Flourless Chocolate Cake How-To | Food Network

Flourless Chocolate Cake How-To | Food Network

October 27, 2019 21 By William Morgan


To start, we’re going
to melt the chocolate,
the butter, and
the salt together
in a microwave-safe bowl.
And we’re going to melt
this in 30-second increments
until it’s nice and
smooth and melted.
Now that our
chocolate is melted,
we have six eggs and our sugar.
And we’re going to whip
this for 8 to 10 minutes,
until it’s light and fluffy.
Since this cake does
not have any flour,
we wants to beat the eggs nice,
so they’re nice and light,
so our cake is nice and
light once it’s been baked.
So now you can see
that our egg and sugar
mixture is really
light and delicate,
and this is exactly
what you want.
So we’re going to fold the
chocolate mixture into the egg
mixture, making sure to do
it as gently as possible
to keep the eggs as
aerated as possible.
So we’re going to keep folding
until it’s completely combined.
It kind of helps to use
your hand to pivot the bowl,
just to make sure
you’re thoroughly mixing
both of the mixtures together.
And there you have it.
So, the next step is to put
our batter into the pan.
This is a springform pan.
And the best part about
these springform pans
is the little latch on the side.
And when you undo it,
the bottom actually
separates from the sides, making
it really easy to get your cake
out of the pan, which is great
for a cake that’s flourless
or that’s a little bit more
delicate, so you don’t have
to try to flip it and try to–
to get it out without
messing it up.
We’re going to spray it
liberally with nonstick spray.
And if you don’t have
a springform pan,
that’s totally fine.
You can use a regular round
cake pan, except it might
be a little bit more difficult
getting it out of the pan
once it’s finished baking.
So we’re going to put our
cake mixture into the pan,
making sure to get every last
little bit out of the bowl.
And then we’re going to bake the
flourless chocolate cake at 325
for about an hour
and 25 minutes.
So now, our flourless chocolate
cake has been cooling,
and we’re going to
remove it from the pan.
Take a paring knife and run it
around the edge, just in case
it’s stuck a little bit.
Remove the outside
of the pan gently.
And now, this cake can
be crackly and crumbly,
but that’s just because
it doesn’t have any flour
and doesn’t have a
lot of structure.
But we’re going to
easily cover that
up with confectioners’ sugar.
If you want to
use whipped cream,
that would be great as well.
So, what we’re
going to do, if you
don’t have a fine metal sifter,
we can make one really easily.
Take a plastic or paper cup,
add your confectioners’ sugar,
and then take a
piece of cheesecloth,
lay it right over the top,
and then take a rubber band
and secure it.
And then we’re just going
to dust that on top.
And there you have
it– a really simple
flourless chocolate
cake that you
can make any time of the year.