Bruce Marder's Flourless Chocolate Cake
Submitted by meganj
A naturally gluten-free flourless chocolate cake with ground almonds and whipped egg whites, finished with a glossy chocolate-honey glaze. Dense, rich, and intensely chocolatey with a crusty top and silky interior.
YIELD
1 cakePREP
20 minCOOK
20 minREADY
40 minThis is the kind of flourless chocolate cake that belongs on a white tablecloth with a single perfect slice on the plate.
Ground almonds stand in for flour, giving the cake a subtle nutty richness, while whipped egg whites folded into the chocolate batter create a texture that’s somewhere between a souffle and a truffle.
It bakes hot first, then low and slow until the top turns crusty and crackled while the inside stays impossibly dense and silky.
The chocolate-honey glaze poured over the top is the final touch, setting into a glossy shell that cracks when you press a fork through it.
Naturally gluten-free without any substitution tricks.
Chef Tips
- Let the melted chocolate cool before blending it into the butter-almond mixture. Hot chocolate will cook the egg yolks when you add them.
- Fold the whipped egg whites in three additions: the first loosens the batter, the second and third keep the volume. Be gentle.
- The cake is done when a wooden pick comes out dry and the top has a firm crust. Don’t be fooled by the long bake time; the low temperature is essential for that fudgy center.
- If the glaze isn’t thick enough to coat the cake, return it to the heat and simmer for a few minutes while stirring constantly.
Ingredients
Directions
Generously brush 9 inch round cake pan with 1 tablespoon butter.
Line bottom with round of parchment or wax paper.
Brush with remaining melted butter.
Sprinkle generously with sugar.
In food processor fitted with knife blade, cream butter.
Add almonds and beat until mixture comes together.
Add melted, cooled chocolate and blend well.
Add egg yolks, 1 at time, and continue blending until smooth and fluffy.
In large bowl of electric mixer, beat egg whites until foamy.
Add sugar and beat until smooth and firm.
Fold in ⅓ of egg white mixture to lighten and fold in remaining egg whites gently but thoroughly.
Spoon batter into prepared cake pan.
Bake at 400 degrees 10 minutes, then reduce oven temperature to 250 degrees and bake 1 hour and 30 minutes, until cake is crusty on top and wood pick inserted in center comes out dry.
Cool on rack.
Invert onto large plate, peel off parchment paper and invert onto cake plate.
Pour Chocolate Glaze over cake and spread or tilt cake until completely covered.
Chocolate Glaze In heavy saucepan, combine butter, honey and water. Bring to boil, remove from heat and add chocolate. Beat until stiff enough to spread or drizzle over cake. If glaze is not thick enough, return to heat and simmer 3 to 5 minutes, mixing constantly.
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