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    You are in: Home / Recipes / Flourless Chocolate Cake Recipe
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    Flourless Chocolate Cake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    15 mins

    25 mins

    LDSMom128's Note:

    I get weekly emails from America's Test Kitchen from PBS and they have some wonderful recipes, tips, and even videos in them. This was on a video they sent in one of my emails. I have not tried it yet, but plan to make it for my daughter's birthday. They said that the end result will be more like a cheesecake, as you eat it very chilled! The time to make in not including the chilling time.

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    Units: US | Metric


    1. 1
      In a KitchenAid or other stand mixer, crack all eight eggs into the bowl and beat on med/low for about five to six minutes. The eggs should look like a thin "soup", not a meringue.
    2. 2
      In a large bowl, combine the chocolate chunks and the two sticks of butter and wrap plastic wrap on top.
    3. 3
      In a large pot, heat three cups of water to almost a boil and lay the bowl on top of the pot. This is called a double boiler. Melt the chocolate and butter together until completely melted. This should take about 5 minutes or so. You could also melt the chocolate and butter together in a microwave, but this what they showed on the video.
    4. 4
      Remove the bowl from the pot and allow to sit for about one to two minutes.
    5. 5
      Add the eggs, about a third of them, to the melted chocolate mixture and using a wire whisk, slowly fold in the eggs until completely incorperated. Continue to fold the eggs in two more incorperations, again slowly folding in the eggs.
    6. 6
      Using an 8 inch springform pan (this is the pan where the bottom pops out), pour the batter into pan, sprayed well with some vegetable spray.
    7. 7
      Wrap the pan in aluminum foil. In a large baking pan, add hot water to the pan, about halfway full. Lay the springform pan into the hot water. This is called a "Water Bath".
    8. 8
      Bake 325 degrees for 20-23 minutes. It will kind of shake and resemble more of a custard.
    9. 9
      If you have a kitchen thermometor, the temp should be no more than 140 degrees, which if any hotter will make the eggs curdle.
    10. 10
      Using a kitchen towel, Remove the springform pan from the water bath and lay on a cooling rack for at least two hours. Once the cake has come to room temp., chill in the fridge for at least 4 hours.
    11. 11
      This is will be a very rich, decadent cake, so you only need to slice very small slices to serve. Hope you enjoy!

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    Nutritional Facts for Flourless Chocolate Cake

    Serving Size: 1 (108 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 276.9
    Calories from Fat 251
    Total Fat 27.9 g
    Saturated Fat 16.1 g
    Cholesterol 272.5 mg
    Sodium 233.4 mg
    Total Carbohydrate 0.4 g
    Dietary Fiber 0.0 g
    Sugars 0.4 g
    Protein 6.5 g

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