Purpose of a flourless chocolate cake?
INGREDIENTS 1/2 cup water 1/4 teaspoon salt 3/4 cup white sugar 18 (1 ounce) squares bittersweet chocolate 1 cup unsalted butter 6 eggs DIRECTIONS Preheat oven to 300 degrees F (150 degrees C). Grease one 10 inch round cake pan and set aside. In a small saucepan over medium heat combine the water, salt and sugar. Stir until completely dissolved and set aside. 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. 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. 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. 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.
Is flourless chocolate cake good?
I was watching Take Home Chef and the chef made this flourless chocolate cake. I think the cake is more like a sponge-type (no flour) cake but chocolatey. It looked really good and simple to make. Here's the recipe from TLC's website. Flourless Chocolate Cake with Ganache and Whipped Cream Ingredients: For the cake: 1½ sticks butter (softened) 1 cup castor sugar 6 eggs separated 6oz plain dark chocolate, melted ½ tea spoon of ground cinnamon For the ganache: ¾ cup heavy cream 6 oz plain dark chocolate, melted Method: Preheat oven to 180 C/350 F. Grease and flour an 8 inch x 4 inch high spring form cake tin. Cream the butter and sugar together in a large mixing bowl until light and fluffy. Add the egg yolks one at a time (slowly). Mix in the melted chocolate and the ground cinnamon. Whisk the egg whites in a separate bowl until they form stiff peaks. Stir 1/3 of the egg whites into the mixture to loosen the mixture. Slowly fold the rest of the egg whites into the mixture. Pour mixture into the prepared cake tin. Bake in the oven for 35-40 min. Remove from cake tin and allow to cool for 45min. Cake will deflate during cooling. To make the ganache: In a medium sized sauce pan, heat the cream and add the melted chocolate and stir. Allow to cool slightly. Cut off the uneven crust from the top of the cake. Invert cake onto a cooling rack set over a large bowl. Pour ganache over the cake and allow excess to drain off. Decorate cake with candles and serve with whipped cream.
Please Help! I need the recipe for the Bubba Gump flourless chocolate cake "that chocolate thing"!?
If anyone can help me I really need this recipe I want to make it for my husband for fathers day. It's a really chocolatey flourless chocolate cake, sort of brownie-like but better. I'd love to be able to serve this to him! If no one has the actual recipe something just like it would be good to have. Please Help!!!
Julia Child's flourless chocolate cake?
factors a million/2 cup water a million/4 teaspoon salt 3/4 cup white sugar 18 (a million ounce) squares bittersweet chocolate a million cup unsalted butter 6 eggs guidelines Preheat oven to 3 hundred levels F (150 levels C). Grease one 10 inch around cake pan and set aside. In a small saucepan over medium warmth combine the water, salt and sugar. Stir till thoroughly dissolved and set aside. the two interior the best 0.5 of a double boiler or in a microwave oven soften the bittersweet chocolate. Pour the chocolate into the bowl of an electric powered mixer. cut back the butter into products and beat the butter into the chocolate, a million piece at a time. Beat interior the nice and comfortable sugar-water. Slowly beat interior the eggs, one after the different. Pour the batter into the arranged pan. Have a pan greater effective than the cake pan waiting, placed the cake pan interior the greater effective pan and fill the pan with boiling water halfway up the climate of the cake pan. Bake cake interior the water bath at 3 hundred levels F (150 levels C) for 40 5 minutes. the middle will nevertheless look moist. chill out cake in one day interior the pan. To unmold, dip the backside of the cake pan in warm water for 10 seconds and invert onto a serving plate.
What causes a flourless chocolate cake to shrink?
