Chef's Quick Tips: Flourless chocolate cake

Pastry Chef Adrianna Robles of Isabelle Et Vincent in Fairfield shows Tina Redwine how to make classic French pastries and desserts.

News 12 Staff

Jun 11, 2019, 9:58 AM

Updated 1,804 days ago

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Pastry Chef Adrianna Robles of Isabelle Et Vincent in Fairfield shows Tina Redwine how to make classic French pastries and desserts. 
Flourless Chocolate Cake           
Yield: 1 Eight Inch Cake (3 inch high pan. Will have extra batter if using a 2 inch high pan)
Ingredients 
227g (half pound) Dark Chocolate
227g (half pound) Unsalted Butter
330g (1 1/2 cups) Granulated Sugar
300g (6 whole) Eggs 
110g (1 cup) Cocoa Powder
Method:
In the bowl of a stationary mixer fitted with a paddle attachment, mix the eggs and granulated sugar until they are thoroughly combined.
Melt the chocolate and butter together. Once melted, add to the egg and sugar mixture. Mix until thoroughly combined.
Add the cocoa powder to the batter and mix until thoroughly combined.
Prep an 8 inch cake pan by spraying it with pan spray and lining the outside with parchment paper.
Place the batter into the pan and bake the cake at 375*F (190*C) for 20-30 minutes. The cake is done when a thermometer is inserted into the center of the cake and it reads 170*F (80*C).
 
 
Contact:
Pastry Chef Adrianna Robles
Isabelle Et Vincent
 1903 Post Rd, Fairfield, CT 06824
 
 


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