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Home > Flourless Chocolate Cake
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Faultless Flourless Chocolate Cake
Flourless chocolate cakes are on sophisticated menus everywhere these days. Stay home
and make your own with this relatively easy recipe. It’s important to bake this cake at the
right temperature. If the oven is too hot, the surface has a tendency to puff, then crack.
Wrapped in plastic wrap, this cake freezes well.
INGREDIENTS
1 cup (two sticks) plus 2 tablespoons butter, softened
2 cups nuts (almonds, pecans, cashews, macadamias, or your favorite other nut)
1 1/3 cups granulated sugar
1 tablespoon light corn syrup
3 tablespoons water
16 ounces Bridge Brands milk or dark chocolate discs
PREPARATION
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Preheat oven to 375°F. Heavily butter the bottom and sides of a 13” x 9” baking sheet
with the 2 tablespoons of butter. Set aside.
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Toast the nuts on a cookie sheet until slightly browned. Cool slightly, and chop half of
them coarsely and other other half fine. Set aside.
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Melt the remaining 1 cup of butter in a large saucepan. Add sugar, corn syrup, and
water. Cook, stirring often, until a candy thermometer registers 300°F. (Watch it
carefully; after 280°F, the heat increases quickly.) At 300°F, quickly stir in the
coarsely chopped nuts and spread in the buttered baking sheet. Allow to cool.
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Melt the chocolate in a double boiler. Turn the cooled candy in the baking sheet out
onto a large sheet of waxed paper. Spread the top with half the chocolate and then
half the nuts. Using a piece of buttered wax paper, lightly and gently press the nuts
into the chocolate. Lay another sheet of wax paper over the top and flip the slab
over. Repeat with the remaining chocolate and nuts.
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Chill the bark until firm, and then break into pieces. Store the candy in a closed
container in a cool place (not the refrigerator).
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