Decadent & Easy: The Ultimate Small-Batch Gotham Grill Flourless Chocolate Cake Recipe
There are some recipes that arrive in your life through serendipitous encounters, and for me, the Gotham Grill Flourless Chocolate Cake recipe is one such treasure. While the exact source of this beloved recipe remains a delightful mystery – likely from a fortunate soul who experienced the magic of Gotham Grill first-hand – its impact on my baking repertoire has been profound. This isn’t just any flourless chocolate cake; it’s a testament to the culinary genius that once defined one of New York City’s iconic dining establishments.
Gotham Grill, a name synonymous with fine dining and innovative American cuisine, holds a special place in culinary history. Though the original restaurant under the celebrated Chef Alfred Portale closed its doors in 2020 and subsequently reopened in 2021, the legacy of its exquisite desserts, particularly its flourless chocolate cake, endures. I often wonder if the current version on their menu echoes the depth of flavor and unique texture of this particular recipe. What I can say for certain is that my version, meticulously scaled down for home bakers, offers all the grandeur of the original in a more manageable format. This adaptation is perfect for a small gathering or when you simply crave a luxurious treat without committing to a massive dessert. You can effortlessly bake this decadent creation in a standard loaf pan or divide it into two elegant 4-inch springforms, and I suspect it would also be a spectacular success in a 6-inch springform, a delightful experiment yet to be undertaken.
Unveiling the Key Ingredients: What Makes This Flourless Chocolate Cake Stand Out
The original Gotham Grill recipe was designed for a grand-scale presentation, typically baked in a very large springform pan. It commanded a significant amount of high-quality ingredients, specifically a full pound of bittersweet chocolate, 3 ounces of unsweetened chocolate, a touch of brewed coffee, six large eggs, three-quarters of a cup of sugar, and a generous cup of heavy cream. My scaled-down version retains the precise ratios and integrity of these components, ensuring the same incredible flavor and texture in a smaller, more manageable size.
One of the most striking characteristics of this particular flourless chocolate cake recipe is the deliberate absence of butter. While many chocolate desserts rely on butter for richness and moisture, this recipe bravely omits it. This isn’t an oversight; it’s a brilliant strategic choice. By removing butter from the equation, the recipe allows the pure, unadulterated flavor of the chocolate to truly shine. Every bite becomes an intense, deeply satisfying experience, a concentrated burst of cocoa that’s unparalleled. This is precisely why the quality of your chocolate is paramount. Think of this cake as a blank canvas for showcasing exceptional chocolate – whether it’s single-origin bars from a particular region or a carefully selected blend. Investing in the best chocolate you can find will elevate this cake from merely good to absolutely extraordinary.
When selecting your chocolate, look for high-quality bittersweet and unsweetened varieties. Bittersweet chocolate provides the foundational richness and depth, while unsweetened chocolate intensifies the cocoa flavor without adding extra sugar, balancing the sweetness from the eggs and cream. While premium bar chocolate is always the ideal choice for its superior melt and flavor profile, it’s worth noting that high-quality chocolate chips can also be successfully used. Brands like Equal Exchange offer chips in both semisweet and bitter varieties that melt beautifully and deliver excellent flavor, performing more like chopped bar chocolate than typical waxy chips. The little bit of brewed coffee isn’t just for flavor; it subtly enhances the chocolate’s inherent bitterness and depth, making the chocolate taste “more chocolatey” without imparting a distinct coffee taste. This combination of carefully chosen ingredients, particularly the focus on premium chocolate and the innovative omission of butter, is what truly sets this Gotham Grill-inspired flourless chocolate cake apart.
The Exquisite Texture and Rich Flavor Profile
The world of flourless chocolate cakes is vast and varied, with textures ranging from dense and fudgy to light and ethereal. This Gotham Grill-inspired recipe falls firmly into the latter category, offering an experience that is truly remarkable. Imagine a texture that is simultaneously light, almost feathery, yet incredibly rich. It doesn’t just melt in your mouth; it dissolves, leaving behind an intense and lingering pure chocolate essence. This unique characteristic is largely due to the careful aeration of the eggs and the absence of flour, which often contributes to a denser crumb in traditional cakes. The result is a dessert that feels remarkably delicate despite its profound chocolate flavor, never heavy or cloying.
