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Flourless Cake- what went wrong? picture

farmhousemoderne's picture

Flourless Cake- what went wrong? picture (post #63407)

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I admit, I'm no master baker. I'd much rather cook. Anyway, I wanted to make a flourless chocolate cake since I had enjoyed them in restaurants. I followed the recipe to a T, had my oven at the perfect temp, and this is what happened! It completely fell after it cooled for 3 minutes or so. I am thinking I did something wrong with the eggs. The recipe said to beat them "until they hold their shape" so I brought them to a meringue-like consistency.

The overall texture of the cake seemed a little too "cakey" also. When I've eaten this in a restaurant, it was dense and fudgelike. What did I do wrong?

Thanks,
woodsygirl

Meryl's picture

(post #63407, reply #1 of 12)

You did nothing wrong! - this happens often with flourless chocolate cakes. You can hide it by topping the slices with fresh whipped cream. Sometimes I simply invert it so the cracks are on the bottom and I have a smooth top. As far as the texture is concerned, did you remove it from the oven when a toothpick came out with a few moist crumbs attached? If not, you may have slightly overbaked it. Also, these cakes become more fudgy and dense once they're refrigerated for several hours or overnight. That should give you the texture you want.


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst


Edited 1/22/2005 4:15 pm ET by Meryl

There's nothing better than a good friend, except a good friend with CHOCOLATE.

farmhousemoderne's picture

(post #63407, reply #3 of 12)

Whew! I'm relieved! I did invert it and frost it, so it looked OK. I just figured it was supposed to be nice and smooth. And I had a leftover piece today, and you're right! The consistency was dense. So now I know... make it a day ahead. Thanks!

Meryl's picture

(post #63407, reply #4 of 12)

You're welcome - glad it worked out!


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

KarenP's picture

(post #63407, reply #2 of 12)

 Alice Medrich made a Queen of Sheeba cake that looked very much like this before she unmolded it.  What she did was use a cake form to press down, flattening it so that it was all the same height. 

Nobody's picture

(post #63407, reply #5 of 12)

Which recipe did you use?  I've made the chocolate oblivion torte numerous times and while the cake is usually very flat, it doesn't puff up and collapse.

Gretchen's picture

(post #63407, reply #6 of 12)

My chocolate mousse cake doesn't either. But you don't whip the whites separately.

Gretchen

Gretchen
MEANCHEF's picture

(post #63407, reply #7 of 12)

Our standard chocolate mousse cake that I make at work is more like a hunk of ganache.

Nobody's picture

(post #63407, reply #8 of 12)

Sounds like the oblivion.  Melts in your mouth.  Eggs are whipped intact (not separated) for what seems like forever.  It's taken out of the oven still molten-looking but it sets up.

kimilo's picture

(post #63407, reply #9 of 12)

The reason why yours came out dry is due to overbaking.  To ensure that this doesn't happen, next time you can bake it in a water bath.  This method will yield a fudge-like consistency whereas the dry heat method will yield a cake that is dry and cake or muffin-like.  Hope this helps...Kim

farmhousemoderne's picture

(post #63407, reply #10 of 12)

What a bunch of smart people here! Thanks for all your tips. As I mentioned, I am not a baker: How do I bake it in a water bath? Just a shallow pan of water underneath my springform pan?

Meryl's picture

(post #63407, reply #11 of 12)

Be careful! Springform pans are not water-tight, so the water can seep in (voice of experience). Make sure you wrap the bottom and sides of the pan with heavy duty (not regular) foil, which you can do in one layer, ie, no seams, so the water can't get in! Better yet, double it.


Strength is the capacity to break a chocolate bar into four pieces with your bare hands - and then eat just one of the pieces. --Judith Viorst

There's nothing better than a good friend, except a good friend with CHOCOLATE.

kimilo's picture

(post #63407, reply #12 of 12)

You got it...just set the springform pan into a shallow pan with water.  The water should come up about half way up the springform pan.  Be sure to wrap the springform pan with foil so that water does not seep in...good luck