×
Homepage (English)Accueil (Français)
Recipes        All the recipes        All Brunch        All First courses        All Main Dishes        All Desserts        All Hors d’Œuvres
Bases        All the base recipes        Savory Bases        Sweet Bases
Recipes by ingredient
The Blog

Pierre Hermé’s Flourless Chocolate Cake

2017-08-13
  • This Recipe
  • Cuisine: French Cuisine
  • Course: Dessert, Cake
  • Difficulty: Intermediate
  • Category: Course
  • Yield: A 9-inch diameter Cake
  • Servings: 6
  • Preparation Time: 30 Minutes
  • Cooking Time: 40 Minutes
  • Readiness Time: 4 H
  • This Post
  • Chef : François
  • Category: Recipe
  • Comments : No Comment
  • Languages :  English  |   Français
  • Share This Recipe
  • Total

   La version Française se trouve ICI
An excellent flourless chocolate cake from my master Pierre Hermé 
Flourless Chocolate Cake

Cocotiers, manguiers, sable fin et Pierre Hermé

Pierre Hermé is one of my Pastry masters, and this is a simple yet delicious recipe

His Flourless chocolate cake is a real success whenever I bake it

Flourless Chocolate Cake

Desserts by Pierre Hermé

Source of the recipe

I was given this second hand book of renowned Pierre Hermé "Desserts by Pierre Hermé", with so many delightful recipes
Desserts by Pierre HerméAnd recently, a classmate from my pastry school asked me whether I could show her my Hermé books written in English, which made me read this book
Desserts by Pierre HerméIn this cookbook, recipes from Pierre Hermé are pretty simple and quite exquisite
Flourless Chocolate CakeHere, I reproduced one of the simplest recipes, the Flourless Chocolate Cake recipe, page 10

About this recipe

To be honest, I always tried to get away from « flourless » recipes : I always found them either too fat or too sweet, or too blad. However this one is just perfect, there is no way you suffer from the absence of flour in it

Flourless Chocolate Cake


Whether you are avoiding gluten or not, just try this recipe and you will love it !

Flourless Chocolate Cake


All recipes of Cakes

Pierre Hermé’s Flourless Chocolate Cake

All the Recipes of Cakes are HERE



Modifications to the original recipe

I just modified:
  • Instead of using only dark chocolate, I use half dark chocolate and half milk chocolate

Ingredients

Flourless Chocolate Cake

For a 9-inch diameter cake pan

 

 Chocolate

lbs ¼ lbs (4 oz) Dark Chocolate (113 grams). Pierre recommends Valrhona Manjari

 The batter

⅓ Cup Butter (86 grams)

3 Tablespoons Sugar (37 grams)

1 teaspoon Cocoa Powder (2 grams)

2 Egg Yolks

1 Egg

 Chocolate

6 Egg Whites

¼ Cup Sugar (62 grams)

For a 10-inch diameter cake pan

 

 Chocolate

⅓ lbs (5.3 oz) Dark Chocolate (157 grams). Pierre recommends Valrhona Manjari

 The batter

½ Cup Butter (120 grams)

4 Tablespoons Sugar (51 grams)

1 teaspoon Cocoa Powder (2 grams)

2.7 Egg Yolks

1.3 Eggs

 Chocolate

8.3 Egg Whites

½ Cup Sugar (86 grams)

For a 12-inch diameter cake pan

 

 Chocolate

lbs 7 oz Dark Chocolate (210 grams). Pierre recommends Valrhona Manjari

 The batter

⅔ Cup Butter (159 grams)

⅓ Cup Sugar (68 grams)

1 teaspoon Cocoa Powder (3 grams)

3.7 Egg Yolks

1.8 Eggs

 Chocolate

11.1 Egg Whites

½ Cup Sugar (115 grams)

Steps

Preparing the mold

Butter and flour your mold, then place it in the refrigerator until needed

Flourless Chocolate Cake

The chocolate

Hermé recommends the chocolate « Valrhona Manjari« .

If you live in the Los Angeles area, you can find Valrhona chocolates in a few stores like SURFAS (Culver city, Irvine), or at Nicole’s market (South Pasadena)

Nicole’s market
921 Meridian Avenue
South Pasadena, CA 91030

Flourless Chocolate Cake
Flourless Chocolate CakeI then decided to mix in Milk Chocolate and found the taste much better
Flourless Chocolate Cake
Flourless Chocolate Cake Melt the

Dark Chocolate

(lbs ¼ lbs (4 oz) or 113 g) in a double-boiler
Flourless Chocolate CakeMix from time to time with a rubber spatula
When the chocolate is all perfectly melted, remove from heat. We can’t use the

Dark Chocolate

(lbs ¼ lbs (4 oz) or 113 g) right away as it is too hot and would burn the

Egg Yolks



Flourless Chocolate Cake
Flourless Chocolate CakeIn the bowl of a stand mixer (like a Kitchen Aid appliance), combine the

Butter

(⅓ Cup or 86 g), the

Sugar

(3 Tablespoons or 37 g) and the

Cocoa Powder

(1 teaspoon or 2 g)

We can use either stand mixer (like a Kitchen Aid appliance) oe a
Beat until smooth

Flourless Chocolate Cake
Add the

Egg Yolks

(2) while beating and wait

Flourless Chocolate Cake
Then add the

Egg

(1) while beating

Flourless Chocolate Cake
Flourless Chocolate CakeScrape up any batter residue sticking to the bottom of the bowl
Flourless Chocolate CakeHermé says to not worry if the mixture looks curdled at this point
Flourless Chocolate Cake

Beaten Whites

In another bowl, beat the

Egg Whites

(6) on medium speed, until soft peaks start to form
The medium speed is important. One mistake you want to avoid is to beat the whites on high speed from the start

Flourless Chocolate Cake
After

a few minutes

, increase the speed and add the

Sugar

(¼ Cup or 62 g)

Flourless Chocolate Cake

Result

Beat

a few minutes

until whites are fully whipped and firm

Flourless Chocolate Cake
Flourless Chocolate Cake Never stop the beater : this would deflate the whites
The

Dark Chocolate

is ready to use when it reaches 120 °F/46 °C

Flourless Chocolate Cake
Flourless Chocolate CakePour in the

Dark Chocolate

on the mixture, briefly mix, but do not overmix !

