The egg whites need to be whipped to stiff peaks for the best results; this airy texture is critical to the final product. Trust me on this one!
One of the things I love most about this recipe is its versatility. It's naturally gluten-free, making it a perfect treat for those with dietary restrictions. And, if you're feeling adventurous, you can easily add a touch of zest or extract to elevate the flavor profile. A hint of key lime, for example, creates a surprisingly delicious and unexpected twist on a classic. The beauty of this recipe is in its adaptability; you can customize it to your preference. Whether you serve it plain, with a scoop of vanilla ice cream or a dusting of cocoa powder, it's guaranteed to impress your friends and family. This is truly a cake for all occasions, whether it is a weeknight dessert or a special celebration.
The process itself is remarkably straightforward. The most time-consuming part is whipping the egg whites, but even that takes only a few minutes with a good stand mixer. The melting of the chocolate and butter is a simple task, and the rest of the steps are equally straightforward. It's a recipe that even beginner bakers can confidently tackle. The cooling and chilling time, of course, takes longer, but it’s inactive time – perfect to get other things done around the house!
Beyond the ease of preparation, this cake is also impressive to look at. The rich, dark chocolate color is simply stunning, and the smooth, glossy surface is almost too beautiful to cut into. But the moment you take that first bite, you'll forget all about the aesthetics. The intense chocolate flavor will envelop your senses, and the melt-in-your-mouth texture will leave you wanting more. It's a cake that's both visually appealing and utterly delicious, a winning combination that's hard to resist.
So, whether you're a seasoned baker or a kitchen novice, I encourage you to give this flourless chocolate cake a try. It's a recipe that's sure to become a new favorite in your repertoire. The compliments will be pouring in, and you'll have a delicious dessert ready with minimal effort. Just remember to use high-quality chocolate; it truly makes all the difference. Enjoy!
