flourless chocolate cake
December 19, 2018 11:56 PM Subscribe
I have lost the recipe for my tried and true flourless chocolate cake. It's a very simple recipe, but for the event I am baking for I don't want to experiment. The issue is that I have a nine inch springform pan. The recipe on epicurious that looks closest to the one I use calls for an 8 inch pan.
Do you have a recipe for flourless choc cake -- one you know you like -- that uses a 9 inch springform pan?
I don't want to make a cake with gluten free flour or almond flour, and I don't want a glaze or any extra chocolate layer /icing kind of thing. Nor should this be a cassis cake. Raspberries on top are fine. I just want the classic old butter, dark chocolate, cocoa base, in a 9 inch springform pan. Thank you!
Do you have a recipe for flourless choc cake -- one you know you like -- that uses a 9 inch springform pan?
I don't want to make a cake with gluten free flour or almond flour, and I don't want a glaze or any extra chocolate layer /icing kind of thing. Nor should this be a cassis cake. Raspberries on top are fine. I just want the classic old butter, dark chocolate, cocoa base, in a 9 inch springform pan. Thank you!
Best answer: I like the Guardian “how to make the perfect...” series and this is their recipe for flourless chocolate cake. It calls for a 23cm tin which is 9”. The other conversions are:
260g dark chocolate - 9.1oz
260g butter - 2.3 sticks / 9.1oz
100g soft light brown sugar - 3.5oz
160g golden caster sugar - 5.6oz
85g cocoa powder - 3oz
posted by billiebee at 2:25 AM on December 20, 2018 [2 favorites]
260g dark chocolate - 9.1oz
260g butter - 2.3 sticks / 9.1oz
100g soft light brown sugar - 3.5oz
160g golden caster sugar - 5.6oz
85g cocoa powder - 3oz
posted by billiebee at 2:25 AM on December 20, 2018 [2 favorites]
The Cook's Illustrated recipe has worked great for me and suggests modifying the cooking time depending on the pan size.
posted by Homeboy Trouble at 4:02 AM on December 20, 2018
posted by Homeboy Trouble at 4:02 AM on December 20, 2018
My tried and true recipe for flourless chocolate cake is that same one you linked from epicurious. I may well have picked it up from someone around here, but it was too long ago to remember.
posted by gueneverey at 4:18 AM on December 20, 2018
posted by gueneverey at 4:18 AM on December 20, 2018
This is my go-to - have made for many years. The recipe says 8" but I've used a variety of things including a loaf pan - it's pretty forgiving. Only 3 ingredients - bittersweet chocolate, eggs and butter. You can add some booze if you wish. I usually serve it with raspberry purée and whipped cream.
posted by leslies at 5:50 AM on December 20, 2018
posted by leslies at 5:50 AM on December 20, 2018
Best answer: Simply Recipes has my favorite, and it calls for a 9 inch pan. You can absolutely leave out the chipotle and it will be fine.
posted by joycehealy at 6:27 AM on December 20, 2018
posted by joycehealy at 6:27 AM on December 20, 2018
If the only issue you have is the size of pan, I would just go for it. All that will happen is that you'll bake it for a shorter amount of time and the cake will be a little thinner.
I ran into this same problem when I was making a cake for a FriendsGiving; the baking store I went to in search of an 8-inch pan told me it's not a common size, and assured me that a 9-inch pan would be fine as long as I knocked 5 minutes off the baking time and kept an eye on it during the last 10 minutes or so, in case I needed to pull it out even sooner.
posted by EmpressCallipygos at 6:36 AM on December 20, 2018
I ran into this same problem when I was making a cake for a FriendsGiving; the baking store I went to in search of an 8-inch pan told me it's not a common size, and assured me that a 9-inch pan would be fine as long as I knocked 5 minutes off the baking time and kept an eye on it during the last 10 minutes or so, in case I needed to pull it out even sooner.
posted by EmpressCallipygos at 6:36 AM on December 20, 2018
Best answer: This one from David Lebovitz is fantastic and calls for a 9” springform pan.
posted by Champagne Supernova at 8:20 AM on December 20, 2018 [2 favorites]
posted by Champagne Supernova at 8:20 AM on December 20, 2018 [2 favorites]
After making several over the past years, I tried this one on the King Arthur site and it was head and shoulders the best I've found. Recommended it to another GF friend and she flipped for it too. The basic recipe is for an 8" pan, but in the comments the co recommends multiplying ingredients (measured in grams) by 1.2x.
Heck, I even made it dairy free (with Earth Balance sticks) and used coconut milk for the ganache and I couldn't tell.
posted by sapere aude at 1:30 PM on December 20, 2018
Heck, I even made it dairy free (with Earth Balance sticks) and used coconut milk for the ganache and I couldn't tell.
posted by sapere aude at 1:30 PM on December 20, 2018
Response by poster: Followup: have not tasted it yet but the David Lebovitz cake is now cooling on my counter and it looks gorgeous. Random household sampling of batter would seem to confirm that this is going to be delicious. I selected one that would be specifically tailored to a 9 inch pan to keep more height/ thickness. Thanks so much everyone, all these look amazing and I'll probably experiment with a lot of these one at some point!
posted by nantucket at 9:25 AM on December 21, 2018 [1 favorite]
posted by nantucket at 9:25 AM on December 21, 2018 [1 favorite]
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(volume of 8" cake: pi*4*4*thickness, volume of 9" cake: pi*4.5*4.5*thickness)
posted by Stoneshop at 12:25 AM on December 20, 2018 [2 favorites]