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Pierre Hermé’s Flourless Chocolate Cake

2017-08-13
  • This Recipe
  • Chef: Pierre Hermé
  • 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
  • Posted on: Sunday August 13, 2017
  • Comments : 3 Comments
  • Languages :  English  |   Français
  • Share This Recipe

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



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 bland. However… this recipe is different, and just about perfect, nobody will notice the absence of flour, and the texture and taste will make your day at every bite, trust me !

Flourless Chocolate Cake

Flourless Chocolate CakeWhether you are avoiding gluten or not, just try this recipe and you will love 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
Flourless Chocolate CakeThe recipe is on page 10

Modifications to the original recipe

I modified only a few things...
  • I am not adding the extra whole egg, as I figured there are enough egg whites (6 !)
  • I added

    Almond Flour

    for a better texture

Ingredients

Flourless Chocolate Cake

For a 7.87" (or 7 7/8" or 20 cm) diameter cake pan

 

 Chocolate

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

 The batter

⅓ Cup Butter (86 grams)

3 Tablespoons Sugar (37 grams)

2 teaspoons of Cocoa Powder

2 Egg Yolks. 3 Tablespoons or 40 grams

¾ Cup Almond Flour (70 grams)

 Chocolate

6 Egg Whites. ¾ Cup or 180 grams

¼ Cup Sugar (62 grams)

For a 10.23" (or 10 15/64" or 26 cm) diameter cake pan

 

 Chocolate

7 oz Dark Chocolate (190.9 grams). Pierre recommends Valrhona Manjari

 The batter

⅔ Cup Butter (145.3 grams)

¼ Cup Sugar (62.5 grams)

3.3 teaspoons of Cocoa Powder

3.3 Egg Yolks. ¼ Cup or 66 grams

1 ¼ Cup Almond Flour (118.3 grams)

 Chocolate

10.1 Egg Whites. 1 ¼ Cup or 303 grams

½ Cup Sugar (104.7 grams)

For a 11.81" (or 11 13/16" or 30 cm) diameter cake pan

 

 Chocolate

9 oz Dark Chocolate (254.2 grams). Pierre recommends Valrhona Manjari

 The batter

¾ Cup Butter (193.5 grams)

⅓ Cup Sugar (83.2 grams)

4.5 teaspoons of Cocoa Powder

4.5 Egg Yolks. ⅓ Cup or 90 grams

1 ⅔ Cup Almond Flour (157.5 grams)

 Chocolate

13.5 Egg Whites. 1 ⅔ Cup or 405 grams

⅔ Cup Sugar (139.5 grams)

Steps

Preparing the mold

Butter and flour your 7.87" (or 7 7/8" or 20 cm) diameter mold, then place it in the refrigerator until needed

Flourless Chocolate Cake
If you are using a silicone mold, you needn’t butter it

Flourless Chocolate Cake

The chocolate

1. 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). I prefer to use half Dark Chocolate and half Milk Chocolate.

2.  Melt the

Dark Chocolate

(¼ lbs or 113 g) in a double-boiler

3. Mix from time to time with a rubber spatula

4. When the

Dark Chocolate

(¼ lbs or 113 g) is all perfectly melted, remove from heat. We can’t use the

Dark Chocolate

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

Egg Yolks

: Wait until the temperature reaches 120 °F / 45 °C
Flourless Chocolate CakeFlourless Chocolate CakeFlourless Chocolate CakeFlourless Chocolate CakeFlourless Chocolate Cake

5. In 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

(2 teaspoons)

You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater

6. Beat until smooth

7. Mix in the

Egg Yolks

(2)

8. Mix in the

Almond Flour

(¾ Cup or 70 g)

9. Scrape up any batter residue sticking to the bottom of the bowl

10. Pour in the

Dark Chocolate

(¼ lbs or 113 g) and mix
Flourless Chocolate CakeFlourless Chocolate CakeFlourless Chocolate CakeFlourless Chocolate CakeFlourless Chocolate CakeFlourless Chocolate Cake

Beaten Whites

11. In another bowl, beat the

Egg Whites

(6) on medium speed, until soft peaks start to form

12. After

a few minutes

, increase the speed and add the

Sugar

(¼ Cup or 62 g)
Flourless Chocolate CakeFlourless Chocolate Cake

Folding

We have two bowls – we need to carefully fold the whites into the batter

Flourless Chocolate Cake
13. Mix one third of the whites into the chocolate

14. Fold carefully another third of the whites, with a rubber spatula

15. Repeat with the last third of the whites
Flourless Chocolate CakeFlourless Chocolate CakeFlourless Chocolate CakeFlourless Chocolate CakeFlourless Chocolate CakeFlourless Chocolate CakeFlourless Chocolate Cake

16. Pour the mixture into the mold that you took out from the fridge
Flourless Chocolate CakeFlourless Chocolate Cake

Baking

17.  Bake in in preheated oven at 320 °F / 160 °C, for about

35/40 minutes



18. The cake will rise…
Flourless Chocolate CakeFlourless Chocolate Cake

And after baking, the cake will “fall into place”

Flourless Chocolate Cake
You may decorate by sprinkling icing sugar

Flourless Chocolate Cake

Result

Flourless Chocolate Cake

Flourless Chocolate Cake

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

The result and the pix


Comments for This Recipe

3 Comments
  1. On Thursday July 5, 2018
    Anonymous wrote:
    excellent recipe
  2. On Thursday July 5, 2018
    Johnson wrote:
    Excellent recipe
  3. On Saturday July 7, 2018
    François answered:

Post a Comment









Smileys:

:-(  

:-P  

:lol:  

8-O  

:-)  

:-x  

<3  

;-)  

(Y)  

:clap:  

Cooking with the same Chef ?

All recipes of Pierre Hermé

Cooking with the same ingredients ?

What else to cook with Chocolate

What else to cook with Almond powder

Rating:
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12 people rated

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What to cook with...

Crème de coco

,

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

,

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

,

Lamb

,

Lard

,

Laurel (bay) leaves

,

Leeks

,

Lemon

,

Lobster

,

Madeira

,

Malibu spirit

,

Mango

,

Masa

, Mascarpone,

Mascarpone cream

,

Milk chocolate

,

Milk powder

,

Mint

,

Mushrooms

,

Nutmeg

,

Olives

, 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

,

Rosemary

, 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,

Vanilla sugar

,

Vegetable shortening (crisco)

, Whipping cream,

Whiskey

,

White wine

,

Whole flour

,

Worcestershire sauce

,

Yoghurt

,



¼ lbs Dark Chocolate (113 g)

⅓ Cup Butter (86 g)

3 Tablespoons Sugar (37 g)

2 teaspoons of Cocoa Powder

2 Egg Yolks

¾ Cup Almond Flour (70 g)

6 Egg Whites

¼ Cup Sugar (62 g)