Chocolate Decadence Cake: A Flourless Chocolate Cake
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-1 spring form pan (9 inch is best)
-1 Rubber Spatula
-1 roll heavy aluminum foil
-1 roll parchment paper
-1 double boiler (or metal bowl and pot)
-1 hand mixer or bowl mixer similar to a Kitchen Aid
-1 large roasting pan or other oven safe dish large enough to hold spring form pan
Cook Time Estimate
Prep Time: 30 minutes
Cook Time: 23 to 26 minutes
Cool Time: 30 to 45 minutes
8 large eggs, cold
1 lb bitter or semisweet chocolate (semi-sweet chocolate chips are good)
1/2 lb (2 sticks) butter (unsalted is best but salted will do) cut into 1/2-inch chunks
1/4 cup strong liqueur like rum(optional)
See Alternative Methods and Healthy Alternative Methods for other preparation options.
Adjust oven rack to lower middle position & pre-heat oven to 325 F. Line the bottom of the springform pan with parchment & grease pan sides. Cover the pan underneath & along sides with sheet of heavy foil and set in large roasting pan or other dish. Put a pan of water on the stove to boil.
Beat eggs with hand mixer at high speed until volume doubles to approx 1 quart (about 5 minutes).
Alternately, beat in a bowl electric mixer fixed with wire whip attachment at medium speed (speed 6 on Kitchen Aid) for about 5 minutes for same result.
While the eggs are being whipped (or before if you need to) melt chocolate & butter (& added liqueur if used) in a large heat proof bowl set over a pan of almost simmering water or a double boiler until the mixture is smooth and very warm (about 115 degrees on an instant-read thermometer, not required). If using a microwave, melt chocolate and butter etc together at 50% power until smooth and warm, 4 to 6 minutes. Stop every couple minutes to stir. The stove top method is preferred since there is less chance of burning the chocolate.
Now fold the whipped egg gradually into the melted chocolate 1/3 at a time. Do not add the other portions until only a few streaks are visible. Do not add too much egg to the mix. Once the last of the egg is added fold until the egg is completely mixed in.
Scrape the batter into the prepared springform pan and smooth. Set the roasting pan with springform pan on the lower middle oven rack and pour enough boiling water to come about halfway up the side of the springform pan. Bake until the cake has risen slightly & the edges are just beginning to set with a thin glazed crust (like brownies) has formed on surface (optional, using the thermometer inserted halfway through the center of the cake should read at least 140 degrees). Total bake time should be about 23 to 26 minutes. Add additional time in 4 minute intervals if needed. Once done carefully remove pan from water and set on a cooling rack or hot pad until cooled to room temperature. Cover and refrigerate overnight to mellow. It can be covered & refrigerated for up to 4 days).
About 30 minutes before serving remove from the pan sides, invert onto a wax or parchment paper, peel of parchment pan liner and turn the cake right side up on a serving platter. You can lightly sprinkle a light coat of powdered sugar or coco powder & powdered sugar mix for decoration if desired.
There are several alternative methods to prepairing this cake. For example:
Mint Chocolate Decadence: using 1/2 lb of semisweet chips & 1/2 lb chocolate mint chips like Andes Mints.
Coconut Chocolate Decadence: add 1 to 1 1/2 cups of shredded coconut to the original recipe.
Double Raspberry Chocolate Decadence: make a double cake and add raspberry jam or jelly between (depending on if you like with or without seeds) the two cakes.
Double Creamy Chocolate Decadence: make a double cake and add chocolate butter cream or whipped cream in the middle.
White Chocolate Decadence: Use white chocolate chips rather than semi-sweet or dark chocolate chips.
Espresso Chocolate Decadence: add a shot or two of espresso where it calls for adding the liqueur. I have not tried this since I personally hate coffee in all its incarnations, but I figured it is a good idea to mention to option for those want are coffee fanatics.
Healthy Alternative Methods
These alternatives are recommended for those who are diabetic or who cannot eat butter for whatever reason.
Sugar Free: substitute regular semi-sweet or dark chocolate with sugar free chips of your own choice.
Butter Free: substitute the butter with 1/2 lb of room temperature coconut oil (recommended) or other butter alternative. Since I have not tested other butter alternatives the coconut oil option is the best in my opinion.