|A nice box of chocolates can provide your total daily intake of calories
in one place. Isn't that handy?
Flourless Bittersweet Chocolate Cake with Milk Chocolate Drizzle
by Tish Boyle
and Timothy Moriarty
Authors of Chocolate Passion
Yield: 12 servings
Prepare this cake, and you can promise your guests the ultimate chocolate
experience; they will not be disappointed. A simple but straightforward exercise
in sweet surrender, this flourless cake is glazed with dark chocolate and
further drizzled with milk chocolate. The raspberry jam and kiss of cognac add
intriguing flavor notes.
Preparation: 50 minutes, plus baking and chilling times
Flourless Chocolate Cake
8 ounces bittersweet
chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
2 tablespoons cognac
6 large eggs, separated, at room temperature
1/2 cup plus 2 tablespoons granulated sugar, divided
4 ounces bittersweet
chocolate, coarsely chopped
1/3 cup heavy cream
2 tablespoons honey
1/3 cup seedless raspberry preserves
3 ounces milk
|Make the flourless chocolate cake
- Position a rack in the center of the oven and preheat to 350°F. Butter
the bottom and sides of a 9-inch springform
pan. Line the bottom of the pan with
a round of parchment or waxed paper, butter the paper
- In a medium saucepan, combine the chocolate and butter. Cook over low heat, stirring
constantly with a wooden spoon, until the chocolate and butter are melted.
Gently whisk until smooth. Remove from the heat and stir in the cognac. Let
- In a medium bowl, whisk together the egg yolks and 1/2 cup of the sugar until
well blended. Stir in the melted chocolate mixture.
- In the 4 1/2-quart bowl of a heavy-duty electric mixer, using the wire whip
attachment, beat the egg whites at medium speed until frothy. Increase the speed
to medium-high and beat the egg whites until soft peaks start to form. One
tablespoon at a time, beat in the remaining 2 tablespoons of sugar. Continue
beating until the egg whites are stiff but not dry.
- Using a large rubber spatula, gently fold the beaten egg whites into the
chocolate mixture in 3 additions. Do not overmix.
- Pour the batter into the prepared pan. Bake until the cake is puffed and a
tester inserted into the center comes out with moist crumbs attached, about 30
minutes. Transfer the pan to a wire rack and cool for 10 minutes. Using a small
sharp knife, cut around the sides of the cake to loosen it. Release the panside.
Invert the cake onto a wire rack. Peel off the parchment paper and cool the cake
completely. Wrap in plastic and refrigerate overnight.
Make the chocolate glaze
Place the chocolate in a medium bowl. In a small saucepan, bring the heavy
cream to a gentle boil. Using a wire whisk, stir in the honey. Pour the hot
cream mixture over the chocolate and let the mixture stand for 30 seconds to
melt the chocolate. Whisk the mixture until smooth. Cover the surface of the
glaze with plastic wrap and set aside at room temperature for 30 minutes or
until slightly thickened.
Assemble the cake
Remove the cake from the refrigerator and remove the plastic wrap from the
cake. Place the cake on a wire rack set over a baking sheet. Using a metal
spatula, spread the raspberry preserves evenly over the top and sides of the
cake. Pour the chocolate glaze over the cake, covering it completely; spread
evenly with a metal spatula. Drizzle the top of the glazed cake with the melted
milk chocolate. Serve the cake immediately, or refrigerate. Bring the cake to
room temperature before serving.
Copyright: Tish Boyle, Timothy Moriarty, John Wiley & Sons, Inc.
All rights reserved
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