| Level: | Intermediate |
| Total: | 1 hr 35 min |
| Prep: | 20 min |
| Cook: | 1 hr 15 min |
| Yield: | 1 (10-inch) cake |
Ingredients
- 4 ounces unsalted butter, cut into small pieces
- 8 ounces bittersweet chocolate, cut into small pieces
- 5 eggs, separated
- Pinch salt
- 2/3 cup sugar
- Powdered sugar, for garnish
- Unsweetened whipped cream, for garnish
Instructions
- Preheat the oven to 325 degrees F. Butter and flour a 10-inch round cake pan.
- Combine the butter and chocolate and melt in a double boiler over barely simmering water. Whisk together the egg yolks, salt, and all but 3 tablespoons of the sugar. Stir the melted chocolate into the egg yolks until thoroughly combined.
- With an electric mixer, on medium speed, beat the egg whites until soft peaks form. Gradually beat in the remaining sugar and continue to whip until the egg whites are stiff, but not dry,
- Carefully fold the chocolate mixture into the egg whites. Pour into the prepared pan. Bake for 1 hour and 15 minutes. Turn out onto a rack immediately. As the cake cools, the center will sink and crack – do not worry.
- Dust the cake with powdered sugar or decorate the top with melted chocolate and serve with unsweetened whipped cream.
Reviews
I love it. It’s so soft and the chocolate taste comes through.
This is a great recipe and terrific for a party with gluten free guests. I cover the top with raspberry preserve and then cover it all with a chocolate ganache. It’s beautiful and scrumptious–my German grandmother called this presentation a Sacher Torte. You can also decorate the top with fresh raspberries.
I was a little skeptical when i saw the recipe but since i wanted to make a flourless cake i tried it out anyways. Trust me now that i am siting and eating this cake, it is one of the most easy and amazingly tasty cakes i have ever make. The only problem is that it is too soft and is therefore falling apart. But it sure is worth a try. You wouldn’t regard it!! Also dont forget to use wax paper of it wouldnt come out in one piece from the pan
Did a little research before settling on this recipe. It seemed easy amongst the others and I was right. I used Splenda packets (Splenda’s website has a nice conversion chart of regular Splenda to sugar ratios), 3 oz of bittersweet chocolate, and 5 oz semi-sweet chocolate. Let the eggs and butter go to room temperature and you will have smooth sailing.
I did however, have to cut the baking time to 50 minutes when my toothpick came out completely clean. I checked it in 10 minute intervals to make sure it didn’t burn and I’m glad I did. I took it out of the pan immediately so it would stop cooking.
Didn’t add any sugar or frosting to the top and I loved it, though others preferred said toppings.
I will definitely try adding chile, liqueur, coffee, or chocolate chips as the consistency was more like a marshmallow brownie. Very good!
This was my first flowerless cake and after reading a couple of the reviews I expected a brownie-like dessert. Based on that, it was I was quite surprised at the result because it’s certainly lighter and not as sweet as a brownie; but it’s not exactly a cake either. My family and I really liked it as we are all chocaholics and everyone had seconds. I did not have any parchment paper on hand, so I decided to use a round Pyrex plate and it came out perfectly, without breaking. I also used regular salted butter without a problem. It took 40 minutes to bake in my oven, so watch out the time. It’s definitely a rich dessert, but it’s not heavy on the palate or the stomach. I will definitely make it again. Thank you very much for Chef Puck’s link, Greg! I went there for the original recipe.
This was my first attempt at baking this type of cake. My cake came out in a few pieces! 🙁 I saw that others suggested parchment on the bottom of the pan – and even Chef Puck himself suggests that on his website! Why would Food Network leave that part out? And I also noticed that he baked his for 45 minutes as opposed to the 1 hour and 15 minutes suggested on the recipe here on Food Network. Fortunately, mine wasn’t burned but it still looks awful due to the pieces that fell off. Tasted a little piece though – it is ok… Oh well, better luck next time!
My friend is allergi to gluten so I made this cake for her birthday instead… it came out amazing!!
My boyfriend loves chocolate, so I made this for his birthday. It was great! Pretty easy to make if you have your ingredients ready before you start. I am definitely making this again.
Great recipe, just reduce the cooking time to 45 min. like everyone else said in their reviews. I am glad I took time to read the reviews before baking the cake. I also used a parchment paper circle on the bottom of my pan and it came out lovely.
Awesome recipe, finally a chocolate cake that tastes great, with no flour!!!