I've been making this cake for the past two years. I have a dozen recipes for flourless chocolate cakes and this is by far the easiest and the best tasting.
I have found that lightly buttering the 10" cake pan and dusting it with granulated sugar is easier than using parchment. Also, if using extra large eggs, use only 6 instead of 7. I don't separate the eggs, but beating them for 5 to 7 minutes seems to produce a consistent end result. Don't skip the water bath - it makes a difference. My oven runs cold, so I bake this recipe for 55 minutes. Refrigerating the cake overnight and serving it cold is the best option. Don't forget a dollop of whipped cream.
My family and friends love this chocolate wonder. It is considered my specialty even though I have shared the recipe. It is in demand for every celebratory occasion.
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I've been making this cake for the past two years. I have a dozen recipes for flourless...