Julia Child's Flourless Chocolate Cake
Votes: 6
Time: 2 hours.
Complexity: easily
Servings: 8 – 10
Complexity: easily
Servings: 8 – 10
This cake is a favorite in France, and long ago it won the heart of Julia Child, who named her version of this dessert "Le Glorieux" (the glorious). The original recipe isn't entirely flourless. When McCall's magazine published the recipe of the French Countess de Toulouse-Latrec in 1959, the dense texture of the cake was mistakenly described as "flourless," although it does contain some flour. Over time, flour was completely eliminated from the chocolate cake recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 250 g butter, plus extra for greasing
- Cocoa powder for dusting
- 450 g dark chocolate (70% cocoa), finely chopped
- 8 large eggs, room temperature
- 3/4 cup granulated sugar
- 1/2 tsp salt
- 2 tablespoons orange liqueur (such as Grand Marnier; optional)
- 1 teaspoon vanilla extract
- Powdered sugar for sprinkling
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Recipes with similar ingredients: dark chocolate, Orange liqueur, eggs, vanilla extract, powdered sugar, cocoa
Cooking the dish according to the recipe:
- Preheat oven to 180°C. Grease the bottom and sides of a 23cm springform pan (preferably made of lightweight metal) with butter; dust with cocoa powder, tapping off any excess.
- In a medium heatproof bowl, combine the butter and chocolate. Place the bowl over a saucepan of simmering water (the bowl should not touch the water). Stir until smooth and melted. Remove the bowl from the saucepan and let cool to room temperature.
- Meanwhile, in a large bowl, beat the eggs, granulated sugar, and salt with a mixer on medium-high speed for 4-6 minutes until thick and fluffy. Beat in the orange liqueur and vanilla. Using a rubber spatula, gently fold in the melted chocolate in three additions (do not overmix).
- Pour the batter into the prepared pan and bake for 30-40 minutes, until the edges are set and the center is puffed but still slightly wobbly. (The cake will continue to set as it cools.) Transfer to a wire rack and let cool completely (the center may settle slightly). Remove the sides of the pan. Dust the cake with cocoa powder and powdered sugar just before serving.
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