The BEST chocolate cake ever!

[KatyaR]

I came across this a while back and finally made it last week and took it to work. It lasted about five minutes and got raves!

(A warning--it is VERY sweet, so a little piece goes a long way. Also, some copies of the recipe allow for 4 eggs instead of 5; I used 5 and it came out just fine. And yes, that's only one tablespoon of flour--trust me, it works.)

I think the overnight refrigeration is totally worth it--the cake comes out like a really rich, moist brownie. You just have to be strong enough not to eat it straight out of the oven!!

Gâteau au chocolat fondant de Nathalie,or, Kate's Winning-Hearts-and-Minds Cake
Adapted from Je veux du chocolat!, by Trish Deseine

7 ounces (200 grams) best-quality dark chocolate
7 ounces (200 grams) unsalted European-style butter (the high-butterfat kind, such as Lurpak or Beurre d’Isigny), cut into ½-inch cubes (NOTE: I used Land O'Lakes unsalted butter with good results)
1 1/3 cup (250 grams) granulated sugar
5 large eggs
1 Tbs unbleached all-purpose flour

Preheat the oven to 375 degrees Fahrenheit, and butter an 8-inch round cake pan. Line the base of the pan with parchment, and butter the parchment, too.

Finely chop the chocolate (a serrated bread knife does an outstanding job of this) and melt it gently with the butter in a double boiler or in the microwave, stirring regularly to combine. Add the sugar to the chocolate-butter mixture, stirring well, and set aside to cool for a few moments. Then add the eggs one by one, stirring well after each addition, and then add the flour. The batter should be smooth, dark, and utterly gorgeous.

Pour batter into the buttered cake pan and bake for approximately 25 minutes, or until the center of the cake looks set and the top is shiny and a bit crackly-looking. (I usually set the timer for 20 minutes initially, and then I check the cake every two minutes thereafter until it’s done. At 20 minutes, it’s usually quite jiggly in the center. You’ll know it’s done when it jiggles only slightly, if at all.) Let the cake cool in its pan on a rack for 10 minutes; then carefully turn the cake out of the pan and revert it, so that the crackly side is facing upward. Allow to cool completely. The cake will deflate slightly as it cools.

Serve in wedges at room temperature with a loose dollop of ever-so-slightly sweetened whipped cream.

Here's the link where I found the recipe: http://orangette.blogspot.com/2004/08/and-then-cake-came-forth.html

Enjoy!!!

[Phoebe Loosinhouse]

1. Thank you for this! I will be trying it over the weekend.

My husband raved for YEARS about a chocolate cake he had when he had a year abroad in college in London. One day, i finally realized that he was rhapsodizing about a European "flourless" cake, such as the one you have posted. Even after I finally realized what he was talking about, I never made one, just filed it away.

I will definitately make yours - sems just like what I am looking for. It will be a nice surprise.

[KatyaR]

2. Well, this sounds like the very thing he's been looking for.

Good luck--I hope he enjoys it!

[kestrel91316]

3. 1 Tbsp flour? That's not a cake, it's CANDY, lol.

[KatyaR]

4. It's like a ridiculously rich brownie--

kinda crunchy on the top, but totally moist on the inside--sooooo good.

[hippywife]

5. I can't wait to make this!

My husband is a real chocoholic and would love this! Thanx! :hi:

[Phoebe Loosinhouse]

6. Chocolate - unsweetened, bittersweet, semi-sweet, which?

I am about to make it.

[KatyaR]

7. Dark chocolate--I would say whatever you like best.

I used Hershey's Dark Chocolate, but I imagine something a little more high end and darker would be good also. I don't think milk chocolate would work in this recipe.

Sorry I didn't respond yesterday--I was out all day. Hope your cake turned out well!

[Phoebe Loosinhouse]

8. Thanks!

Hey, don't worry about not answering immediately. I would never expect that, since that thing called "life" often intrudes on valuable posting time.:D

As it turns out, I wasn't able to get around to baking it, so it's still on the "to do" list.

[kentauros]

9. I have a similar recipe a chef gave me about 15 years ago if you want to compare?

It's a lot heavier and richer if you can believe that, yet still cause folks to go into chocolate bliss!

It's interesting that you don't separate your eggs, so I think that's the primary difference, other than amount of ingredients.

