SC - Chocolate Flourless Cake (Recipe OOP)

[Deborah J. Schumacher]

'Lainie,
Try this. I love chocolate flourless cake mmm , but with all the sugar it
doesnt fit on the Atkins Diet.

Enjoy!
Zoe Valonin, the spice trader
(MKA Deborah Schumacher)

Ultimate Chocolate Flourless Cake

YIELD: 8 servings
PREPARATION: 50 minutes plus baking and chilling times.

Chocolate cake:
10 ounces semisweet chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
1 1/2 cups granulated sugar
1 1/2 teaspoons instant coffee granules
3/4 cup boiling water
12 ounces unsalted butter, softened
6 large eggs, at room temperature
1 tablespoon vanilla extract

Raspberry coulis:
One 12-ounce bag frozen unsweetened raspberries
1/2 cup granulated sugar
1 tablespoon black raspberry liqueur, such as Chambord

Decoration:
1 1/2 cups heavy cream
1 tablespoon plus 2 teaspoons granulated sugar
1 1/2 teaspoons vanilla extract

Fresh raspberries for garnish (optional)

Make the cake:
Position a rack in the center of the oven and preheat to 350 degrees(F).
Butter the bottom and sides of a 9-by-2 1/2-inch round springform pan. Line
the bottom of the pan with a round of parchment or waxed paper and butter
the paper.


In a food processor fitted with the metal blade, process the chocolates,
sugar and coffee for 15 to 20 seconds until finely ground.


With the motor of the food processor running, pour the boiling water through
the feed tube. Process for 10 to 15 seconds, until the chocolate is
completely melted. Using a spatula, scrape down the sides of the work bowl.
Add the butter and process for about 5 seconds, or until incorporated. Add
the eggs and vanilla and process for about 5 seconds, just until the mixture
is smooth and creamy. Scrape the chocolate batter into the prepared pan and
smooth the top with a rubber spatula.


Bake for 55 to 60 minutes, until the edges of the cake are puffy and the
center is just set. Cool the cake in the pan set on a wire rack for 30
minutes. Cover and refrigerate for at least 3 hours, or until ready to
serve.
Make the raspberry coulis:
In a medium saucepan, combine the frozen raspberries and sugar. Cook over
medium heat, stirring constantly with a wooden spoon, until the sugar is
completely dissolved and the berries are soft. Do not let the mixture boil.
Strain the raspberry mixture through a fine-meshed sieve into a bowl. Stir
in the raspberry liqueur. Cover and refrigerate.
Decorate the chocolate cake:
Run a thin-bladed knife around the edge of the cake to loosen it from the
sides of the springform pan. Remove the side of the springform pan. Invert
the cake onto a serving plate. Peel off the paper. Refrigerate the cake
while you prepare the whipped cream.


In a chilled large bowl, using a handheld electric mixer set at medium
speed, beat the cream with the sugar and vanilla just until stiff peaks
begin to form.


Using an offset metal cake spatula, spread a thin even layer of whipped
cream over the top of the chocolate cake. Fill a pastry bag fitted with a
star tip (such as Ateco #6) with the remaining whipped cream. Completely
cover the top of the cake with whipped cream rosettes.


To serve, drizzle some of the raspberry coulis onto each dessert plate. With
a sharp thin-bladed knife, slice the cake, wiping the blade clean between
each slice. Place the slices on the dessert plates, and garnish with fresh
raspberries if desired.


From: owner-sca-cooks at ansteorra.org
[mailto:owner-sca-cooks at ansteorra.org]On Behalf Of Laura C. Minnick
Sent: Monday, February 07, 2000 9:26 PM
To: sca-cooks at ansteorra.org
Subject: SC - a chocolate question (beat me later)


Greetings, friends!

I already looked in the Florilegium. And I already went through
everything I've saved since I installed the new hard drive. An I have
vague memories of a recipe that I can't find...

It is a very dense, flourless or nearly-flourless chocolate cake- lots
of chocolate, eggs. cream, sugar. Liqueur, perhaps? And I think it was
solid enough to turn out of the pan. I don't remember if it had frosting
or not.

Can anyone help? I sort of need the recipe by Wednesday if I'm going to
get it done... Someone has to work on V-day...

Thanks!

'Lainie



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