Sunday, June 1, 2014

Flourless Chocolate cake

My very dear merchandiser was turning 30. She is the ultimate chocolate lover. I wanted to do something special for her. It was a weekday. I need to keep it simple. This is a recipe originally from William Sonoma. I love how simple it is. In here I am showing you the traditional way to melt and  chocolate and better. You can easily put the chocolate and butter in a large bowl and microwave for 60-90 sec. Stir well. It works just as well.


Flourless Chocolate Cake
8 oz bittersweet chocolate - broken up into small pieces
1 stick butter - cut into small pieces
4 eggs, separated
1 tbsp rum
1 tsp vanilla
1/4 tsp cream of tartar
1/2 cup sugar
Powdered sugar for dusting
Directions:
Heat oven to 325F.
Measure and cut a piece of parchment paper to fit the bottom of a 8" spring form pan. Please make sure the bottom of the pan fits tightly and it is not going to leak.
Grease an 8" spring foam pan. Line with the paper
 Grease/butter the paper
 In a double boiler or a large bowl over simmering water. Melt chocolate and butter
 Whisk to mix
 Till the ingredients is combined, and smooth. Remove from the double boiler and let it cool.
Separate 4 eggs - put the yokes in a small bowl, the white in a large bowl.
 Add rum and vanilla to the egg yokes
 Whisk to mix
 Add Cream of tartar to the egg while
 Start beating the egg white with a mixer. Once it starts to become foamy, slowly add in 1/2 the sugar, continue to whip the white. Add the other half of the sugar once the white starts to form some peaks.
 Whip to mix. Do not over beat the egg white, set aside
 To assemble the cake:
Slowly add the egg yoke mixture to the chocolate
 Mix well.
 Lighten the chocolate with 1/4 of the egg white
Fold in the rest of the egg gently
Till completed incorporated
 Pour the batter into the prepared spring form pan
Back at 325 F for 20-22 min till the sides the set and the center is still slightly soft. It will be puffy
Remove from oven and let the cake cool in the pan.
Once cool. Remove the side and store in the fridge for 4 hours
The cake will deflate.
Transfer the cake to a serving plate.
Sprinkle with powder sugar.
Ready to serve.
I love to serve the cake with a simple dob of whipped cream and a few fresh raspberry on the side.
It is very rich.
Serve 10.

Enjoy
Aloha

No comments:

Post a Comment