Flourless Chocolate Cake

Flourless Chocolate Cake

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Chocolate Cake
This recipe only has four ingredients; butter, chocolate, eggs and sugar. Maybe that’s why it’s creator David Lebovitz coined it “Chocolate idiot cake.” This flourless cake yields an almost ganache fudge pudding texture.
Prep Time 20 Minutes
Cook Time 1 1/4 Hours
Servings
People
Ingredients
Prep Time 20 Minutes
Cook Time 1 1/4 Hours
Servings
People
Ingredients
Instructions
  1. Preheat the oven to 350F degrees. Lightly butter a 9 inch round cake pan and line the bottom with parchment paper. Place in freezer.
  2. In a large heatproof bowl, combine butter and chocolate. Set bowl over a pot of simmering water. Whisk occasionally until the chocolate has melted and the mixture is smooth. Remove from heat.
  3. In a medium bowl, whisk eggs and sugar, then whisk in the melted chocolate and Cointreau(if using)mixture intil combined.
  4. Scrape the batter into the prepared pan. Place the pan in a larger baking pan, and cover the top of the cake pan with heavy foil. Pour very warm water to the baking pan to come halfway up the sides of the cake pan, and bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until the cake has set. Bake until the cake appears to be set and your finger comes away clean after gently touching the center. Remove cake from water bath and let cook completely at least 2 hours. Once cool, refrigerate for 2 more hours.
  5. To unmold, run a small knife around side of cake to help loosen. Invert the cake onto a plate, peel off parchment paper, then invert again onto a serving platter.
  6. Using a fine sieve, dust with confessionary sugar, if desired.
  7. Can be refrigerated for 4-5 days.

Devil’s Food Chocolate Ice Cream


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Chocolate ice cream
This is a decadent dessert for those who love dark chocolate. Stella Parks chocolate ice cream takes an unfamiliar path to deliver greatness. It’s dark, rich, chewy and dense.
Cook Time 45 Minutes
Passive Time 6-8 Hours
Servings
People
Ingredients
Ice cream base
Chocolate sauce
Cook Time 45 Minutes
Passive Time 6-8 Hours
Servings
People
Ingredients
Ice cream base
Chocolate sauce
Instructions
  1. Whisk egg yolks, milk, sugar and salt in a large stainless steel sauce pan over low heat, stir gently for 5 minutes. Increase heat to medium and stir until custard is thickened and steaming. Strain thru a fine-mesh sieve into a large bowl.
  2. To make the chocolate sauce, whisk sugar & cocoa in the same pot, add chopped chocolate and heavy cream. Bring to a boil over medium heat, whisking constantly until sugar has dissolved and mixtures bubbling. Strain into custard, add vanilla and Cointreau. Mix well.
  3. Place bowl with custard in a large bowl, filled with ice and cold water to create a ice bath. Chill for 30-45 minutes. Place smaller bowl with custard into fridge until cold and thick, 4-6 hours.
  4. Make ice cream according to manufacturers instructions.
  5. Place ice cream in a quart container. Place a sheet of plastic wrap over ice cream prior to placing top. Helps prevent freezer burn.
  6. Freezer for 12 hours.