Italian Pound Cake
Easy
Christina's Flour-less Chocolate Cake
This chocolate cake is a favorite of Cristiana Magnani, the friend of Lorenza who is a doctor and came to dinner when we were visiting in Reggio in September of 2002.
It is dense and delicious and Cristiana works out regularly just to manage her sweet tooth and be able to eat this flourless cake. Her husband Franco is retired so he enjoys the fruits of her labor as well. She also makes a mean orange marmalade.
Ingredients
- 2 eggs, separated
- 200 grams sugar (ounces)
- 200 grams unsweetened chocolate in fine pieces (ounces)
- 150 grams of butter (ounces unsalted butter)
- 1/4 teaspoon vanilla extract (optional)
Directions
- Grease a 9-inch square baking pan and line it with greased parchment paper.
- Melt the butter first, then add chopped chocolate until both are incorporated. Set aside and keep warm.
- In a food processor, add 2 egg yolks, then sugar and process until mixture has a lemon color. Add the melted butter with the melted chocolate to the egg/sugar mixture and then process; place this entire mixture in a large bowl.
- In a separate bowl, beat the 2 egg whites until stiff and add vanilla if using.
- Add stiffened egg whites to the chocolate mixture in the larger bowl and incorporate well. Do this step carefully so that the egg whites are not overly deflated.
- Pour into the prepared pan and place into cold oven. Turn temperature to 350°F.
- Bake for about 20 minutes. Cake should rise then fall, resembling a flat brownie. Then refrigerate cake until it is firm. Dust with powdered sugar (optional), cut into pieces. Serve with whipped cream if desired.
- This recipewas originallyfeatured on Season 14 - Episode 1406.
This recipe was featured on Season 26 - Episode 2604.
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Comments
dianne
Why do you say to make this cake in a 9″ square pan when Christina’s cake was made in a round pan?
Sybil
The method on the site is wrong she melted the chocolate in the liquified butter and the recipe says to to melt butter and sugar until liquifued
Sybil
The method on the site is wrong she melted the chocolate in the liquified butter and the recipe says to to melt butter and sugar until liquifued
Sybil
The method on the site is wrong she melted the chocolate in the liquified butter and the recipe says to to melt butter and sugar until liquifued
Tamie
I’m saw this today and I could actually smell this through my television. I will make it this weekend! I see nothing wrong in the directions of the recipe it is as done through the video. Round or square pan is more a preference I believe. Love your site! Love your show!
Gail
This is a delicious treat, and it’s so easy to make. I lost the recipe for a while but happily I finally found it! I’m baking this tonight 🎉😍
Linda Cracraft
I am so happy to have a flour-less cake recipe. I have a flour allergy so have been looking for such recipes. Thank you so much.
Amelia Howard
If you didn’t watch the video and just did the recipe written here, you might discover that the steps, amounts, etc. were not clear. I rewrote the recipe for myself and hope that others might find it useful. Ciao,
4 eggs, separated (2 for food processor; 2 egg whites beaten separately)
200 grams sugar (7 ounces)
200 grams unsweetened chocolate in fine pieces (7 ounces)
150 grams of butter (5 1/2 ounces (video stated 8 ounces) unsalted butter)
¼ teaspoon vanilla (optional)
Melt butter first, then add chopped chocolate until both are incorporated. Set aside and keep warm.
In a food processor: add 2 egg yolks, then sugar and process until mixture has a lemon color
Add the melted butter with the melted chocolate to the egg/sugar mixture then process; then place this entire mixture in a large bowl.
In a separate bowl, Beat egg whites until stiff (add vanilla optional)
Add stiffen egg whites to chocolate mixture in the larger bowl and incorporate each other. Careful not to delate the egg whites.
Place mixture in 9 inch pan (round or square) lined with parchment paper (grease paper if you think you need to do).
OVEN MUST BE Cold. BAKE for 20 minutes at 350 degrees.
Then refrigerate cake until firm. Dust with powdered sugar (optional) or serve with whipped cream.
Jawanna Graham
I did Amelia Howard’s recipe , I did not use a good processor ! I just melted the sugar , butter , chocolate, over a pot of water before , doing the egg , whites in the mixer ! I did not add vanilla! It was so good with strawberries and berries on top and just good ole , Cool whip !