Aug
17
2015
3
By jacob burton
Description
With only five ingredients, this flourless cake is super easy to prepare and will make your toes curl with satisfaction as the decadent cake yields to your spoon and the chocolate slowly coats your tongue as it melts.
Ingredients
455 g
Chocolate (Couveture, 58%) 510 g
Butter 90 g
Coffee (Hot) 400 g
Sugar (Granulated - Seperated into 170g & 230g) 510 g
Eggs (Liquid - Egg Beaters or Egglands Best)Instructions
- Preheat oven to 300 degrees.
- Melt the chocolate and the butter together. This can be done on top of a double boiler, however at the restaurant I just stick them both in a microwave-safe container for nuking. It’s fast and convenient. If you're going the microwave route, then I highly recommend that you keep a close eye on everything. I would suggest heating the container in intervals of 30 seconds or less, mixing in between.
- Dissolve the 170 grams of sugar with the coffee and set aside.
- In a separate bowl, whisk together the liquid eggs and the 230 grams of sugar and set aside.
- Combine the melted chocolate mixture with the coffee mixture and combine well. Add the egg mixture and whisk until all ingredients are fully incorporated.
- Pour mix into silicon baking molds and bake in a water bath for 45-60 minutes. You can tell when the cake is done by the matte appearance on the surface of the cake. It should have souffled just a bit.
- Let it cool to room temperature and then freeze it for at least 2-3 hours. Freezing really helps when unmolding the cake.
- Store in the refrigerator and enjoy whenever a chocolate craving hits.
Notes
Quick Tip: If you hit the top of the chocolate cake with a blow torch for about five seconds right before serving, it will turn the matte finish into a glossy sheen.
There are 3 Comments
Liquid eggs are easier to
Submitted by jacob burton on Wed, 2015-08-19 06:23
Liquid eggs are easier to measure by weight and are already emulsified making the process easier.