Hi guys, I'm Laura Vitale, and on this episode
of Laura in the Kitchen, I want to show you
how to make a fabulous flourless chocolate
cake!
It's probably so much easier than you think,
and it requires a handful of ingredients,
which you might already have on hand.
Starting off, you need some eggs, which I
have separated as egg whites and egg yolks,
you'll need some granulated sugar, semisweet
chocolate, unsalted butter at room temperature,
a little bit of instant espresso powder, some
salt and vanilla extract.
And that, my friend, is it!
You'll also need some boiling water, but that
will come in just a few minutes.
The first thing you want to do is get your
oven preheated to 400F, take an 8 inch spring
form pan, spray it with some non-stick spray
and set it aside onto a baking sheet.
Now, it is kind of crucial that you use a
spring form pan, only because, since this
is a flourless chocolate cake, we're not going
to be able to invert this onto a platter because
it's so sort of sticky and gooey and delicious,
so you;ll need something - you know, you'll
need to remove the sides, and that way you
have a pretty presentation, otherwise you
wouldn't be able to flip it.
So, the first thing we're going to work on
is whisking our egg whites until they're really
nice, frothy, and they've got somewhat a stiff
peaks, but not glossy.
That is looking perfect!
I've got some water here, that I just popped
into the microwave for about 90 seconds, or
until it started boiling.
And now, everything gets made in your food
processor, which is really, really easy.
Start off with your chocolate.
Followed by the boiling water, and you're
going to give this a whiz until the chocolate
begins to melt, which doesn't take very long.
That's good.
Now we're going to add everything else.
We're going to add the sugar, we're going
to add the egg yolks.
Followed by the butter.
This is unsalted and it's softened at room
temperature.
So get it out of there!
And then your vanilla extract, just a teeny
tad bit.
About a teaspoon or so.
And your instant espresso powder, and salt.
You don't have to add the instant espresso
powder, I just think it makes everything taste
so much more chocolaty.
And now, I am going to put the lid back on
and mix this all together until it's all combined!
Ahh!
That's perfect!
Hah!
So excited!
I'm sorry!
Okay, move this close to me.
I'm going to want to take a bath in this.
Look.
Ahhh, yes!
Pour that, let me take my blade out.
I don't want to take it out, making a mess.
So, let's do the best that we can.
Okie dokie.
Let's get everything else out.
It is so beautiful, this cake is so easy,
it's incredibly impressive, and it is just
so yummy and now just fold everything together,
try not to deflate the egg whites too much.
Keep them as - keep this as light as possible.
That looks good enough!
I'm not going to worry about a couple of little
bits and pieces of egg whites that haven't
been incorporated.
I'll be perfectly fine.
Put that into my pan.
And I'm going to pop this into the oven at
375F for about 35 to 45 minutes, I'll show
you what it looks like when it's done.
It is going to be phenomenal!
My cake was in the oven for 45 minutes, exactly.
Now, it will be more sort of puffed up when
it comes out of the oven and then the center
will sort of deflate as it cools, that's just
what it does.
But it is just lovely as-is, or you can fill
- let me get this out - you can fill the center
with some lovely whipped cream or some fresh
berries, either way you can't go wrong.
Personally, I'm just going to keep things
very simple for today, and just sprinkle some
confectioner's sugar over the top.
And look at that!
Ahhh!
So excited!
So excited!
This is going to be very rich and delicious,
so you don't really need a big slice.
That, to be honest is too big of a slice,
even for me, but trust me when I tell you,
it is perfection.
It's almost like - it's almost like a brownie.
It really is!
It's almost like a fudgy brownie.
Absolute perfection.
Chocolaty as it can get.
Absolutely delicious, I can't even tell you
anything else about it!
Not overly sweet, decadent, it hits all the
right bells and whistles if you know what
I'm talking about.
LauraintheKitchen.com will have the recipe
for you.
Look at that beauty!
Very fudgy, very rich, very delicious.
I hope you have enjoyed spending time with
me and I will see you next time!
Bye bye!
