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My review
Flourless Chocolate Cake I
Maggie
"A dense chocolate cake for those of us who can't tolerate wheat or gluten."
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Ingredients
servings 341Original recipe yields 16 servings (1 -10 inch round cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
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Footnotes
- Tip
- Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 769962 Ratings
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Most helpful positive review
1/10/2005
This is a fantastic recipe for chocolate lovers. I made this three different ways over the past holidays and here are my suggestions. I tried Baker’s, Nestle and Ghirardelli bittersweet chocola...
Most helpful critical review
7/15/2005
Did I do something wrong?? My cake was grainy and lacked that smooth truffle-like texture. It also had a noticable fat layer at the bottom from the butter - ewwwww! I used a silicone cake pan w...
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1/10/2005
This is a fantastic recipe for chocolate lovers. I made this three different ways over the past holidays and here are my suggestions. I tried Baker’s, Nestle and Ghirardelli bittersweet chocola...
5/2/2005
This was wonderful.. the second time around. This may sound a bit moronic.. but the wording threw us the first time. We used 18 squares of chocolate, instead of 18 ozs. Ended up laughing about i...
3/27/2008
Wow! Definitely going in the mainstay - tried and true - file of my recipe book. I'm a personal chef/caterer and last night I catered for a group of very well known classical musicians - be...
8/21/2006
Great! I just got back from an office party where I made this for my boss, as she is allergic to wheat. Every single person out of 10 people ate both the cake and the ice cream I served with i...
3/1/2003
This should not be considered just an alternate for those who can't handle gluten! This is a spectacular, elegant, high end finish to the best of the best meals. You can delight SO many as you ...
2/24/2008
Rich and delicious. I baked it it in small ramekins that were greased and dusted with cocoa powder. Cooking time was decreased by about 15 minutes. I poured blackberry sauce over the top and at...
12/25/2002
People will think you spent hours making this wonderful dessert yet it's so easy. The only change I made was using fresh brewed espresso instead of water. It tasted like pudding when it was warm...
3/27/2002
This cake was to die for. Everyone thought it was so rich and incredible! I think next time I will add 1/4 c. more sugar. Thank you so much! This is a keeper and so perfect for any special o...
4/13/2009
Excellent flavor ! Tastes like a rich truffle cheesecake. Best when made the day before and chilled. Here are the changes I made to the recipe 1)Reduced the butter by 2 tbsp 2) Used 3 whole eggs...