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WarEagleNurse WarEagleNurse 5 years
yoiebear yoiebear 5 years
I make flourless chocolate cake two or three times per year (depends on the year) and it has become a signature of mine; so much so that if I make a different dessert my family and friends are disappointed and ask for THE cake. I have learned three things about the flourless chocolate cake: 1) while additions (orange/mint/other) additions are nice, the cake is best when pure chocolate. 2) What chocolate you use is key - my #1 is E. Guittard, #2 is Scharffenberger. If those aren't available, Ghirardelli will work in a pinch, but the flavor won't be as rich. 3) do not, under any circumstances, use store bought whipped cream. If you're going to take the time to make the cake, take the time to make homemade whipped cream for it.
lauren lauren 5 years
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