Tuesday, October 11, 2005

For Tillie

There is a glaze recipe with this, but it's too sweet for me, what with being half corn syrup.
I'm going to figure out some other way to top it.

Flourless Chocolate Cake

12 oz bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup (1 1/2 sticks) unsalted butter, cut into pieces
6 large eggs, separated
12 T sugar
2 t vanilla extract

Preheat oven to 350F. Butter sides of 9" diameter springform pan. Line bottom of pan with parchment paper or wax paper; butter paper. Wrap outside of pan with foil. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Cool to lukewarm, stirring often.
Using electric mixer, beat egg yolks and 6 T sugar in large bowl until mixture is very think and pale, about 3 minutes. Fold lukewarm chocolate mixture into yolk mixture, then fold in vanilla extract. Using clean, dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add remaining 6 T sugar, beating until medium peaks form. Fold whites into chocolate mixture in 3 additions. Poor batter into prepared pan.
Bake cake until top is puffed and cracked and tester inserted into center comes out with some moist crumbs attached (usually looks like thin layer of cake mix, not crumbs), about 50 minutes. cool cake in pan on rack (cake will fall).
Gently press down crusty top to make evenly thick cake. using small knife, cut around pan sides to loosen cake. Remove pan sides. Place 9" diameter tart pan bottom or cardboard round atop cake. invert cake onto tart pan bottom. Peel off parchment paper.

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