Many traditional American flourless chocolate cake recipes call for using nuts or breadcrumbs instead of the flour, and don't always taste all that good. In fact, they contribute to the "cardboard" taste that many flourless chocolate cake recipes have become known for.
So, on The Early Show, resident chef Bobby Flay shares his recipe -- one that's not only easy, but proves that flourless chocolate cake can indeed be delicious.
His secret? Bittersweet chocolate and semi-sweet chocolate.
Easy Flourless Chocolate Cake
10 ounces semisweet chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups granulated sugar
2 teaspoons instant espresso powder
3/4 cup boiling water
3 sticks unsalted butter, softened
6 large eggs, at room temperature
1 Tablespoon vanilla extract
- Preheat oven to 350 degrees F. Butter the bottom and sides of a nine-inch springform pan. Line the bottom of the pan with a round of parchment paper and butter the paper.
- Place both chocolates and the sugar in a food processor and process until finely ground. Pour the boiling water through the feed tube and process for 10-15 seconds until the chocolate is completely melted. Use a spatula to scrape down the sides of the work bowl. Add the butter and process until incorporated.
- Add the eggs and vanilla and process until the mixture is smooth creamy, about eight seconds. Scrape the chocolate batter into the prepared pan and smooth the top with a rubber spatula.
- Place the pan on a baking sheet and bake for 55-60 minutes, until the edges of the cake are puffy and the center is just set. Cool the cake in the pan set on a wire rack for 30 minutes. Cover and refrigerate for at least three hours or until ready to serve.
Garnish with raspberry Sauce, sweetened whipped cream, cocoa powder, and fresh raspberries.