How to Make a Flourless Chocolate Cake

How to Make a Flourless Chocolate Cake What I hate about me Style. mystyle.com Lisa Arch: Hate that your left wanting more here’s something you didn’t see on the show. So do you have a particular baking disaster you can tell us about? Ericka: The worst that I have ever had was I was trying to cook this so called chocolate budino. I think I had to do something very specific with the eggs and that ended up looking like I have actually cooked eggs on a dessert it was very. Cat Cora: She had scrambled eggs. Ericka: Basically look like that. Cat Cora: I’m going to have you cook the chocolate budino. Ericka: Oh God, no, no, no. Cat Cora: Yes. Lisa Arch: Does that really frighten you? Ericka: Yeah. By myself. Lisa Arch: What makes you nervous about trying it again? Ericka: There are some steps that I thought were very difficult. I’m scared. Cat Cora: Once you learn the tempering which will get to that terminology that’s were, that’s what scared you. The tempering. Lisa Arch: Is that where she scrambled the eggs. Cat Cora: That’s where she scrambled the eggs. Lisa Arch: Okay. Cat Cora: So we’re going to fix that and you’re not going to do that again. Here’s the recipe. It was very similar to a flourless chocolate cake which I think everybody is familiar with so what’s the first step. Ericka: To melt the butter. Cat Cora: Alright so here’s your butter we’ll put it right in there. Lisa Arch: That’s easy enough. Ericka: It says place the chop chocolate in the ban marrie. Cat Cora: A ban marie is a fancy word for a double boiler. And double boiler is just means what you put water in the bottom pot and you have an empty one sitting on top and it steams the chocolate versus putting it on direct heat you do not want to do that with chocolate because it will absolutely burn. Now what’s the next step? Ericka: Okay in a separate bowl gently whisk the whole eggs, egg yolks, sugar and flour. Cat Cora: Alright so you have your 6 eggs there, 3 are yolks only and 3 are regular. Ericka: Does that look good? Cat Cora: Yup that’s good. Okay let’s whisk the eggs first. Whisk it up follow you got some air in there which helps to rise the cake’s. Ericka: 3 tablespoons of flour. Cat Cora: Okay. Ericka: Half a cup of sugar. Cat Cora: That’s perfect. So next step. Ericka: We are adding the sugar and egg mixture to the chocolate. Cat Cora: This is the part that freaked you out last time okay. Now what you want to do is this is called tempering, okay. Tempering means bringing a hot item and a cold item together in a balanced temperature. When we bring these together very slowly because if you do it fast you’re going to have scrambled eggs, okay on one hand you’re going to whisk and in one hand you’re going to slowly add in the eggs so you whisk as you go so go ahead, drip it in there you go temper, temper start pouring a little bit faster. Ericka: Last time I just dumped it. Lisa Arch: Okay. Cat Cora: You just dumped it. You start thickening up Ericka: How do you know when it’s done? Cat Cora: When it gets real creamy. Alright so what’s the next step? Ericka: Okay now we have the spoon the batter into the prepared muffin tins filling each cup ¾ full. Cat Cora: Look at that. Now these are going to go in the oven. Now we’re going to do the Crème Anglaise for the bottom. Ericka: Okay that I didn’t even do. Cat Cora: Are you ready to do it now? We’re going fast easy, phenomenal now. Lisa Arch: Alright good. Ericka: Split the vanilla bean and lengthwise and scrape. Cat Cora: The best vanilla beans come from either Tahiti or Madagascar. Lisa Arch: Okay can you just get these at the grocery store? Cat Cora: You can, you don’t have to go to Tahiti for it. Ericka: We’re placing the milk and the vanilla in a medium sauce pan. Cat Cora: I put it into the milk and let it simmer and then pull it out when I’m done. Now in a large bowl Ericka: We’re going to whisk together the sugar salt and egg yolks. Cat Cora: Whisk, whisk, whisk. Lisa Arch: There you go. Cat Cora: Now you got some muscle in there. Lisa Arch: Temper the sugar, eggs yolk mixture with some of the hot milk. Cat Cora: Now we’re just going to whisk it until it gets thick. Now it’s done and you can tell when it coats the back of the spoon. Ericka: I’m getting the cake. Lisa Arch: Go get him girl. Ericka: Oh my God they’re so pretty Lisa Arch: God those smell good. Cat Cora: This is the Crème Aglaise you made look at that it’s beautiful just put one right at the center there. Ericka: Oh Cat Cora: Now you could just dress it with a little raspberry but that is ready to eat. Okay you get the first bite. Ericka: Mmm! Oh my God that’s so good. Lisa Arch: That’s unbelievable. Ericka: You made it really easy. Cat Cora: It gave you confidence and took the fear out of your cooking that’s the goal.