Indeed, this cake, at its core, is a celebration of chocolate. It’s a beautifully structured “block of chocolate,” offering an unadulterated cocoa experience that is deeply satisfying on its own. However, its intensity truly sings when complemented by thoughtful embellishments. A dollop of freshly whipped cream provides a delightful contrast in texture and a cooling counterpoint to the chocolate’s richness. Fresh berries, such as raspberries or strawberries, offer a burst of acidity and freshness that cuts through the sweetness, brightening the overall profile. For a more sophisticated touch, I’ve previously served it with a luxurious cloud of whipped cream alongside bourbon-soaked cherries, which added a wonderful boozy, fruity complexity. Other fantastic pairings could include a simple dusting of cocoa powder, a sprinkle of sea salt to enhance the chocolate’s depth, or even a light drizzle of raspberry coulis.
The flavor of this cake is a direct reflection of the quality and type of chocolate you choose. If you opt for a deeply roasted bittersweet chocolate, your cake will have notes of coffee and dark fruit. A chocolate with higher cocoa percentages will deliver a more intense, less sweet experience. The cake featured in the accompanying photograph was made with Equal Exchange chips, which, as mentioned, are exceptional for their robust flavor and excellent melting properties, truly standing in for premium bar chocolate. This recipe isn’t just a cake; it’s an opportunity to truly taste and appreciate the nuances of fine chocolate.
The Perfect Small Batch Solution: Baking in a Loaf Pan
Over the years, as my baking journey has evolved, so too have my tools and my approach to creating delicious desserts. When I first developed this recipe, mini 4-inch springform pans were a staple, ideal for individual servings or smaller cakes. However, like many home bakers, I’ve found that my kitchen equipment, and indeed my baking philosophy, has adapted. What I often don’t have readily available now are those specific miniature springforms. This realization led to a wonderful re-imagination of this classic recipe, perfectly tailored for an 8×4 inch loaf pan – a versatile and universally available size that is absolutely ideal for small-batch desserts.
Baking this exquisite flourless chocolate cake in a loaf pan offers numerous practical advantages, making it an even more accessible and enjoyable experience. Chief among these benefits is the ease with which it can be baked in a water bath (bain-marie). Unlike springform pans, which notoriously require careful wrapping in foil to prevent water leakage during a water bath, a solid loaf pan eliminates this concern entirely. This means less prep work, less stress, and a much more reliable water bath setup, ensuring your cake bakes evenly and maintains its delicate, moist texture without drying out. Furthermore, there’s an undeniable aesthetic appeal to slices cut from a rectangular loaf cake. They present beautifully on a plate, offering an elegant and sophisticated look that enhances the overall dining experience, whether it’s for a cozy dinner for two or a small family treat.
The contemporary presentation of a loaf-pan baked cake is undeniably more appealing than some of my older photographic attempts! Regardless of historical photography, the inherent quality of this flourless chocolate cake has remained consistently excellent throughout the years. The successful adaptation and testing in a loaf pan have truly reignited my enthusiasm for this recipe, making it an even more frequent visitor to my kitchen.
Essential Equipment for a Seamless Baking Experience
While the right ingredients are fundamental, having the appropriate kitchen equipment can transform the baking process from a chore into a joy. Beyond the crucial loaf pan, a few other tools will prove invaluable for mastering this flourless chocolate cake. A stand mixer, especially one equipped with two bowls, makes this recipe incredibly streamlined. You can dedicate one bowl to achieving perfectly whipped cream and the other to aerating the warm egg mixture to its optimal volume. This dual-bowl setup allows for seamless transitions and efficient preparation.
