Recipe: Wolfgang Puck’s Flourless Chocolate Cake (adapted)
I’ve done this a few times, but I think I have finally found the winning formula. This is based on Wolfgang Puck’s favourite chocolate cake recipe. I am still working on my photography classes and food styling, and couldn’t quite decide on which shot was better. What do you think? I still have to learn how to use Lightroom better.
It should deliciously moist and rich on the inside like this. Compared to my first attempt, you can see how it was more dry the first time.
4 oz unsalted butter
8oz bittersweet dark chocolate (already contains 18g sugar)
So I reduced it to 1/3 cup of sugar
5 eggs separated
Powdered sugar for garnish
Preheat oven my maximum is 230ºC
Melt the butter and chocolate and stir. I don’t have a microwave, so I used a bain marine – basically my steel baking bowl sitting in a pan/pot of water on the stove.
Add in all (but 3 tablespoons of sugar) to the egg yolks you are whisking, pour into the butter and chocolate mix.
Whisk the egg whites separately until fluffy add the 3 tablespoons of sugar – but watch the consistency as you don’t want it to solid as that would make the cake really dry.
Fold in the egg whites into the chocolate butter mix.
Line the baking tin with butter and flour so it doesn’t stick.
Pour mixture into the baking in. The recipe says 45 mins, but I found 20 mins to be the perfect timing. But keep checking in on it to make sure it doesn’t turn out too dry, use the toothpick to check in.
The husband approves. :)