Learn how to make and professionally decorate chocolate flourless cake

dark chocolate

🥗Healthier: cocoa powder

💰Cheaper: milk chocolate

Cocoa powder is lower in calories, while milk chocolate is often less expensive.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat option, while margarine can be more budget-friendly.

Melt 8 oz of dark chocolate over a double boiler, ensuring it doesn't touch the water.

Add 7 oz of melted butter to the melted chocolate and mix well.

Stir in 9 oz of granulated sugar until combined.

Add 5 whole eggs one at a time, mixing well after each addition.

Prepare a cake pan by lining the bottom with parchment paper and smoothing out the batter into the pan.

Place the cake pan on a sheet pan and fill the sheet pan with water until it's halfway full to create a water bath.

Bake the cake at 300°F for about 2 hours, checking the water level in the pan after 1 hour.

After baking, chill the cake in the refrigerator overnight before removing it from the pan.

To remove the cake, warm the bottom of the pan with a blowtorch or on the stove to loosen it.

Turn the cake out onto a plate covered with plastic wrap to prevent sticking.

Prepare a chocolate glaze (known as glass) by melting chocolate, cream, and corn syrup over a double boiler.

Flip the cake over so the flat bottom is on top for presentation.

Smooth out the top of the cake with a spatula to fill in any cracks before glazing.

Pour the chocolate glaze over the cake, ensuring an even coating.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens