What Makes a Good Flourless Chocolate Cake?
Flourless chocolate cake seems to either taste either two ways -
1) Dry, almost to the point of crumbling. Tastes okay, but nothing exciting
2) Moist, rich, smooth - like fudge or a very thick cheesecake.
I've never made flourless chocolate cake, but I would love to understand what makes a cake like #1 or a cake like #2. I'd love to make and eat #2.
It needs to be like the Zuni Cafe (San Francisco) Gateau Victoire.
Honestly, if no one had told me, I would't have thought it was flourless. It was a little more dense than the average chocolate cake, but certainly nowhere near as dense as cheesecake/fudge.
The benefit to having no flour, in this case, was that the chocolate was less diluted.
We shared this and a bunch of desserts, and several among us commented that they had finally been converted into flourless chocolate cake fans.
The Zuni cake is by far the best flourless chocolate cake I've ever eaten. The texture is very nice (not dense/fudgy, more bubbly). Found a recipe for it in Julia Child and Company and tried it, but wasn't overly happy with my rendition. Will try this one again for next chocolate occasion! Thanks v much.
Gotham Bar and Grill's warm choclate cake is amazing
high quality bittersweet chocoate, high quality unsweetened chocolate, brewed coffee, eggs, sugar, heavy cream.
It is amazing! You make it, bake it, wrap it and refrigerate it overnight and then cut it while chilled. Then you re-wrap it and refrigerate or freeze it. Then, you put it back in the oven, still wrapped in plastic, on a very low setting. It stays there for between 30 minutes and 3 hours and then is rady to serve.
It is moist and fudgy and delicious!
As Quine said, you absolutely must use high quality ingredients: organic everything, except the chocolate. I've been very disappointed in what passes for organic chocolate; most of it is inedible IMO. If you are near a Williams Sonoma, go buy the most expensive, highest cocoa percentage, dark chocolate they carry (Scharfenberger and Valrhona are two of the best), and if your recipe calls for cocoa powder, do not use the Dutch version; the alkali ruins the chocolate flavor.
In the Cake Bible, the Chocolate Oblivion Truffle Torte.
The secret to any of these is in the chocolate. Don't skimp and buy Hershey's Special Dark. Go high end. Because many of these recipes have very few ingredients, it is important that they be good.