Flourless Chocolate Cake

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Flourless Chocolate Cake

Photo by Kami Boutotte

Photo by Kami Boutotte

Photo by Kami Boutotte

Kami Boutotte, Author

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This week, I tried to find a sweet recipe that was on the healthier side. I found this gluten-free recipe at allrecipes.com, uploaded by a user named Maggie. So, wherever you are, thank you Maggie for this tasty cake. The cake did not have a “cakey” texture, but rather a cheesecakey, moussey kind of one. Either way, the cake’s flavor was great and not overly sweet or rich.

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
  • Raspberries and/or other fruit (optional for topping)

Directions:

  1. Preheat oven to 300 degrees F. Grease one 10 inch round cake pan and set aside.
  2. In a small saucepan over medium heat, combine the water, salt and sugar. Stir until completely dissolved and set aside.
  3. 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.
  4. Cut the butter into pieces and beat the butter into the chocolate, one piece at a time. Beat in the hot sugar-water. Slowly beat in the eggs, one at a time.
  5. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, and put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
  6. Bake cake in the water bath at 300 degrees F 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.

One Bear’s Notes:

  • To grease your pan, I recommend using Crisco or some other hard vegetable shortening. A spray grease will work, but not as effectively and the cake might not come out of the pan properly.
  • When dissolving the salt and sugar into the water, be sure to stir frequently and do not let the solution boil. If the sugar water begins to boil, it will reduce the solution and make a thick syrup. This will make your cake have a completely different texture and it may not bake properly.
  • I typically use the double boiler method when I melt chocolate, because it is very hard to burn your chocolate this way. You might have a double boiler, or you may need to make one. To  make one, get a pot with water and a metal or rubber-bottomed bowl that will rest just on top of the water. Put your chocolate in the bowl and put the pot/bowl on a burner at high heat to boil the water. Stir your chocolate and remove everything from the heat once it is melted.
  • To be completely honest, it was late at night when I started making this, so I was lazy and simply microwaved the chocolate. If you prefer to use this method over the double boiler technique, simply put the chocolate in a microwave safe bowl and microwave it at 30 second intervals. Be sure to stir it well after every 30 seconds, otherwise your chocolate will burn.
  • I used 16 ounces of semi-sweet chocolate chips and 2 ounces of milk chocolate chips instead of the bittersweet squares. This created the soft texture I got, but if you want a more “cakey” texture, then bittersweet chocolate would work better.
  • Make sure your butter is not too hard before mixing it. Leaving it out of the fridge for 10-20 minutes will give the butter a better consistency for mixing into the chocolate. If you don’t soften the butter at all, you’ll have clumps in your mixture that will affect the way your cake bakes.
  • Beating the eggs in one at a time might seem time-consuming and unnecessary, but doing so ensures that the egg is evenly incorporated into your batter.
  • Be extremely careful pouring your boiling water into the larger pan! I cannot stress that enough. Boiling water does not feel good when it splashes on your skin, and you do not want to pour it into the cake batter.
  • After the cake cooled, I topped it with fresh raspberries and a couple of mint leaves for garnish. Use any kind of fruit you’d like, or any other toppings you find appropriate.

After a rigorous taste-testing session that was purely professional, mind you, the journalism staff had these comments:

“I love your cake,” senior Leah Mock said. “It tastes really rich and thicc like chocolate.”

“It was very rich and delicious,” junior Colin Jones said.

“The cake was really good,” sophomore Katie Jones said. “I like how soft and rich it was. It resembles fudge.”

“I love this cake,” senior Jenna Karrer said. “It is the perfect combination of chocolate and fresh raspberries, making it so yummy!”

“I thought this dessert was really good flavorwise, but it did not have the texture of a cake,” senior Annabelle Snyder said. “It was more of a mousse. I loved the raspberries, though!”

“The cake was so rich, but not too sweet, and the raspberry topped it off,” senior Lou Valero said. “Five stars fo’ sure.”

“I am usually not the biggest fan of chocolate, but this was an excellent cake,” senior Dyson LeVasseur said. “Very rich and with the added raspberries, the flavor was phenomenal!”

“It is a cross between a custard and cheesecake in texture and has a ton of flavor,” teacher Dayna Lawson said. “Yummy goodness without the gluten!”