Flourless Chocolate Pie
10 servings
80 minutes
Flourless chocolate cake is the embodiment of tenderness and rich cocoa flavor. Its origin is linked to European pastry traditions that aimed to create desserts with a velvety texture without using flour. This cake features a rich chocolate aroma and a delicate, almost truffle-like consistency. Baked in a water bath, it cooks evenly while retaining its moisture. Perfect as a festive dessert or an elegant treat with coffee. It can be dusted with powdered sugar or cocoa when served and complemented with fresh berries or whipped cream for a more refined taste.
1
Preheat the oven to 170 degrees and line the baking pan with parchment paper.
2
In a stand mixer with a paddle attachment or using a hand mixer, beat the eggs and 120 grams of sugar into a light, fluffy mass. The mixture will increase in volume almost four times, taking about 10 minutes.
- Chicken egg: 5 piece
- Sugar: 290 g
3
In a medium saucepan, mix the remaining sugar with water. Heat until the sugar dissolves and a syrup forms. Remove from heat, add chocolate and butter. Stir until smooth and let cool slightly.
- Sugar: 290 g
- Water: 125 ml
- Dark chocolate: 340 g
- Butter: 225 g
4
Add the warm chocolate mixture to the eggs and mix quickly - about 20 seconds.
5
Fill the prepared form with dough and place it in a larger baking dish. Put it in the oven and carefully pour water so that it reaches almost the top of the dough form — this will create a water bath that allows the dough to bake more evenly.
6
Bake the pie for about 50 minutes until firm. Check readiness by touch: if the pie is firm but not hard, it's ready. Let it cool completely in the pan, then remove and dust with powdered sugar and/or cocoa powder before serving. The pie can be served immediately or chilled in the refrigerator to become firmer.
- Powdered sugar: to taste
- Cocoa powder: to taste