I remember the first time I tried a flourless chocolate cake. It was at a family gathering, and my cousin, who is known for her exceptional baking skills, brought this incredibly rich and decadent dessert. Everyone was surprised to learn that it was actually flourless! Since then, I have been hooked on this delightful treat and decided to recreate it at home.
How to Prepare Flourless Chocolate Cake
Ingredients for Flourless Chocolate Cake
– 3/4 cup granulated sugar
– 1/2 cup water
– 1/4 teaspoon salt
– 18 (1 ounce) squares of dark chocolate
– 1 cup unsalted butter
– 6 eggs
Directions for Flourless Chocolate Cake
1. Preheat your oven to 300°F (150°C) and grease a 10-inch round cake pan. Set aside.
2. In a small saucepan, combine the sugar, water, and salt over medium heat. Stir until the sugar is completely dissolved. Set aside.
3. In a microwave-safe bowl, melt the dark chocolate in 15-second intervals, stirring after each interval until completely melted (1 to 3 minutes). Transfer the melted chocolate into the bowl of an electric mixer.
4. Cut the butter into pieces and gradually add to the chocolate, beating after each addition until well combined. Slowly add the hot sugar water mixture and then beat in the eggs, one at a time.
5. Pour the batter into the prepared cake pan. Place the cake pan inside a larger pan and fill the larger pan with boiling water until it reaches halfway up the sides of the cake pan.
6. Bake the cake in the water bath in the preheated oven for 45 minutes. The center will still appear wet. Refrigerate the cake until thoroughly chilled, about 8 hours or overnight.
7. To unmold the cake, dip the bottom of the cake pan in hot water for 10 seconds and then invert onto a serving plate.
Can I use milk chocolate instead of dark chocolate?
Yes, you can use milk chocolate instead of dark chocolate, but it will make the cake sweeter and less rich in flavor.
Can I use margarine instead of butter?
It is recommended to use unsalted butter for this recipe as it gives a richer flavor and better texture to the cake. However, if you prefer, you can substitute it with margarine.
How long can I store the cake?
The cake can be stored in an airtight container in the refrigerator for up to one week.
Can I freeze the cake?
Yes, the cake can be frozen. Wrap it tightly in plastic wrap and then in aluminum foil before placing it in the freezer. It can be frozen for up to 3 months. To serve, thaw it in the refrigerator overnight.
Why do I need to bake the cake in a water bath?
Baking the cake in a water bath helps to ensure even cooking and prevents the cake from drying out or cracking.
Can I add nuts or other ingredients to the cake?
Yes, you can add nuts, dried fruits, or other ingredients of your choice to the batter before baking. However, adding additional ingredients may alter the texture and cooking time of the cake.
I hope you enjoy making this delicious flourless chocolate cake as much as I do. It’s a hit at family gatherings and a wonderful treat to have on hand for unexpected guests. Enjoy!
Flourless Chocolate Cake
Ingredients
- 3/4 cup white sugar
- 1/2 cup water
- 1/4 teaspoon salt
- 18 1 ounce squares bittersweet chocolate
- 1 cup unsalted butter
- 6 eggs
Instructions
- Preheat the oven to 300 degrees F. Grease a 10-inch round cake pan; set aside.
- Combine sugar, water, and salt in a small saucepan over medium heat. Stir until completely dissolved; set aside.
- Melt bittersweet chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Pour chocolate into the bowl of an electric mixer.
- Cut butter into pieces; beat butter, one piece at a time, into chocolate until combined. Beat in hot sugar water. Slowly beat in eggs, one at a time.
- Pour batter into the prepared cake pan. Have a pan larger than the cake pan ready; put the cake pan in the larger pan and fill the larger pan with boiling water halfway up the sides of the cake pan.
- Bake cake in the water bath in the preheated oven for 45 minutes. The center will still look wet. Place cake in the refrigerator until thoroughly chilled, 8 hours to overnight.
- To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
