Thursday, 14 February 2008

Chocolate Cake Without the Bouquet of Flours

Valentine's. Sometimes I surprise my wife with a decadent treat for her to come home to. This is a relatively easy recipe that I've adapted and changed over the years.

Working with chocolate can be fun or a headache depending on the chocolate you buy and how much you eat during the process. I usually over measure my chocolate a gram or two to compensate for quality control. Because you never know when the chocolate you just bought could have, uh, gone rancid or something. Really.

When melting your chocolate avoid boiling the water. You don't want to burn the chocolate or get any moisture inside the chocolate.

Flourless Chocolate Cake

Unsalted Butter and Flour, for preparing the pan
200g Semisweet Chocolate, chopped
110g of Unsalted Butter (1 stick is good)
4 Eggs, separated
Splash of Vanilla Extract
8g granulated sugar
Splash of Espresso

Preheat your oven at 375 degrees.

Butter a springform pan and lightly dust it with flour. Turn upside down to remove excess.

To melt chocolate, place a stainless steel bowl on top a pot of simmering water and add the chocolate and remainder of the butter. Taste it as you go and wash your hands before you handle the next stage of the recipe.

In a bowl, combine egg yolks, espresso and vanilla and briefly whisk. Pour into melted chocolate and vigorously fold in. Taste it. Wash your hands again. Ask your spouse to taste.

To make meringue first refer to a previous post. If you forget, quite simply start with sprinkle of sugar on the bottom of a pan. Add egg whites and whip like crazy. Slowly add sugar until egg whites are glossy and shiny and have stiff peaks (appropriate for Valentines). Do yourself a favour and use an electric mixer.

Gently fold into chocolate mixture and taste one last time. Pour into springform pan. Bake fo 20-25 minutes. Use a toothpick to check for doneness. Let cool for 15 minutes. Pop out cake carefully and if you have a wire rack, go ahead and cool it down on that for an hour.

Serves 1-12 (depending your fondness for chocolate)

Chef's tip: Garnish with something. You can use fresh berries, whipped cream, chocolate mousse (no, it isn't too much chocolate), mint oil or all the above. Your call. As you can see, I used Icing Sugar and Berries.

1 comment:

Sarah and Tiggy said...

This cake looks great, and good job with the photography! Wow! Since you (obivously) love chocolate, try this recipe.... SO decadent... especially good with almond creme anglaise or ice cream...

Hope you're well! Take care!