Is flourless chocolate cake supposed to taste like a massive piece of fudge?
I even whipped the egg whites separately and folded them in to get some volume, but it was still a dense piece of chocolate.
I used Emeril's recipe. a pound of bittersweet chocolate with eight eggs, two sticks of butter and sugar, vanilla, some brandy. it all went into a springform surrounded by foil and placed in roasting pan with water and baked for 40 minutes at 325.
If it isn't supposed to be this way, then do any of you have a great recipe? And how is it supposed to be? Are chocolate souffles a better bet?