Flourless Chocolate Cake
Delicious and decadent flourless chocolate cake. Perfect for a special occasion.
Delicious and decadent flourless chocolate cake. Perfect for a special occasion.
- Carbohydrate 8.50834135949851 g
- Cholesterol 32.3675000258085 mg
- Fat 11.9219039680698 g
- Fiber 0.000276041666666667 g
- Protein 1.64134531260203 g
- Saturated Fat 7.54600371449954 g
- Serving Size 1 1 Serving (74g)
- Sodium 50.0930833349042 mg
- Sugar 8.50806531783184 g
- Trans Fat 0.826949334014918 g
- Calories 145 calories
Step-by-step
- Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
- In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
- Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
- Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
- Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
- Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
Ingredient weights and measures fail to reveal how thoroughly temperature dictates the final texture of an emulsion built entirely from butter, eggs, and heavy chocolate solids. Because this formulation relies on the structural proteins of eggs rather than wheat flour to achieve its density, adjusting yields up or down requires careful recalculation of pan surface area rather than simple linear multiplication. When halving the quantities to fit an eight-inch round pan instead of the standard ten-inch vessel, monitor the thermal mass closely because smaller volumes of batter set faster in the oven. Dissolving the sugar completely into the heated water before incorporation prevents residual grit from destabilizing the glossy crumb during the beating phase. Butter must be incorporated into the melted bittersweet chocolate one piece at a time at a cool room temperature so the fat emulsions do not break into an oily separation. Operating a kitchen efficiently means staging the double boiler, the electric mixer bowl, and the surrounding water bath equipment before lighting any burners, ensuring the hot sugar syrup meets the chocolate mixture at the precise thermal juncture required for a smooth batter. Baking this dense confection inside a water bath at 300 degrees Fahrenheit protects the delicate egg proteins from overcoagulating at the edges while the interior retains its characteristic fudge-like moisture. Chilling the finished dessert overnight inside its baking pan allows the butter crystals to fully solidify, yielding clean slices when the base is briefly warmed in hot water for ten seconds prior to inversion.
