Francisco Migoya

Flourless Chocolate Cake

Preparation info
  • Yield:

    2 kg

    • Difficulty

      Easy

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • Dark chocolate coins 64% 680 g 1 lb 7.84 oz 34

Method

  1. Lightly grease the border of a half sheet pan with nonstick oil spray. Line the sheet pan with a nonstick rubber mat.
  2. Preheat a convection oven to 160°C/320°F.
  3. Melt the chocolate with the butter over a hot water bath or in the microwave.