Chocolate Flourless Cake
It's the only cake that my wife once saw on Marhta's show and made my mind up to make :) Actually, I think it's unfair to call it cake, it's even better than a soufflé :)
I locked myself in the kitchen for 2 days not to tidy the house. Almost all the utensils went through my hands and different recipes were tried. My excuse today was flourless cake. It didn't take more than 20 minutes to make, but an excuse is an excuse :)
It is simple to make but requires a powerful mixer. If you are not a kitchen aid owner like me, you need to whisk eggs and sugar at high speed for at least 15 minutes.
We only have 4 ingredients, dark custard chocolate, brown sugar, eggs and raw cream. Recipe sizes will be enough for 6 people.
I cooked it for 25 minutes, bake for a minimum of 30 minutes and check with a long stick whether the center is cooked.
Love…
Ingredients for Chocolate Flourless Cake Recipe
- 3 pieces of eggs
- 1 cups brown sugar
- 200 g dark chocolate
- 200 ml cream (box cream)
How To Make Chocolate Flourless Cake Recipe?
- Finely chop the chocolate with a knife.
- Melt the chocolate in a bain-marie and add the cream and mix well.
- When the chocolate and cream are smooth, take them out of the bain-marie and leave to cool.
- Whisk the eggs and sugar until fluffy. Divide the beaten eggs into the cooled chocolate ganache, divide them into 3 parts and mix them from the bottom up.
- Line the base of your circle mold with greaseproof paper and grease it with the edges. If you are going to use a clamped mold or a flat circle mold, cover the edges with aluminum foil to prevent the material from overflowing.
- Bake in a preheated oven at 200 degrees for 30 minutes. Serve warm or cold.
Is it okay if we don't add brown sugar? What if we put white granulated sugar instead?
Does it have to be couverture chocolate?
It should be high in oil.
I loved it, I loved it, I loved it, thank you very much for your recipe ….. It became my favorite recipe :)
Regards -Greetings
I like it, good luck
It's a cake that I love to eat and I was wondering where I can find the recipe, good luck, I'll try it this weekend :))
eggs and sugar are whisked until they are like snow, will only the white of the egg be used?
The whole egg rises in the same way. Do not separate.
Mix the eggs you beat into the ganache by dividing them into 3 parts.
Add in 3 times, mix, mix, mix.
once upon a time it was gone, my cake. Thanks a lot for the recipe.
The recipe is good, but 1 glass of sugar makes it very sweet, it seems like it could be better if the sugar is reduced, greetings
i made it today...an amazing taste...it's definitely not a cake or anything, it's a soufflé taste you know...superr...thanks for the recipe...nothing I've made here has disappointed me :) by the way, it can also be served with mint leaves on it...
Well done Virgo lady :)
I tried your recipe today, it's been in my head for days. I preferred to leave the inside a little wet, it turned out very nice.
There is something I want to ask: It will be very nice when served with ice cream in the summer, but how can we serve it in the winter? I actually thought of whipped cream, even a little green-pink whipped cream with a little food coloring would look great on it, but it's a pretty heavy cake anyway, and I think whipped cream might be too much. Can you suggest a service that could be lighter and not overpower the eaters?
And of course, well done, thank you :)
I just made the recipe, first it swelled and then it went out (even though I didn't open the oven), it almost stuck to the bottom. It's not bad in taste, but why do you think it happened like this?
NILAY SISTER I'M 12 YEARS OLD. WE WILL MAKE A BEAUTIFUL CAKE WITH MY MOTHER, but I want a sponge cake with cocoa, can I use this cake?
Hello Aycan, unfortunately this recipe is not suitable for cake making. If you search for pastry cream and sponge cake on the blog, you can find the relevant recipes.
merhaba
I'm trying the cake recipe you gave me right now, it's even in the oven and it rises wonderfully :))) the house is covered with a wonderful smell..but I have a question; even though I dipped the cake with wolf, it is still wet in the middle..I wonder how long it needs to stay in the oven???
Nilay, everything looks beautiful from here
the recipes just don't hold up. Although I am a very resourceful person, this flourless cake and the other cocoa cookies I have never tried have never been, I wonder if there is a deficiency in your measurements or is there another trick? If you write a little more explanatory, our materials will not be wasted either...
Hello, Ms. Neşe, I am explaining the recipe for pepper. All you have to do in this cake is to whisk it very well, just like in sponge cake. There is no shortage of dimensions.
I mentioned in the cookie recipe that it is a difficult dough. If the cookie is not hard due to its structure, it will not crack that much anyway. Thanks, loves.
Hello, I want to try your recipe, but I have no idea what raw cream is =)
It is sold in 200 ml packages, you can buy it from the markets.
like this http://goo.gl/FaNgc
good luck with your hands … what is the mold size, Ms. Nilay?
Hello, I used a ebru 24 cm circle mold.
It looks so good, I'm making this cake by the way. It tastes great chocolate. Health to your hands…
Thanks Duygu, love :)
Martha's recipes aside, you know I want your kitchen! If he says, come and get it... the recipe took me away, I'll make it a day where I have to reward myself and pamper myself, I took a note! Then I guess I'll eat it up :))
Believe me, I have the same request :) This recipe is not Martha's, it's a recipe I developed, I hope you can prepare and eat it with pleasure. Love :)
I love it, well done, I would definitely like to try it, love...
Thanks Ozgen :)
If I wasn't on my traditional regime days, I would love to try it. I added it to my list, I hope it will be tried in the next days.. Good luck to you, the photo is so beautiful that I was so happy that I ate it :))
Thank you very much, Ms. Aslıhan :) I hope I can get on a regimen soon :))
I'm going to make it for my guests who will come on the weekend, is it bad if I do it the day before?
Ms. Yasemin, it is better to eat it warm, but you can prepare it 1 day in advance and remove it from the mold before serving.
Does it have to be brown sugar?
Ms. Eda, brown sugar has a unique flavor, but you can also use regular granulated sugar.
IT LOOKS VERY BEAUTIFUL. I WATCH MARTHA FROM TIME TO TIME... I HAVE NOTED YOUR RECIPE DICEM INS... I ALSO LIKE YOUR POSTINGS ON YOUR PAGE
Thank you Emine :)