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Flourless Chocolate Cake I

Flourless Chocolate Cake I

Maggie

Maggie

A dense chocolate cake for those of us who can't tolerate wheat or gluten.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 341 kcal
  • 17%
  • Fat:
  • 24 g
  • 37%
  • Carbs:
  • 27.5g
  • 9%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 66 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside.
  2. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside.
  3. Either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. Pour the chocolate into the bowl of an electric mixer.
  4. Cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
  5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
  6. Bake cake in the water bath at 300 degrees F (150 degrees C) for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.
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Reviews

GUYCHEF
1127

GUYCHEF

1/10/2005

This is a fantastic recipe for chocolate lovers. I made this three different ways over the past holidays and here are my suggestions. I tried Baker’s, Nestle and Ghirardelli bittersweet chocolate. My guests preferred the Nestle brand the best. Just as good as Ghirardelli but at half the price. For you mint lovers, for one cake I added ¾ tsp. of mint extract to the mix. Very nice and subtle result. The other reviewer advice I tried and agree with includes: Eliminate 3 egg yolks and use 3 eggs and 3 egg whites; Use parchment paper in bottom of spring form pan. I sprayed the parchment and sides of the pan with PAM; Use a lot of heavy duty foil to seal the pan and keep the water bath out. By the third try, it was totally dry; Use Grand Marnier instead of the water. It’s pricey, but what the heck; Use a long very thin blade knife to cut the cake. Run it under hot water before each cut. This eliminated sticking. I made a raspberry sauce that I served on the plate but also put a small dab of whipped cream on each piece. “Nuked” each piece for 15 seconds before adding the cream and raspberry sauce.

LIZK
1007

LIZK

5/2/2005

This was wonderful.. the second time around. This may sound a bit moronic.. but the wording threw us the first time. We used 18 squares of chocolate, instead of 18 ozs. Ended up laughing about it, taking a picture and calling it " Chocolate Passover Quiche 2005". Personally.. I would take out the (1 ounce) and just say " 18 ozs.

LAUREN30
697

LAUREN30

3/27/2008

Wow! Definitely going in the mainstay - tried and true - file of my recipe book. I'm a personal chef/caterer and last night I catered for a group of very well known classical musicians - beef tenderloin, fresh herb roasted vegetables and new potatoes, field green salad, vermouth roasted shad, prosciutto pesto palmiers, macaroons, and this flourless chocolate cake. I had several marriage proposals, was approached in the kitchen for more of this cake, and was personally brought out and given a toast for the meal (but really the cake). Are you sold? Follow the recipe exactly! I usually change things around - but there is NO NEED TO CHANGE A THING. I used ghiradelli bittersweet chocolate chips (about a bag and 1/2 of 11.5 oz bags). I wrapped my cake pan in foil for the water bath because I used a cheap spring form pan. Amazingly, the cooking times and everything are perfect. DON'T CHANGE. And a big thanks to Maggie. oh yeah - served with whipped cream (heavy whipping cream and a little powdered sugar) and fresh strawberries.

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