4-Ingredient Flourless Chocolate Cake - Everyday Food with Sarah Carey

I have a fantastic recipe to share with you today guys and it's only four ingredients for the most delicious flowless chocolate cake maybe ever I'm melting together 8 oz of chopped semisweet chocolate and 6 tbspoon of unsalted butter you want to do this in a double boiler or in a heat proof Bowl set over a pan of simmering water it's super rich but it's also really light you're going to be pretty surprised at how light it actually is to make it light what you do is you separate your eggs I have six large eggs and I'm going to separate them and then the egg whites get beaten if it just so happens to be Passover you can also serve this for your Passover meal because it's flowless so it's really great for for that but you know what it doesn't need to be Passover and you don't need to be Jewish to love this cake stir your chocolate and butter mixture every once in a while and make sure that the bottom of your bowl is not touching the water you don't want the bowl to get too hot the reason that you melt things in a double boiler to begin with is so that it's a nice gentle heat it's also why the microwave is so great for melting chocolate because you can just do it really slowly in increments just so take your chocolate off right before it's completely completely melted like I said you're going to beat your egg Whit so put them into a mixer beat them until they're sort of becoming soft peaks then you're going to add half a cup of sugar while you're waiting for the soft peaks to appear you can stir your egg yolks into the cooled chocolate mixture and even though the recipe doesn't call for it I am adding a nice pinch of course Salt so it's five ingredients no biggie and the egg whites are getting really thick and foamy you'll gradually add a half a cup of granulated sugar to the mixer with it going so that it has time to dissolve into the the egg whites before you add more so it doesn't get weighed down and inhibit the fluffing action of the whisking sometimes if you add all the sugar at once it just completely deflates and then there's no coming back from them you want to continue beating it until it holds sort of stiffish Peaks it doesn't have to be super duper stiff it shouldn't be standing completely straight up if it falls just over a lot a little bit that's okay see then what you want to do is fold your egg whites into your chocolate mixture but first start by lightening your chocolate mixture by stirring in about a quarter of the egg white that lightens the mixture and makes it nice and fluffy when your chocolate mixture is lightened with the one quar of the egg whites then you can fold the remaining egg whites in I love making mering it's like magic right it's like the classic science of cooking it makes me so happy look how beautiful my mering turned out fold in cut down through the center Center and then up around the sides of the bowl to gently incorporate the egg whites into the heavier chocolate mixture there'll be a few streaks left when it's fully combined but you don't want to over fold otherwise the egg whites deflate and that's what gives your cake lift and structure I have a 9x3 in Spring form pan that's been buttered and I'm going to bake my cake in here at 275° it's a nice low temperature m it smells really chocolaty in here a lot of flowerless chocolate cakes can be kind of dense which is really great but this one is really light so if you're looking for a super light and delicious cake this is the cake for you bake it 275° until the cake pulls away a little bit from the sides of the pan it should take about 45 or 50 minutes let it cool completely in the pan and then if you want to feel like there's areas where it hasn't released from the edge you can run a knife around the the edges and then just release it from the pan spring forms are great that way it cracked just a little bit on top but that's okay you should expect that and luckily you're going to dust the top with confectioner sugar taada if you're serving this for Passover make sure you're using kosher for Passover confection or sugar you don't have to dust but it does cover up imperfections not that they change the way that it tastes it's still going to be delicious let's give it a try sh we sort of a crackly crust on top and then moist on the [Music] inside yeah what do you think it's moist it's light it's rich and chocy but like lighter than air so you can have at least three slices M it's so good you guys you really have to make it and it's only four ingredients plus my one extra ingredient five ingredients guess what I have some super exciting news you see this lady standing right next to me cutting her dark leafy greens that's Sher boar she's going to be doing a great new series right here on this channel called tell them what it's called Eat clean eat clean it's going to be amazing recipes super healthy exploring you know kind of new foods like dark leafy greens like teeny tiny fish like probiotics all the kind of stuff that maybe I don't really touch on she's going to be doing on her series it's going to be airing Mondays and Thursdays right here on this channel so make sure to subscribe for my videos and her videos Sher boar

Channel: Everyday Food

Views: 765,564

Keywords: Recipe, Recipes, Cooking, Cook, Food, Dinner, Easy meal, Dinner tonight, Everyday Food, Home made, Sarah Carey, Martha Stewart, Family meal, easy cooking, how to, food ideas, quick dinners, fast recipes, easy recipes, quick recipes, 4-ingredient, flourless, chocolate, cake, decadent, light, fluffy, version, rich, souffle, texture, dessert, sweets, treats, Passover, holiday

Id: gOvW6QOIp2s

Length: 5min 54sec (354 seconds)

Published: Fri Apr 11 2014