Side Pannel
Ultimate Flourless Chocolate Cake
Ultimate Flourless Chocolate Cake
- Recipe Submitted by ADMIN on 09/26/2007
Category: Cakes, Chocolate
Ingredients List
- CHOCOLATE CAKE:
- 10 oz SEMISWEET CHOCOLATE --
- COARSELY CHOPPED
- 2 oz BITTERSWEET CHOCOLATE --
- COARSELY CHOPPED
- 1 1/2 c GRANULATED SUGAR
- 1 1/2 ts INSTANT COFFEE GRANULES
- 3/4 c BOILING WATER
- 12 oz UNSALTED BUTTER -- SOFTENED
- 6 lg EGGS -- AT ROOM TEMPERATURE
- 1 tb VANILLA EXTRACT
- RASPBERRY COULIS:
- 12 oz BAG FROZEN UNSWEETENED --
- RASPBERRIES
- 1/2 c GRANULATED SUGAR
- 1 tb BLACK RASPBERRY LIQUEUR --
- SUCH AS CHAMBORD
- DECORATION:
- 1 1/2 c HEAVY CREAM
- 1 tb PLUS 2 TEASPOONS GRANULATED
- SUGAR
- 1 1/2 ts VANILLA EXTRACT
- FRESH RASPBERRIES FOR --
- GARNISH (OPTIONAL)
Directions
Make the cake: Position a rack in the center of the oven and preheat to 350
degrees F. Butter the bottom and sides of a 9-by-2 1/2-inch round
springform pan. Line the bottom of the pan with a round of parchment or
waxed paper and butter the paper.
In a food processor fitted with the metal blade, process the chocolates,
sugar and coffee for 15 to 20 seconds until finely ground. With the motor
of the food processor running, pour the boiling water through the feed
tube. Process for 10 to 15 seconds, until the chocolate is completely
melted. Using a spatula, scrape down the sides of the work bowl. Add the
butter and process for about 5 seconds, or until incorporated. Add the eggs
and vanilla and process for about 5 seconds, just until the mixture is
smooth and creamy. Scrape the chocolate batter into the prepared pan and
smooth the top with a rubber spatula.
Bake for 55 to 60 minutes, until the edges of the cake are puffy and the
center is just set. Cool the cake in the pan set on a wire rack for 30
minutes. Cover and refrigerate forat least 3 hours, or until ready to
serve.
Make the raspberry coulis: In a medium saucepan, combine the frozen
raspberries and sugar. Cook over medium heat, stirring constantly with a
wooden spoon, until the sugar is completely dissolved and the berries are
soft. Do not let the mixture boil. Strain the raspberrymixture through a
fine-meshed sieve into a bowl. Stir in the raspberry liqueur. Cover and
refrigerate.
Decorate the chocolate cake: Run a thin-bladed knife around the edge of the
cake to loosen it from the sides of the springform pan. Remove the side of
the springform pan. Invert the cake onto a serving plate. Peel off the
paper. Refrigerate the cake while you prepare the whipped cream.
In a chilled large bowl, using a handheld electric mixer set at medium
speed, beat the cream with the sugar and vanilla just until stiff peaks
begin to form.
Using an offset metal cake spatula, spread a thin even layer of whipped
cream over the top of the chocolate cake. Fill a pastry bag fitted with a
star tip (such as Ateco #6) withthe remaining whipped cream. Completely
cover the top of the cake with whipped cream rosettes.
To serve, drizzle some of the raspberry coulis onto each dessert plate.
With a sharp thin-bladed knife, slice the cake, wiping the blade clean
between each slice. Place the slices on the dessert plates, and garnish
with fresh raspberries if desired.
~ Judith Sutton
degrees F. Butter the bottom and sides of a 9-by-2 1/2-inch round
springform pan. Line the bottom of the pan with a round of parchment or
waxed paper and butter the paper.
In a food processor fitted with the metal blade, process the chocolates,
sugar and coffee for 15 to 20 seconds until finely ground. With the motor
of the food processor running, pour the boiling water through the feed
tube. Process for 10 to 15 seconds, until the chocolate is completely
melted. Using a spatula, scrape down the sides of the work bowl. Add the
butter and process for about 5 seconds, or until incorporated. Add the eggs
and vanilla and process for about 5 seconds, just until the mixture is
smooth and creamy. Scrape the chocolate batter into the prepared pan and
smooth the top with a rubber spatula.
Bake for 55 to 60 minutes, until the edges of the cake are puffy and the
center is just set. Cool the cake in the pan set on a wire rack for 30
minutes. Cover and refrigerate forat least 3 hours, or until ready to
serve.
Make the raspberry coulis: In a medium saucepan, combine the frozen
raspberries and sugar. Cook over medium heat, stirring constantly with a
wooden spoon, until the sugar is completely dissolved and the berries are
soft. Do not let the mixture boil. Strain the raspberrymixture through a
fine-meshed sieve into a bowl. Stir in the raspberry liqueur. Cover and
refrigerate.
Decorate the chocolate cake: Run a thin-bladed knife around the edge of the
cake to loosen it from the sides of the springform pan. Remove the side of
the springform pan. Invert the cake onto a serving plate. Peel off the
paper. Refrigerate the cake while you prepare the whipped cream.
In a chilled large bowl, using a handheld electric mixer set at medium
speed, beat the cream with the sugar and vanilla just until stiff peaks
begin to form.
Using an offset metal cake spatula, spread a thin even layer of whipped
cream over the top of the chocolate cake. Fill a pastry bag fitted with a
star tip (such as Ateco #6) withthe remaining whipped cream. Completely
cover the top of the cake with whipped cream rosettes.
To serve, drizzle some of the raspberry coulis onto each dessert plate.
With a sharp thin-bladed knife, slice the cake, wiping the blade clean
between each slice. Place the slices on the dessert plates, and garnish
with fresh raspberries if desired.
~ Judith Sutton
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