Flourless Chocolate Cake
Yields - 1 10 in. Flourless Chocolate Cake
Recipe By - Chef Edward @ Chef Depot
8 oz. Dark Swiss Chocolate, broken into pieces
8 oz. Sugar (all ingredients are weighed on a scale)
8 oz. Butter, unsalted
4 oz. Espresso (OR sub. strong coffee)
5 Lg. Eggs, Seperated
1 t. Vanilla Extract
I prefer to line a 10 in. springform cake pan with foil. Rub the inside of the foil with a small piece of butter. Preheat your oven to exactly 350 degrees F (how accurate is your oven? click link for oven thermometers). Break up the chocolate, we prefer to use a Ice Chipper since it is safer than using a knife. Melt the chocolate, butter and half of the sugar over a double boiler (the water should be at a slow simmer), wisk together, add the espresso (or coffee) and the vanilla. Remove the top of the double boiler and let the chocolate mixture cool slightly. Use a mixer with whip attachment and beat the egg whites on high speed, before soft peaks form add some of the remaining sugar, gradually add the rest of the sugar. Fold the egg yolks into the chocolate mixture, add the meringue into the chocolate mixture and fold together. Do not overmix. Pour into the foil lined pan and bake for 1 hour or until cake is set.
Chefs Note - I have made this cake almost 1000 times and yes, it comes out perfect most of the time. As with most cakes, practice makes perfect. There are many faults and variables for baked goods, oven temperature, ingredients, altitude and others. Life is too short to eat cheap chocolate. Click here and taste the good stuff.
Several bakers have asked if cocoa powder and chocolate can be substituted for recipes? The answer is YES,
3 T. Cocoa Powder +1 oz. Salad Oil = 2 oz. Chocolate
Note: 1 C. Cocoa Powder + 4 oz. Vegetable Oil can replace the chocolate in this recipe!
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Recipe by Chef Lisa
1 tsp. Vanilla
2 tsp. Orange Zest
4 oz. Yogurt
1 1/2 C. Flour (all purpose)
1/2 tsp. Baking Soda
Measure out all ingredients, place butter and sugar in a mixer and beat with a paddle. Add vanilla and zest (I like to use my microplane fine zester). Beat the butter and sugar until its light and fluffy, scraping the bowl often. Crack the eggs into a cup with mixer on medium, add one at a time, add yogurt, scrape bowl, and mix on low for 1 minute. Sift all dry ingredients together over a mixing bowl and stir together until well incorporated. Fold them into the butter mixture on low speed, only mix for a few seconds. Scrape out mixture using a rubber spatula, fold it together near bottom of bowl. Fill up a loaf pan with mixture and spread the top flat. Bake at 350 degrees F. for 50 minutes, or until golden brown. Let cool on a rack for 10 minutes then remove from the pan. Let the cake cool for 1 hour. Measure out the rum and pour 5 oz. over the bottom of the cake, put the cake back in the loaf pan and sprinkle the remaining 5 o oz. of rum, cover with plastic and let cake sit for at least an hour to evenly absorb the rum. Remove from pan and keep cake on a plate sealed with plastic wrap until ready to serve.
Chefs Note- Its a good idea to make this cake a day before you serve it since there are a lot of steps.
This cake is very popular in