Pastry Chef Adrianna Robles of Isabelle Et Vincent in Fairfield shows Tina Redwine how to make classic French pastries and desserts. 

Flourless Chocolate Cake           

Yield: 1 Eight Inch Cake (3 inch high pan. Will have extra batter if using a 2 inch high pan)

227g (half pound) Dark Chocolate

227g (half pound) Unsalted Butter

330g (1 1/2 cups) Granulated Sugar

300g (6 whole) Eggs 

110g (1 cup) Cocoa Powder

In the bowl of a stationary mixer fitted with a paddle attachment, mix the eggs and granulated sugar until they are thoroughly combined.

Melt the chocolate and butter together. Once melted, add to the egg and sugar mixture. Mix until thoroughly combined.

Add the cocoa powder to the batter and mix until thoroughly combined.

Prep an 8 inch cake pan by spraying it with pan spray and lining the outside with parchment paper.

Place the batter into the pan and bake the cake at 375*F (190*C) for 20-30 minutes. The cake is done when a thermometer is inserted into the center of the cake and it reads 170*F (80*C).

 

 

Pastry Chef Adrianna Robles

Isabelle Et Vincent