ISO: ISO: CathyZ -question about your flourless cake

[deb-in-mi]

Hi Cathy!

I'm going to make your flourless chocolate cake for Passover (and I will make sure the sugar/egg mixture comes to a ribbon stage - thank you so much for that tip!). My question is - do you think I can make it ahead of time and freeze it? Or just make a day ahead?

While I'm at it - do you have a minute to look at the link and see if you can explain the difference in texture/taste of your cake and Tish Boyle's? The picture of hers looks terrific but 8 oz. of chocolate sure doesn't seem like much. Also - I'm curious at the difference because this doesn't do the sugar/egg ribbon mixture as yours does. I'm just always trying to understand the 'chemistry' of cooking/baking!

Thanks! And special thanks for our Passover Dessert!

Debra

http://alpineberry.blogspot.com/2007/02/chocolate-intensity.html

 

[CathyZ]

Answers for you, Deb

You can make the cake and refrigerate it for several days or freeze it and thaw later. It holds up well either way.

I'm so glad you are going to try this great recipe. I can't even tell you how many flourless chocolate cake recipes I went through before the one I posted crossed my desk. The others were all very good but lacked "something"- depth, texture, that "wow" factor. Amazingly this one with four simple ingredients was the one that knocked my socks off. It is the technique- the ribbon stage- that is so important because it sets the texture and makes the finished cake smooth and creamy instead of grainy. The baking time is very important too- if you overbake the edges will get too hard and the third thing is to use excellent chocolate. I have tried several kinds but have the best luck with Callebaut (minimum 54.5%)

If you look at the recipes side by side, the one I posted and Tish Boyle's recipe I think it becomes a matter of the depth of flavor you want to achieve as to which you use. Hers has less than half the chocolate, one stick less butter- this will certainly give a different intensity to the flavor. She uses coffee which I personally don't like in my flourless chocolate cake but that is simply MY preference. I do not believe a flourless chocolate cake needs vanilla or salt to bring out more flavor. I like the simplicity and pure flavors of just four ingredients. Believe me, this four ingredient cake can hold its' own.

I have no doubt Tish Boyle's recipe is wonderful- it is sort of like comparing apples to oranges....there are a ton of great flourless chocolate cake recipes out there and you'll just have to try several to come up with YOUR favorite.

Good luck and I know it will be a big hit.

 

[deb-in-mi]

Thank you, CathyZ!!

I am now so super anxious to make yours - I was sure that w/ your vast experience that you had gone through many, many recipes to come up w/ the one that you liked best. And you have never led me wrongsmileys/smile.gifsmileys/smile.gif

BTW - Callebaut is my preferred chocolate!!

And thanks for explaining difference, tips w/ your cake, etc.

Deb