Flourless Chocolate Cake fill in quantity

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Flourless Chocolate Cake fill in quantity Powered By Docstoc
adapted from Cooks Illustrated

Just three ingredients--whipped whole eggs, a good-quality semisweet chocolate, and butter--will
yield dense, rich texture and true chocolate flavor.

Beat whole eggs into a foam, and gently fold in bittersweet or semisweet chocolate and strong
coffee or liqueur. Bake in a water bath at a low temperature, and remove the cake from the oven
when it reaches 140 degrees.

Goes well with raspberry coulis (see next page)

                                                                                            mixer fitted with wire
                                                         4            whip attachment at medium speed (speed 6 on a
                                                                   9 in.
         double-click, select pan size
                                                                      KitchenAid) to achieve same result, about 5 minutes.
                                    serves 16                      5. Fold 1/3 of egg foam into chocolate mixture using
Ingredients                                  16       Qty             large rubber spatula until only a few streaks of egg
72% chocolate, coarsely chopped              16    16        oz       are visible. Repeat this process 2 more times – until
unsalted butter, cut in 1/2" cubes            8
                                                    8        oz       all of egg mixture has been folded into chocolate
sugar                                         3     3        tsp
                                                                      mixture. Don’t overmix!
large eggs, cold                              8         8
strong coffee or kahlua                       4     4      tbsp    6. Scrape batter into prepared springform pan and
Coulis: see next page                                                 smooth surface with rubber spatula. Set roasting pan
Confectioners' sugar or cocoa powder + Fresh raspberries for          on oven rack and pour enough boiling water to come
                                                                      about halfway up side of springform pan. Bake until
 INSTRUCTIONS                                                         cake has risen slightly, edges are just beginning to set,
 1. Adjust oven rack to lower middle position and heat                a thin glazed crust (like a brownie) has formed on
     oven to 325 degrees.                                             surface, and an instant read thermometer inserted
 2. Grease the springform pan with butter and line                    halfway through center of cake registers 140 degrees,
     bottom with a parchment round. Cover pan                         18-20 minutes.
     underneath and along sides with foil and set in a           7. Remove cake pan from water bath and set on wire
     roasting pan. Bring kettle of water to boil.                     rack; cool to room temperature. Cover and
 3. Melt chocolate, sugar and butter (adding coffee or                refrigerate overnight to mellow (can be covered and
     liqueur, if using) in large heat-proof bowl set over pan         refrigerated for up to 4 days).
     of almost simmering water, until smooth and very            8. About 30 minutes before serving, remove springform
     warm (about 115 degrees on an instant-read                       pan sides, invert cake on sheet of waxed paper, peel
     thermometer), stirring once or twice. (For the                   off parchment pan liner, and turn cake right side up
     microwave, melt chocolate and butter together at 50              on serving platter. Decorate with fresh raspberries.
     percent power until smooth and warm, 4 to 6                 9. AT THE LAST MINUTE, sieve light sprinkling of
     minutes, stirring once or twice.)                                Confectioners’ sugar or unsweetened cocoa powder
 4. Meanwhile, beat eggs with hand-held mixer at high                 over cake to decorate, if desired.
     speed until volume doubles to approximately 1 quart,
     about 5 minutes. Alternately, beat in bowl of electric


By setting the hand held mixer on a crock, pile of books, or some other prop, you can avoid having to hold the mixer
for five minutes as you are beating the eggs to a froth.
Raspberry Coulis
Makes about 1 cup

1 (10-oz) package frozen raspberries in syrup
2 tablespoons sugar
1 teaspoon fresh lemon juice, or to taste

Purée raspberries with syrup, sugar, and lemon juice in a blender or food processor. Pour mixture through a fine sieve
into a bowl, pressing on solids.

Cooks' notes: Coulis keeps 3 days, covered and chilled.

• You can also make this coulis with fresh raspberries. The amounts will be slightly different: Use 2 1/2 cups fresh
raspberries and 1/4 cup sugar.

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