Thursday, March 18, 2010

Flourless Chocolate Cake

This one is a class favorite! We have made this a few times and each time we all agree that this one is going on our short list of things to make to wow people. It's a cake by name but since there is no flour, it has more of a dense mousse taste/feel. Be sure to use very good chocolate as there are only a few ingredients in this recipe, so it's important to make them all count. We baked these in silicone molds shaped like pyramids so as to serve them as single plated desserts. But we did also bake in pans to slice and serve as well. No icing is needed and you can serve with raspberry sauce on the side, fresh berries, whipped cream or however you see fit. It's actually delicious just by itself as it is so decadent. Enjoy!

Flourless Chocolate Cake
Heavy Cream                           12 ounces
Butter                                        3 ounces
Dark Chocolate                         1 pound and 2 ounces
Eggs                                          7 each
Sugar                                        3.5 ounces 
Boil heavy cream. Pour over butter and chocolate. Stir until all chocolate has melted. Whip eggs and sugar until ribbon stage. Fold chocolate mixture into whipped egg mixture. Pipe mixture into molds (or pour into cake pans lined with parchment paper). Bake at 350F in a water bath until cake springs back to light touch. This is a large recipe so you can either half it or they freeze nicely. You just thaw them in the fridge whenever you have guests to wow!

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