Isaac H. Evans Favorite Recipes

Flourless Chocolate Cake


Flourless Chocolate Cake

Prepare a 9" round cake pan by greasing it lightly and lining the bottom and the sides with parchment or waxed paper.

Melt together:

¾ Cup unsalted butter
1 12 oz pkg semi-sweet chocolate morsels

Beat until very thick and light: 4 extra large eggs

Fold melted chocolate into beaten eggs gently but thoroughly. Turn into prepared pan.

Bake in a water bath in a 400 degree oven for approximately 20 minutes or until set (check after 12 to 15 minutes as oven temperatures vary). If you touch your finger to the surface in the center and it doesn’t get sticky, the “cake” is done. This cake is actually "done" before it actually looks done.

Allow to cool thoroughly before removing from pan. It can be refrigerated but tastes best at room temperature.

Cover with:

Ganache Glaze:

1 Cup heavy cream
1 lb semi-sweet chocolate or a combination of semi-sweet and bitter chocolate, depending on how sweet you like it.

Chop chocolate into very small pieces; semi sweet morsels are easy to use. The smaller the pieces, the better; you can chop them up in a food processor.

In a saucepan, heat cream until it just comes to a boil. Add the chocolate and stir until it is completely melted and there are no lumps at all. For flavor you can add a splash of vanilla or any kind of liquor that you might like . . . rum, Framboise, Frangelico, or perhaps some very strong coffee.

Turn cake pan upside down onto a cake rack that is placed over a half-sheet pan or cookie sheet or large plate. Peel paper from bottom and sides. (If cake does not release from the pan easily—this can happen if cake has been refrigerated—place pan over the direct heat of a stove burner for just a moment, just long enough to warm up the butter or grease you used for greasing the pan, then quickly invert it onto the cake rack). While glaze is warm and runny, pour it over the well cooled “cake”. Work excess glaze from top of cake with a spreading motion, using a spatula or flat edge of a knife; allow glaze to drizzle down the sides.