Flourless Chocolate Cake
"Bon Appetit April 2002 featured this recipe from Echo Restaurant in Chicago's Bucktown neighborhood. You must prepare a day before serving. It is amazing!"
- Ready In:
- 45mins
- Ingredients:
- 7
- Serves:
-
12
ingredients
- vegetable oil cooking spray
- 12 ounces bittersweet chocolate or 12 ounces semisweet chocolate, chopped (not unsweetened)
- 3⁄4 cup unsalted butter
- 6 large eggs
- 1 cup sugar
- vanilla ice cream
- purchased chocolate syrup
directions
- Preheat oven to 325.
- Spray 9 x 13 metal baking pan with nonstick spray.
- Line pan with parchment paper or waxed paper.
- Stir chocolate and butter in heavy medium saucepan over low heat until mixture is melted and smooth.
- Cool chocolate mixture to lukewarm.
- Using electric mixer, beat eggs in large bowl until frothy.
- Add sugar and beat until mixture is pale yellow in color and tripled in volume, about 7 minutes.
- Fold in lukewarm chocolate mixture.
- Pour batter into prepared pan.
- Bake until firm to touch and tester inserted into center comes out with some moist batter attached, about 35 minutes.
- Cool to room temperature.
- Refrigerate uncovered overnight.
- Cut cake into 12 pieces; place on individual microwave-safe plates.
- Microwave each piece until just warmed through, about 20 seconds on high.
- Serve immediately with ice cream and chocolate sauce, if desired.
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Reviews
-
I modified this recipe a bit, added a bit more sugar, vanilla, and a few tablespoons of flour. It was fragile and thin but delicious. I will definitely make it again. -
I followed this recipe exactly. The flavors were good, but it ended up like an thin extra-gooey brownie. And something odd happened during the cooking process, some kind of gelatin-like layer formed on the bottom and was almost 1/4" thick. Won't be making this again. -
It had great flavor. Definitely follow the directions exactly. I used a 9in spring form pan and it did not cook evenly, so the top was slightly hard (like a thin cookie) and the center was gooey. Had I used the 9x13 pan, it probably would have turned out as it should. Even with the wrong consitency, it still tasted great. -
This was great! I made it as our gluten-free dessert option for Thanksgiving. I love that it was more of a cake or brownie like consistency as opposed to other flourless cakes that are almost like fudge. And of course we topped it with vanilla bean ice cream. Thanks for posting, Sue! -
Amazing!! I just added 1/2 teaspoon of Vanilla Extract to give it more of a nice smell to it.
RECIPE SUBMITTED BY
Sue Masters
Fair Oaks Ranch, TX
We live in a great neighborhood just outside of San Antonio. We are retired and entertain a lot in addition to having family & children around whenever possible. I grow my own vegetables and herbs. I like to go to the Hill Country for fresh peaches and love to can them for year round use.
