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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (91g) Recipe makes 12 servings |
||
| Calories 214 | ||
| Calories from Fat 143 | (66%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.0g | 24% | |
| Saturated Fat 8.5g | 42% | |
| Monounsaturated Fat 4.6g | ||
| Polyunsaturated Fat 1.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 171mg | 57% | |
| Sodium 101mg | 4% | |
| Potassium 103mg | 2% | |
| Total Carbohydrate 13.3g | 4% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 12.2g | ||
| Protein 4.5g | 8% | |
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Perfect Flourless Chocolate Cake
SERVES 12
Ingredients
- 12 tablespoons unsalted butter
- 12 ounces bittersweet chocolate
- 3 teaspoons vanilla extract
- 8 large eggs (separated)
- 2/3 cup brown sugar (packed)
- 1/4 teaspoon salt
- 1/4 teaspoon cream of tartar
- 1 tablespoon cooking oil or cooking spray, for greasing pan
- 2 tablespoons flour or rice flour, for dusting pan
Directions
1
Preheat oven to 325°F.2
Oil and flour a 9-inch springform cake round.3
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.4
In a double-boiler on gentle heat, melt the butter and chocolate together until smooth.5
Set aside to cool slightly.6
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.7
Continue beating while adding the brown sugar and cream of tartar.8
Beat until stiff peaks form- be careful not to over beat--this is most important!9
If the eggs curdle, throw them away and start over with new egg whites, seriously.10
Whisk the egg yolks and vanilla into the melted chocolate mixture in a large mixing bowl.11
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.12
Pour into the prepared pan.13
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.14
Bake the cake for about 60-70 minutes or until it passes the toothpick test.15
Remove cake from oven and allow to cool for about an hour.16
Gently run a knife around the edge of the pan, and then carefully invert the cake onto a flat plate or other surface.17
Remove the paper from the bottom (now the top) of the cake.18
Invert again onto the final plate for displaying the cake.19
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.
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Featured Reviews for This Recipe
From: Chef #667880
On Apr 21, 2009
This was fabulous! I've tried lots of flourless cake recipes and this was by far the best I've tried. The egg white did take a while to peak, but eventually they were just right. I made a mistake and added 12 ounces of butter, instead of tablespoons (I got distracted), but the cake still turned out okay if a little on the heavy side. I made it for a special chocolate feast I was planned for the end of Lent at our church. It got rave reviews!!! Everyone wanted the recipe. I totally gave credit to you, Charlie, except for my little mistake. Even our friend who really doesn't like flourless choc. cake said it was pretty amazing. I made it the right way for another event the next week and it was perfect!!! More requests for the recipe. I added orange flavoring for a little exotic taste. Might try ameretto or raspberry next time! Thank you for the perfect fourless cake. My friends, family and I applaud you!!!!
From: Dorie's Lori
On Apr 11, 2009
YUMMY! I would definitely give it 5 stars, except I monkeyed with it, and cannot fairly judge it as written. I added 1/2 lb of chopped dried apricots, along with 1/2 jar apricot preserves. When it was cool, I glazed it with the rest of the preserves boiled with a little OJ. It was really delicious, but the texture of mine made for very messy slicing. Probably due to the apricot chunks, as it was chilled overnight. I wasn't sure exactly what constitutes "bittersweet" chocolate, but I used a mix of chocolate averaging 65% cocoa. The chocolate and sweetness were perfect! And, since I was making it for Passover, I dusted the sides with cocoa instead of flour, and this worked fine. Anyway, it was so good that I will surely make this again, but without chunks. Thanks for posting!
From: Oleaceae
On Aug 3, 2006
So, I'm a pansy and don't usually do tough recipes, so I kind of cheated and skipped the whole two plates and a springform pan thing (I used a bundt pan) but it worked out pretty well. The cake tastes AMAZING. It's pretty much baked mousse (my husband hasn't tried it yet, but no doubt he'll flip...), like Catfish Charlie said. My only issue was that it took a lot longer than usual for me to get the egg whites to merengue consistency (could that be because of the brown sugar?), but that may just be me. Thanks! Definitely a keeper!
From: 956905
On Sep 15, 2008
This was the first flourless cake I had ever made, and it was a BIG hit! I even had some New York baker following me around asking questions about the recipe!!! To save time, get all your ingredients out and measured before you start. Oh, I also topped it with a fantastic brown sugar vanilla whip cream frosting- perfect combo!
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