Chocolate Cake Smackdown: CVap Oven vs. Conventional Oven

From my childhood, I remember making the most decadent, delicious, and RICH flourless chocolate cake recipe.  I can still picture in my mind helping my grandmother put ganache on the top of the cake and sneaking a little off the top with my finger when she wasn’t looking.  We always called that kind of sampling “quality control tasting.”

Now that I am an adult, I still find this type of confection universally appealing – I mean, who doesn’t like a rich chocolate cake? For me, a great go-to dessert for guests is a flourless cake – similar to my grandmother’s – topped with a side of homemade whipped cream and fresh raspberries. And there’s the added bonus of it being a super quick and easy recipe, plus it is gluten free.

Instead of just baking the cake in a traditional oven like grandma used to, I wanted to see what kind of results I would get baking it in a CVap® Cook & Hold Oven. So I devised a challenge for myself in order to compare the two.

I made a double batch of flourless chocolate cake and placed equal amounts of the batter in individual, fluted removable-bottom tart pans. I set the CVap at 160 +10 browning and the conventional oven at 350°F.

The results were very interesting! The cake in the CVap oven baked in 16 minutes, while the cake in the conventional oven took almost 20 minutes. More importantly, when I had three adults conduct a blind taste test, they all preferred the cake baked in the CVap oven! Some of the comments about CVap flourless cake were that it “had a chocolatier taste,” “the texture was lighter and smoother,” and “the top exterior top was more eye appealing.”

I found that the conventional cake rose, and then dropped once out of the oven. This is a normal occurrence with flourless chocolate cakes. What I liked about the CVap version was that the top had a better texture and the cake did not drop, giving it better eye appeal. It certainly makes a good case for baking in a CVap Cook & Hold Oven.

And when you add the ganache…calling it icing on the cake doesn’t do it justice!

Email me at adkirby@winstonind.com if you’d like the recipe.