A chocolate smackdown. That’s the only way I can describe this Chocolate Flourless Cake. It is a dense cake, with such intense chocolate flavor that I assure you, my food infatuated friends, that a small sliver is all you’ll need. And don’t be alarmed when you take it out of the oven and it seems to slowly deflate and become cracked and dented, that’s what’s supposed to happen. That’s this cake’s natural charm. It’s not about physical perfection in this particular decadent dessert, but about flavor. If you don’t like chocolate, then pal, you came to the wrong blog posting.
I like to serve it lightly dusted with powdered sugar and a dollop of freshly whipped cream. I guarantee, when you serve this to your troops, you’ll look like a real hero. Mama doesn’t lie.
Flourless Chocolate Cake
From Tyler’s Ultimate
- 1 cup (2 sticks) unsalted butter, cut up, plus more to butter the pan
- 1 pound bittersweet chocolate, chopped into small pieces
- 9 large eggs, separated
- 3/4 cup granulated sugar
- Powdered sugar for dusting
- Preheat the oven to 350 degrees F. Melt 1-2 tablespoons of butter, and using your pastry brush, butter the inside of a 9″ springform pan.
- Using a sharp knife on a cutting board, chop your chocolate into small pieces all approximately the same size for even melting. Cut your butter into pieces and place the chocolate and the butter in a medium sized plastic bowl and melt in the microwave in 20 second increments. Using a rubber spatula, stir the chocolate mixture after each 20 seconds. Be very careful not to burn the chocolate as it will seize.
- In the bowl of an electric mixer, or with a hand-held mixer, whisk the egg yolks and sugar together until pale yellow in color. Mix a little of the chocolate mixture into the egg yolk mixture to temper the eggs. If you add all the warm chocolate to the egg mixture all at once it will scramble the eggs and we don’t want that. Then add the rest of the chocolate to the eggs.
- In the bowl of an electric mixer fitted with the whisk attachment, or with a hand-held mixer, beat the egg whites until stiff peaks are formed. Gently add the egg whites to the chocolate mixture being careful not to deflate your egg whites.
- Pour the mixture into your prepared pan.
- Bake until the cake is set, the top starts to crack, and when a toothpick inserted into the cake comes out with moist crumbs clinging to it. It took about 50-55 minutes for my cake to bake. All ovens are different, so the time is approximate.
- Let the cake sit in the pan for about 10 minutes before releasing the sides.
- Serve at room temperature. You can dust with powdered sugar, and serve with a dollop of freshly whipped cream.
When separating your eggs; take good care not to get any yolk in the whites or stiff peaks will not form. Also, make sure that your bowl and beaters used to whip the whites are free of any grease as that will cause your whites not to peak.
When adding stiff egg whites to a batter, always do so gently so that you do not deflate the egg whites. Fold in gently with a metal spatula.
When melting chocolate in the microwave; always do it in small increments of 20 seconds so that you do not burn the chocolate. If the chocolate gets too hot it will seize. Always stir with a rubber spatula after each 20 seconds.
I love firemen. Or maybe I should rephrase that. I admire firemen, I’m in awe of firemen, and I just think they’re very, very, cool.
Last Saturday as I was in the kitchen baking; I know, what else do I do, I heard my husband who had been trimming the trees in the backyard yelling, or should I say, screaming. When I rushed out to the back to find out what all the commotion was, he told me in this panicked voice, that there was a rattlesnake in the backyard. We do live in a somewhat rustic area of Los Angeles so it wasn’t too surprising, but they’re definitely not critters you want to run into up close and personal.
I quickly called 911, because rattlesnakes can be deadly you know, and was told by the dispatcher that the fire department would be there in five minutes. It was quite the sight when this huge truck drove up to our house; I can only imagine what the neighbors thought, and out strode four of LA’s finest to take on their ominous opponent in my backyard. They were calm and collected and focused on the task at hand. One firefighter put on special protective gear and armed himself with special snake fighting equipment.
These guys show no fear; they go where no one else wants to or dares to. But that’s their job. Well these guys caught our backyard bully. Yep, snapped him right up. It was by the way, gigantic. At least four feet long, and that rattle was a’shakin! I don’t think I saw that man break a sweat!
Well, I had just finished icing the cake I had been working on, and I immediately knew these brave warriors should be compensated with what else…chocolate. They gladly took the cake with them, and off they went to rescue another family in distress.
Chocolate Pound Cake with Chocolate Glaze
From Flavours by Donna Hay
- 8 ounces unsalted butter, softened
- 1 cup superfine sugar
- 6 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 3/4 cup coca powder
- Preheat the oven to 350 degrees F. Beat the butter and sugar in the bowl of an electric mixer until light and creamy. Add the eggs one at a time and beat well. Sift the flour, baking powder and cocoa over the butter mixture, and mix on low speed until combined.
- Spoon the mixture into an 8-inch cake tin that has been lightly buttered and lined with parchment paper. I used an off-set spatula to evenly smooth the batter into the pan. Bake for 30-40 minutes (ovens differ greatly) until a toothpick inserted in middle comes out clean. Cool on wire rack for 10 minutes. Then, using the sides of the parchment paper, gently lift the cake out of the pan to finish cooling.
- 6 ounces bittersweet or semi sweet chocolate, chopped
- 1/2 cup (4 fl. ounces) heavy cream
- Place the chocolate and cream in a saucepan and over low heat, stir until melted and smooth. Set aside to cool at room temperature. I needed to add a tiny bit extra cream to make the glaze a little thinner.
- Place the cake in the refrigerator to chill for 30 minutes. pour the cooled glaze over the cake and then refrigerate to set.