BakeSpace.com Member Forums

[HerBoudoir]

I've been looking for a good flourless chocolate cake recipe, and I'm hoping to tap some of the talent here.

Most that I've tried have either been too light in texture (almost like a genoise) or have fallen in the center (tasted good, but not so pretty).

What I'm looking for is one with a dense, rich texture - thick - and won't fall. Use of ground nuts in the batter would be acceptable, but I would prefer not.

Any suggestions?
_________________
~ HerBoudoir ~

[pattit]

Found these on the web,
Flourless Chocolate Cake (French)
Yield: 12 servings

Ingredients:
7 oz (200 g) semisweet chocolate (45-50 % cocoa)
3/4 cup (180 g) butter
1 cup (200 g) sugar
4 eggs, separated

Method

1. Preheat oven to 350deg F (Gas mark 4 or 180 deg C).
2. Line a 9 in (23 cm) cake tin with greaseproof or other non-stick paper and grease the tin.
3. Break the chocolate into small pieces and melt it with butter over hot water.
4. Beat the egg yolks with half of the sugar.
5. Fold in the melted butter and chocolate mixture.
6. Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.
7. Fold in the beaten egg whites.
8. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 minutes. Please note that cakes of this type will collapse and look like a pie because no flour is used.
9. Use a knife to separate the cake from the non-stick paper. Please observe that the cake is quite sticky!

The Flourless Chocolate Cake may be served warm or cold with whipped cream. The cream may be dusted with cocoa powder before serving, and the cake may be dusted with powdered sugar. See also the recipe for our Scandinavian Flourless Chocolate Cake

Flourless Chocolate Cake (Scandinavian)
Yield: 12 servings

Ingredients:
12 oz (340 g) semisweet chocolate (45-50 % cocoa)
5 tablespoons (1/3 cup) butter
5 tablespoons (1/3 cup) milk
5 tablespoons (1/3 cup) finely ground almonds
4/5 cup (170 g) sugar
1 teaspoon baking powder
4 eggs, separated

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 9 in (23 cm) cake tin with greaseproof or other non-stick paper and grease the tin.
3. Break the chocolate into small pieces and melt it with butter and milk over hot water.
4. Beat the egg yolks with half of the sugar.
5. Fold in the melted butter and chocolate mixture.
6. Fold inn ground almonds and baking powder.
7. Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.
8. Fold in the beaten egg whites.
9. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Please note that cakes of this type will collapse and look like a pie (see the picture).

The Flourless Chocolate Cake may be served warm or cold with whipped cream. The cream may be dusted with cocoa powder before serving, and the cake may be dusted with powdered sugar.
Variations

1. You may add one teaspoon of ground cinnamon together with the almonds. This gives a more spicy flavor.
2. If you add ¼ teaspoon of almond extract the almond flavor will be enhanced.
_________________
Patti
http://bakespace.com/?Pattit



http://photostosharewithbakespace.shutterfly.com/pictures

[HerBoudoir]

Have you tried either one of these?

I've tried a couple different recipes that have the egg whites beaten then folded in, and it hasn't given me the dense texture I'm looking for.
_________________
~ HerBoudoir ~

[Qui]

I make this 3-4 times a year...fairly dense...very good...but made with nuts...

If nothing better comes along, try it...you just might like it....Pat

CHOCOLATE TORTE

INGREDIENTS:
1/2 cup margarine
8 ounces semisweet chocolate, chopped
5 eggs, separated
3/4 cup white sugar
1 cup ground almonds

DIRECTIONS:
Preheat oven to 350'.
Line bottom and sides of a 9 inch springform pan with parchment or greased foil.


Melt margarine and chocolate over low heat. Stir until smooth and let cool.

In a medium-size mixing bowl, beat whites until stiff

In a separate bowl, beat together yolks and sugar until thick and pale;

Blend in chocolate mixture and stir in almonds. Fold in beaten
whites, 1/3 at a time, into chocolate until no streaks of white remain.
Scrape into prepared pan.

Place an 8 inch baking pan with 1 inch of water in it on the bottom
rack of the oven (to make the torte more moist).

Bake torte on center rack at 350' for 45 to 50 minutes, or until sides begin to pull away from pan and top is set in center.

