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.
I recently had the pleasure of trying a flourless chocolate cake, and it was absolutely divine. The texture was dense and fudgy, with a rich and decadent chocolate flavor. It was the perfect dessert to end a special meal, and I have been dreaming about it ever since.
One of the things I love about this cake is that it is relatively easy to make. It only requires a few simple ingredients, and the steps are straightforward. The most important thing is to make sure that the chocolate is melted smoothly and that the eggs are beaten in slowly. This will help to ensure that the cake has a smooth and velvety texture.
I also appreciate that this cake can be made ahead of time. It can be stored in the refrigerator for up to 3 days, or in the freezer for up to 2 months. This makes it a great option for busy people who want to have a delicious dessert on hand without having to spend a lot of time in the kitchen.
If you are looking for a special dessert to impress your friends and family, this flourless chocolate cake is the perfect choice. It is sure to be a hit, and it is so easy to make that you will be able to whip it up in no time.
Here are a few tips for making the perfect flourless chocolate cake:
- Make sure that the chocolate is melted smoothly. You can do this by either melting it in a double boiler or by microwaving it in 30-second intervals, stirring in between.
- Beat the eggs in slowly. This will help to prevent the cake from curdling.
- Do not overbake the cake. The center should still look wet when you take it out of the oven. The cake will continue to cook as it cools.
- Let the cake cool completely before serving. This will help it to set and develop its full flavor.
Enjoy!