However, fear not if you don’t possess a dual-bowl stand mixer or even a stand mixer at all! This recipe is remarkably adaptable. A high-quality hand mixer can achieve equally excellent results. Simply ensure you have at least two separate bowls – one for your cream and another for the egg mixture – to prevent cross-contamination and ensure proper whipping. In the detailed ‘Notes’ section of the recipe card, I’ve provided specific guidance on how to easily execute this recipe using a hand mixer, ensuring everyone can achieve this decadent dessert regardless of their equipment setup. Other useful items include a heatproof spatula, a saucepan for the simmering water bath, and a fine-mesh sieve for any cocoa dusting.
Serving and Storing Your Decadent Flourless Chocolate Cake
Despite its designation as a “small cake,” the sheer richness and intense flavor of this Gotham Grill Flourless Chocolate Cake mean that a little goes a long way. This recipe, scaled down for practicality, is ideally portioned to serve four people generously. Each slice is deeply satisfying, offering a luxurious chocolate experience without overwhelming the palate.
The versatility of this small-batch recipe extends to its serving and storage options. If you opt to bake it in two 4-inch springform pans, you have the perfect setup for serving two immediately and stashing the second cake in the freezer for a future indulgence. This is a wonderful strategy for ensuring you always have a sophisticated dessert on hand. Alternatively, if you bake the cake in a loaf pan, you can easily enjoy half of it fresh, then securely wrap and refrigerate or freeze the remaining portion. When stored properly – tightly wrapped in plastic wrap – this flourless chocolate cake maintains its exquisite flavor and texture beautifully for several days in the refrigerator, and for up to a month in the freezer, making it a fantastic make-ahead dessert.
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Recipe
Amazing Flourless Chocolate Cake
Anna
Pin Recipe
Ingredients
- 4 oz high-quality bittersweet chocolate, finely chopped (114 grams)
- .75 ounces high-quality unsweetened chocolate, chopped (21 grams)
- 2 ½ tablespoons strong brewed coffee
- 1 large egg plus 2 tablespoons lightly beaten egg
- 3 T. sugar (36 grams)
- ¼ cup heavy cream (56 grams)
Instructions
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Preheat oven to 325 degrees F. Line two mini 4-inch springform pans with rounds of parchment or line 1 8×4 inch (no larger) loaf pan with nonstick foil.
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Melt chocolate with coffee in a small microwave-safe bowl. Start on high for 30 seconds. Stir well. Repeat, stirring every 15 seconds, until chocolate is melted and smooth. Set aside to cool slightly.
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Whisk sugar and egg together in a metal stand-mixer bowl. Set the bowl over a saucepan of simmering water and whisk until mixture is warm to the touch and sugar is dissolved. Set the bowl on the mixer stand and beat with the whisk attachment medium until light and almost tripled in volume. This could take anywhere from 3 to 5 minutes.
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In chilled bowl, beat cream just past the soft-peak stage.
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Fold together a quarter of the egg mixture with the cooled melted chocolate to lighten, then fold chocolate mixture back into remaining egg mixture. Fold in whipped cream. Transfer to prepared pans (or pan). Smooth top, and tap filled pans lightly on work surface a few times to settle any air pockets.
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Place pans or pan in 9-inch baking pan. Add enough hot water to baking pan to come halfway up sides of the pan(s)s. Bake 30 minutes, then open oven door for 30 seconds to release any excess moisture that builds in oven. Continue baking until center of cake feels somewhat firm when pressed lightly with your fingers, another 15-20 minutes. Remove cakes from oven and let cool at room temperature (note, if baking the larger cakes you cool them in the closed oven for two hours).
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Run a warm knife around inside of pans, and carefully remove from pans. Transfer to refrigerator and chill until very firm. Wrap in plastic wrap and keep chilled until ready to serve
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Remove cakes from refrigerator and return to room temperature. At least 1 hour before serving, preheat oven to its lowest setting. If you have just used the oven, turn it off. Unwrap cakes and set on oven proof serving plates. Warm them in the oven for about 20-30 minutes or until they are warm throughout.
Notes