kaitykaity
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Tue Dec-07-04 07:38 PM
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Ooey Gooey Yummy Chocolate Cake (Flourless). |
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I got this from the Jane Pauley show, and she got it from The Gourmet Cookbook. I just made it and it's FABULOUS.
Flourless chocolate Cake From The Gourmet Cookbook
Serves 10 to 12 Active time: 20 minutes Start to finish: 2 1/2 hours (Includes cooling)
The trick to a flourless cake is choosing what you'll use to provide the structure that flour supplies in a standard cake. Tortes, for example, typically rely on nuts or breadcrumbs. This version is outstandingly dense and rich because, in addition to the structure the eggs give, it substitutes cocoa powder for the flour. The little secret (which there is no need to share with you guests) is that it is also one of the easiest of all cakes to put together.
8 ounces good bittersweet chocolate (not unsweetened), chopped 2 sticks (1/2 pound) unsalted butter 1 1/2 cups sugar 6 large eggs 1 cup unsweetened cocoa powder, plus additional for dusting
SPECIAL EQUIPMENT: a 10-inch (26 centimeter) spring form pan
Put a rack in middle of oven and preheat oven to 350 degrees F. Butter pan, line bottom with a round of parchment or wax paper, and butter paper.
Melt chocolate with butter in a medium metal bowl set over a saucepan of barely simmering water, stirring until smooth. Remove bowl from heat and whisk in sugar. Add eggs one at a time, whisking well after each addition. Sift cocoa powder over chocolate and whisk until just combined.
Pour batter into pan. Bake until top has formed a thin crust and a wooden pick or skewer inserted in center of cake comes out with moist crumbs adhering, 35 to 40 minutes. Cool cake in pan on a rack for 10 minutes, then remove side of pan. Invert cake onto a plate and reinvert onto rack to cool completely. Dust cake with cocoa powder before serving.
COOK'S NOTE: The cake can be made up to 3 days ahead and kept in an airtight container at room temperature.
kk's note: I used a regular square baking pan and a regular pan to melt the chocolate, and it did just fine, thank you.
:evilgrin:
I warn you, you must not make this unless there are lots of people around. I live by myself and I'm destroying the d*mn thing. Just take a spatula and plant it all on my hips why don't I.
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NMDemDist2
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Tue Dec-07-04 09:40 PM
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putting in on with the spatula isn't nearly as much fun!
sounds yummy tho...
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kaitykaity
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Tue Dec-07-04 10:15 PM
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Hell, I don't even need my usual death-by-chocolate fixins' -- you know, chocolate syrup, chocolate ice cream, chocolate whipped cream, chocolate chips.
It's evil, I tell you. Evil.
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Beaverhausen
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Wed Dec-08-04 02:28 PM
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3. I made the mistake of making this with unsweetened chocolate once |
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:puke:
I just spaced that bittersweet meant well...somewhat sweet!
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kaitykaity
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Wed Dec-08-04 04:34 PM
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4. I was confused about that too. |
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I actually checked the label of the Giradellis "bittersweet" to make sure it actually had some sugar in it.
You should try it again. It's been three days and the cake is still just as wonderful as when I made it.
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wryter2000
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Wed Dec-08-04 04:36 PM
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