Friday, June 03, 2005


M is for Maris - happy birthday!

This is my Flourless Chocolate Cake with Ganache Icing that I made up for my friend Susan who has gluten allergies. Today I made it for Maris.

It's decadent and easy and quick to make. Here's the recipe:

Celeste's Flourless Chocolate Cake
1 lb. Semisweet dark chocolate (I use Trader Joe's "Pound Plus" 70% dark Belgian chocolate)
10T. unsalted butter
4 eggs
1 T. sugar
1t. vanilla extract
1 t. coffee extract (optional)
1/2 c. toasted chopped nuts (optional)

Preheat oven to 375

Melt chocolate:In heavy saucepan, melt chocolate and butter over low heat, monitoring constantly. Set aside.

Prepare pan: Butter bottom and sides of 8" or 9" springform pan. Cut circle of wax paper to fit bottom and butter wax paper.

Finish cake: Beat eggs and sugar until light yellow in color and at least double in volume. Slowly stir in small amounts of egg mixture into melted chocolate until approximately 1/2 of the egg mixture has been incorporated. Pour melted chocolate into remaining egg mixture and mix thoroughly. Add extracts, nuts and stir by hand until incorporated. Pour mixture into prepared pan. Spread batter smooth with spatula and tap sides to rid air bubbles.

Bake: Bake for 15 - 20 minutes until cake begins to pull from sides (cake will still be a bit "bubbly"). Do not overbake.

Cool on rack. Top with ganache* if desired. Serve with fruit sauce and creme fraiche or whipped cream.

*Ganache= equal parts chocolate and whipping cream melted together gently over low heat.


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