When I was a kid, I remember making the most decadent, delicious, and rich flourless chocolate cake.  I helped my grandmother put ganache on the top, and sneaked a little off the top with my finger when she wasn’t looking. We always called that kind of sampling “quality control tasting.”

I still love this type of confection. I mean, who doesn’t like chocolate? For me, it’s a great go-to dessert for guests – 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 it in a traditional oven like grandma’s, I wanted to see what kind of results I would get baking it in a CVap® Cook and Hold Oven. So I devised a challenge for myself in order to compare the two.

raw ingredients

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

CVap vs conventional chocolate cake

The Results

The results were very interesting! The cake in the CVap oven baked in 16 minutes. 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.

CVap vs conventional chocolate cake

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 and Hold Oven.

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

Yummy chocolate cake