Flourless chocolate cake is rich and dense and absolutely addicting. Adapted from Mastering the Art of French Cooking Vol 2., Julia Child’s Chocolate cake is made with semisweet baking chocolate and unsweetened chocolate easy desserts. It is flavored with orange liqueur and grated orange rind. Other ingredients used to make the cake include butter, eggs, sugar, vanilla extract, and cornstarch. The cake is filled with a decadent chocolate sauce made with semisweet baking chocolate, unsweetened baking chocolate, orange liqueur, and butter. You can top the cake with whipped cream flavored with orange liqueur or pure vanilla extract. Another option is to top it with chocolate icing or serve it with vanilla ice cream.
Instead of dusting the pans with flour after greasing it with butter, you can use cocoa powder instead for a dessert that is totally free of flour. This will also prevent the cake from being dusted with white specks and add chocolate flavor to the exterior. The orange rind and orange liqueur add zest to the cake and make a refreshing dessert or snack perfect with tea or coffee.
Ingredients: 7 oz. semisweet baking chocolate, 2 oz. unsweetened baking chocolate, 1/4 cup orange liqueur, Grated rind from 1 orange, 16 tablespoons butter, cut into ¼ in. slices, 5 eggs, 1 cup granulated sugar, 1 teaspoon pure vanilla extract, 1 cup cornstarch
For the Filling: 3 oz. semisweet baking chocolate, 1/2 oz. unsweetened baking chocolate, 3 tablespoons orange liqueur, 4 to 5 tablespoons unsalted butter, cut into 1/4 in. slices
For Serving: Whipped cream flavored with orange liqueur or pure vanilla extract OR chocolate icing
Preheat the oven to 350 degrees F. Line 2 four-cup cake pans with waxed paper, and butter and flour. Break up the chocolate and place it in a double boiler, along with the orange liqueur and orange rind until smooth and creamy. One slice of butter at a time, beat the butter into the chocolate mixture until smooth, creamy, and has the consistency of heavy mayonnaise. If the mixture is runny, beat it over ice water. In the bowl of an electric mixer, beat the eggs and sugar on low speed. Increase the speed to high and add the vanilla. Beat until fluffy and doubled in volume. The mixture should form soft peaks when the beaters are lifted. Slowly and gradually beat the cornstarch into the egg mixture. Be careful not to over beat. Fold the chocolate mixture into the egg mixture a little at a time. Pour the batter into the prepared cake pans, filling them about 2/3rds. Place in the oven, leaving 2 in. of space between the pans and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out looking oily. Remove from the oven and cool in the pans for 10 minutes. In the meantime, prepare the filling by melting the chocolate and the liqueur in a double broiler until smooth and creamy. Beat in the butter pieces one at a time. Once the cakes have cooled for 10 minutes, run a knife around the edges of one pan and remove the cake and waxed paper. Serve with whipped cream flavored with orange liqueur or pure vanilla extract or top the cake with chocolate icing.
Compared to regular chocolate cake, flourless chocolate cake is heavier and moist. It is similar to brownies but lighter and more elegant. Another way to dress up flourless chocolate cake is to dust it with confectioner’s sugar or icing sugar. You can also garnish the top of the cake with fresh mint leaves or with mint ice cream. This chocolate cake also goes well with green tea ice cream for a more oriental flavor. A popular dessert in French restaurants, flourless chocolate cake is also popular among those on a gluten-free diet or cannot intake flour products. A similar cake called molten chocolate cake or lava cake is also commonly served in French restaurants. This version has a collapsed and gooey center that contrasts with the outside thin crust.