Could I get a little help regarding a Flourless Chocolate Cake . . . ?

S

steve2-in-la

Well-known member
I'm planning to make Tyler Florence's simple (yet effective) Flourless Choclate Cake recipe for an early supper on Sunday afternoon.

Having never made one of these bad boys before, I'm wondering if one can I make this the day before or is it better "on the day". Also, I've noticed other recipes call for the cake to be chilled. What the . . . !?

Any and all advice is welcome. Thanks!

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_34764,00.html?rsrc=search

 
yes, you can make it ahead. I made CathyZ's last saturday and we're still enjoying it.

chilling helps them set. Cathy's recipe is just slighty different than the one you are using but I've made them with the beaten egg whites too. right now, I'm a big fan of Cathy's because it's just so easy and so good. I added a chocolate ganache on top.

here's a link to Cathy's recipe as she has comments on making flourless cakes. enjoy yours!

http://www.finerkitchens.com/swap/forum6/66_Flourless_Chocolate_Cake

 
you're welcome. try Cathy's some time, it's an easy and excellent recipe. smileys/smile.gif

 
We made Cathy's ahead and it froze/defrosted beautifully.

We served it with berries pureed with a little brown sugar and whipped cream. It was yummy!

 
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