Thursday, July 31, 2014

The Fudgiest Flourless Chocolate Cake


This recipe calls itself a cake.  It thinks it's a cake, I mean - it has eggs!  But let's be real.  It's oven-fudge.  Whatever it is, it's the most decadent thing you can make for a chocolate lover.  A few bites and you'll probably be set, so it makes a great little treat when you don't want to eat a lot of dessert.  And pairing it with some tart berries, a glob of ice cream, or a very big glass of milk will balance the richness.


It has only four ingredients (five if you count the cream for the ganache icing) and takes no time to make, but get ready to spend - when your cake is mainly chocolate, you want to make sure the chocolate you're using is good stuff.  And take note that there is no added sugar in this recipe, so don't go too dark with your chocolate.  A standard semi-sweet of about 60% is the darkest I would use, but you could also do a mix of dark and milk chocolate to make it less bitter if that's your taste.


Preheat your oven to 250 and  grease and line the bottom of a 6 inch pan with parchment paper.  This is a lot easier to do when they're round than when they're heart shaped.

Get out your food scale for this one:

Cake:
12.5 oz dark chocolate, chopped
6 oz butter
6.7 oz eggs
0.045 oz / 1.3 g salt

Ganache:4.5 oz dark chocolate, chopped
1/2 cup heavy cream

Melt the butter in a medium sauce pan, then turn off the heat and add all of the chocolate.  Let sit for a minute or two to melt, then whisk until smooth.





Next, beat the eggs and salt with a mixer until they become light in color and form ribbons when drizzled from a spatula.  This is not pictured because I did not achieve this.  I went straight to foam without passing ribbons.  The ribbon stage is much easier to achieve with egg yolks alone or and egg and sugar mixture, but do your best - even slightly foamy, my cake came out perfectly.

When your eggs are ready, pour the chocolate mixture into the bowl and mix until incorporated.


Spread your batter evenly in the greased and lined pan (I'm making a double here obviously.)  The surface doesn't need to be perfectly smooth because you'll be flipping the cake over, but it's going to stay looking exactly like how it goes in, so you don't want it to be too bumpy.




Place your cake pan on a sheet pan and pour hot water reaching half way up the side of the cake pan.  Carefully slide you pan into the oven, and cover with a second sheet pan.


Bake for 18 minutes.  Yes, that's it.  It's going to look like nothing happened in there.  Have faith.  Let your cake cool to room temperature before popping in the fridge to chill.

When you remove your cake, you may need to loosen the edges with a knife before turning it out upside down to reveal a nice smooth top. 


Now, to make the ganache: bring your cream to a boil in a small saucepan, watching it closely to make sure it doesn't boil over.  Switch off the heat, add the chocolate, allow to melt, and whisk until smooth.

Pour your hot ganache over the cakes and spread with a spatula to get even coverage.  Well, even enough.  I go for a "rustic" vibe.  Chill again to harden the ganache, and your cake is ready to serve.





1 comment:

  1. Looks divine, perfect for that time of the month. great photos as well!

    ReplyDelete