The more you mix the chocolate, the more risk of it getting too hard

Folding

And now we are ready to fold

Flourless Chocolate Cake
Flourless Chocolate Cake

Folding, Step #1

For the first step, the whisk is the best tool, but not to whisk ! Use it to fold simply and gently
Flourless Chocolate Cake

Folding, Step #2

Gently fold the mixture with a rubber spatula
Here’s the result you want to get

Flourless Chocolate Cake
Flourless Chocolate Cake
Flourless Chocolate CakePour the mixture into the mold that you took out from the fridge
This mixture will not spread evenly, it is too thick : we need to spread it before baking

Flourless Chocolate Cake
Flourless Chocolate CakeTo do this, the best tool is certainly an offset spatula
Trying to spread as evenly as possible without breaking the beaten egg whites texture

Flourless Chocolate Cake

Baking

Bake in in preheated oven at 360 °F/180 °C

Flourless Chocolate Cake
The cake will rise…

Flourless Chocolate Cake
.. then fall !

Flourless Chocolate Cake
Baking time is approx.

40 minutes



Flourless Chocolate Cake
After baking, cool the cake

You may decorate by sprinkling icing sugar

Flourless Chocolate Cake
Flourless Chocolate Cake
Place it in the refrigerator for

a few hours



Flourless Chocolate Cake
Served with a vanilla custard, and then you just got yourself a ticket to Paradise !

Flourless Chocolate Cake
Flourless Chocolate CakeThe recipe "la crème anglaise vanille de pierre hermé" is ICI

The result and the pix



Comments for This Recipe

Post a Comment







For apostrophes ('), type: ""

Smileys:

:-(  

:-P  

:lol:  

8-O  

:-)  

:-x  

<3  

;-)  

*

Others Recipes from Cuisine d'Aubery

Posts from the blog

What to cook with the same ingredients ?

What else to cook with : Chocolate

Rating:
4.2 / 5
5 people rated

Rate this recipe:


QR Code

Scan this QR code on your smartphone and bring this recipe to your kitchen
QR code


What to cook with...

Celery

,

5 spice powder

,

Almond extract

,

Almond paste

, Almond powder,

Almonds

, Avocado,

Basil

,

Beef

,

Beef stock

,

Brown sauce

,

Buttermilk

,

Candied orange

,

Cardamom

,

Carrots

, Chicken,

Chili powder

,

Chipotle

, Chocolate,

Chorizo

,

Choux dough

, Cilantro, Cinnamon,

Cloves

,

Coco milk

,

Coconut

,

Coconut bavarian cream

,

Cognac

,

Coriander powder

,

Crème fraiche

, Cumin,

Diced bacon

, Egg Whites, Egg yolks, Eggs,

Espelette pepper

,

Fennel

,

Fenugreek

,

Fermented milk

,

Fish

,

Fish stock

,

Fish stock

, Garlic,

Genoa bread

,

Gianduja

, Ginger,

Glucose

, Grand marnier,

Grand marnier ice cream

, Green onion,

Ham

,

Hazelnuts

,

Hoisin sauce

, Honey, Hot peppers,

Ice cream

,

Icing fondant

,

Inverted sugar

,

Italian meringue

,

Ketchup

,

Ladyfingers

,

Lard

,

Laurel (bay) leaves

,

Leeks

,

Lemon

,

Lobster

,

Madeira

,

Malibu spirit

,

Mango

,

Masa

,

Mascarpone

,

Mascarpone cream

,

Milk chocolate

,

Milk powder

,

Mint

,

Mushrooms

,

Nutmeg

, Onions,

Orange juice

,

Orange zests

, Oranges,

Palm sugar

, Paprika,

Parmesan cheese

,

Parsley

,

Passion fruit

,

Pastis

,

Pastry dough

,

Pearl sugar

,

Peppers

,

Pineapple

,

Pistachio paste

,

Pistachios

,

Pork

,

Potatoes

,

Powdered anis

,

Puff dough

,

Rabbit

,

Raspberries

,

Red wine

,

Rice

,

Rice vinegar

,

Ricotta cheese

, Rum,

Rye flour

,

Sablée Dough

,

Saffron

,

Salmon

,

Sausage

,

Sesame oil

,

Sesame seeds

,

Shallots

, Soy sauce,

Spinach leaves

,

Strawberries

,

Strawberry jam

,

Sweet Tart Dough

,

Syrup

, Thyme,

Tomato paste

,

Tomatoes

,

Tonka bean

,

Tuna fish

,

Turmeric

, Vanilla,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yoghurt

,



lbs ¼ lbs (4 oz) Dark Chocolate (113 g)

⅓ Cup Butter (86 g)

3 Tablespoons Sugar (37 g)

1 teaspoon Cocoa Powder (2 g)

2 Egg Yolks

1 Egg

6 Egg Whites

¼ Cup Sugar (62 g)

Total