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Flourless Chocolate Cake

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Sonoma Modern American
Presented by Executive Chef Tim Groody

Flourless Chocolate Cake

Serves 12-14

8" or 9" Spring Form Pan Needed

350* Oven

Cake

1 ¼ # semisweet chocolate pieces

10 oz butter

8 eggs at room temperature

Melt chocolate and butter over a double boiler or in the microwave.  With an electric mixer beat eggs until triple in volume.  When chocolate is melted stir well to mix with butter.  Fold in 1/3 of the beaten egg, to fully incorporate.  Fold in the remaining eggs.  Mix thoroughly.  Pour into a parchment lined and greased 9" spring form pan.  Wrap the bottom and sides of the pan in aluminum foil.  Place cake in a larger pan and fill ½ way up the side of the cake with hot water.  Carefully place in the oven.  Bake for 15 minutes.  Then cover cake with foil or a sheet pan.  Bake 12 more minutes.  Remove cover and bake 3 more minutes.  The cake will be very soft in the center.  Remove from the oven and remove from the water bath.  Cool completely in the pan.  Best if done 1 day to 3 days early.  To remove from the pan run hot water around the sides of the cake to loosen.  Open spring form and remove.  Flip cake over on to a plate.  Remove bottom and parchment.  Flip back over onto the serving plate.  Cut in 12-14 pieces using hot water to dip your knife in.  clean the knife after each cut.  Serve with whipped cream and fresh strawberries.  Enjoy!!!!!

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