Flourless Dark Chocolate Cake
Source of Recipe
Brenda-Lee Olson
Recipe Introduction
From Appeal Magazine
Fall/Winter 2007 Edition
List of Ingredients
Cake:
10 oz (300 gr) Dark Bittersweet CF Chocolate, chopped
3/4 c (175 ml) CF margarine, cut into small pieces (not soft marg)
5 egg yolks
1/4 c (60 ml) granulated sugar, divided
1 tsp (5 ml) vanilla
1/8 tsp (1 ml) salt
1 tbsp (15 ml)brewed espresso or strong coffee (optional)
1 tbsp (15 ml) flavoured extract or liquer (such as Frangelico or Gr. Marnier)
3 egg whites
2 tbsp (30 ml) granulated sugar
Chocolate Glaze(optional):
8 oz (250 gr) dark, bittersweet chocolate
1/2 c (125 ml) CF margarine (cut into small pieces)
2 tbsp (30 ml) light corn syrup (or agave nectar)
Recipe
Preheat the oven to 300 F (150 C).
Brush the bottom and sides of an 8 in (20 cm)
springform pan or round cake pan with melted margarine or an acceptable oil, then line with parchment paper.
Brush the parchment paper with more melted
margarine, then dust evenly with a CF cocoa powder.
In the top of a double boiler, melt the chocolate and margarine together over the simmering water.
Stir until the chocolate has completely melted.
Set aside to cool slightly.
In a large bowl, using an electric mixer on high speed, beat together the egg yolks, 1/4 c of sugar, vanilla, espresso (if using) and liquer. Beat until the egg yolks
become light and thick and increase in volume (about 6 - 8 minutes).
Gradually add the cooled chocolate mixture and beat until well combined.
In a clean glass or metal bowl, using an electric mixer with scrupulous clean beaters, on high speed, beat the egg whites until foamy.
Gradually add the remaining 2 tbsp of sugar and continue to beat until the whites are stiff and glossy.
Fold half the egg whites into the chocolate/margarine mixture to lighten the batter.
Very gently fold in the remaining egg whites until just barely combined. Do not stir. Be extremely careful not to overmix.
Pour batter into the prepared pan and bake until cake puffs slightly and the centre is set, about 30 - 35 minutes.
Insert a toothpick in the centre and it
should come out clean. The cake should appear moist but not liquid.
Let cool 1 hour before removing from the cake pan.
Transfer cooled cake to a flat baking tray.
Refrigerate for at least 5 hours or overnight to allow
the cake to become dense and firm.
To serve, dust with cocoa powder, or top with Chocolate Glaze.
To make Chocolate Glaze:
On the top of a double boiler, melt chocolate and margarine together over simmering water.
When melted, remove from heat and stir in corn syrup.
Pour the glaze prettily over the cake, allowing it to spill down over the top and sides.
Before glaze has set completely, transfer to a flat serving plate or a platter.
Any remaining glaze
can be frozen for future use up to 3 months.
Keep cake in the refrigerator until ready to serve.
To make slicing easier, dip the knife into hot water and wipe dry before each cut, OR slice with a piece of waxed dental floss drawn back and forth like a saw.
Note: This cake is amazing! BL
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