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Flourless chocolate cake!
Nov. 27th, 2017 09:23 pmI just made my second flourless chocolate cake! Well, not quite true, I made it around noon time and just had a piece. It's the same Revised Joy of Cooking recipe that I made two weeks ago, so I know the recipe works and am starting to experiment. My alteration was that instead of 16 ounces of bittersweet chocolate, I used 6 ounces of semi- and 10 oz of bitter. All bittersweet is just too high a cacao count for me, I like this better. I think maybe 50/50 might be best. My wife did not notice it, and she's the chocolate expert! When I told her about the change, she was surprised and said that she really liked it.
The other change was using a lot more Crisco on the pan, and using a glass to tramp down the Oreo chocolate pie crust on the bottom. I also used a slightly different technique to get the cake out of the bake pan. Since the cake is baked in a water bath, by definition you have a vessel that is larger than the cake pan. I put the cake back in said larger pan, added hot water back in and let it sit a bit. Ran a knife around the edge and it turned out perfectly smooth! Zero loss of Oreo crust on the bottom!
I did have one problem: the egg whites wouldn't whip. I had a yolk break, and while I got out a lot of the yolk from the whites, apparently I didn't get out enough. So that was a waste of five eggs. I have found that a tiny amount of yolk WILL whip, but it has to be pretty darn tiny!
On to the photo!
(click to embiggen)
Yes, I am cutting the cake in to sixteenths! I think this size is a decent portion.
The other change was using a lot more Crisco on the pan, and using a glass to tramp down the Oreo chocolate pie crust on the bottom. I also used a slightly different technique to get the cake out of the bake pan. Since the cake is baked in a water bath, by definition you have a vessel that is larger than the cake pan. I put the cake back in said larger pan, added hot water back in and let it sit a bit. Ran a knife around the edge and it turned out perfectly smooth! Zero loss of Oreo crust on the bottom!
I did have one problem: the egg whites wouldn't whip. I had a yolk break, and while I got out a lot of the yolk from the whites, apparently I didn't get out enough. So that was a waste of five eggs. I have found that a tiny amount of yolk WILL whip, but it has to be pretty darn tiny!
On to the photo!
(click to embiggen)
Yes, I am cutting the cake in to sixteenths! I think this size is a decent portion.