These are the kinds of cakes that you can get good at making and then, with a little bit of added decorations (chocolate curls, candied orange peels, piped ganache) sell them to coffeeshops :D

You are going to post pics of your finished product, right? ;)

[hippywife]

10. So cough it up, dude!

Don't sit on that recipe asking if anyone once to see it! Of course we want to see it! :rofl:

[kentauros]

11. Okay, you asked for it!

(complete with notes from me and my first wife)
(If you have any questions about the instructions, let me know and I'll fill them out some more)

~~~~~~~~~~~~~~~~~~~~~

The following recipe is best attempted by those that are not only intimately familiar with the baking of cakes in general, but also love to bake. Otherwise, it might be too involved and advanced for the casual baker/cook. Just fair warning in case anyone makes it and ruins it on their first try ;) It's not that bad (or hard) but I had also had years of experience at baking before I tried this one.

(The opening statement is from my past-wife (not "passed", mind you ;)) thus my changing of "husband" to "wasband" :D)

Everyone loves chocolate! Well, most everyone. This is a flourless chocolate cake that my wasband makes about once a year. I must give you warning. It is a very heavy, rich dessert and is served in very small servings. The measurements are given in metric and standard to appease both sides. It's great to make for parties. Your guests will surely return! Bon Appetit!

"Flourless Chocolate Cake"
Pre-heat oven to 350 F or 175 C

Standard measurements:
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20 oz. bittersweet chocolate
1.75 C superfine sugar
(Superfine can be made by putting regular sugar in a food processor (Cuisinart) with a metal blade and pulsing for a couple of minutes until the sugar is of a finer grain than previously)
15 oz. butter (unsalted)
15 eggs, whole - separated
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Metric measurements:
- - - - - - - - - - - - - - - - - - - - -
570 gm bittersweet chocolate
420 ml or 350 gm superfine sugar
(Superfine can be made by putting regular sugar in a Cuisinart with a metal blade and pulsing for a couple of minutes until the sugar is of a finer grain than previously)
430 gm butter (unsalted)
15 eggs, whole - separated
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Equipment and pan(s):
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Large mixer with whip and paddle attachments, plus a bowl of 5 qt. or 4.5 lt capacity
Mixing bowl of at least 6 qt or 5.5 lt capacity for final mixing
(I find that my 12 qt or 11.5 lt stockpot works perfectly for the folding of the egg whites into the chocolate batter)
Double boiler - can also use a large stainless bowl sitting over (not in) boiling water

10x3 inch springform pan, buttered
(With buttered parchment paper fitted for bottom of pan)
Or
25 cm by 7.5 cm springform pan, buttered
(With buttered parchment paper fitted for bottom of pan)
__________________________________________________________

Directions:
- - - - - - - - - - - - - - - - - - - - -
Melt chocolate in double boiler.
Whip butter and sugar, scraping sides as needed.
Remove whip attachment; use paddle.
Add chocolate to butter/sugar mixture.
Beat together, scraping sides as needed.
Add egg yolks one at a time, beating 20-30 seconds after each addition.
Transfer to separate bowl.
Thoroughly clean machine bowl.
Whip egg whites.
Fold whites into chocolate mixture.
Pour cake mixture into pan, reserving one quarter of batch.
Bake cake at 350 F or 175 C for one hour.
Chill reserved batter.
Cool cake on rack. Cake will fall in middle. This is normal.
Chill cake in pan overnight (12 hours).
Level cake with top of pan; fill with chilled batter/frosting.
Unmold and serve.

NOTE: On these last two steps, I often unmold the cake first, then level the cake so that the leftover pieces can be fitted into the fallen portion in the middle, thus leveling it better. I then use a large flat frosting spatula I keep resting in hot water as I frost the cake with the remaining chilled batter. It also helps to leave the batter out for a few minutes, to help it soften up to a spreading consistency. Final decorations can be made with chocolate shavings pressed into the side of the cake. Pipe some ganache swirls evenly around the perimeter of the cake and you're done!

[Terran]

12. It sounds tasty, but

I'm just not into these flourless chocolate cakes. I love cake and one reason for that is because, it's, well, CAKE! I like the texture, I like the genius of the chemistry that creates that wonderful soft airy-yet-not texture.

I've got a recipe that my mom has been making since the 1940's, it's a depression-era chocolate cake with no eggs in it--very good, very easy to make, and you can change it all around and add stuff to make it different every time. I'll dig it out and post it here.

[Lefta Dissenter]

13. OMG

(and that's strong, coming from an atheist)...

I made this for our Sunday "Late Thanksgiving," and it was wonderful!!! Everyone here just loved it. It's easy and YUMMY!

Thank you for posting the recipe! :hi: