Flourless chocolate cakes are a decadent treat commonly associated with desserts in a fancy restaurant. These cakes have a relatively short list of ingredients, and the rise or leavening is provided by eggs, rather than baking powder or baking soda. While the flourless recipe is responsible for the dense, fudgy texture, it can also cause your cake to fall with a disappointing plop as it cools. Reduce the risk of a flop with smart baking strategies
Step 1
Remove the sides from your springform pan. Place parchment paper over the bottom of the pan, then secure the sides into place over the parchment. Grease the parchment paper with butter or nonstick cooking spray.
Step 2
Melt the butter and the chocolate in a double boiler or a heatproof mixing bowl atop a saucepan of simmering water. Whisk in the sugar.
Step 3
Add the egg yolks to the chocolate mixture one at a time, mixing well after each addition. Stir in the vanilla.
Step 4
Sift the cocoa powder into the batter.
Step 5
Use a hand or stand mixer to beat the egg whites until they hold stiff peaks. Stir a quarter of the beaten egg whites into the chocolate mixture. Fold the remaining egg whites into the chocolate, working gently.
Step 6
Scoop the batter into the prepared cake pan. Tap the pan firmly on the counter to settle the batter and reduce the risk of a too high rise and eventual drop.
Step 7
Bake for 25 minutes in a preheated 375 degree F oven. Avoid opening the oven while the cake is baking.
Step 8
Remove the cake from the oven. Cool on a rack for five minutes, then carefully run the tip of a knife around the sides of the springform pan. Remove the sides to lower the risk of a collapsed cake.
Tips and Warnings
- Keep your cake thin for the best results. If you're working with a three-egg recipe, an 8-inch pan is about right. Consider going up to a 10-inch springform or a jellyroll pan for a six-egg recipe. Too much batter in your pan is a sure way to cause your cake to fall. Flourless cakes, even when made with extreme care, are more likely to fall than those made with flour. If presentation is key, consider baking a cake that includes all-purpose or cake flour and baking powder.
Things You'll Need
- 8-inch springform pan
- Kitchen parchment
- Butter or nonstick cooking spray for the pan
- Double boiler or large mixing bowl and saucepan
- 4 oz. dark chocolate
- 1/2 cup butter
- 3/4 cup sugar
- 3 eggs, separated
- 1 1/2 tsp. vanilla or another flavor extract
- 1/2 cup Dutch process cocoa powder
- Hand mixer or stand mixer
References
- "Paula Deen's Chocolate Celebration"; Flourless Chocolate Cake; 2009
- Smitten Kitchen; Heavenly Chocolate Cake Roll; Deb Perelman; April 2011
- "Gourmet"; Flourless Chocolate Cake; 1997
- "Baking: From My Home to Yours"; Dorie Greenspan; 2006
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