Regular readers of this blog will know that we are big fans of flourless chocolate cake. This is the fifth time I’ve made flourless chocolate cake for the blog, which doesn’t even count the times I make it but don’t record the occasion. If you’re curious, the other flourless chocolate cakes I’ve done are:
We’ve loved them all, in different ways. This one I made for a Sunday Lunch because one of the guests was allergic to gluten. But as far as I was concerned, any excuse for making a flourless chocolate cake was a good one. (This is also the reason why I don’t have any dialogue for this recipe review.)
It was, in short, another triumph.
I’m getting to be quite the expert on making flourless chocolate cake. This one differed in that you make a sugar syrup, which you then add to the chocolate.
But this recipe was a revelation in another respect: you bake it in a water bath (or bain-marie, if you want to be technical about it), which prevented the cake from falling.
Let me say that again: This Flourless Chocolate Cake Did Not Fall.
I don’t mind when they fall, actually. You have to embrace that aspect of its personality, and frankly, it’s still delicious, so it doesn’t much matter. But using the water bath is a simple solution to prevent that from happening, so I will do that again, no matter what the recipe.
I also need to take a minute to talk about the consistency of this cake. It was like eating a slice of chocolate mousse. It was light and creamy and chocolately and dense, all at the same time. It would seem impossible that could be so, but it in this case, it really was.
So chalk up this latest version of Flourless Chocolate Cake as an Epic Win. Yum.