culinary review
   
   

Rich Flourless Chocolate Cake

Last Modified: 01/26/08
First Published: 01/26/08
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Views: 3945
This dessert has the texture of a dense mousse, yet it is more similar to a traditional custard than aflourless chocolate cake light chocolate mousse, almost like a cheese cake, without cheese. Whatever you compare it to this is an excellent rich dessert.
We learned about this recipe from "America's Test Kitchen", and it looked so good we decided to make it for Valentine's Day. So instead of the traditional 8 or 9 inch springform we wanted something more seasonal, so we used a heart shaped springform.
 
 
 
 
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Measurements
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General Info
Servings: 12
Total Cost: $4.98
Cost Per Serving: $0.42
Total Calories: 4,754
Calories/Serving: 396
IngredientVolumeMassCostCalorie
Chocolate Chips, Semi Sweet * 1.00 Pound $2.52 2,419
Butter, Unsalted (2 sticks) * 8.00 Ounces $1.01 1,620
Coffee, Strong Brewed, Generic 1/4 Cup 2.00 Ounces $0.04 1
Eggs, Chicken (8 large eggs, cold) * 400.00 Grams $1.33 624
Sugar, Powdered Unsifted (for dusting) 3 Tablespoons 22.50 Grams $0.08 90

This chocolate cake came out great, as is usual when "America's Test Kitchen" develops a recipe they do a great job.

Requiredmelting

  • Mixer
  • Microwave Safe Bowl
  • 8" or 9" springform pan
  • Parchment paper
  • Aluminum Foil
  • Roasting Pan
  • Boiling water (2 quarts or more)

Method

Pre-heat the oven to 325 degrees F, and make sure your oven rack is set in the middle position.

1. Make sure your springform is well prepared. So start by using some cooking spray on the bottom and sides of your springform. Then cut out parchment paper to fit on the bottom of thefolding batter springform and lay it across the bottom of the pan and coat it with cooking spray. Next take a few sheets of aluminum foil and wrap the bottom of the pan to keep out any of the water from the water bath you bake it in.

2. Place the chocolate (1 pound semi sweet), 1/4 cup strong coffee, and 8 ounces of butter (cut in chunks) in a microwave safe bowl. Melt the mixer in the microwave on high for 30 second bursts, after each 30 seconds take out the bowl and stir well, you can use a wood spoon or a whisk. It will probably take a total of 3 or 4 times. You do not want to get the chocolate too hot, so stir well. Set aside to cool.

3. Boil enough waters so that it comes up halfway on the springform once it is in the roasting pan.

4. In a stand mixer place 8 cold eggs and beat with the whisk attachement for 5 - 10 minutes onvalentine chocolate cake high, or until the eggs double in volume.

5. Pour 1/3 off the eggs into the melted chocolate and fold until you do not see any of the eggs, repeat with another 1/3 of the eggs and repeat again until there is no egg streaks in the chocolate. Be careful not to whisk in any air, use a spatula and gently fold the eggs in.

6. Pour the batter into the prepared springform and move the pan into a roasting pan. Place in the oven and pour in the boiling water.

7. Bake for 20-25 minutes. If using a 9 inch springform 15-20 minutes. You are looking for about 140 degrees F in the center. The middle will not be set, that is what you are looking for. It the center sets while baking then the top will crack when fully cooled.

8. Take out of the oven and place the springform on a cooling rack for about 3 hours. The cool forslice of chocolate cake a few more hour in the refrigerator with plastic wrap on top.

9. When you are ready to serve release the springform and invert onto a cutting board or plate and remove the bottom of the springform and peel off the parchment paper.

10. Dust with powdered sugar and slice. You can get clean slices if you wipe the blade before each cut.