French Flourless Chocolate Cake

[foolish_m0rtal]

This flourless chocolate cake is very rich and dense with no flour whatsoever. (Grab your favourite gluten allergic buddy) It's not a 'cake' as you would think of it; there's absolutely no sponge-like characteristics about it. I originally bought this cake for my dad's birthday from a place called Hot Cakes, where the patissier is a legitimate French guy who swears a lot and is sad when the Americans don't buy/appreciate his stuff. (Macarons look and taste COMPLETELY different from the American style of macaroons, so you can't completely blame the customers for not knowing what the hell it was and not buying it. If I'd known, I would have taken them all)

Oh the things you can learn from covertly flirting with the barristas at the bus stop. (What? I'm only human)



Flourless Chocolate Cake

7oz (200g) semisweet chocolate (it says 40-50% cocoa, but I just bought the cheap store brand and I was fine)

1 cup (220 g) sugar (I actually put less. Maybe 3/4 cup. I don't like overly sweet things)

4/5 cup (where the hell did they come up with THAT measurement?) (200g) butter

4 separated eggs


1. Preheat oven to 350deg F (Gas mark 4 or 180 deg C).

   2. Line a 9 in (23 cm) cake tin with greaseproof or other non-stick paper and grease the tin. (use leftover butter. Cooking spray makes this weird skin that I ultimately had to peel off later.

   3. Break the chocolate into small pieces and melt it with butter in the microwave. The original says to melt it with hot water. Screw that. It takes too long.

   4. Beat the egg yolks with half of the sugar until the sugar is dissolved. The mixture should look light brownish gold

   5. Fold in the melted butter and chocolate mixture.

   6. Beat egg whites until frothy by using an electric mixer; gradually add the remaining sugar, beating until stiff peaks form.

   7. When it says 'fold in' the egg whites, you're going to have to do some serious folding. This is the laundry day from hell. Use your spatula to dig under the batter and bring up the chocolate mixture from the bottom of the bowl. Doing this ensures a quick even batter without over mixing and, as Hot Barrista said, "Disrupting the integrity of the egg whites."

   8. Bake at 350 degrees until a wooden pick inserted in center comes out clean, approximately 40 minutes but in my case, about ten minutes more.

   9. You know those stupid recipes that say let the cake cool and refridgerate it overnight? And then you stick it in for like, an hour, pull it out, and laugh at those idiots? This is not one of those times.
The cake is going to look too fluffy when it comes out of the oven. Don't flip out. (I flipped out) Don't try to put a plate on top and flip the cake out of the dish. (I did. Frigging cake broke in half, breaking my heart in the process. Oh, Cake-kun!! T_T)
Seriously, LET IT SIT till it cools and then stick it in the fridge.

   10. After you waited OVERNIGHT (you did, didn't you?! If you didn't, don't pass go and re-read #9!) put a pretty plate on top of the cake dish and flip the cake upside down out of the dish. Peel the wax paper off.

   11. Um, yeah. This cake is going to look ugly as sin, but it tastes fantastic. (There's an allegory in there somewhere...) Cinderella it up with whippped cream and raspberries.



I wanted an anime cake (You know whenever they have cake (caki) in anime, it's all white and pretty?) so I mutilated a Ziplock bag and piped on a border. Just cut off one of the ziplock corners. (a very small piece, not even a centimeter) and then cut two lines straight into the corner for the edges in the border.



The recipe said that the Flourless Chocolate Cake may be served warm or cold. I don't know about the warm. I always served it cold. The recipe also says the cream may be dusted with cocoa powder before serving, and the cake may be dusted with powdered sugar. (Really? You're already eating all that? You can do the cocoa and powered sugar if you want, but when you die from sugar OD, can I have your CDs?)



But wait, there's more!! What are you going to do with all the extra butter and eggs?

Comments

[x-mog.livejournal.com]

That. Looks. Delicious. *Drools*

[foolish-m0rtal.livejournal.com]

My mom was like "this" *nom* "tastes exactly" *nom* "like thecakefromthe" *nom nom nom*

My dad and I were like O_O "S-Slow down! You're going to get a stomach ache!"

[x-mog.livejournal.com]

I will have to find and give you my cake recipe which involves hot fudge, chocolate chips and stawberries. :P I bet you'd enjoy making that one! And it's DELICIOUS.

[foolish-m0rtal.livejournal.com]

Ah-h, I shall explode from sugar and happiness.

I posted two new recipes today, and I'm branching out! Yeah! I think I'm trying to go with some savoury stuff now too with some Japanese recipes, but my parents just bought too many friggin' strawberries and are complaining about it now, so I might make strawberry mousse.

We have waaay too many limes right now. Do you know any recipes for that?

[x-mog.livejournal.com]

That sounds super tasty! *Drool*

http://homecooking.about.com/library/archive/blfruit27.htm

Check that out. :)

[foolish-m0rtal.livejournal.com]

huh, looks like I can make the Lime Cilantro Vinaigrette just from what I have in my house. Thanks!

[x-mog.livejournal.com]

No problem.

XD I didn't know just how many cooking sites I had on my favorites bar until today... lol