Welcome back friends! This week is our 12th bake from Claire Saffitz’s Dessert Person as we continue to make our way through the Loaf Cakes and Single Layer Cakes chapter of the book. This section has been packed full of incredible and unique flavours and textures, and this week’s Flourless Chocolate Wave Cake was yet another delicious bake to add to that list!
Hello hello! We’ve reached our dirty dozen bake and we’ve slid into it with the Flourless Chocolate Wave Cake! I saw many examples and heard praise of this cake before making it, so it was one I was looking forward to attempting to bake, especially with the challenge of making something without flour. However, as someone who isn’t a very big fan of chocolate desserts, I wasn’t too too excited about eating this week’s cake. I find a cake that is just chocolate is too heavy and I’m left searching for other flavours that aren’t there.
Making this cake was fun since it introduced some new and technical steps that we haven’t had to do too much in the previous bakes. You need a dece amount of chocolate (10 ounces) and you melt it over a double broiler with some rum (delish) and water. Once that has cooled, you add some egg yolks and almond flour. I was so glad this recipe called for almond flour ‘cause I have a massive bag from Costco that I bought during my macaron making phase that has been sitting dormant for many moons.
You then make a meringue by beating egg whites and sugar; now here is where I always psych myself out…is this a stiff peak? What is truly the difference between glossy and matte? Does this seem under-whipped? Did I just over-whip? Making meringues for me is like having a tedious and insecure mental monologue where I keep doubting. In this case, I do think I over-whipped the egg whites; when I went to fold in (insert Schitt’s Creek meme here) the meringue, it wasn’t incorporating very well with the chocolate mixture and was leaving large globs throughout. I ended up leaving quite a few streaks because I didn’t want to over-mix.
You then top the cake with sugar and let it bake! Watching this cake bake was potentially more fun than eating it. The cake gets so much height on the top layer with the sugar and looks like a little mushroom top floating above the rest of the cake. Once the cake is done baking and you leave it to cool, it starts to fall and create all these pits and peaks throughout the cake which look so gorgeous.
This cake is, in a word, FUDGE-Y. To me, it tasted as if a brownie and a chocolate pudding had a love child. It is airy, moist, delicate, and has a super soft and interesting texture. And the top sugar layer adds a really fun and needed crunch to the cake. As I mentioned at the beginning, my classic qualm with chocolate desserts was present with this cake too—I just found that it was too much chocolate and nothing to break it up, but I do give mad props for the texture. I shared this cake with some chocolate lovers though who did not have the same concerns as me. With all that said, I’d give this cake a solid 4 stars—a delicious and rich chocolate cake that’s gluten-free friendly is a win.
I’d been really looking forward to making this cake for a while for a few different reasons: I LOVE chocolate; I’d seen so many of our fellow Dessert People make this one already and everyone had raved about it; and our other sister, who lives in the same city as me, is gluten intolerant and I was happy to finally have a bake that I could share with her!
For those that don’t already know, I teach Language & Communications courses at a college here in Ontario, and this past week was exam week for my students. That means hundreds of tests and final research reports coming my way, and sitting in front of my computer screen for hours reading through work (no multiple choice or scantron sheets for this girl!). It was so nice to get to bust out of my marking bubble, slow down for a beat, and enjoy the process of making this cake.
The ingredient list was pretty simple for this bake compared to some of the others we’ve made so far: just some good quality chocolate, salt, sugar, oil, lots of eggs, and a little almond flour. Claire also calls for some rum or amaretto which gets added in to the melted chocolate. I used amaretto in mine, which made for a really nice flavour. This bake was similar to last week’s in the sense that the batter comes together in a few different steps: melting down the chocolate, whisking in egg yolks, flour, and other ingredients, then making the meringue and slowly folding that in. Watching egg whites and sugar come together to create something smooth, beautifully glossy, and magically stiff yet soft has to be one of the great simple pleasures in life. Anyone else share this sentiment? Just me? This is what grading hundreds of papers can do to a person…
The other thing that made this cake similar to last week’s was that it gets quite a bit of height while it’s baking, but then gradually sinks down after it comes out of the oven, which is so satisfying to watch. Because of the sugar that gets sprinkled on top of the cake before it bakes, you also get this crackly, crunchy top which adds some delicious, much-needed texture and also creates the “wave” affect that gives this recipe its name.
The taste and texture of this cake was SO delicious. The rich, fudgy flavour of the semisweet chocolate absolutely shines through, so if you’re a chocolate lover like me, you won’t be disappointed. This recipe is basically a variation on a chocolate soufflé; considering how rich it is, it’s also insanely airy and soft which just brings it up to a whole new level and makes it distinct from your average chocolate cake. My taste-testers loved it as much as I did. This is another 5-star bake for me!
Next week, we’re taking a slight deviation to bake up something extra special. Be sure to check back on Sunday!