Flourless Chocolate Cake is relatively easy dessert we can make it at home. All we need is great chocolate, eggs and whisk. Actually it is very popular menu since for generations people have ended their dinner with this indulgent and classy dessert. So, if anyone to try great restaurant dessert for family or guest just try this easy and great recipe.
Flourless chocolate cake requires intense chocolate flavor and balance between dense and light textures so choosing best cocoa powder would matter everything. Cocoa powder is different from flour, starch and even chocolate so it can’t substitute the flour at all. Its special bitter taste matches perfectly with sweetness of sugar. Concerning with fineness of the powder we will find two variants of cocoa powder namely Dutch or alkalized versus Natural cocoa powder. The best suggestion is that we need to ask the vendor what type of cocoa powder best matched with our purpose.
Furthermore, lighter cake is preferable and to make it we need whipping eggs whites. When we whip the egg withes we need to ensure that the stiff peaks have formed in order to keep the cake airy. In addition, folding also matter. It is the way we add whipped egg whites to batter so the whipped air will fully benefit the cake. We might need big bowl and wide, flexible spatula and let the egg white shine through. Slicing needs to consider loosening texture and aroma and it is suggested to slice when it is lightly chilled. A thin and long knife should be dipped into warm water before each slice for best result.
One recipe of Flourless Chocolate Cake requires ingredients as follow: 10 tablespoons plus 1 table spoon unsalted butter, 2/3 cup non sweet cocoa powder plus 1 tablespoon for dusting, 10,5 ounces bitter sweet (or semisweet) chocolate, finely chopped. 5 large eggs, 1 egg yolk, ½ tea spoon espresso powder, ¼ tea spoon salt, 1, tea spoon pure vanilla extract, ½ teaspoon cream of tartar, 1 cup granulated sugar, melted chocolate and ice cream.
Next. follow instructions we can summarize as following steps: preheating oven, preparing pan, melting the chocolate, combining chocolate and other ingredients, beginning to beat the egg whites, beating to form stiff peaks, folding the whites into the batter, and baking the cake.
For additional notes, eggs separate better in cold rather than at temperature room. It is the secret of any recipe that uses whipping egg whites. Also, tartar cream can stabilize the egg whites if we have little doubt about the whipping.