Rev: Flourless Chocolate Cake (MS Everyday Food)

[pilgrim719]

YUM! I made this a few days ago and it is delicious! It's from the J/F 2004 MS Everyday Food magazine. The recipe is very easy to make, and only calls for 4 ingredients, all of which I usually have on hand. The only change I made was to use an 8 1/2" springform pan because I don't own a 9" one. So I suppose my cake is a bit taller than it ought to be, but I have nothing to compare it to. Also my smaller pan size didn't alter the baking time for me, still took about 50 minutes. This cake was very rich and chocolatey the first day, but even more so the last couple days. It seems to have improved with age. It's very fudgy in the middle, but still moist on the outer edges. It has a texture unlike anything I've had before. I've tried other flourless cakes, but they usually had a couple Tbsp of flour in them anyway, and this recipe has absolutely none. The texure is kind of like a baked chocolate mousse, that's the best way I can describe it. I liked eating it slightly warmed in the microwave. Oh, I used 8 1/4 oz Ghirardelli Double Chocolate Chips, that's how much I had left in my open bag. I love those chips!

Kari


Flourless Chocolate Cake

Serves 8
Prep time: 20 minutes
Total time: 1 hour 10 minutes

Chocolate lovers will adore this dessert. The edges and top develop a delicately crisp crust while the center remains moist and fudgy.

6 tablespoons unsalted butter, plus more for pan
1 1/2 cups semisweet chocolate chips (or 8 ounces chopped bittersweet chocolate)
6 large egg yolks
6 large egg whites
1/2 cup granulated sugar
Confectioners’ sugar, for dusting

1. Preheat oven to 275°, with rack in center. Butter a 9-inch springform pan. Place butter and chocolate in a large bowl. Microwave in 30-second increments, stirring each time, until melted; cool slightly. Whisk in yolks.

2. In another bowl, beat egg whites to soft peaks. Gradually add sugar; beat until stiff and glossy. Whisk 1/4 of whites into chocolate mixture; gently fold mixture into remaining whites.

3. Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack. Serve dusted with confectioners’ sugar.

[Vicanddi]

Kari, this sounds wonderful; thanks for sharing. I will try it out for a special occasion. :)

Dianne

[catts]

I made this recipe for my DH's birthday. It is an easy to make cake and tastes great.

It was not my first choice for his B-day cake. The first choice ended up in the garbage. I am not sure what I did wrong. I watched Gale make this on her show. It looked fairly easy and very good. When I tried to make it, the cakes burned on the top and were all dough on the inside. Only a small crust had formed around the edges on the top and bottom. I think maybe the pan size I used was not right. I don't know, but I won't try it again. I will stick with the MS EveryDay Food recipe. It was yummy. My DH said I should have know that it would not work, "Any recipe with the word ooozy in it can't be any good." He is so much help.

Here's the recipe in case anyone is brave enought to try it.

Molten Chocolate Oooozy Cake
Recipe courtesy Gale Gand


Recipe Summary
Prep Time: 1 hour Cook Time: 40 minutes
Inactive Prep Time: 3 hours 30 minutes Yield: 12 servings
Cakes:
11 ounces butter (2 3/4 sticks)
10 ounces bittersweet chocolate, chopped
6 eggs
6 egg yolks
3 cups confectioners' sugar
1 cup all-purpose flour
Garnishes:
Confectioners' sugar, as needed
Cocoa powder, as needed

Equipment: 12 (8-ounce) foil tins


Make the Cakes: Preheat the oven to 450 degrees F. Grease the tins and set aside.
In a bowl over a saucepan of simmering water, melt the butter and chocolate together, stirring occasionally. Cool slightly.

Meanwhile, in a separate bowl whisk together the eggs, yolks, and sugar. Whisk the egg mixture into chocolate mixture; then whisk in the flour.

Fill the tins with the batter and bake for 4 to 5 minutes. (Alternatively, refrigerate the cakes until ready to bake, up to a day in advance. If baking cold, do so for 5 to 6 minutes.)

Paint the bottoms of several shallow soup plates with the chocolate bergamont paint. Immediately unmold the cakes onto the plates. Place a pinch of cocoa nibs beside each cake (as a small stand for the ice cream), and place a scoop of star anise ice cream on top of each. Drizzle the citrus reduction around each plate and dust with confectioners' sugar and cocoa powder.

Her show is Sweet Dreams on Food Network and some of the other recipes look very good.