Flourless cake a real winner

RECIPE FINDER

December 26, 2007|By Julie Rothman | Julie Rothman,Special to The Sun

Dorothy Brown of Baltimore was looking for a recipe for a flourless chocolate cake. Carol Tischer of Longview, Wash., sent in a recipe she had for a most delicious cake. This decadent cake is an absolute winner. It is moist, dense and rich, but not overly sweet, thanks in part to the addition of coffee. It is easy to make and, unlike most flourless cakes I have made, does not require separating the eggs.

The finished cake needs to chill for at least four hours before serving and can be made several days in advance. This elegant cake, served with a dollop of whipped cream and fresh raspberries, would be ideal for any special occasion, provided the meal is not overly rich.

Flourless Chocolate Cake

Serves 12 to 14

1 package (12 ounces) semisweet chocolate morsels

1 cup unsalted butter, cut into pieces

1/4 cup water

1/2 teaspoon instant-coffee granules

1/2 cup baking cocoa

1/3 cup sugar

8 eggs

confectioners' sugar

sweetened whipped cream

Grease the bottom of a 9-inch springform pan. Line the bottom of the pan with parchment or waxed paper; set aside. Preheat the oven to 325 degrees.

Place chocolate, butter, water and coffee granules in a medium, heavy-duty saucepan. Heat over medium-low heat, stirring frequently, until melted and smooth. Stir in cocoa and sugar until smooth. Remove from heat. Transfer chocolate mixture to a large mixing bowl.

Beat eggs in a large mixing bowl for 5 minutes or until volume doubles. Fold one-third of the beaten eggs into the chocolate mixture. Fold in remaining beaten eggs, one-third at a time, until thoroughly incorporated. Scrape batter into prepared pan.

Bake for 35 to 37 minutes or until cake has risen (center still will move or appear underbaked) and edges start to get firm and shiny. Cool completely in pan on a wire rack (center will sink slightly). Cover cake and refrigerate for 4 hours or overnight. (The cake can be prepared up to 4 days in advance.)

About 30 minutes before serving, remove side of pan by first running a knife around the edge of cake. Invert cake on a sheet of parchment paper, peel off parchment pan liner and turn cake right-side up on a serving platter.

Dust with confectioners' sugar. Serve with a dollop of sweetened whipped cream.

Per serving (based on 14 servings): 299 calories, 5 grams protein, 23 grams fat, 13 grams saturated fat, 22 grams carbohydrate, 2 grams fiber, 155 milligrams cholesterol, 44 milligrams sodium

RECIPE REQUESTS

Martha Neilson of Trenton, N.J., is looking for a recipe for crab imperial like the one that was served at Busch's restaurant near Annapolis. The restaurant closed but she was hoping someone might have the restaurant's recipe.

Georjean Hewitt of Petaluma, Calif., is looking for a recipe for creamed spinach served with sliced hard-boiled egg on top.

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Sun, 501 N. Calvert St., Baltimore 21278, or e-mail recipefinder@ baltsun.com. If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

The nutrition analyses accompanying recipes in today's Taste section were calculated by registered dietitian Jodie Shield, except where noted.

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