Perfect Flourless Chocolate Cake

Catfish Charlie's Note:

This is the best chocolate cake I've ever eaten! Something between a mousse and a cake, it is so moist it will melt in your mouth like a chocolate bar. I tried about 7 different flourless chocolate cake recipes before I came up with this one which incorporates only the best of them all. This cake will only be as good as the chocolate you use, so make it good! If you are on a no-flour diet (for celiacs for instance) this cake is perfect- just use sweet rice flour to flour the pan instead of wheat flour. For an exotic treat, add 2 tsp key-lime zest or 2 tsp key-lime extract along with the vanilla extract. Cooking time does not include chilling time.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 12

• 12 tablespoons unsalted butter
• 12 ounces bittersweet chocolate
• 3 teaspoons vanilla extract
• 8 large eggs (separated)
• 2⁄3; cup brown sugar (packed)
• ¼ teaspoon salt
• ¼ teaspoon cream of tartar
• 1 tablespoon cooking oil or 1 tablespoon cooking spray , for greasing pan
• 2 tablespoons flour or 2 tablespoons rice flour , for dusting pan

Directions:

1. Preheat oven to 325°F.
2. Oil and flour a 9-inch springform cake round.
3. Cut a piece of wax paper or parchment to fit inside the bottom of the pan, place the paper in the bottom of the pan.
4. In a double-boiler on gentle heat, melt the butter and chocolate together until smooth.
5. Set aside to cool slightly.
6. In a clean mixing bowl (make sure there is no oil residue on the bowl or mixer attachments) beat the egg whites until they become cloudy and frothy; about 30 seconds.
7. Continue beating while adding the brown sugar and cream of tartar.
8. Beat until stiff peaks form- be careful not to over beat--this is most important!
9. If the eggs curdle, throw them away and start over with new egg whites, seriously.
10. Whisk the egg yolks and vanilla into the melted chocolate mixture in a large mixing bowl.
11. Gently fold the egg whites into the chocolate (start by folding in about 1/3rd of the whites, then gently fold in the remaining whites), the mixture should end up fluffy and light.
12. Pour into the prepared pan.
13. Wrap the bottom of the pan with foil and place the pan in a deep cooking sheet with about 1/2 to 1 inch of water in it.
14. Bake the cake for about 60-70 minutes or until it passes the toothpick test.
15. Remove cake from oven and allow to cool for about an hour.
16. Gently run a knife around the edge of the pan, and then carefully invert the cake onto a flat plate or other surface.
17. Remove the paper from the bottom (now the top) of the cake.
18. Invert again onto the final plate for displaying the cake.
19. The cake can be eaten right away but it may fall slightly when it is cut- for best results, it should be refrigerated for at least 6 hours before serving.

Reviews

[carlaperez]

Awesome cake, definitely a keeper, love it!

[annlouise]

I had 2 kids who didn't like this, and they are my big eaters. But my gluten-free company loved it, so I'm bumping it up to 4 stars. I would say it is a very unique texture, not exactly what I imagined, but good nonetheless.

[Chef #667880]

This was fabulous! I've tried lots of flourless cake recipes and this was by far the best I've tried. The egg white did take a while to peak, but eventually they were just right. I made a mistake and added 12 ounces of butter, instead of tablespoons (I got distracted), but the cake still turned out okay if a little on the heavy side. I made it for a special chocolate feast I was planned for the end of Lent at our church. It got rave reviews!!! Everyone wanted the recipe. I totally gave credit to you, Charlie, except for my little mistake. Even our friend who really doesn't like flourless choc. cake said it was pretty amazing. I made it the right way for another event the next week and it was perfect!!! More requests for the recipe. I added orange flavoring for a little exotic taste. Might try ameretto or raspberry next time! Thank you for the perfect fourless cake. My friends, family and I applaud you!!!!