Can you add flour to a flour-less cake?!

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Definitely not. If anything, you would be making the cake more dense. In order for flour to make a cake fluffy, it needs additional leavening and moisture, otherwise you'll end up with a hard, dry lump. The flour develops gluten as it bakes and that's what traps in the air bubbles created by baking soda or yeast (in the case of breads). Just by itself, it won't do anything of the sort.

Flourless chocolate cakes are usually more fudge-like and smooth in texture than a typical flour-based cake. It's not at all the same thing.

Adding flour to a flourless cake reciie will ruin the texture. I always use Martha's Marble cake recipie and it is alays a hit. Check it out.


1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 3/4 cups cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
2/3 cup buttermilk, room temperature
1/4 cup plus 1 tablespoon Dutch-process cocoa powder
Directions
1.Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
2.In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter.
3.In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
4.Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
5.Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.
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http://www.marthastewart.com/recipe/best…

My "flourless" cake does call for a small amount of flour but you need to be careful to not upset the liquid/dry balance. Adding flour might just make the cake drier.

My recipe is not too dense and the reaason is that it calls for the eggs to be divided. I mix the yolks with the sugar and chocolate and then I whip the egg whites separately. Folding in the egg whites separately lightens the cake considerably.

If you really want to try this, I would take a different approach. I would combine a flourless cake recipe with a regular cake recipe (half each). That way you have the right liquid/solid balance. That would actually be an interesting expiriment. My bets are that it would come out very close to what you are looking for.

ok, go to http://www.food.com and find a different marble cake.

NO!!! it won't improve a flourless cake recipe.