Easy Flourless Chocolate Cake

FryBoy

FryBoy

New member
One bite and you're shout, "Lord, take me now, for I have been to the promised land!" Best of all, it's nearly idiot-proof.

FLOURLESS CHOCOLATE CAKE

4 ounces bittersweet (baking) chocolate
1 stick butter (½ cup)
¾ cup sugar
3 eggs (room temperature)
½ cup unsweetened cocoa powder

1. Preheat oven to 375 degrees.

2. Butter 8-inch round cake pan; line bottom with an 8-inch round of wax paper and butter the paper.

3. Break chocolate into pieces and put in glass measuring cup; microwave on high about 30 seconds, remove from microwave and stir; cut butter into small pieces and add to measuring cup; microwave another 30 seconds on high, remove from microwave and stir; if chocolate has not melted completely, return to microwave for 10 seconds, then stir again; repeat until chocolate is just barely melted; set aside to cool (do not use while still hot).

4. Put chocolate mixture in large mixing bowl; add sugar and whisk until very smooth.

5. Add eggs and whisk well, about 1 to 2 minutes.

6. Sift cocoa over mixture in bowl; fold together with a rubber spatula until just combined.

7. Pour batter into prepared pan and bake 25 minutes, or until a thin crust forms on top; cake is done when it just begins to pull away from sides of pan.

8. Cool in pan 5 minutes, then invert on serving plate.

9. Dust with more cocoa or powdered sugar before cutting into serving pieces. Serve with vanilla ice cream or whipped cream.
 
Seriously, no flour?? How cool is that, I gotta try this out. But if I don't have baking chocolate can I use the cocoa powder I have? It is unsweetened.
 
Maverick2272 said:
Seriously, no flour?? How cool is that, I gotta try this out. But if I don't have baking chocolate can I use the cocoa powder I have? It is unsweetened.
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I'm gonna guess on this one too .... I am thinking if you took into account, and added back, the bit of extra butter and a slight (very slight) amount of sugar, that it should be almost the same. Quite likely the main difference would be in the difference in the quality of the chocolate.
 
Maverick2272 said:
Seriously, no flour?? How cool is that, I gotta try this out. But if I don't have baking chocolate can I use the cocoa powder I have? It is unsweetened.
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You bet I'm serious! This has been one of the most popular desserts in high-end restaurants for the last several years. Well, not exactly this recipe, but flourless chocolate cake in general. It's extremely dense, intensely chocolate, and very decadent.

As for substitutions, I don't know as I've never tried, but I would be concerned about the effect on the texture, which is critical due to the absence of flour. I hate to waste time and ingredients on a flop.

However, according to www.joyofbaking.com:

To convert a cake recipe that uses bittersweet or semisweet chocolate to one using cocoa: (information taken from Rose Levy Beranbaum's Cake Bible)
Substitute 1 tablespoon plus 1 3/4 teaspoons (9.5 grams) of cocoa, 1 tablespoon plus 1/2 teaspoon (14.5 grams) granulated white sugar, 1 1/2 teaspoons (7 grams) unsalted butter for every ounce (28 grams) of bittersweet or semisweet chocolate. Also, dissolve the cocoa in at least 1/4 cup (60 ml) hot liquid to bring out the cocoa's full flavor.
 
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A couple of years back there was an article on the best baker in our town and her special chocolate cake for Valentines and it was one of the flourless ones. I made it and it was quite nice.

They are, as was stated, very dark and very rich and you would have a much smaller piece of them than of some other cake. They are the kind that you would find served in only very expensive restaurants, usually with a thin shiny glaze on top. As far as I know they are always a single layer. Am I correct on this ??
 
DownByTheRiverSide said:
A couple of years back there was an article on the best baker in our town and her special chocolate cake for Valentines and it was one of the flourless ones. I made it and it was quite nice.

They are, as was stated, very dark and very rich and you would have a much smaller piece of them than of some other cake. They are the kind that you would find served in only very expensive restaurants, usually with a thin shiny glaze on top. As far as I know they are always a single layer. Am I correct on this ??
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That's consistent with my experience -- single layer as it's too rich for large pieces. I think the glaze on top is excessive and unnecessary, like frosting on brownies. I do, however, like it with a scoop of vanilla ice cream. :pig:
 
I actually like it with fresh raspberries and a raspberry sauce along with the whipped cream on the side. I also decorate with chocolate curls.
 
I think this is the way I want mine. Except without the cream. Somehow I find the milk products to be distracting to me. I know I am in a distinct minority on that.

PieSusan said:
I actually like it with fresh raspberries and a raspberry sauce along with the whipped cream on the side. I also decorate with chocolate curls.
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