Monday, September 01, 2008

The Best Flourless Chocolate Cake Ever!

Hi friends and family. I apologize I have not updated my food blog, but I have been without a kitchen for a couple of weeks. As you may know, my hubby and I bought a house and we're currently remodeling. So, here's and oldie but goodie recipe that I really like. This is a wonderful treat for any chocoholic out there, and if you're watching your carbs, this is lower carb cake than a regular chocolate cake. Anyway, we're getting the granite countertops installed tomorrow and I hope to have a brand new recipe posted here soon!

xoxo, Armida

I made this cake for Easter Sunday and it was incredible; I'm not just saying was really good! The mixture of bittersweet chocolate and unsweetened chocolate gives this cake a superb cocoa taste and the sugar adds just the right balance. I placed my cake in the refrigerator before I served it although it tastes great a room temperature, too. Fresh raspberries or strawberries compliment this cake so well. We had a late harvest Zinfandel with the cake and it was just pure heaven. If you make this cake for your family they will worship you!!!

INGREDIENTS (about 8 servings)

  • 6 ounces bittersweet chocolate, finely chopped
  • 6 1/2 ounces unsweetened chocolate, finely chopped
  • 3/4 cup plus 3 1/2 tablespoons sugar (6 ounces)
  • 2/3 cup water (5 ounces)
  • 6 ounces softened butter
  • 6 eggs, room temperature
  • 1/2 cup plus 1 1/2 teaspoons sugar (3 ounces)
  • 1 pint fresh raspberries
Preheat the oven to 350 degrees F.

Coat a 10-inch cake pan with vegetable cooking spray. Line the bottom of the pan with a 10-inch parchment paper circle. Coat the top of the parchment paper circle with vegetable cooking spray.

Place both chopped chocolates in a bowl and melt over a double boiler. Combine the sugar and water in a 1-quart saucepan and place over medium-high heat. Bring to a boil until all of the sugar is dissolved. Pour the hot syrup into the bowl of melted chocolate. Whisk until the mixture is homogenous. Add the butter and whisk until well mixed. Set aside for a moment.

Using an electric mixer, beat the eggs and sugar until well blended. Using a rubber spatula, fold this mixture into the chocolate mixture. Be careful to mix gently.

Pour the batter into the prepared cake pan. Place a baking sheet with 1-inch sides in the oven. Place the filled cake pan on the baking sheet. Fill the baking sheet with water so the water covers the bottom inch of the cake pan. Bake until the cake surface appears dull and taut when pressed in the middle, about 40 minutes.

Remove the cake pan from the oven and allow it to cool on a wire rack. Turn off the oven and let the baking sheet and water cool before you attempt to remove them.

The cake will be moist and dense but not overly sweet. Serve with a side of whipped cream and fresh raspberries.

Recipe courtesy Jacques Torres

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