[Sca-cooks] OOP--long-awaited flourless chocolate cake--long

[Sue Clemenger]

I think I've been promising to post this for over a year,
now....Consider it a late addition to our potluck table near the Rock
<g>
--Maire

The original recipe was printed in the October 1999 edition of the
Ladies' Home Journal, and comes from Jacques Torres, executive pastry
chef of Le Cirque 2000 in New York City.

CHOCOLATE DECADENCE

Cake:
18 oz. bittersweet or semisweet chocolate (no chips, please--use the
good stuff)
10 lg. eggs, separated
10 Tablespoons unsalted butter (no substitutes), softened
0.75 c almond flour or toasted almond flour, or 0.5 c. whole, blanched
almonds
2 Tablespoons light corn syrup
0.25 c. dark rum (optional)
0.75 c. sugar

Truffle Ganache (filling/frosting):
2 c. heavy or whipping cream
21 oz. bittersweet or semisweet chocolate (no chips)
0.25 c Grand Marnier of orange-flavored liqueur, OR grated peel of one
orange

1.  Heat oven to 325 degrees Farenheit.  Greas a 15.5" x 10.5" x 1"
jelly-roll pan with vegetable shortening or butter.  Line bottom of pan
with baking parchment.  Set aside.
2.  _Make cake_.  Place chocolate in medium microwaveproof bowl.  Cover
with plastic wrap, turning back one corner to vent.  Microwave on High
1.5 mins.; stir and microwave 30 to 45 seconds more, until chocolate is
melted and completely smooth.  Keep chocolate covered so it remains
warm.
3.  Beat egg yolks, butter, almond flour (if using whole blanched
almonds, process nuts with 2 tablespoons of the sugar in a food
processor until finely ground) and corn syrup in large mixing bowl on
medium-high speed, until light and fluffy.  Beat in rum, if desired.
4.  Beat egg whites in a clean bowl with clean beater on medium speed,
until foamy.  Beat in sugar (or remaining sugar is using whole almonds)
one tablespoon at a time.  Increase speed to medium-high and beat to
stiff peaks.  Gently fold whites into almond mixture with a rubber
spatula, until almost combined.  Gently fold in the warm chocolate,
until well combined.  Spread batter into prepared pan.  Bake cake 30-35
mins., until top springs back when lightly touched and a toothpick
inserted in the center comes out clean.  Cool cake completely on a wire
rack.
5.  _Make ganache_.  Line the bottom of another jelly roll pan with
parchment paper.  Set aside.  Heat heavy cream im a medium saucepan over
medium heat, until bubblesbegin to from around the edge of the pan.
Place chocolate in a medium bowl and pour half of the hot cream over the
chocolate.  Whisk chocolate slowly until smooth.  Gradually add
remaining hot cream, whisking until chocolate is completely smooth.
Stir in orange-flavored liqueur, if desired, or orange peel.  Pour
ganache into prepared pan.  Let stand at room temperature until ganache
is cool and spreadable (the consistency of icing), about 45-50 mins.
This makes about 3.75 c. of ganache.
6.  carefully invert the cool cake onto a cutting board lined with
parchment or waxed paper.  Peel off parchment from bottom of cake.  Trim
0.25" from edges of cake.  Cut cake crosswise into three 5"-10" pieces.
With long, flat spatula, lift one piece onto a flat serving platter.
Spread 0.75 c of ganache over top.  Repeat, layering two more times.
Frost sides with 0.5 c frosting, keeping sides and top as smooth as
possible.  Refrigerate cake until ganache becomes firm, 15 to 20
minutes.  Fill a large pastry bag fitted with a #2 round tip with the
remaining 1 c. ganache.  Decoratively pipe ganache along top and bottom
edge of cake.
--This cake can be made ahead, covered, and refrigerated for up to 3
days.  Let stand at room temp. for 2 hours before serving.  Garnish with
fresh raspberries and mint sprigs, if desired.  Makes twenty 0.5" thick
slices.

**The magazine notes that almond flours can be purchased from the New
York Cake Center and King Arthur Flour.