>>> COVER THE TORTE LOOSELY WITH FOIL FOR THE LAST 20 MINUTES OF BAKING

Note: Don't worry if the cake cracks because the top will be on the bottom later.

Cool on wire rack for 10 minutes and then carefully remove sides of pan.

Invert onto a serving plate and cool completely.

[pattit]

Sorry HerBoudior I have not tried those recipes, I am not able to eat much chocolate, so this would really do me in!
_________________
Patti
http://bakespace.com/?Pattit



http://photostosharewithbakespace.shutterfly.com/pictures

[Babette]

[pattit]

Thankfully it doesn't bother me, my husband loves chocolate so I am constantly making chocolate brownies for him, and I am never tempted to eat any.
_________________
Patti
http://bakespace.com/?Pattit



http://photostosharewithbakespace.shutterfly.com/pictures

[pamc]

Devastating Chocolate Loaf Cake

6 squares (1 oz each) semisweet chocolate
1 cup unsalted butter
1 cup sugar
4 egg yolks
1/2 cup all-purpose flour
1/8 tsp salt
1 cup heavy cream
2 TBS black raspberry liqueur
2 TBS unsweetened cocoa

Raspberry Sauce

2 packages thawed frozen raspberries (10 oz each)
1/3 cup powdered sugar
2 TBS lemon juice
2 TBS black rasberry liqueur

Preheat oven to 350 degrees.

Butter an 8 1/2 x 4 1/2 loaf pan.
LIne bottom and sides with foil, extending it an inch above each side. Butter foil and lightly flour.

Chop chocolate into small pieces and transfer to mixing bowl. Melt butter over medium heat, bring to a boil being careful not to burn. Pour over chocolate and mix until melted and smooth.

Add sugar and continue beating until well combined.
Add egg yolks one at a time, beating until smooth.
Add flour and salt mix just until blended.
Pour in cream and liqueur and mix until all ingredients are well comined. Pour batter into pan and smooth with spatula.
Bake 1 hour and 15 minutes or until toothpick inserted incenter comes out barely clean. The cake should be very fudgy, don't overbake.
Cool on wire rack.
Here comes the hard part: Refridgeate 5-6 hours or overnight to set.

Remove from pan and peel off foil. Turn over and sprinkle with cocoa on top. Cut into 1/2 inch slices and serve in a pool of sauce. Makes 16 servings.

Sauce

Drain rasperries and reserve 1 cup liquid. In blender combine raspberries, l cup liquid, sugar, lemon juice and liqueur. Process. Strain to remove seeds. Makes 2 1/2 cups.

MMMMMM

[Athene]

Flourless Chocolate Cake (Scandinavian)
Yield: 12 servings

Ingredients:
12 oz (340 g) semisweet chocolate (45-50 % cocoa)
5 tablespoons (1/3 cup) butter
5 tablespoons (1/3 cup) milk
5 tablespoons (1/3 cup) finely ground almonds
4/5 cup (170 g) sugar
1 teaspoon baking powder
4 eggs, separated

Method

1. Preheat oven to 350 deg F (Gas mark 4 or 180 deg C).
2. Line a 9 in (23 cm) cake tin with greaseproof or other non-stick paper and grease the tin.
3. Break the chocolate into small pieces and melt it with butter and milk over hot water.
4. Beat the egg yolks with half of the sugar.
5. Fold in the melted butter and chocolate mixture.
6. Fold inn ground almonds and baking powder.
7. Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.
8. Fold in the beaten egg whites.
9. Bake at 350 degrees for 40 minutes or until a wooden pick inserted in center comes out clean. Please note that cakes of this type will collapse and look like a pie (see the picture).

The Flourless Chocolate Cake may be served warm or cold with whipped cream. The cream may be dusted with cocoa powder before serving, and the cake may be dusted with powdered sugar.
Variations

1. You may add one teaspoon of ground cinnamon together with the almonds. This gives a more spicy flavor.
2. If you add ¼ teaspoon of almond extract the almond flavor will be enhanced.[/quote]


thats the best of the best !! i do live in scandinavia and i do it every month

[pamc]

oops, I posted one using flour-sorry-I'll look for my flourLESS recipe.