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Willie Cake

By: SNOWCAT749  
"Very rich flourless cake made with lots of chocolate. A velvety ganache icing finishes it off with even more rich chocolate goodness."

Rating: This weblink has been rated 8 times with an average star rating of 4.3 Read Reviews (8)

Rate/Review | 241 people have saved this

What to Drink?

Wine Port
Hot Non-Alcoholic Coffee
Prep Time:
30 Min
Cook Time:
2 Hrs
Ready In:
2 Hrs 30 Min

Servings  (Help)

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Original Recipe Yield 1 - 9 inch cake
 

Ingredients

  • 14 ounces bittersweet chocolate, chopped
  • 3/4 cup unsalted butter, cubed
  • 6 egg yolks
  • 6 egg whites
  • 3/4 cup white sugar, divided
  • 2 teaspoons vanilla extract
  • 1 teaspoon dark rum (optional)
  •  
  • 1 1/4 cups heavy cream
  • 1 pound bittersweet chocolate, chopped

Directions

  1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan. Line the bottom of the pan with parchment paper, and then wrap the outside of the pan with aluminum foil.
  2. Combine 14 ounces of bittersweet chocolate with the butter in a metal bowl over a pan of simmering water. Stir frequently until melted and smooth. Remove from heat, and cool to lukewarm.
  3. In a medium bowl, whip egg yolks with half of the sugar (6 tablespoons) until thick and pale, about 5 minutes. Fold cooled chocolate into the yolks along with the vanilla and rum. In a separate glass or metal bowl, whip egg whites until foamy. Gradually add remaining sugar while continuing to whip to medium stiff peaks. Fold egg whites into the chocolate mixture in thirds. Pour the batter into the prepared pan.
  4. Bake for 45 to 50 minutes in the preheated oven, until the top of the cake is puffed and cracked. A wooden pick inserted into the cake will still have some moist crumbs attached. Cool cake in the pan over a wire rack. The top will fall.
  5. Place 1 pound of chocolate in a metal bowl. Heat cream to boiling in a saucepan. Pour hot cream over chocolate, and stir until smooth. Bowl may be set over a pan of simmering water if the chocolate is not able to melt completely from the heat of the cream.
  6. Press down gently on the top of the cake to make it uniformly flat. Remove sides from the cake pan, and invert cake onto a plate. Remove parchment paper from the bottom. Ladle warm ganache over the top, and spread out to cover sides. Wipe drips from the plate, and let stand until set.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 667 | Total Fat: 46.6g | Cholesterol: 170mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2003 by KATYDID61 
This was easy to make and really delicious. It is very, very rich which is why I gave it 4... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 24, 2005 by JENNELSON 
I made this cake for my son's (named William) birthday, and it has become a tradition in our... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 7, 2007 by ZEZZICA 
I made this cake for a friend who has celiac's disease and it was a huge hit. The chocolate... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 28, 2005 by BEAUANDLILYSMOM 
Woah!! this cake was so rich i could barely eat a sliver without getting a headache. my mom... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 24, 2005 by BDSHYLOCK 
I made this simple cake for a co-worker and it has been rated one of my best creations. ... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 14, 2008 by Scott 
This was an excellent cake, but I've had better ones. I'm still on the hunt for the best... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 4, 2008 by Emily 
This is a lovely flourless chocolate cake recipe. It's super-rich and like a baked chocolate... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 26, 2006 by katscan 
easy to make and VERY chocolatey. I made this for my sister who has a gluten allergy. She... MORE

 
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