01 Apr2013
If you don’t bake much, this is a wonderful cake for you to have in your repertoire. So easy to make, with such delicious results. I made this cake for a special holy day meal last week, and it was a hit! I spied this recipe from the REAL SIMPLE website, and altered the recipe a bit to reflect ingredients I had on hand and added a cup and half of finely blitzed walnuts for flavor, texture and a bit of substance. Flourless chocolate cakes can sometimes be so airy that you want for more… but the nuts certainly added a welcome texture and graininess to the cake.
I used good quality valrhona chocolate, in addition to the cocoa. I also made my own very heavy cream by mixing pure cream that was 65% fat with some milk to thin it a bit. And I used sour cream instead of creme fraiche. As I said earlier, I added 1.5 cups of walnuts, finely minced in a food processor. We served this with great strawberries from the Mountain province, with some heavy cream to drizzle over everything.
It turned out beautifully (albeit it cracked a bit, as the internal temperature rose too high when I left it in for 5-6 minutes longer than I should have, while futzing on my computer) and it tasted like a million bucks, for so little effort! If you like chocolate desserts, you may also want to try this chocolate tart by Francois Payard that is a staple in our kitchen. Enjoy! :)
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COMMENTS:
Sunny_beary says:
That looks scrumptious! Belated Happy Easter MM, Mrs. MM, The Teen and crew!
Apr 2, 2013 | 12:23 am
Betchay says:
Chocolate and strawberries with rich cream….sinfully delicious!
Apr 2, 2013 | 7:24 am
ami says:
I’ve always wondered how they make flourless chocolate cake w/o the flour. Thanks for the recipe MM! Locally, I like Margarita Fores’ version in Cafe Bola.
Apr 2, 2013 | 8:10 am
Gigi says:
Hi MM, where can I buy heavy cream / cream with 65% fat or more? Thanks.
Apr 2, 2013 | 7:24 pm
natie says:
Love IT!!!! never mind the cracks…that’s what the cream and berries are for… :))
Apr 2, 2013 | 10:46 pm
Marketman says:
Gigi, S&R usually carries an australian brand of “pure cream” as well as a “thickened cream” and they have very high fat content. If it’s too high, dilute with a bit of milk to the desired consistency. The richer the cream, the tastier the dessert… :)
Apr 3, 2013 | 7:08 am
Gej says:
Really great strawberries! Where were you able to get them?
Apr 3, 2013 | 8:48 am
Dave B. says:
Such lovely berries! And I love your photo composition skills
Apr 3, 2013 | 10:16 am
Slightly Epicurean says:
Yum! MM, where can I purchase Valrhona Chocolates for baking? Thanks!
Apr 3, 2013 | 3:50 pm
natie says:
Slightly E: October 25, 2005, Chocolate Tart post..link above…
Apr 3, 2013 | 9:43 pm
Getter Dragon 1 says:
The cracks are ok…they’re a sign of sincerity!
Apr 4, 2013 | 5:39 am
Slightly Epicurean says:
Thanks Natie!
Apr 4, 2013 | 11:41 am
Natie says:
my pleasure, SlightlyE..I refer to this blog A LOT for many recipes and ideas…hehehe……
Apr 4, 2013 | 8:49 pm
Monique says:
Would there be less calories in a flourless cake? Just wondering…
Apr 4, 2013 | 9:36 pm
Shalimar says:
baked one few weeks back, disappeared fast . I used almonds!
Apr 14, 2013 | 2:57 am