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    Flourless Chocolate Cake


    Source of Recipe


    CD Kitchen

    List of Ingredients




    8 large cold eggs
    1 pound bittersweet chocolate, coarsely chopped
    8 ounce unsalted butter, cut into 1/2 inch chunks
    1/4 cup strong coffee
    * Powdered sugar and whipped cream for garnishing

    Recipe



    Position the oven rack to the lower third of the oven (lower
    center) and preheat to 325 degrees. Line the bottom of the pan
    with parchment paper and grease the sides. Set the pan on a
    wide sheet of heavy duty foil and wrap the foil up the sides
    without tearing it. Set the pan in a larger baking pan or a
    roasting pan. Bring a kettle of water to a boil. Use a hand
    held mixer to beat the eggs at high speed for 5 minutes until
    the volume of the eggs doubles to approximately 1 quart. If
    you have to use a heavy duty mixer such as a Kitchen Aid, use
    the whisk attachment and speed 6, beating to the same volume
    which will tack about the same amount of time. Meanwhile melt
    the chocolate, butter and coffee in a large heat proof bowl
    either set in a pan of barely simmer water or in the microwave
    at 50% power for 4-6 minutes, stirring frequently until the
    mixture is smooth and warm (about 115 degrees). Fold 1/3 of
    the egg foam into the chocolate mixture with a large rubber
    spatula until just a few streak of egg are still visible;
    fold in half of the remaining foam likewise. Fold the remaining
    foam into the batter until completely incorporated. Scrape
    the batter into the prepared spring form and smooth the surface.
    Set the roasting pan on the oven rack and pour in enough
    boiling water into it to come about halfway up the side of
    the springform. Bake until the cake has risen slightly, edges
    are just beginning to set, a thin glazed crust (like a brownie)
    has formed on the surface, and an instant read thermometer
    inserted halfway into the center of the cake registers 140
    degrees, 22-25 minutes. Remove the springform pan from the
    water bath and set on a wire rack. Cool to room temperature.
    Cover and refrigerate overnight to mellow. Cake can be kept
    covered and refrigerated up to 4 days. About 30 minutes before
    serving, remove the springform pan sides, invert the cake on
    a sheet of waxed paper, peel off parchment pan liner, and turn
    cake right side up on a serving platter. Sift with powdered
    sugar for garnish.

    Yield: 1 8-inch cake

 

 

 


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