- Mika Leon
THE flourless chocolate cake
It's happening....I'm giving away the recipe to my flourless chocolate cake. My mom is probably going to kill me but who cares right! This is probably one of the first things I made when I started cooking. It's one of my favorite cakes to make and always a crowd pleaser. The cake itself only has 4 ingredients, it's all about technique to get that perfect light & creamy consistency we are looking for. You can use a hand-held mixer or my best friend, the kitchenmaid stand up mixer. If you don't have one, do yourself a favor & get one! I've had mine for 11 years and have serious attachment issues with it. I know this cake is a little tricky to make so don't beat yourself up if you don't get it right the first time. Its very important the you properly fold in your egg whites into your chocolate mixer. This is what makes the texture of the cake. Reach out if you have any questions! You can see a quick video of me making it on my reels on my page @mikabites.
Hope you guys love this cake as much as I do!
Ingredients:
1 pound (16 oz.) semi-sweet chocolate chips
1 stick unsalted butter
¾ cup of sugar (sifted, very important)
8 large eggs
Powdered sugar
Preheat the oven to 350F. Butter a 9inch springform pan
Place the chocolate & the stick of butter in a double broiler (as shown in the pics below) and heat over a few inches of water but don't let the water touch the bottom of the bowl. Stir frequently until it has melted and come together as one.
Now, separate your egg whites and yolks. Your yolks will go into one bowl and the egg whites I like to put in my stand up (kitchen-aid) mixer. Pour your sugar into a sifter and into your egg yolk bowl. Sifting your sugar is very important so we don't have any weird lumps in our cake and it just makes the cake air-ier if that's even a word. With a handheld mixer, mix your sugar & egg yolks together. Stir in a little spoon of the chocolate mixer into the egg yolk-sugar mixture. This is called tempering your eggs, it keeps the eggs from scrambling from the heat of the chocolate. Now, mix in the rest of the chocolate mix in there until it is all well combined.
If you're using the kitchenaid, using the wire whip attachment.. Crank the speed up & beat your egg whites until stiff peaks form. You can also do this with a hand held mixer. You are now going to FOLD this into your chocolate mixture. I like to do half at a time. Make sure it is well incorporated & you have no lumps of eggwhite in your batter. Pour your chocolate mixture into your springform pan.
Bake at 350F for 20-25min. You'll notice the top start to crack as pictured below. You want you cake to jiggle a veryyyy little bit. Take out of the oven & let it sit 15-20 min so that it can set. (resist the urge!) Top to off with some powdered sugar and serve with your favorite vanilla ice cream....yum!!
