This recipe is posted for Mheh, who asked for a dense, (hee), chocolate cake recipe. Mike lives in Canada, where there is no such thing as cake mix. (That's almost the truth). I serve this torte with a raspberry coulis, (I cook down a bunch of raspberries, fresh or frozen, with a bunch of sugar, then strain once it's syrup-y) AND fresh whipped cream. It would be good with a white chocolate sauce, or just dusted with powdered sugar, also.
12 oz. bittersweet chocolate, chopped
12 Tbs. unsalted butter
1 Cup plus 1 Tbs. granulated sugar, divided
5 large egg yolks, at room temp
5 large egg whites, at room temp
1/3 C. very finely ground blanched almonds
(1) Preheat the oven to 350 degrees. Lightly greased (or coat with nonstick cooking spray) a 9-inch springform pan. Line the pan with a piece of parchment paper and grease or spray lightly again. (2) Melt the chocolate in the top of a double boiler, or in the microwave. (Ask me for directions if you are unsure about this!!) (3) In a medium saucepan, combine the butter and 3/4 C. of the sugar, and cook over medium heat, stirring constantly, until the butter is melted. Remover the pan from the heat and stir in the melted chocolate. (4) In the 4 1/2 qt. bowl of a heavy-duty mixer, using the whisk attachment, whip the egg yolks and 3 Tbs. of the remaining sugar on high speed until pale, and tripled in volume, about 5 minutes. (May take longer with a hand mixer). Using a rubber spatula, gently fold in the chocolate mixture. (5) Place the egg whites in a clean 4 1/2 qt. bowl of mixer. Using the whisk attachment, beat on medium speed until the whites start to turn frothy. Slowly add the remaining 2 Tbs. of sugar and beat on high until the whites become stiff, (but NOT dry). (6) Using a large rubber spatula, gently fold the whites into the chocolate mixture. Fold in the almonds. Pour the mixture into the prepared pan and bake for 35 to 40 minutes, until a toothpick inserted into the center of the cake comes out with a few moist crumbs clinging to it. remove from the oven and cool on a wire rack for 20 minutes. (The top of the cake will crack: this is normal for flourless cakes). remove the side of the springform pan and cool the cake on a rack completely.
2 comments:
Sounds really yummy ~ care to make it for me!?! LOL, I'm so bad in the kitchen. Gotta keep it simple for me.
Monica
This sounds absolutely amazing !! However, being allergic to almonds, I couldn't prepare it, let alone eat it. Are the almonds imperative to the cake...do they replace the flour? If so, do you know of a comparable substitute for them? Also, that raspberry sauce sounds awesome. Can you clarify "a bunch of sugar", please...perhaps a ratio of berries to sugar?
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