As I was preparing to make this recipe, I realized I didn't have the bottom for my 9" springform pan. I think I left it at my mother in laws when I made her a cheesecake for her birthday. I did some research on using an 8" for a 9" recipe. 10 cups for an 9" and 8 cups for an 8". Perfect, I can put the extra in my mini cheesecake pans and save the balance to serve for dessert when friends come over next weekend. When I poured the 8 cups into the cheesecake pan, I didn't feel like there was enough batter in the pan, so I added one more cup. In the end, I think I could have used it all since these cakes don't rise.
Watch your cooking time very closely, flourless cakes can be dry. I tasted the mini one on the day I made it. It was just okay, a little sticky and not as rich in chocolate as I would have liked. I froze the larger one for about a week. This resulted in the perfect flourless chocolate cake, moist and fudgy, like a decadent chocolate brownie. This recipe is a keeper. It's easy and can be made in advance, the perfect dessert to serve at a dinner party.
Joanne at Apple Crumbles is our host this month. You can find the recipe on her blog.
Ohhh, yum! CHOCOLATE, flour or not ... yum!
ReplyDeleteHave a great week.
TTFN ~
Marydon
I love flourless chocolate cake, yours looks amazing! One of my favorites, especially with a little whipped cream.
ReplyDeleteThis was major chocolate. But we liked it. I had to share it with office workers because the two of us could never have finished it off. Yours looks delish. I find it very strange to make a cake without flour though, don't you?
ReplyDeleteIt was such a success at our house and so EASY!
ReplyDeleteIt certainly is a keeper.
There is nothing better than a flourless chocolate cake! Off to check out the recipe.
ReplyDeleteI LOVE chocolate - know I would so love this cake. I will have to check it out!
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