Difference between revisions of "Flourless Chocolate Cake"

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(Created page with "Recipe by SnoPuppy Wikified by Drimble Wedgecategory:BakingCategory:CakeCategory:Chocolate[[Category:Desserts...")
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Recipe by [[:category:SnoPuppy's Recipes|SnoPuppy]]  Wikified by [[User:Drimble Wedge|Drimble Wedge]][[category:Baking]][[Category:Cake]][[Category:Chocolate]][[Category:Desserts]][[Category:Gluten Free]]
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{{recipesummary|Cake recipes|8 serving|30 minutes (refrigerated overnight)|2}}
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{{recipe}} | [[Cookbook:Desserts|Desserts]]
  
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Today we are making one of the best desserts ever. As one of my roommates said, "If you were trying to get laid, this cake alone would be enough to seal the deal." Remember that scene in the Matrix, when they were meeting the Merovingian, and the girl has an orgasm from eating the cake? That was a flourless chocolate cake, and what we're making.
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A heavy chocolately cake, but without flour it requires baking and then refrigeration to set.
  
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To start off with, lets gather the ingredients, shall we? We only need 4 ingredients:
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==Ingredients==
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*½ cup (120 g) [[cookbook:sugar|sugar]]
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*4 [[cookbook:egg|eggs]]
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*¾ cup (150 g) [[cookbook:butter|unsalted butter]]
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*¾ cup (150 g) [[cookbook:chocolate|chocolate]] (suitable for melting)
  
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* 1 pound of quality, semi sweet chocolate that has been chopped
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== Procedure ==
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* 16 tbsp of unsalted butter
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#Melt the chocolate and butter in a bowl set above another pan of simmering water (or use a [[w:double boiler|double boiler]]).
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* 8 eggs
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#Lightly whisk chocolate mix until smooth, then remove from heat and allow to cool, whilst still stirring.
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* 1/4 cup strong coffee or espresso (I prefer espresso)
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#Beat eggs and sugar in a bowl until the mixture is creamy.
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#Gradually mix in the melted chocolate along with any other variants (see below).
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#Pour mixture into mould (baking tray or 8 individual moulds).
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#Cover moulds with aluminium foil and place the moulds in a deeper baking tray.
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#Pour boiling water into the deep baking tray at a depth that is half that of the moulds.
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#Bake for approximately 30 minutes in a preheated oven at gas mark 2 (300°F or 150°C). Insert a skewer to check if ready: if skewer comes out clean, then it is ready.
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#Remove from oven and allow to cool at room temperature.
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#Cool for approximately 10 hours in a fridge.
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#Remove from mould, place on a plate and garnish.
  
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We will also need:
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==Variations==
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Add 1 tablespoon (15ml) of dark rum, ½ tablespoon (7.5 ml) vanilla extract and ⅓ cup (90ml) of strong brewed coffee into the final mixing process for extra flavour. Whipped cream, chocolate and a dusting of icing sugar are suitable garnishes. Also try various baking pans and moulds for different shaped cakes.
  
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* a kettle of boiling water
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[[Category:Cake recipes|{{PAGENAME}}]]
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* parchment paper
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[[Category:Chocolate recipes|{{PAGENAME}}]]
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* foil
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[[Category:Egg recipes|{{PAGENAME}}]]
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* roasting pan
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[[Category:Vanilla recipes|{{PAGENAME}}]]
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* 8" [[Springform cake pan]]
 
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This cake has to cook in a water bath to turn out properly, hence the roasting pan and kettle of boiling water.
 
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Pre-heat the oven to 325 deg F.
 
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First, start off by chopping up the chocolate. Cut the butter into tbsp. sized pieces. I add the coffee and a little bit of the butter and chocolate to a large bowl and then put it in the microwave for 30 seconds on medium.
 
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You can use a double boiler if you want, but I prefer the microwave. Continue to add the chocolate and butter and microwave, mixing each time and making sure not to burn anything.
 
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Once that is done, set it aside to cool a bit and begin preparing your spring form pan and start your kettle boiling if you haven't already.
 
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We need to cut out some parchment paper in a round disk to line the bottom of the spring form pan. The easiest way to do this is to trace the bottom on the pan with a pencil and then take a paring knife to cut it out.
 
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[[image:ParchCut.JPG]]
 
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Once you have done this, spray the bottom of the spring form pan with cooking oil and place the parchment paper on the bottom. This will help the cake release from the pan after it has cooked. You should also wrap the bottom of the pan with two sheets of aluminum foil, to further keep the water out.
 
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[[image:PanFoil.jpg]]
 
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Now that the pan is prepared, crack your eggs into a mixer bowl and mix them on high until they double in volume.
 
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Once this is done, begin folding the eggs into the chocolate/butter/coffee mixture, a third at a time.
 
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[[image:Mixingflourless.jpg]]
 
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Only continue adding eggs once you have mostly mixed in the previous third. It is important to fold the eggs in gently.
 
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Now you can pour the mixture into your spring-form pan. Try to smooth the top out as best as you can (this is actually pretty tough to do). Put the spring-form pan into a larger roasting pan and add the boiling water. The water should come up to at least half way up the cake sides. If it doesn't, well, you should have boiled more water.
 
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Now put the cake/water bath into the oven for 20-30 minutes. Take it out when the sides begin to set and the center reads 140 deg F. The center will still be very, very soft (almost jello like), so don't worry about that. Let it cool on a counter for maybe 3 hours before putting it into the fridge over night. Done!
 
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To remove it from the pan, take a very thin knife and slide it around the outside edge. To serve, use a thin knife, dipped in water before each cut - this should minimize the cake sticking to the knife. You can top with a light dusting of powdered sugar if you want (it hides imperfections!). A raspberry sauce also goes very well with it. I don't have any finished pictures because it is currently cooling. I might post some tomorrow, if I remember.
 
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'''NOTE:'''
 
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In case you didn't notice, this cake is rich. Very rich. It has a pound of butter and a pound of chocolate for christ sake. This means that you will only need to serve very thin slices, so no taking 1/4 of the cake you fatty.
 

Revision as of 16:34, 22 March 2012

Flourless Chocolate Cake
Category: Cake recipes
Servings: 8 serving
Time: 30 minutes (refrigerated overnight)
Difficulty: Easy 
| Desserts

A heavy chocolately cake, but without flour it requires baking and then refrigeration to set.

Ingredients

Procedure

  1. Melt the chocolate and butter in a bowl set above another pan of simmering water (or use a double boiler).
  2. Lightly whisk chocolate mix until smooth, then remove from heat and allow to cool, whilst still stirring.
  3. Beat eggs and sugar in a bowl until the mixture is creamy.
  4. Gradually mix in the melted chocolate along with any other variants (see below).
  5. Pour mixture into mould (baking tray or 8 individual moulds).
  6. Cover moulds with aluminium foil and place the moulds in a deeper baking tray.
  7. Pour boiling water into the deep baking tray at a depth that is half that of the moulds.
  8. Bake for approximately 30 minutes in a preheated oven at gas mark 2 (300°F or 150°C). Insert a skewer to check if ready: if skewer comes out clean, then it is ready.
  9. Remove from oven and allow to cool at room temperature.
  10. Cool for approximately 10 hours in a fridge.
  11. Remove from mould, place on a plate and garnish.

Variations

Add 1 tablespoon (15ml) of dark rum, ½ tablespoon (7.5 ml) vanilla extract and ⅓ cup (90ml) of strong brewed coffee into the final mixing process for extra flavour. Whipped cream, chocolate and a dusting of icing sugar are suitable garnishes. Also try various baking pans and moulds for different shaped cakes.

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