Chocolate Cake Ingredients

Thin, Flour-less Chocolate Cake

Chef Eric Garcia tells us his Thin, Flour-less Chocolate Cake is (pun intended here) a piece of cake to make. Enjoy this latest recipe, and his play-by-play how-to photos, from Chef’s files!

Thin Flour-less Chocolate Cake

What you’ll need:

photo

  • 6 ounces chocolate
  • 6 tablespoons butter
  • 9 egg whites
  • 4 egg yolks
  • 1/2 cup sugar

What you’ll do:

  • 1.  Melt chocolate in a double boiler.
  • 2.  Remove from heat and stir in butter.

Making Meringue

  • 3.  In a mixing bowl, whip the egg whites to stiff peaks, adding the sugar a spoon full at a time.
  • 4.  Fold yolks in to the chocolate.

Chocolate Cake Recipe How To

  • 5.  Fold the meringue into the chocolate in three stages.

Folding Chocolate and Meringue

  • 6.  Line a tray with foil and spray with non-stick spray.
  • 7.  Spread the batter out evenly.

Chocolate Batter in Pan

  • 8.  Bake for 15 minutes at 375 degrees.
  • 9.  The top of the cake should just be set.

Chocolate Cake

  • 10.  Cool and refrigerate before using.

Layered Chocolate Cake, Terrine

  • 11.  Making the terrine starts by lining a loaf pan with foil.
  • 12.  Cut the chocolate cake to fit in the loaf pan.
  • 13.  Put about a 1/2 inch of chocolate ganache in the bottom of the pan.
  • 14.  Place a layer of chocolate cake in and place in the freezer for 15 minutes.
  • 15.  Repeat the layering two more times so that there are three layers of cake.
  • 16.  Allow it to set up in freezer for a few hours.

Chocolate Cake Ingredients

  • 17.  To serve, remove from the freezer and turn out onto a cutting board. Allow it to sit until it softens just a bit then cut with a warm knife. Serve the chocolate with flavored whipped cream or fruit purée, toasted nuts and berries.

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