Recipe by Catfish Charlie
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.
Top Review by Feed me now!
Catfish Charlie is right. The recipe and the cake are "Perfect". Since the only flavor is chocolate, be sure to use the very best chocolate you can find. Here are the tweaks I used when I made this: I lined the bottom and the sides of my springform pan with parchment, buttered it and dusted it with cocoa instead of flour. Along with the melted chocolate, I whisked a tablespoon of powdered instant coffee into the egg yolks for deeper chocolate flavor. I tied a double thickness of foil around the pan with string. I let the cake cool in the pan on a rack to room temperature (about three hours) then chilled it overnight in the pan. Next day, it was a snap to remove the pan and the parchment liners. Since nothing succeeds like excess, I frosted the finished cake with chocolate ganache (Recipe #37844) and served it with slightly sweetened whipped cream. Was it a hit? Eight of eight diners called it, "The best cake I have ever eaten...ever." Attaboy Charlie, and thank you.
- 12 tablespoons unsalted butter
- 12 ounces bittersweet chocolate
- 3 teaspoons vanilla extract
- 8 large eggs (separated)
- 2⁄3 cup brown sugar (packed)
- 1⁄4 teaspoon salt
- 1⁄4 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 See How It's Made
- Preheat oven to 325°F.
- Oil and flour a 9-inch springform cake round.
- 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.
- In a double-boiler on gentle heat, melt the butter and chocolate together until smooth.
- Set aside to cool slightly.
- 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.
- Continue beating while adding the brown sugar and cream of tartar.
- Beat until stiff peaks form- be careful not to over beat--this is most important!
- If the eggs curdle, throw them away and start over with new egg whites, seriously.
- Whisk the egg yolks and vanilla into the melted chocolate mixture in a large mixing bowl.
- 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.
- Pour into the prepared pan.
- 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.
- Bake the cake for about 60-70 minutes or until it passes the toothpick test.
- Remove cake from oven and allow to cool for about an hour.
- Gently run a knife around the edge of the pan, and then carefully invert the cake onto a flat plate or other surface.
- Remove the paper from the bottom (now the top) of the cake.
- Invert again onto the final plate for displaying the cake.
- 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.