Flourless Chocolate Cake
* Note: You can also use coating chocolate, available at baking and cake decorating departments of cookware stores.
Total Steps
8
Ingredients
9
Tools Needed
12
Ingredients
- 14 ounce Chocolate Snaps
- 1 cup Heavy cream
- 10 ounce Semisweet or bittersweet chocolate, chopped
- 6 Egg whites
- 1/3 cup Granulated sugar
- 6 Egg yolks
- 1/2 cup Unsalted butter
- 1/2 cup Rum, brandy or strong coffee
- 8 ounce Bittersweet or semisweet chocolate
Instructions
Step 1
Preheat oven to 350 degrees (300 degrees for convection oven). Grease and flour an 8-inch or 9-inch cake pan.
Step 2
In the top of a double boiler or in a bowl set over simmering water, combine the chocolate, rum, brandy or coffee and butter. In a bowl with an electric mixer, beat egg yolks and sugar until thick and lemon-colored. Fold the chocolate mixture into the yolk mixture.
Step 3
In a clean grease-free glass or metal bowl, beat egg whites until soft peaks form. Gently fold the chocolate mixture into the whites. Pour batter into the cake pan, transfer the pan to the middle of the preheated oven and bake for 30 to 45 minutes, depending on pan size and type of oven. The cake will be firm at the edges, but will seem under-baked in the center. Remove from oven and let cool completely in the pan. Put the cake in the pan in the refrigerator, overnight if possible. The cake must be cold to successfully remove it from the pan.
Step 4
To remove cake from pan: Cut 2 cardboard circles the same size as the pan used. Put one circle on top of the cake still in the pan. Heat the bottom of the cake pan on top of the stove over high heat for approximately 20 seconds. Remove from heat and invert the cake onto cardboard, gently tapping the pan on the table if necessary. The cake will fall out of the pan. Put the other cardboard circle on the bottom of the cake and invert the cake. Remove cardboard from the cake top. Keep the cake in the refrigerator until ready to use.
Step 5
For the ganache: In the top of a double boiler or a heatproof bowl set over simmering water, melt the chocolate, stirring, until smooth. In a small saucepan, bring cream just to a boil. Remove pan from heat, add melted chocolate and stir until smooth. Transfer melted chocolate to a bowl and let cool completely at room temperature.
Step 6
To assemble the cake: Ice the top and sides of the cold cake with the ganache. If the ganache becomes too cold to spread, soften it in a microwave oven or on top of the stove for a few seconds and stir to blend. Use as much or as little of the icing as your taste desires. The extra can be stored as stated in the recipe. Put the iced cake on a serving platter. Refrigerate if desired.
Step 7
To decorate the cake: Cut 3 to 4 strips from a new (one-gallon size) freezer bag, each 10 1/2 inches long and approximately 5 inches wide. There should be enough strips to cover an 8- or 9-inch cake. Melt chocolate as described in above instructions. Spread the melted chocolate over the entire surface of one strip. While the chocolate is still wet, pick up the strip and place it with the chocolate side to the cake, aligning the bottom of the strip to the bottom of the cake. Allow the top to fold over the top of the cake - just like a piece of fabric. Refrigerate until the chocolate strip is cold (this should be about a minute or less). Remove cake from the refrigerator and peel the chocolate strip from the freezer bag.
Step 8
Repeat the process with the next strip, and then the third strip. The cake will be "wrapped" in a free-form blanket of chocolate. Dust with confectioners' sugar before serving.