Flourless Chocolate Cake,
Last week I was able to fly out to Iowa for my cousin's Highschool graduation. And you wouldn't believe what we spent our time doing. Baking, of course. All the desserts turned out wonderfully and looked just stunning arranged on silver serving trays borrowed from the church. But by far the best recipe was the flourless chocolate cake from Bon Appetit's September 2006 issue. And since the recipe is relatively easy to access online, I don't have any qualms about reproducing it for you here.La Bete Noire
16 Servings (We cut the cake into 1 inch squares and had a good 5-6 dozen bite sized pieces perfect for a dessert buffet.)
16 Servings (We cut the cake into 1 inch squares and had a good 5-6 dozen bite sized pieces perfect for a dessert buffet.)
Cake
1 cup water
3/4 cup sugar
9 Tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (we used 60% cocoa chocolate chips by Ghirardelli which worked marvelously)
6 large eggs
Ganache
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate chopped
For Cake: preheat oven to 350 F. Butter 10-inch-diameter spring form pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bring foil to top of rim. Combine 1 cup water and sugar in small sauce pan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
Melt butter in large sauce pan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
For Ganache: Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours.
Do Ahead: Cake can be made 2 days ahead. Cover and keep refrigerated.
Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.
Recipe is complements of Jason Aronen, Executive Chef, Wilde Roast Cafe, Minneapolis.
1 cup water
3/4 cup sugar
9 Tablespoons (1 stick plus 1 tablespoon) unsalted butter, diced
18 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (we used 60% cocoa chocolate chips by Ghirardelli which worked marvelously)
6 large eggs
Ganache
1 cup heavy whipping cream
8 ounces bittersweet (not unsweetened) or semisweet chocolate chopped
For Cake: preheat oven to 350 F. Butter 10-inch-diameter spring form pan. Line bottom of pan with parchment round; butter parchment. Wrap 3 layers of heavy-duty foil around outside of pan, bring foil to top of rim. Combine 1 cup water and sugar in small sauce pan. Bring to boil over medium heat, stirring until sugar dissolves. Simmer 5 minutes. Remove from heat.
Melt butter in large sauce pan over low heat. Add chocolate and whisk until smooth. Whisk sugar syrup into chocolate; cool slightly. Add eggs to chocolate mixture and whisk until well blended. Pour batter into prepared pan. Place cake pan in large roasting pan. Add enough hot water to roasting pan to come halfway up sides of cake pan.
Bake until center no longer moves when pan is gently shaken, about 50 minutes. Remove from water bath; transfer to rack. Cool completely in pan.
For Ganache: Bring whipping cream to simmer in small saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Pour over top of cake still in pan. Gently shake pan to distribute ganache evenly over top of cake. Refrigerate cake in pan until ganache is set, about 2 hours.
Do Ahead: Cake can be made 2 days ahead. Cover and keep refrigerated.
Run knife around pan sides to loosen cake; release sides. Cut cake into wedges and serve with whipped cream.
Recipe is complements of Jason Aronen, Executive Chef, Wilde Roast Cafe, Minneapolis.
posted by Bethany | 4:23 PM
<< Home