Flourless Chocolate Cake

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Serves 12

INGREDIENTS

  • 8 large eggs, cold
  • 1 pound bittersweet chocolate chips
  • 16 tablespoons (2 sticks) unsalted butter, cut into 16 pieces

Options for garnish…

  • powdered sugar for dusting
  • fresh raspberries and/or raspberry coulis
  • whipped cream
  • vanilla bean ice cream for serving alongside

DIRECTIONS

  1. Elevate the bottom, perforated rack of the water oven on a non-rusting baking rack and fill the basin with water to at least the fill line.
  2. To properly fill the water bath to the correct level:
    1. Fill an 8-inch (approximately 20 cm) springform pan with water.
    2. Set the pan onto the perforated rack in the water bath.
    3. Add enough water to bring the water level up to within ½ inch (1.25 cm) of the rim of the pan.
    4. Remove the pan, empty water into sink, dry the pan well. Grease with a nub of butter and line the bottom with parchment paper. Wrap the springform pan in a double thickness of heavy duty aluminum foil (up to the rim) to prevent water ingress during cooking. Set aside.
  3. Preheat the water oven to 190F/88C.
  4. In a large microwave safe bowl, put the butter chunks and chocolate chips. Cover and microwave on high in 30 second bursts, stirring with a spatula between bursts, until the mixture is completely melted. Stir until smooth and uniform.
  5. In a separate large bowl, beat the eggs on high speed until they double in volume (about 5 minutes).
  6. Fold about a third of the eggs into the chocolate mixture, folding gently to incorporate. Repeat with the next third and the next, completely folding in each third until no streaks of egg remain visible.
  7. Pour the batter into the prepared springform pan and carefully position it on the water oven rack, ensuring that the water will not flow into the pan. Position a tent of aluminum foil over the cake as it cooks to divert any condensation away from the surface.
  8. Cook for 1 hour. Remove carefully (use mitts — the water is hot) and set on a wire rack to cool completely to room temperature.
  9. Refrigerate for several hours to over night before removing the springform ring.
  10. Serve, garnished as you prefer: dusted with powdered sugar, with a dollop of whipped cream, or topped with fresh raspberries or raspberry coulis. A scoop of vanilla bean ice cream goes well with the intense chocolate-y gooey goodness.
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