Is it supposed to look like that?

[jmc_bks]

Is flourless chocolate cake supposed to look like and have the texture of extremely dry fudge? I tried a slice the other night, expecting it to be a decadent, moist delight. Not so much. After one bite, I set it aside. I've been lusting for a slab of (regular) chocolate cake with a glass of milk ever since.

Comments

[miladyinsanity.livejournal.com]

Nope. It's not supposed to be dry. It's supposed to be silky, melt-in-your-mouth, and luxuriously gorgeous.

Want a recipe? It's easy--just melt everything in one bowl, stir in the eggs and bake.

[jmc-bks.livejournal.com]

Sure. Maybe I'll feel ambitious this weekend :)

[miladyinsanity.livejournal.com]

Ratio of butter:sugar:chocolate:eggs is 50g:50g:50g:1egg. Melt the butter and chocolate together, add the sugar, then crack in the eggs and mix. Bake at 180C–the texture outside will be crisp and inside it’s fudgey, a bit like ice cream if you stick it in the fridge.

Hmmm.. There are several problems here. I baked them in cupcake pans, and it seems I didn't take down how long--I usually just go by feel.

So I suggest that maybe you want to try this recipe (http://chocolateandzucchini.com/archives/2007/02/le_fondant_au_chocolat_de_tante_amelie.php) or perhaps this one (http://www.davidlebovitz.com/archives/2007/01/shf_27_chocolat_1.html) instead.

I hope I don't need to tell you, but just in case, no cooking chocolate and use the best chocolate you can get. I personally go for Valrhona, but Lindt would be fine.

[jmc-bks.livejournal.com]

Thanks for the recipes :)

I didn't get a chance to try any of them over the weekend, but will later in the week (once the weather cools and I'm willing to turn on the envelope).

[miladyinsanity.livejournal.com]

Right.

My ratios for sugar to chocolate is based on 70% chocolate. You may want to decrease the sugar just a little if you use less than 70% and add a teeny pinch of salt.

Have fun experimenting!

[jmc-bks.livejournal.com]

I figured you used the good dark stuff for cooking :)

Oven, not envelope. Don't know where that came from.

[miladyinsanity.livejournal.com]

Mm.. Well, you don't need to use something so dark. 50-60% is still considered dark.

Goodness... I didn't even notice that!

I told someone to make a caramel without the sugar today. I can only imagine what I wrote in my chemistry exams today, and it's not pretty.

[jmc-bks.livejournal.com]

Oven, not envelope. I'm not even sure what sort of subconscious excuse I could come up with for that strange word substitution.

[(Anonymous)]

I've had good luck with this one: http://www.saveur.com/food/classic-recipes/marie-joss-chocolate-cake--50402.html

And I second the suggestion that it's the quality of chocolate that makes the difference. I prefer Scharffen Berger or Callebaut, but in a pinch, Guittard chocolate chips are FAB and CHEAP. If you are familiar with the Rocky Mountain Chocolate Factory, they use Guittard chocolate, and their candy is soooo yummy.

Robin

[(Anonymous)]

Oh, and I second the Lebovtiz recipe, which I've made from his recipe for Chocolate Orbit cake on the Scharffen Berger website: http://www.scharffenberger.com/stores/scharffenberger/recipes/

[jmc-bks.livejournal.com]

Thanks for the links, Robin.

I tend to buy the block chocolate at Whole Foods -- it's not Scharffen Berger or Callebaut or Valrhona but a Mexican chocolate that is very smooth. But I'm sure they carry the other stuff, too.

[(Anonymous)]

If you want to have yourself some fun, try one of the Vosges chocolate bars at Whole Foods. http://www.vosgeschocolate.com/category/candy_bars_chocolate_chips

My favorite is the Woolloomooloo.

I usually find Mexican chocolate more brittle/grainy than creamy because of the cold process they use (good eatin', though, and good for hot cocoa). Whole Foods is into quality, though, so I'm sure you're using good chocolate. I'll have to check it out at my local WF.

Robin

[jmc-bks.livejournal.com]

I've tried Vosges chocolate, and especially like the black pearl (wasabi) and naga (curry & coconut).

[dogzzz2002.livejournal.com]

Mmmmmm.

Cake.

Course I'm just that regular cake kinda gal. Chocolate with ice cream - YUM!!

CindyS

[jmc-bks.livejournal.com]

Mmm, cake and ice cream. Or just ice cream would be good right now (it's very hot today!)

[(Anonymous)]

it's supposed to be even more moist than regular cake.
mmmmmmm
I want some. Yum.

[(Anonymous)]

that was me, kate, and I have a recipe somewhere in case you want to try flourless again.
http://katerothwell.blogspot.com/2007/02/never-mind.html

so does ferfelabat on her blog.

my favorite recipe is betty crocker's cake mix with really, really good ganache based frosting. None of those instant frostings.
Today I have to make key lime pie for father's day. That's what the father of the house requested.

[jmc-bks.livejournal.com]

Kate, your recipe sounds glorious.

Key lime pie? At mom's house, it's lemon meringue.