There are a few things as attractive as a Chocolate Cake,not necessarily in its appearance but anticipation,it’s almost as if the cake has invisible tentacles pulling you towards it, even if you don’t want it.
When I first chanced upon this gooey fudgy flourless Chocolate Cake which has no flour to dilute and distract from the absolute chocolate bliss, I was sold…Hook line and sinker and fall flat on my face, dreaming about this cake, walking like a zombie into the kitchen and following the instructions till I baked and ate this hell of a chocolate cake kinda infatuation.
There are a lot of flourless chocolate cake recipes available online and I have tried and tested my share of them in the search of the perfect one.Some flourless chocolate cake recipes border on custards, some are actually fudges and some are airy and intense at the same time, giving you that heady dose of dark chocolate with every bite you take.I was looking for a flourless cake that’s not too dark,fudgy but not dense, intense but not over powering and a cake that needed no un heard of or costly ingredients.
In one word this cake is “Pure”.Pure Chocolate Cake satisfying the darkest chocolate craving.No distractors, no adornments except for the dusting of powdered sugar.
I have tasted some great chocolate cakes here in India and abroad while travelling but the best is always the one that comes out of my own kitchen, not because I am a great baker(I want to be) but because baking a cake in your own house awakens all your senses.Melting the chocolate slowly on the double boiler and whipping up the egg whites(sheer Magic,that one!), seeing the white and the chocolate brown become one, pouring that batter in a pan,maybe licking some off the bowl, when no-one is looking and then baking it in the oven offers such visual and textural treat.That anticipation, made ever so sweet with smell that wafts in from the oven, beckoning you towards it, making you salivate even before the cake is actually ready is what makes a homemade cake so much more extra special.
The Allure of baking lies as much in the process as in actually eating it.There is no cake in the world I would rather trade for the one made at home with love and care.
Chocolate is a double edged sword.It pulls you out of your dungeons with each heaped spoonfuls and also adds to your sins little by little along the waistline.The darker the chocolate, the more its appeal,atleast for me.
Tips for making this Flourless Dark Chocolate Cake
Not everyone likes an extremely dark chocolate cake, for some the richness is too much and thats the reason I suggest that you use normal but good quality milk chocolate when serving at a party where there will be bound to be mixed emotions about chocolate.
I also use a mix of compound/couverture/Baking chocolate with good quality Dark chocolate(I prefer Amul 55% Cocoa Dark Chocolate Bar) to get the best of both worlds.Compound chocolate melts a lot more easily as compared to the dark artisan chocolates available in the market.
The quality and freshness of the eggs also impact the result of this cake.Let the Eggs be at room temperature before you start working on them.Try and separate them as best as you can because any egg yellow in the egg white will make it difficult to whip and achieve stiff peaks.In case some egg yellow escapes into the egg whites, use the egg shell to scoop it out before you start whipping them up.
For this cake a stand mixer or a hand held electric whip(I use KitchenAid Hand Mixer but I want KitchenAid 4.7 Litre Tilt Head Stand Mixer) is required.It is almost an impossible feat to whip the egg whites by hand though its still achievable.
Also keep in mind that the chocolate butter melt should not be too hot before you mix the egg yolks in, otherwise the yolks would get cooked and the texture of the cake will not be the same.
The cake doesn’t rise a lot because it doesn’t have a leavening agent or flour to give it structure.The texture of the cake relies heavily on whipped up egg whites,if not whipped right the cake would be more custard like than cakey(which is also great! but a little heavy).
How to Serve this decadent 4 ingredient Chocolate Cake
Dust the finished cool cake with some icing sugar or cocoa powder to deepen the chocolate flavour further.While the cake is intensely chocolate, the texture is very light, it still benefits from a dollop of creamy whipped cream or a scoop of vanilla ice cream.
Serves: 12 slices
- 6 Tbsp Butter(Salted or unSalted)
- 250 grams Chocolate(I prefer Amul 55% Cocoa Dark Chocolate Bar)
- ½ cup sugar
- ⅛ tsp Salt
- 6 Eggs
- Preheat the Oven at 140 degree C or 280 F.
- Prepare a springform pan but buttering the insides with melted or soft butter.
- Cover the base with two layers of aluminium foil so that the batter doesn't escape.
- Chop the Chocolate with a sharp knife.
- Heat 2 Cups of water in a deep Pan.Let it come to a simmer.
- Keep a heat proof(non plastic)-borosil or steel bowl on top of the water.It should not touch the water but be 1 cm or so above it.
- Add the chopped chocolate and the butter.Keep gently mixing the two with a spatula till the chocolate and butter melt and mix together.
- Take a microwavable bowl.Add the chocolate and butter to it.
- Microwave in 30 second bursts on high,6 times.Take the bowl out and mix with the spatula between each burst.If after 6 times its not melted completely repeat the process 1-2 more times.
- Once its melted and mixed, set aside to cool.
- Separate the eggs-yellows in one bowl and white in another larger bowl.I use my hands to do it.
- Whip the egg whites till its foamy and soft peaks form.Add the granulated sugar in increments and keep whipping till the egg whites form hard stiff peaks and looks glossy.
- Check the temperature of the chocolate-butter mix, once its not very hot(you can touch it with your finger) add the egg yolks and mix.Sprinkle the salt.
- Take about ¼ of the stiff egg white and mix with the chocolate butter and egg yolk mixture till it lightens in texture and weight.This is done to make it easier to fold the rest of the egg whites.
- Now using the Cut and Fold method mix the rest of the egg whites in 2 batches.Take care not to mix in the traditional way otherwise all the air whipped into the egg whites will get away.
- Once the chocolate and egg white mixture is incorporated(you will still see some white streaks) pour it in the prepared pan.
- Bake for 40 minutes till the cake pulls away from the sides of the pan and the middle is set and not wobbly.
Other Variations of this Flourless Dark Chocolate Cake
Everyone I know has a favourite chocolate combination.Whats yours?
My list is somewhat endless.I have never decisive in life and when it comes to chocolate and its combinations I am utterly deplorable.Some of combinations I love are
-Chocolate & Orange
Grate the peel from 2 oranges(about 1 tbsp) and combine it with the melted chocolate mix before adding the egg whites for an orange chocolate flourless cake.
-Chocolate & strawberries
After the cake cools down, decorate the cake with fresh strawberries and drizzle some chocolate sauce on the top.Alternatively you can sprinkle powdered sugar on top of the strawberries.
-Chocolate & Coffee
Add 2 tsp of instant coffee to the chocolate-butter melt before mixing in the eggs to get an intense coffee chocolate flavor.
-Chocolate & Cinnamon
You can add the cinnamon to the chocolate butter melt before adding in the eggs to get a cinnamon flavoured flourless chocolate cake.
-Chocolate & Banana
Serve the cake with some caramelised banana and chocolate sauce with a side of vanilla ice cream
-Chocolate & Caramel
Drizzle some caramel sauce on warm flourless chocolate cake just before serving for a caramel flavoured chocolate cake.