Flourless Chocolate Cake

From: mnh@catfish.ocpt.ccur.com (Michele Hardy)
Date: Thu, 9 Sep 1993 14:02:07 GMT

This in in response to Article 4166 from wendy@mcnc.org (for some reason
I can't locate the article on my system) requesting a flourless
chocolate cake recipe. The source is The Uncommon Gourmet by Ellen Helman,
a cookbook I HIGHLY recommend for everyone from the novice to the 
experienced cook. I have not made this but everything else I have made from 
this cookbook has been excellent.


A very elegant dessert-layers of chocolate cake filled with a raspberry-
liqueur (Chambord) cream, and glazed with a dark chocolate icing. There is no
mistake in the ingredients-this is a flourless cake.

        1 ounce dark sweet chocolate
        3 tablespoons instant coffee
        5 eggs, separated
        1 cup sugar
        sweetened cocoa
        Chamboard Cream (recipe follows)
        Chocolate Icing (recipe follows)
        1/3 cup sliced, toasted almonds for garnish (how to follows)

1. Preheat the oven to 350F degrees. Butter an 11x17-inch jelly roll pan
   and line it with wax paper. Grease the paper lining.

2. In the top part of a double boiler, melt the chocolate with the 
   instant coffee, stirring until smooth. Remove from the heat to cool.

3. With an electric mixer, beat the egg yolks until light and fluffy.
   Gradually add the sugar and continue beating until the mixture is 
   very thick and pale in color. Stir in the cooled, melted chocolate.

4. In a separate bowl, beat the egg whites until stiff peaks form.
   Gently fold the beaten whites into the batter, blending until no 
   traces of white remain.

5. Spread the batter evenly in the pan and set in the oven for 15 minutes,
   or until the cake springs back to the touch. Be careful not to overbake.
   Remove the pan to a rack and cover the cake with a damp towel for 30 
   minutes, until it cools. Remove the towel and loosen the cake from the 
   baking sheet; dust the top generously with the cocoa. Turn the cake over 
   onto a sheet of wax paper and carefully remove the paper lining from the 
   bottom. Cut the cake into fourths-and let cool completely before filling 
   and frosting.*

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6. Spread equal amounts of the Chambord cream over 3 of the cake layers.
   Arrange one cake layer on a plate. Assemble one filled layer on top
   of another, capping them with the plain layer. Pour the warm chocolate
   glaze over the torte. Work quickly as the icing sets fairly fast.
   Garnish the top with the sliced almonds. Refrigerate until serving
   time. This dessert may be frozen. Defrost 2 hours in the refrigerator
   before presenting to appreciative guests!

1 torte; 12 portions


        1 cup heavy cream, well chilled
        2 tablespoons confectioner's sugar
        3 tablespoons Chambord

1. In the bowl of an electric mixer, beat the cream until thickened.

2. Add the sugar and Chamboard wand whip until soft peaks form.


        4 ounces dark sweet chocolate
        1/3 cup butter
        2 teaspoons Chambord

1. Melt the chocolate and butter together in the top part of a double
   boiler, stirring constantly.

2. Remove the pot from the heat and stir in the Chamboard. Spread while
   warm, glazing the top and sides of the torte

Enough cream and glaze for one torte.


Spread nuts out on a cookie sheet and bake in a 350F degree oven for 5
to 10 minutes until golden. Different sizes and types of nuts toast at
varying times; the smaller the nut, the faster it browns, so you have to
keep a watchful eye on the oven.


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