Friday, April 16, 2010

Another Fabulous Flourless Chocolate Cake

Over the past few years, I've posted some wonderful recipes for Flourless Chocolate Cake HERE and HERE and HERE. Exciting to know there are so many, and they're all very different. Let me know which is your favorite. As I've mentioned, a lot depends on the chocolate you use, and I usually use a blend of chocolate (2-3 different brands of chocolate with different percents cacao) in my flourless chocolate cakes. The recipe below calls for bittersweet and semi-sweet chocolate, so it's right up my alley.

So here's a new recipe. Very different from my old faithful. This Fabulous Flourless Chocolate Cake is denser and very chocolte-y.  This recipe is from The Food Channel. As in all flourless chocolate cakes, you may not think it's done when your timer goes off. You can always check with an instant thermometer. If it's at 140 F, you can take  it out. It continues to firm up as it cools.


8 large eggs, cold
1 pound high quality bitter sweet chocolate, chopped coarse
1 pound high quality semi-sweet chocolate, chopped coarse
16 tablespoons butter, unsalted, cut into 16 pieces
1/4 cup strong black coffee or liqueur (optional)
Confectioners' sugar or unsweetened cocoa for dusting the cake (optional)

1.  Position oven rack to the lower-middle part of the oven and heat oven to 325°F.
2. Line the bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan.
3. Beat eggs in a bowl of a standing mixer at high speed until the volume doubles, about 5 minutes.
4. Meanwhile, melt the chocolate and butter (adding the coffee, if using) in a large heatproof bowl set over a pan of almost-simmering water until smooth and very warm (about 115 degrees on a instant-read thermometer), stirring once or twice. Fold a third of the egg foam into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible; fold in half of the remaining foam, then the last of the foam, until the mixture is totally incorporated.
5. Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Set the roasting pan on the oven rack and pour in enough boiling water to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set, a thin glazed crust has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140°F, 22 to 25 minutes.
6. Cover and refrigerate overnight.

Photo: Food Channel


Bobbi Mumm said...

Thank you, Janet! My son has a gluten-free girlfriend and I'm always hard-pressed to find cakes for her. This looks terrific!

Kathleen Taylor said...

this one is my favorite:

Kasey said...

Glad you liked it. It's a favorite of our staff members, too! (from

Janet Rudolph said...

I know it's denser than my lighter one, but I love chocolate. Thanks!