flourless chocolate cake consistency?

[BeachBum]

I've never made one of these before, but have decided to try a recipe posted on the BB that came from Cooks Illustrated. What should I expect the final consistency to be like? I'm imagining dense and gooey?

Any pointers or thoughts on what to expect?

[claire797]

The flourless cakes I've made haven't been gooey at all. Does dense yet light make sense? That's how I'd describe the texture.

[Shirley Panek]

Claire -

That's exactly what I was going to post as well, but thought it wouldn't be very useful. I'm glad someone else thought the same thing.

Good luck on your cake, BeachBum. Let us know how it turns out. BTW, what recipe are you using? Thanks!

[claire797]

Originally posted by Shirley Panek
Claire -

That's exactly what I was going to post as well, but thought it wouldn't be very useful. I'm glad someone else thought the same thing.

Good luck on your cake, BeachBum. Let us know how it turns out. BTW, what recipe are you using? Thanks!

Oh, I am so happy to hear that. I really thought everyone would read "dense but still light" and think I was crazy.

Another description might be "soufflelike" but not quite so airy -- firmer.

[jena_lockwood]

I would say similar to a cheesecake...

-j

PS - I have made that recipe many times and it always gets rave reviews!

[Kahlico]

The one I've made is no way light but I'd say it's also a bit fudge like, especially if kept in the refrigerator.


~emilie

[BeachBum]

This is the one I made

Chocolate Mousse Cake from Cook's Illustrated

1 teaspoon unsalted butter, softened, for greasing the pan
12 tablespoons unsalted butter, cut into 12 pieces
cocoa powder, for dusting the pan
12 ounces bittersweet chocolate, chopped
1 ounce unsweetened chocolate, chopped
1 tablespoon vanilla extract
8 large eggs, separated
1/8 teaspoon salt
2/3 cup packed light brown sugar, crumbled with fingers to remove lumps

Special Equipment:
9-inch springform pan
parchment round, for bottom of pan
aluminum foil
roasting pan or baking dish


1. When crumbling the brown sugar, make sure that your fingers are clean and grease-free; any residual fat from butter or chocolate might hinder the whipping of the whites.

2. Adjust oven rack to lower-middle position and heat oven to 325.

3. Butter sides of springform pan with butter and dust with cocoa powder. Tap out excess. Line bottom of pan with parchment. Wrap bottom and sides of pan with foil.

4. Melt butter and chocolates in a large bowl over a double boiler, stirring occasionally until mixture is smooth. Cool slightly then whisk in vanilla and egg yolks. Set aside. Reserve hot water (cover).

5. Beat egg whites and salt at medium speed until frothy. Add half of brown sugar, beat at high speed until combined, then add rest of sugar. Beat at high speed until soft peaks form.

6. Whisk in 1/3 of beaten egg whites into chocolate mixture. Using whisk, fold in remaining egg whites in 2 additions. Gently scrape batter into prepared springform pan. Place pan in roasting pan. Bring to oven rack. Carefully pour reserved hot water into roasting pan to depth of 1 inch. Bake until cake has risen, is firm around the edges, center has just set and instant-read thermometer inserted in center reads 170 degrees, 45 to 55 minutes.


I don't have a instant thermometer, and I'm not totally sure if its done I'll keep my fingers crossed!