Flourless Chocolate Cake

This melt in your mouth Flourless Chocolate Cake hits all of the senses.  

It is rich and decadent, but not heavy.  It has structure but is held together by nothing but some good chocolate, butter and eggs, and sugar.

It is not too sweet and barely needs a small dollop of whipped cream for contrast.

No fail is always a bit suspicious, but oddly I think this could be a no fail recipe.

If you add a little bit more or less of any ingredient, it would still turn out great.

This is rustic at it’s glamorous best.

It will sink, crumble and look a bit misshapen which is exactly what it is supposed to do.

Tips and tricks?  I don’t know, use good chocolate, don’t burn it.

Beat and fold things in and enjoy because it is also a beautiful thing to make.

It rises dramatically, then sinks, no matter what and at first may seem disappointing after seeing that beautiful dome, but it is creating a melt in your mouth shell.

Dust with a little powdered icing sugar and oops, a bit of the top crumbled off.  You will not feel a bit of guilt after every oops you keep to yourself without admitting.

I have given options of adding vanilla, or coffee, but you could add orange extract, or brandy.

How to Make A Flourless Chocolate Cake

Line a 9” (23cm) springform pan.  A springform pan will make it easier to release, because you can’t flip this cake out very nicely.  You could use a cake pan if you hang the baking parchment outside of the pan to pull it out, or serve it from the pan.

1. Separate the eggs, it is easier when they are cold, the yolks are less likely to break.

Have a bowl for the yolks and a  bowl for the whites, and one bowl to work with.  Separate the eggs using the extra bowl, that way, if you break a yolk, or find a bad egg it won’t contaminate the whole lot and you won’t have to toss everything.

Preheat the oven to 325°F (165°C)

I find a microwave works well for this, but you could use a double boiler method if you prefer, or need to.

2. Break up the chocolate into a large microwaveable mixing bowl and add the butter. 

I’m afraid I only use the microwave for reheating, melting and the odd experiment, so as far as I know, there is only one “power level” and that may vary depending on the make and age.

3. Microwave the butter and chocolate for 25 seconds.  Let it sit for a minute.

Microwave for another 25 seconds or so.  I move the chocolate around so it is covered by the melted butter, and let it sit for a minute.  

4. Stir until it all melts together and is smooth.

If it looks like your chocolate really isn’t going to finish melting and needs a bit more heat, microwave a bit more remembering that it’s a lot of chocolate to burn and shouldn’t be hot for the next step, just warm.

5. Using a whisk or hand blender, beat the egg yolks and slowly pour into the chocolate mixture while stirring.

6. Add your choice of flavouring here and mix in.  

Don’t leave this mixture too long without stirring or it will firm up too much to fold with the egg whites.  If it does, just warm it up a tiny bit.

7. In a separate bowl beat the egg whites with the cream of tartar, until they start to get thick and gradually add the sugar.  Beat until you have firm peaks.

8. Add a large scoop of the egg whites to the chocolate mixture and blend it in. Don’t worry about being too gentle, it is too thick at this point and it is just to lighten it up.

9. Now add another big scoop of the egg whites and fold them in gently, then the rest of the egg whites and fold them in.

10. Pour it into the prepared pan and bake for about 35 minutes.

Turn off the oven and leave the cake in for 10 minutes.

It is going to sink.  It is.  It’s great though because it’s going to form a crisp chocolate crackle top that will add depth to the cake.  

11. Sift a tablespoon of powdered icing sugar on top, whip the rest of the sugar into the whipping cream and serve like billowy clouds with the cake.