Photo: Flourless Chocolate Cake Recipe
Ingredients
- 12 ounces semisweet or bittersweet chocolate, chopped
- 12 tablespoons (1 1/2 sticks) unsalted butter
- 1/4 teaspoon fine salt
- 6 large eggs, room temperature
- 1 1/2 cups granulated sugar
- Confectioners' sugar and/or cocoa powder, for dusting
Directions
Serving suggestion: Really Vanilly Whipped Cream, recipe follows, or ice cream
Preheat oven to 325 degrees F. Spray a 9 by 2-inch spring form pan with nonstick spray.
Put the chocolate, butter, and salt in a large microwave safe bowl. Melt in the microwave on 75 percent power for 2 minutes. Stir and microwave again until completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl on the pan without touching the water. Stir occasionally until melted.
Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined.
Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out wet but not gooey, about 1 hour and 25 minutes. Remove cake from the oven and cool on a rack.
When ready to serve remove ring from spring form mold. Dust cake with confectioners' sugar or cocoa powder. Serve with whipped cream or ice cream if desired.
Copyright 2007 Television Food Network, G.P. All rights reserved
Really Vanilly Whipped cream:
- 1 cup (1/2 pint) heavy or whipping cream
- 2 teaspoons pure vanilla paste or extract
- 2 teaspoons confectioners' sugar
Beat the cream and vanilla in a chilled non-reactive bowl with a whisk or an electric mixer just until they hold a loose peak. (Lift the beater from the cream and look at the shape of the peak at the end of the whisk; it should hold a lazy curve.) Sift the sugar over the cream and continue to beat just until it holds a soft peak. Take care not to over beat the cream or it will be look curdy. Serve, or refrigerate covered for up to 4 hours.
Yield: 2 1/2 cups, about 10 servings
Notes
We tested several versions of this kind of cake, and this was our favorite. Because there is no flour in the cake you can expect a crispy, crackly top and a pudding-like center. (The photo is a very pretty example, but most of ours cracked. You can expect your to as well.)
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By jcburningham_12...
Escondido, 43
on February 09, 2013
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It was wonderful. A lot of other reviewer recommended a water bath, I think that is why mine was so good. I have a kitchenaide mixer, I mixed my eggs and sugar for 10 mins on speed 4. I didn't use real sugar I used sugar substitute. It is very important you use a springform pan. I wrapped the outside of the springform pan in tin foil to make it water tight. I buttered the inside of the springform pan, no flour needed. I used a large rectangle cake pan to put the springform pan in and then an inch of hot water around the pan. Mine baked for about a hour and twenty mins. But depending on the oven it is going to cook faster or slower. Mine is a gas oven so it doesn't have coils, which can often burn things. If it isn't cooked and it is starting to burn on top, put a piece of tin foil on top. Mine cooled on the counter for several hours before I took it out of the springform pan. Light and fluffy, brownie-ish, but also a little gooey.
By rlfrazee
Olathe, KS
on January 19, 2013
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This recipe is fabulous. I prepared it exactly as written. The only change I made was to bake it in a water bath and cool it slowly in the oven, as I would a cheesecake. No cracking! I wish I could post a photo! This recipe IS a keeper.
By pkschles
on December 24, 2012
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I wish I could give this atrocious recipe zero stars. WHO created this? I am disgusted. After reducing the bake time based on previous reviews, we had a layer of chocolately drywall bark that we decided to peel off due to its cracked exterior. After peeling off that layer, we were disgusted to see a soupy chocolate disaster. In a last minute attempt to salvage the recipe, we flipped the cake over. What did we find? We were met by a gelatinous yellow substance which resembled mildly congealed pork fat. Tomorrow is Christmas Eve and now the cake I baked for Jesus is no more.
Read all 46 reviews