Flourless cakes rise a great deal from all of the egg, but that means that they also sink a great deal. A flourless cake will always collapse and shrink, no matter what you do to it. It's actually one of the reasons they're so good for being topped with mousse--when they fall, they make a bowl-like depression at the top which holds things very nicely. The best thing you can do if you need to top it really high with something is to take some pretty foil and wrap it around the outside of the cake, securing it well so that it doesn't come apart too easily. Then, top it with a stiff mousse and refrigerate it well so that the mousse is well set. You should be able to remove the foil and cut it without the mousse oozing all over the place.
FLOURLESS CHOCOLATE CAKE RECIPEThis Flourless Chocolate Cake Recipe is rich and decadent. It’s gluten-free but you definitely won’t miss the flour in this one.See Also: How to make Pancakes | FLUFFY PANCAKE RECIPEIf you would like to learn how to make flourless chocolate cake then just follow this flourless chocolate cake Recipe.Ingredients:1 Cup / 2 Sticks / 225g Butter18oz / 500g 60-70% Dark Chocolate7 Eggs1 Cup / 200g Sugar1 Tbsp Vanilla EssenceInstructions: https://www.quora.com/link/Flour...
Yes, you can bake flour-less chocolate cake in oven-safe glass bakeware. It’s best to lower the temperature about 25 degrees. Since you are making half the recipe, the time will be much shorter. Not necessarily half the time, maybe 2/3 of the time. Without seeing the recipe and knowing how accurate your oven is, it is hard to say. Also, always bake with an oven thermometer so you can tell what the true temperature is. Many ovens are off by as much as 50 degrees Fahrenheit and some have hot spots.Flourless chocolate cakes are better slightly under-baked rather than over-baked. If I thought it only needed like 5 more minutes, I would take it out and let it cool slowly on the counter. I might even wrap a kitchen towel around the pan to slow the cooling and maximize the carry-over cooking if I thought I was pulling it out way too soon. You want it to be creamy and smooth. Over-baking makes it grainy. It will also firm up nicely when it is ultimately chilled in the fridge.From the Purdue 4-H website:Baking Techniques“Dark pans and glass pans absorb heat (catch and hold heat), so foods cook faster. If you use a glass pan for a recipe that calls for a metal pan, reduce the baking temperature by 25°F. Food tends to brown more quickly in these types of pans. Shiny pans do not have this problem because they deflect heat away.’
What does flour-less chocolate cake taste like?
I find flourless chocolate cake is always pretty dense. I've been looking for a lighter recipe and haven't found one. The ones I have made have been too sweet, as well. There's one I buy at a bakery in Victoria, British Columbia, that I think is to die for. I get one almost every time I'm over there at Bubby Rose's Bakery on Cook Street. It's dense too though - they told me once that they only use chocolate, cocoa, butter, and I think eggs in it. I could be off a bit though. Often, flourless chocolate cake calls for ground almonds and lots of eggs or egg whites. I love baking with ground almonds and find it substitutes well in a lot of things, like cookie and muffin recipes. I'd like to find a recipe for a good white cake without flour, but so far I haven't found one.
I probably wouldn't do so as you mentioned flourless chocolate cakes typically have a dip in them, a liquid center or are otherwise very delicate. It's hard enough to get a single flour less chocolate cake to be presentable - layering them on top of each other seems like a disaster waiting to happen. I'm not saying it can't be done, but chances are good that you'll have trouble. What's the idea behind using flourless chocolate cake? Are you looking for the same flavor? Same texture? A liquid center? I'd research recipes for chocolate cakes that match the flavor you want and use those more stable approaches to make your layer cake. You can mimic the flavor by using good ingredients, a good recipe and good technique. I'd look at books like Joy of Cooking, Baking with Julia, the Cook's Illustrated's book on Baking for tips and ideas. The Joy of Cooking book I find is good because it explains the hows and why's. And with that bit of knowledge you'll understand why you use flour and why not and what the effects will be on the final product. You might also look at some books like Maida Heatter's 'Great Book of Chocolate Desserts' and Nick Malgieri's 'Perfect Cakes' for more ideas, and inspiration.Good luck!