Help!!! If anyone is online that knows , is Cathy Z's flourless cake

M

misplaced-in-az

Well-known member
supposed to be jiggly after the 40 minutes baking? I took a chance and made one tonight, as it sounded like my family would really like this during Passover, for a change. TIA for your help.

I did not have a roasting pan large enough to hold the cake pan, so I put a pan of water under the cake on the other shelf.

 
I cooled it on the counter for an hour, put it in the fridge overnight and I

just took it out to see if it firmed up. It was firm around the edges, but gooey in the center. I know I beat the eggs and sugar till they were quite thick and added the chocolate mixture very slowly, continually beating as adding. The cake did not sink and had a crust on the top. I wonder if I should have baked it longer than the 45 minutes I did bake it. I used my 10" springform pan to bake in. The edges are almost like fudge. Is this the way it should be?

 
I just googled flourless choc. cakes and some of them say to separate the

yolks and wihtes, beating the whites stiff and folding into the choc. mixture. Is this what I should have done with this cake, although the directions do not say to do so?

 
Cake has gone to "cake heaven"!!! It was still ooey gooey and did

not firm up. Do not know really what went wrong, but I will try again another day.

 
AWWWWW:(

I'm waiting to hear from CathyZ to hear her expert input as what went wrong. (I didn't want to admit that I actually did not cook in a water bath. And it did take quite a bit longer than 40-45 minutes. However, from here on in I WILL use a water bath for more uniform results. But it was still incredibly awesome:)


I'm sorry, tho, that you went through that work (not to mention expense).

Many angels will be extremely happy today:)

Deb

 
You threw it away?????

You should have put it back in the oven and baked it longer when you realized it was not done, Misplaced- oven temps vary, pan sizes vary, the temp of the water put in the water bath varies, the temp of the raw batter varies. A bit jiggly in the center is fine but it must get at least that "done." A water bath is very important to this cake- because of the type of ingredients in the recipe, it could easily bake too much on the edges while leaving the inside raw and the water evens out the temps around the cake to do just that. Having a pan of water underneath the cake, on another rack, unfortunately does nothing for the cake. It is not like baking French bread where you just need the moisture in the oven.

This kind of cake, flourless, is very forgiving and could be "re-baked" later- you could have saved it.

This recipe is MANY times T&T and has worked for me every single time with no trouble. If it looks like it isn't baked enough, bake it more. I have had to do that in the past because of all the variables.

 
is it gone? even if you didn't put it back in the oven, you could always just

you could always just scoop it into serving bowls and top with fresh berries and whipped cream and call it something else. it would still be awesome.

I've made this and agree with Cathy, it's simple and one of the best flourless cakes out there. also one of the easiest to throw together. I use my large skillet for the water bath part and double wrap the cake pan with heavy foil. do try again, you'll be very happy with it.

 
I guess I was too impatient this time!! I will try again as I have plenty

of chocolate and eggs. I will put the water in my extra large skillet and try it that way. Thanks for the help. I will let you know later this evening how it worked.

 
Thanks for the suggestion of baking in a large skillet...

I never thought of that and couldn't figure out a bain maire (sp?). Still - evem w/ edges more done than middle was outstanding. (But will only cook in water bath from hereon in!! I promise:)!

Deb

 
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