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Flourless Chocolate Cake--whipped egg whites or unwhipped?

f
flzhang Apr 24, 2011 07:55 AM

I've been looking at recipes for flourless chocolate cakes, and it seems like there are two categories: those that call for separating the eggs and whipping the egg whites to stiff peaks, and those where the whole egg is mixed with the chocolate.

Which do you prefer? And which recipe?

  1. m
    Mother of four Apr 24, 2011 08:04 AM

    I just put in the whole eggs.

    Passover Flourless Chocolate Cake

    Cake

    1 cup (60z) chopped semisweet chocolate or chocolate chips
    ½ cup (1 stick, 4 oz) unsalted butter
    ¾ cup (5 ¼ oz) granulated sugar
    1/8t salt
    1 to 2 teaspoons espresso powder
    3 large eggs
    ½ cup (1 1/2 oz) unsweetened cocoa powder, Dutch-Process preferred

    Glaze

    1 cup (60z) chopped semisweet chocolate or chocolate chips
    ½ cup (4oz) heavy cream

    Topping

    ¼ cup sliced almonds, toasted in a 350 degree oven till golden brown, about 10 min.

    Oven to 375 degrees
    Lightly grease an 8 round cake pan; cut a piece of parchment or waxed paper to fit, grease it, and lay it in the bottom of the pan.

    Directions for cake

    Put the chocolate and butter in a microwave safe bowl and heat till the butter is melted and the chips are soft. Stir until the chips melt, reheating briefly if necessary. You can also do this over a burner set at very low heat. Transfer the melted chocolate/butter to a mixing bowl.

    Add the sugar, salt, and expresso powder. Espresso enhances the chocolates flavor much as vanilla does: using 1 teaspoon will simply enhance the flavor, while 2 teaspoons will lend a hint of mocha to the cake. Add the eggs, beating briefly until smooth.
    Add the cocoa powder and mix just to combine.

    To prepare the glaze: Combine the chocolate and cream in a microwave-safe bowl, and heat till the cream is very hot, but not simmering. Remove from the microwave, and stir till the chocolate melts and the mixture is completely smooth.

    Spoon the glaze over the cake, spreading it to drip over the sides a bit. Allow the glaze to set for several hours before serving the cake.

    Yield: one 8 cake, 12 servings

    2 Replies
    1. re: Mother of four
      p
      pine time Apr 24, 2011 10:47 AM

      Except for the espresso, this is basically the recipe I used this week. However, didn't notice the cooking time listed for yours: my recipe said 300 degree oven for 20-30 min., and it wasn't nearly solid even at 30 min, so I gave it another 10. Still very jiggly when I took it out, but did set up when cool, altho' more a fudge-like texture than I expected. Tasted great, very rich.

      So, what was your cook time, and what's the resulting texture? Thanks!

      1. re: pine time
        m
        Mother of four Apr 26, 2011 08:54 AM

        Sorry. I bake it for 25 min., let it sit for 5 and then remove it from the pan. It is pure fudge!! That is why it can serve more then 12, we had 18, very rich. I cut it by serving it with a scoop of vanilla ice cream. Try the espresso next time, it gives it that extra whatever!!

    2. m
      magiesmom Apr 24, 2011 08:59 AM

      This is my favorite recipe of this type, 4 ingredients ( chocolate, eggs, sugar , butter). It is essential to use very good chocolate. The eggs are added whole.

      http://www.davidlebovitz.com/2007/01/...
      The ones with whipped eggs are a little lighter .

      1 Reply
      1. re: magiesmom
        Jay F Apr 24, 2011 12:43 PM

        I haven't made this yet, but I've told three people about it, chocolate lovers all, and we all plan to make it sometime soon. Thanks for posting it.

        Oh, and to the OP, my usual recipe separates the eggs--kind of a fallen chocolate souffle.

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