flourless chocolate cake = massive fudge?
Is flourless chocolate cake supposed to taste like a massive piece of fudge?
I even whipped the egg whites separately and folded them in to get some volume, but it was still a dense piece of chocolate.
I used Emeril's recipe. a pound of bittersweet chocolate with eight eggs, two sticks of butter and sugar, vanilla, some brandy. it all went into a springform surrounded by foil and placed in roasting pan with water and baked for 40 minutes at 325.
If it isn't supposed to be this way, then do any of you have a great recipe? And how is it supposed to be? Are chocolate souffles a better bet?
Flourless chocolate cakes vary in texture - some consist of just butter, cream and chocolate, and are gloopily rich like chocolate mud. Others which have egg whites whipped separately can be a lot lighter, but only if the other ingredients aren't so heavy that they weigh the eggs down! In my opinion, a chocolate cake should not be like fudge - that's a bit too dense.
Here's a link to a flourless chocolate souffle cake - best of both worlds! This really is best the day after you make it - the chocolate flavour gets richer, but not too heavy. I'm still trying to figure out how to serve this presentably - there's quite a bit of shrinkage as it cools. My friends however don't seem to care that it looks a bit wrinkled (sorry, "rustic") - they devour it and demand more, regardless.
Here's my recipe:
FLOURLESS CHOCOLATE CAKE
½ lb Butter
4 oz. Bittersweet Chocolate (around 67%)
½ C Sifted unsweetened 100% Cocoa
¾ C Sugar
1. Preheat oven to 300 degrees F.
2. Over boiling water, melt chocolate and butter, stirring occasionally. Remove from heat. Let cool.
3. In bowl of stand mixer, using paddle, beat eggs at MEDIUM speed until thick, about 1 minute.
4. Add sifted cocoa, beating at LOW speed.
5. Add sugar to partially blend.
6. Scrape down bowl with rubber spatula.
7. Beat mixture at HIGH speed for 1 minute, until thick.
8. Add chocolate/butter mixture; beat at MEDIUM speed until blended.
9. Pour mixture into buttered 9” cake pan.
10. Bake at 300 F for 20-40 minutes or until done (a broomstraw should come out clean when inserted in the middle of the cake.
11. Cool pan on rack for 10 minutes.
12. Turn over onto plate.
13. When cool, sprinkle with sifted powdered sugar.
It should be lighter than the one you made, and is very easy.
Choc Cloud is good indeed.
You might also experiment with serving temperatures with your recipe. I like most cakes, especially chocolate ones, at room temp. With flourless the difference can be astounding. Out of the fridge = fudge. Room temp = maybe like a soft truffle depending on the recipe, or perhaps a dense brownie.