Flourless Gateau au Chocolat
Source of Recipe
bearsinthekitchen.com
Recipe Introduction
"Arguably the most decadent of the flourless chocolate cakes featured in bearsinthekitchen.com is this frolic for the most serious chocoholic. The center of the cake will remain very moist. AND it takes only an hour to make!"
List of Ingredients
12 oz. bittersweet chocolate, chopped
4 oz. unsalted butter
3 Tbs. Dutch 100% cocoa powder
10 large whole eggs, separated
½ C sugar
½ C whipping cream
1 Tb. honey
½ tsp. lemon zest , finely grated
mint sprig for garnish (optional)Recipe
1. Prepare a 10" straight sided cake pan by rubbing the bottom and sides of the pan with butter. Add flour to the pan, shake pan to coat and discard excess flour.
2. Line the bottom of the pan with a greased 10" parchment circle. Line the inner sides of the pan with a greased, 4" wide strip of parchment, creating a collar [see GLOSSARY] extending about 2" above the top of the cake pan.
3. Combine chocolate and butter in the top of a double boiler or a stainless bowl over simmering water, stirring constantly until melted. Using a whisk to stir in cocoa powder. Set aside and keep warm.
4. Combine egg whites and sugar and beat mixture until soft peaks form.
5. Fold meringue into chocolate mixture.
6. Pour into cake pan and bake in center of oven for 40-45 minutes. Edges will appear cooked while the center will be moist.
7. Remove the cake from the oven and remove the parchment collar.
8. Place a plate upside down on top of the cake pan, invert cake onto plate. Remove parchment around the cake. Let cool but do not refrigerate.
9. Combine cream, honey, lemon zest. Whip until soft peaks form. Cut slices of cake and garnish with cream/honey/lemon and a sprig of mint
Serves 8
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