Flourless Chocolate Cake

Flourless Chocolate Cake

By: FVCC Chef Deborah Misik

This flourless chocolate cake is rich dense and the perfect fix for your chocolate craving. I use a 74% chocolate, which yields a dark chocolate flavor and appearance. This helps to create the richness for which this cake is known. I like to serve a slice of this cake with a raspberry coulis. You could pair this with a cherry, huckleberry or strawberry coulis. A coulis is a slightly sweetened puree of fruit. The best way to puree fruit is to wash it first then run it through a blender, adding sugar if necessary. But this cake is so good, it can stand alone just fine.

  • 15 oz. bittersweet chocolate, finely chopped
  • 18 Tbsp. unsalted butter, cut into small pieces
  • 7 egg yolks
  • 5 egg whites
  • 9 Tbsp. granulated sugar
  • 1 1/2 Tbsp. dark rum
  • 1 1⁄2 tsp. vanilla extract
  • Pinch of salt

 

Preheat oven to 300 degrees F. Prepare a 10-inch cake pan.
In the top pan of a double boiler, combine the chocolate and butter. Set the top pan over but not touching the simmering water in the bottom pan. Melt the chocolate and butter, then whisk until well blended. Set aside to cool slightly.

 

In a large bowl, using an electric mixer fitted with the whisk attachment, beat together the egg yolks, 6 Tbsp. of the granulated sugar, the dark rum, vanilla and salt on medium-high speed until pale and very thick, 3 to 5 minutes. Gradually pour in the chocolate mixture and continue beating until well blended.

 

In a deep, clean bowl, using a mixer fitted with a clean whisk attachment, beat the egg whites on medium-high speed until foamy, about 1 minute. Gradually add the remaining 3 Tbsp. granulated sugar and continue to beat until medium-firm peaks form, about 2 minutes. Scoop half of the egg whites onto the chocolate mixture and fold them in gently. Fold in the remaining whites just until no streaks remain.

 

Pour the batter into the pan and spread it out evenly. Bake until the torte puffs slightly and a toothpick inserted into the center comes out very moist but not liquid, about 40 minutes. Do not overcook. Transfer the pan to a wire rack and let cool for 30 minutes.

 

Chef Deborah Misik is the Instructional Coordinator of Baking and Pastry at The Culinary Institute of Montana at Flathead Valley Community College. She is a Certified Executive Pastry Chef and a Certified Culinary Educator through the American Culinary Federation. For more information about the Culinary Institute of Montana at FVCC, visit www.culinaryinstituteofmt.com.