I’ve made this cake 3 times and have had to play with the baking time because I live in a 5100 foot altitude. Today at 43 minutes it was finished–perfect. It came out the best today than the other 2 times. Rather than caramel sauce, we love our chocolate here, I made a little chocolate ganache to go on top. It’s very good. Very rich! Would love to know the nutritional value of this cake.
Made this for Valentine’s Day dinner party, and baked it in a heart shaped silicon mold from Ikea. I baked it for an extra 10 minutes due to the thickness of the cake in the mold. It unmolded beautifully after about 15 minutes cooling, and had a lovely sheen to it. Dusted with confectioner’s sugar and decorated with raspberries. It was a hit, even with the CMChef who was my guest and requested seconds! Just slightly gooey in the middle, and slightly harder near the edges. Perfect!
My first try at flourless chocolate cake & it turned out great! A real crowd pleaser. I followed the recipe exactly except my springform pan was 9″ instead of 10″ and I didn’t make the caramel sauce. It turned out terrific, was much appreciated by a gluten free dinner guest, and the rest of us loved it as well. Served with raspberries (great to cut the richness of the cake) and vanilla ice cream & whipped cream. Small slices are a must! I’ll make this again.
Overall, this was a very good recipe. It cured my fear of flourless chocolate cake being super difficult to make. I found that it was a bit drier than I thought it was going to be and I don’t know why that is. I only have flourless chocolate cakes from restaurants to compare it to. I added 2 1/2 teaspoons of orange zest and used dark chocolate with unsweetened cocoa powder (I prefer less sweet desserts). The flavor is spot on but I will need to do some adjusting to the moisture content to make the cake a bit more ‘fudgy’. In general though, totally worth making this recipe.
Ingredients:
1 cup butter, cubed
8 ounces semisweet chocolate, chopped
1 1/4 cups white sugar
1 cup unsweetened cocoa powder
6 eggs
1 1/2 cups white sugar
1/4 cup water
1 1/2 teaspoons fresh lemon juice
1 cup heavy cream
2 tablespoons unsalted butter.
Directions:
Preheat the oven to 350 degrees F (175 degrees C). Butter the bottom of a 10 inch springform pan, and line with parchment paper.
Melt the butter in a large saucepan over low heat. Stir in chocolate, and continue to stir until almost melted. Remove from heat, and stir until melted and smooth. In a large bowl, stir together 1 1/4 cups sugar and the cocoa powder. Whisk in the eggs until well blended, then whisk in the chocolate and butter. Pour the batter into the prepared pan.
Bake for about 45 minutes in the preheated oven. The cake is ready when the edges have nicely puffed and the surface is firm except for a small spot in the center that will jiggle when the pan is gently shaken. Cool cake in the pan over a wire rack. Run a knife around the sides of the pan to loosen the cake, then remove the sides of the pan, and invert onto a serving plate. Remove the parchment paper.
In a heavy saucepan, stir together 1 1/2 cups of sugar, water, and lemon juice. Bring to a boil over medium heat, and cook without stirring until the syrup is a deep amber color. For an accurate color check, dip a metal spoon into the syrup and lift it out of the pan to check the color. Once the syrup is amber, remove from the heat. Gradually stir in the cream. The mixture will bubble vigorously. If lumps form, stir gently over low heat to dissolve them. Stir in 2 tablespoons of butter.
Cut the cake into wedges while warm, and serve with caramel sauce spooned over it. You can also chill the cake and sauce, then warm again before serving.
Notes:
Reynolds parchment can be used for easier cleanup/removal from the pan.
source :allrecipes.com
