Flourless Chocolate Cake

I don't think there is any treat I love more than chocolate. Rich, bitter sweet, luscious, silky, dark chocolate with flavor as crave-able and simple as a nice warm black cup of coffee. OK, I don't know if you all like your coffee black like I do but, Mmm.. can you just taste the joy that comes with a piece of chocolate?

Here's what you need to know about Flourless Chocolate Cake

1. You must use a combination of unsweetened chocolate and 60% dark chocolate to have a rich cake that isn't overly sweet. After-all, the best thing about chocolate is its bitterness mixed with sweetness.

2. This leads me to my next point. Coffee/espresso powder is a must! Coffee and chocolate go hand in hand when it comes to balanced flavor. The deep bitter notes of concentrated granular coffee will enhance the chocolate's sweet nutty flavor. For this recipe, only use caffeine free granulated instant coffee because chocolate already has a decent amount of caffeine, you wont want to double the dose. You should not substitute liquid coffee in this recipe as it will effect the baking process.

3. The eggs are the star. Eggs are one of the most versatile tools we have in any recipe. All though I absolutely despise eating them on their own... (yea, I know that's not normal. I am not a fan of an egg breakfast at all. Judge me.) they have the most magnificent leavening power. That's where the magic in this recipe begins. The eggs in this recipe help to emulsify the batter so its one thick luscious uniform cake batter. They give structure to the cake batter as it bakes which is why you don't need any flour.

When incorporating the eggs into this batter, be sure to let the chocolate butter mixture cool before adding the eggs to avoid scrambling them. Each egg should be cracked into the batter and fully mixed in before continuing to the next. This will create you thick cake batter.

4. Do not over bake! This cake continues to bake after being taken out of the oven and will thicken as it cools. Don't worry too much about the center sinking, the entire cake will puff up sort of like a good souffle and sink slightly as it cools. That is why this cake is so dense and creamy when it has sat to chill in the fridge for a day or so.

Foraging Real Tip:

How to find chocolate that is actually good for you?

Buy chocolate with a high cocoa content, the darker or higher percentage the better. Chocolate is made from the fermentation process of cocoa beans from the cacao tree. The beans are fermented and then dried and shipped to the chocolate making geniuses. White 'chocolate' actually does not contain any cocoa solids. Stick to dark chocolate or natural cacao products. Any chocolatier that is "bean to bar" will be great high quality chocolate. You'll want to as usual, find the least amount of additives resulting in not only all the health benefits of cacao but the purest flavor.

Typical additives you'll want to avoid: Artificial sweeteners, Artificial colors, Artificial and 'natural' flavors, high fructose corn syrup, soy lecithin, BHA and BHT (harmful preservatives), and carrageenan. Just to name a few of the common ones. Generally speaking, avoid what you cannot pronounce or do not recognize. Purer chocolate is good for you and full of clean chocolate flavor.



Recipes are never rules!

Use your judgment; if you've made it before and it has worked by shaking not stirring, try it! If the recipe says something will brown after 12 minutes in the oven and your's hasn't browned yet, leave it until you think its brown enough. 



Taste, taste, taste!

Any good chef will tell you to taste your food multiple times as you cook. Stick your spoon in and see if it tastes good. Is your food seasoned well? Can it use more salt or pepper? Would you like it if it were a bit sweeter? Everyone's palate is different, if you think it needs something; Go for it!




Its just food... so have some fun!


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