PERFECT FLOURLESS CHOCOLATE CAKE
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
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.
THE ULTIMATE FLOURLESS CHOCOLATE CAKE
Make and share this The Ultimate Flourless Chocolate Cake recipe from Food.com.
Provided by Mimi Hall
Categories Dessert
Time 2h
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Position a rack in the center of the oven and preheat to temperature to 350 degrees F.
- Butter the bottom and sides of a deep 9 inch round springform pan.
- Line the bottom of the pan with a round of parchment paper and butter the paper.
- In a food processor fitted with the metal blade, process the chocolates, sugar, and coffee 15-20 seconds until finely ground.
- With the motor of the food processor running, pour the boiling water through the feed tube.
- Process 10-15 seconds, until the chocolate is completely melted.
- Scrape down sides of bowl with spatula.
- Add butter and eggs and vanilla and then process about 5 seconds until the mixture is smooth and creamy.
- Scrape chocolate batter into prepared pan and smooth top.
- Bake 55-60 minutes until edges are puffy and center is just set.
- Cool on wire rack for 30 minutes.
- Cover and refrigerate for at least 3 hours.
- Make raspberry sauce with frozen raspberries and sugar in a saucepan over medium heat.
- Cook until sugar is dissolved and berries are just soft. {Don't boil}
- Strain mixture and stir in raspberry liqueur.
- Remove cake from pan by running a thin knife blade around cake to loosen from pan.
- Invert cake onto a plate and peal off paper.
- Refrigerate cake while preparing whipped cream.
- Whip cream with sugar and vanilla to stiff peaks.
- To serve drizzle some raspberry coulis on each plate; cut thin slice of cake and place on plate.
- Garnish slices of cake with a dollop of whipped cream and fresh raspberries.
Nutrition Facts : Calories 738.6, Fat 58.9, SaturatedFat 35.8, Cholesterol 249, Sodium 67.1, Carbohydrate 55.8, Fiber 6.9, Sugar 43.9, Protein 8.9
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