PERFECT FLOURLESS CHOCOLATE CAKE

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This is the best chocolate cake I've ever eaten! Something between a mousse and a cake, it is so moist it will melt in your mouth like a chocolate bar. I tried about 7 different flourless chocolate cake recipes before I came up with this one which incorporates only the best of them all. This cake will only be as good as the chocolate you use, so make it good! If you are on a no-flour diet (for celiacs for instance) this cake is perfect- just use sweet rice flour to flour the pan instead of wheat flour. For an exotic treat, add 2 tsp key-lime zest or 2 tsp key-lime extract along with the vanilla extract. Cooking time does not include chilling time.

Provided by Catfish Charlie

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 9

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 1 tablespoon cooking spray, for greasing pan
2 tablespoons flour or 2 tablespoons rice flour, for dusting pan

Steps:

  • Preheat oven to 325°F.
  • Oil and flour a 9-inch springform cake round.
  • 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.
  • In a double-boiler on gentle heat, melt the butter and chocolate together until smooth.
  • Set aside to cool slightly.
  • 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.
  • Continue beating while adding the brown sugar and cream of tartar.
  • Beat until stiff peaks form- be careful not to over beat--this is most important!
  • If the eggs curdle, throw them away and start over with new egg whites, seriously.
  • Whisk the egg yolks and vanilla into the melted chocolate mixture in a large mixing bowl.
  • 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.
  • Pour into the prepared pan.
  • 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.
  • Bake the cake for about 60-70 minutes or until it passes the toothpick test.
  • Remove cake from oven and allow to cool for about an hour.
  • Gently run a knife around the edge of the pan, and then carefully invert the cake onto a flat plate or other surface.
  • Remove the paper from the bottom (now the top) of the cake.
  • Invert again onto the final plate for displaying the cake.
  • 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.

Hannah Jones
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This recipe is a keeper! It's easy to make, and the cake is always delicious.


Epic-Ace-Studios
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I've had better flourless chocolate cakes.


Portia Aboagye
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This cake is fine, but there are better recipes out there.


Ethan Dye
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I'm not sure why this recipe is so popular. It's just an average chocolate cake.


Tony Olof
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This cake was just okay. It wasn't bad, but it wasn't anything special either.


Umayanga Hasitha
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I would not recommend this recipe to anyone. It's a waste of time and money.


Muzamil Hussain
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This cake is not worth the effort. It's not particularly tasty, and it's definitely not worth the calories.


Bakir Aliyu
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This recipe is a waste of time and ingredients. My cake turned out a complete disaster.


Friends Friends
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I'm not sure what I did wrong, but my cake turned out dry and crumbly.


alex and alex gaming
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This cake was a bit too sweet for my taste, but it was still enjoyable.


MXMaruxio 0616
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I followed the recipe exactly, but my cake didn't turn out as pictured. It was still tasty, but it was more like a brownie than a cake.


Efrain Magdaleno
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This cake was a bit too dense for my taste, but it was still delicious.


MD. Roke
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I'm not a big fan of chocolate, but I really enjoyed this cake. It was rich and decadent, but not too sweet.


francisco licona
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I was surprised at how moist and flavorful this cake was, considering it doesn't contain any flour.


Marius Alexandru
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This cake is a bit pricey to make, but it's worth every penny.


Venky Rohith
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I love that this cake is gluten-free. It's a delicious and safe dessert for my celiac friends.


Selamawit Alemayhu
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The instructions were clear and easy to follow, and the cake turned out exactly as pictured.


Henry Promise
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This cake is so easy to make, and it's always a hit with my friends and family.


Ayaaan shahh
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I've made this cake several times now, and it always turns out perfectly. It's my go-to dessert for special occasions.


Moosa Sohtra
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This cake was an absolute delight! It was rich, decadent, and had the perfect balance of sweetness and bitterness. The texture was smooth and velvety, and it melted in my mouth.


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