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SPECIAL EQUIPMENT: a 10-inch (26 centimeter) springform pan
The trick to a flourless cake is choosing what you'll use to provide the structure that flour supplies in a standard cake. The cocoa powder does the trick in this cake. This, along with the eggs, makes the cake dense and rich.
The secret of this cake (which there is no need to tell your guests) is that it is also one of the easiest of all cakes to put together. Cake may be made up to three days ahead and kept in an airtight container at room temperature.
My notes: This cake can also be made as cupcakes. You may want to butter the inside of the cupcake paper through, as it will stick to it.
I found this on America's Test Kitchen, however I went back to look for it and couldn't find it (there is a floorless cake recipe there, but it's not the same one).