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Rec: Flourless Chocolate Cake

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Joined: Dec 9, 2005


Posted to Thread #9231 at 12:52 am on Dec 31, 2007

Hey Patty!! I made this cake, for last night's din din, and it was quicker, easier & equally as delicious (maybe a bit moreso, cause of the quality of the chocolates & butter) as the one I made at Txgiving! I did it in a 9" pan & baked for 20 min. I used Callebaut chocolate & Lurpak butter. Yum!! Try it & let me know.... it's the PERFECT thing, when your time is short, but you need an impressive dessert!!!. Really takes no time at all.....I baked it in a 9" pan & decreased the bake time by 5 minutes.

Can be prepared in 45 minutes or less.

4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling
Accompaniment if desired: Coconut Lime Sorbet

Preheat oven to 375̊F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.

Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.) Makes one 8-inch cake. Source: Gourmet, 11/97

This recipe was created to accompany Flourless Chocolate Cake.

Can be prepared in 45 minutes or less.
a 15-ounce can cream of coconut (preferably Coco Lopez)
3/4 cup water
1/2 cup fresh lime juice

In a bowl whisk together ingredients. Freeze mixture in an ice-cream maker. Transfer sorbet to an airtight container and put in freezer to harden.
Makes about 1 pint.
Gourmet, 11/97

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