Flourless Chocolate Cake (Gluten free)
Rachel Ricks
This recipe is from the Arizona Culinary School Student Baking
Curriculum. It was the most requested dessert in the fine dining Du
Jour Restaurant in Scottsdale, Arizona. This cake is great because
it's so easy to make ahead of time and leave in the freezer until you
want a dessert for something - I took it to the Stake Relief Society
Birthday Celebration in March 2017. I usually serve the cake with
raspberry sauce, Chantilly cream, and fruit (whatever's in season-
usually strawberries). Yield two 8-inch cakes; each cake serves 10
Curriculum. It was the most requested dessert in the fine dining Du
Jour Restaurant in Scottsdale, Arizona. This cake is great because
it's so easy to make ahead of time and leave in the freezer until you
want a dessert for something - I took it to the Stake Relief Society
Birthday Celebration in March 2017. I usually serve the cake with
raspberry sauce, Chantilly cream, and fruit (whatever's in season-
usually strawberries). Yield two 8-inch cakes; each cake serves 10
16 oz. dark chocolate
15 oz. butter
17 oz. granulated sugar
10 whole eggs
1. Melt chocolate and
butter over a double boiler* (butter on bottom and chocolate on top)
2. Whisk in sugar and
then eggs into chocolate butter mixture
3. Pour into paper
lined cake pans**, no grease
4. Bake in water bath*** in oven at 300 degrees
5. Cook until set
(1/1/2 hours to 2 hours)
6. Chill overnight
before using****
*You can buy a double boiler- but to make a simple double boiler at home, fill a sauce pan 1/4 full of water and place a metal mixing bowl on top. You do not want the bottom of the metal bowl to be touching the water in the saucepan and the heat beneath the sauce pan should be simmering (not boiling) the water. This is a great way to melt chocolate without any chances of burning the sugar.
*You can buy a double boiler- but to make a simple double boiler at home, fill a sauce pan 1/4 full of water and place a metal mixing bowl on top. You do not want the bottom of the metal bowl to be touching the water in the saucepan and the heat beneath the sauce pan should be simmering (not boiling) the water. This is a great way to melt chocolate without any chances of burning the sugar.
**I like to use spring form pans. If using spring form pans- wrap the outside bottoms of the pans with foil to prevent water from leaking into the pans
*** To prepare a water bath for baking, put your dessert filled cake pans side by side in a larger pan (Larger pan already sitting on rack in oven- so you don't chance splashing water into the desserts) and pour enough water into the larger pan to reach half way up the cake pans. I like to use a hotel pan when I make these cakes (You can buy them at costco, or on amazon)
****I usually freeze the cakes because they come out of the spring form pans easier, and will even use a creme brûlée torch to thaw the outside of the cakes while sliding the rings off.
*** To prepare a water bath for baking, put your dessert filled cake pans side by side in a larger pan (Larger pan already sitting on rack in oven- so you don't chance splashing water into the desserts) and pour enough water into the larger pan to reach half way up the cake pans. I like to use a hotel pan when I make these cakes (You can buy them at costco, or on amazon)
****I usually freeze the cakes because they come out of the spring form pans easier, and will even use a creme brûlée torch to thaw the outside of the cakes while sliding the rings off.
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