This flourless chocolate cake will take you to chocolate heaven… 😛
It has over sixteen ounces of bittersweet chocolate! It’s silky, light and not too sweet so you can taste more of the chocolate. This recipe is from David Lebovitz ; of all the flourless chocolate cakes I’ve tried, I like this one the best because it’s not cloying and I like that it has lesser eggs in the recipe compared to others; I once tried a similar chocolate cake but it has 12 eggs in it, it’s delicious but too heavy for me..
This cake is just the opposite of that…more chocolates, less eggs. I even made it easier by skipping some steps in the preparation from the original recipe. Do not by any means eat this cake hungry or leave yourself alone with it because you might end up eating the whole thing.. 😉
Beat eggs and sugar until very light and fluffy
add a little of the egg mixture to the melted chocolate to loosen it..
then fold the chocolate mixture to the egg mixture..pour in the well-greased pan and bake ( sorry no photos)
a slice of chocolate heaven…mmmm 🙂
Tip: grease your pan well, make ring of the pan is well coated too up to the edge; my cake got a ragged edges because when the batter rose up, some stuck to the pan..
CHOCOLATE SOUFFLE CAKE
recipe by David Lebovitz with some changes* from the original
makes one 9-inch cake, 10-12 servings
14 ounces bittersweet chocolate
1/4 cup dark-brewed coffee or 1 teaspoon coffee powder*
2 tablespoons dark rum
3/4 cup plus 2 tablespoons heavy cream
a dash of ground cayenne pepper*
5 large eggs, at room temperature
1/3 cup granulated sugar
3 ounces grated bittersweet chocolate
1/2 cup cream
1. Butter a 9-inch springform pan. If you suspect it’s warped, wrap the bottom and up the sides with a sheet of foil. (I use a 9 1/2 inch springform pan because when I first bake this cake, it over-flowed while baking- Olive)
2. Preheat the oven to 325 F degrees and adjust the oven rack to the lower third of the oven.
3. Coarsely chop the chocolate, and melt it with the coffee, rum and and the cream in a heavy bottom saucepan over medium heat. Remove from heat and set aside.*
4. Beat the eggs and the sugar with an electric mixer until it forms a ribbon when you lift the beater, about 4 minutes.
6. Fold one-third of the whipped eggs into the chocolate, then fold in the remaining eggs. Fold in the whipped cream.
7. Scrape the batter into the springform pan and set the springform pan into a larger pan. Pour in warm water until it reaches halfway up the side of the cake pan. ( I usually skip this step because I do not a larger pan. As an alternative to baine marie, I put a small deep baking pan on the bottom of the oven then fill it halfway with boiling water. -Olive)
8. Bake the cake for 45 minutes. It will feel soft in the center, but will firm as it cools. Remove from water bath and cool on rack for 1 hour.
9. Pour chocolate ganache on top and garnish with more grated chocolate. Serve with your favorite cup of coffee.
Make the Sauce/Ganache:
Heat cream in a small saucepan over medium heat; when bubbles start to appear, turn off fire then add grated chocolate. Stir until chocolate is melted, cool then pour on top of the cooled chocolate cake.
♥Thank you..and have a nice day!!♥
Chocolate Souffle Cake
Ingredients (click ingredient to buy it)
- 14 OUNCES BITTERSWEET CHOCOLATE
- 1/4 CUP DARK-BREWED COFFEE OR 1 TEASPOON COFFEE POWDER*
- 2 TABLESPOONS DARK RUM
- 3/4 CUP PLUS 2 TABLESPOONS HEAVY CREAM
- A DASH OF GROUND CAYENNE PEPPER*
- 5 LARGE EGGS AT ROOM TEMPERATURE
- 1/3 CUP Granulated Sugar
- CHOCOLATE SAUCE/GANACHE
- 3 OUNCES GRATED BITTERSWEET CHOCOLATE
- 1/2 CUP CREAM
- BUTTER A 9-INCH SPRINGFORM PAN. IF YOU SUSPECT IT’S WARPED, WRAP THE BOTTOM AND UP THE SIDES WITH A SHEET OF FOIL. (I USE A 9 1/2 INCH SPRINGFORM PAN BECAUSE WHEN I FIRST BAKE THIS CAKE, IT OVER-FLOWED WHILE BAKING- OLIVE)
- PREHEAT THE OVEN TO 325 F DEGREES AND ADJUST THE OVEN RACK TO THE LOWER THIRD OF THE OVEN.
- COARSELY CHOP THE CHOCOLATE, AND MELT IT WITH THE COFFEE, RUM AND AND THE CREAM IN A HEAVY BOTTOM SAUCEPAN OVER MEDIUM HEAT. REMOVE FROM HEAT AND SET ASIDE.*
- BEAT THE EGGS AND THE SUGAR WITH AN ELECTRIC MIXER UNTIL IT FORMS A RIBBON WHEN YOU LIFT THE BEATER, ABOUT 4 MINUTES.
- FOLD ONE-THIRD OF THE WHIPPED EGGS INTO THE CHOCOLATE, THEN FOLD IN THE REMAINING EGGS. FOLD IN THE WHIPPED CREAM.
- SCRAPE THE BATTER INTO THE SPRINGFORM PAN AND SET THE SPRINGFORM PAN INTO A LARGER PAN. POUR IN WARM WATER UNTIL IT REACHES HALFWAY UP THE SIDE OF THE CAKE PAN. ( I USUALLY SKIP THIS STEP BECAUSE I DO NOT A LARGER PAN. AS AN ALTERNATIVE TO BAINE MARIE, I PUT A SMALL DEEP BAKING PAN ON THE BOTTOM OF THE OVEN THEN FILL IT HALFWAY WITH BOILING WATER. -OLIVE)
- BAKE THE CAKE FOR 45 MINUTES. IT WILL FEEL SOFT IN THE CENTER, BUT WILL FIRM AS IT COOLS. REMOVE FROM WATER BATH AND COOL ON RACK FOR 1 HOUR.
- POUR CHOCOLATE GANACHE ON TOP AND GARNISH WITH MORE GRATED CHOCOLATE. SERVE WITH YOUR FAVORITE CUP OF COFFEE.
- MAKE THE SAUCE/GANACHE:
- HEAT CREAM IN A SMALL SAUCEPAN OVER MEDIUM HEAT; WHEN BUBBLES START TO APPEAR, TURN OFF FIRE THEN ADD GRATED CHOCOLATE. STIR UNTIL CHOCOLATE IS MELTED, COOL THEN POUR ON TOP OF THE COOLED CHOCOLATE CAKE.