Easy Flourless Cake — Bobby Flay

Once in the while, I get the urge to make a flourless cake and while the ones, I have tried, have been very good, I am still looking for something, I haven’t tasted.  I came across a recipe with a video of Bobby Flay making this chocolate cake in a food processor.  He mentions how, so many flourless recipes depend on nuts but he uses butter instead.  When, I saw how much, I almost changed my mind but I wanted to see how this came out.

Certainly, this is the easiest flourless cake, I have made.  Everything gets thrown into the food processor in a specific sequence.  I thought about using less butter but in a flourless cake, I am not sure of myself, making changes.  In regular cakes, I have found cutting back does not make that much of a difference of if it does, I don’t know about it. and I still like the cake.

 

I line up my ingredients, measuring everything immediately.  After all, if I am just feeding the ingredients to the food processor, I don’t have any free time while something melts.  I was ready to go and truthfully, it took very little time to get the batter ready for the baking pan.  Into the oven and walk away for almost an hour.  Come back, take it out, let it cool, and cut a piece.  Pure joy is the flavor of this cake. 

Then there are some major BUTS.  Not surprisingly, the cake was greasy and my husband noted, it fell apart, in his hand.  I tasted it when it was warm and I expected it to fall apart.

I would not completely give up on this.  It has a rich chocolate flavor.  If someone does try it, please let me know.  Not to waste anything, this crumbled, makes a great topping for ice cream or on top of other baked goods.

So, I travel the weary paths, searching for my ideal flourless cake………….trudge, trudge, trudge………………….

Easy Flourless Chocolate Cake

Serves 8

Ingredients:

10 ounces semisweet chocolate, coarsely chopped

2 ounces bittersweet chocolate, coarsely chopped

1 1/2 cups granulated sugar

2 teaspoons instant espresso powder

3/4 cup boiling water

3 sticks unsalted butter, softened  ( a few groans here)

6 large eggs, at room temperature

1 Tablespoon vanilla extract

Method:

Preheat oven to 350 degrees F. Butter the bottom and sides of a nine-inch springform pan. Line the bottom of the pan with a round of parchment paper and butter the paper.

Place both chocolates and the sugar in a food processor and process until finely ground.

Pour the boiling water through the feed tube and process for 10-15 seconds until the chocolate is completely melted. Use a spatula to scrape down the sides of the work bowl. Add the butter and process until incorporated.

Add the eggs and vanilla and process until the mixture is smooth creamy, about eight seconds. Scrape the chocolate batter into the prepared pan and smooth the top with a rubber spatula.

Place the pan on a baking sheet and bake for 55-60 minutes, until the edges of the cake are puffy and the center is just set. Cool the cake in the pan set on a wire rack for 30 minutes. Cover and refrigerate for at least three hours or until ready to serve.

Garnish with raspberry Sauce, sweetened whipped cream, cocoa powder, and fresh raspberries.

   

 

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