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Chocolate: Flourless Chocolate Cake 2

Source of Recipe

Tobie Nidetz


Recipe Introduction

This cake is like a super-moist fallen chocolate soufflé with a delicately crisp crust. It puffs up a lot while it bakes and then falls as it cools—so don’t panic. Be sure to give it at least 20 minutes to cool before serving; if it’s too warm, it will be tasty but much too difficult to cut.

List of Ingredients

5 large Eggs
1 C. Sugar
1/3 C. Strong Coffee
1 C. Unsalted butter
6 ounces Semi-sweet chocolate
1 ounce Unsweetened chocolate
1 Tsp. Pure vanilla extract
Powdered sugar, for dusting
1 ½ C. whipped cream, as accompaniment
½ C. Raspberry Sauce (recipe below)



Recipe

Preheat the oven to 350°. Butter and flour a heart shaped pan. Cut a piece of parchment paper to fit in the bottom and butter and flour.

Melt chocolates, butter and sugar in top of double boiler. Stir in coffee and vanilla extract. Pour chocolate mix into mixer bowl, beat on medium speed for 2 minutes on whip. Add eggs one at a time. Continuing mixing for 10 to 14 minutes until batter increases in bulk and lightens. It will begin to resemble a normal cake batter. Be patient and wait for this to happen, otherwise cake will not rise properly and be way too dense. Pour batter into prepared pan and push into corners. Level as best you can. Bake 40 minutes until cake moves as one mass when you gently jiggle pan and an inserted toothpick comes out clean. Let cool for 20 to 30 minutes (or overnight) and invert cake onto a cake plate. Dust with powered sugar.

Make a jagged cut down center of cake to resemble a broken heart. Fill opening with raspberry sauce. Serve slices with whipped cream and extra sauce on the side.

YIELD: 6 Servings

RASPBERRY SAUCE:

1 10 ounce pkg. Frozen Raspberries in Syrup
½ C. Powdered Sugar
2-3 Tbsp. Kirsch Liquer (Cherry Brandy)


Puree the raspberries with the syrup, sugar and kirsch. Push the sauce through a fine mesh strainer. Discard the seed. Serve chilled.

YIELD: About 1 1/2 Cups