Ultimate flourless chocolate cake
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Ultimate flourless chocolate cake
  Chocolate    Cakes  
Last updated 6/12/2012 1:28:05 AM. Recipe ID 63297. Report a problem with this recipe.
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      Title: Ultimate flourless chocolate cake
 Categories: Cakes, Chocolate, Godiva
      Yield: 8 Servings
 
           CHOCOLATE CAKE:
     10 oz SEMISWEET CHOCOLATE --
           COARSELY CHOPPED
      2 oz BITTERSWEET CHOCOLATE --
           COARSELY CHOPPED
  1 1/2 c  GRANULATED SUGAR
  1 1/2 ts INSTANT COFFEE GRANULES
    3/4 c  BOILING WATER
     12 oz UNSALTED BUTTER -- SOFTENED
      6 lg EGGS -- AT ROOM TEMPERATURE
      1 tb VANILLA EXTRACT
           RASPBERRY COULIS:
     12 oz BAG FROZEN UNSWEETENED --
           RASPBERRIES
    1/2 c  GRANULATED SUGAR
      1 tb BLACK RASPBERRY LIQUEUR --
           SUCH AS CHAMBORD
           DECORATION:
  1 1/2 c  HEAVY CREAM
      1 tb PLUS 2 TEASPOONS GRANULATED
           SUGAR
  1 1/2 ts VANILLA EXTRACT
           FRESH RASPBERRIES FOR --
           GARNISH (OPTIONAL)
 
  Make the cake: Position a rack in the center of the oven and preheat
  to 350 degrees F. Butter the bottom and sides of a 9-by-2 1/2-inch
  round springform pan. Line the bottom of the pan with a round of
  parchment or waxed paper and butter the paper.
  
  In a food processor fitted with the metal blade, process the
  chocolates, sugar and coffee for 15 to 20 seconds until finely
  ground. With the motor of the food processor running, pour the
  boiling water through the feed tube. Process for 10 to 15 seconds,
  until the chocolate is completely melted. Using a spatula, scrape
  down the sides of the work bowl. Add the butter and process for about
  5 seconds, or until incorporated. Add the eggs and vanilla and
  process for about 5 seconds, just until the mixture is smooth and
  creamy. Scrape the chocolate batter into the prepared pan and smooth
  the top with a rubber spatula.
  
  Bake for 55 to 60 minutes, until the edges of the cake are puffy and
  the center is just set. Cool the cake in the pan set on a wire rack
  for 30 minutes. Cover and refrigerate forat least 3 hours, or until
  ready to serve.
  
  Make the raspberry coulis: In a medium saucepan, combine the frozen
  raspberries and sugar. Cook over medium heat, stirring constantly
  with a wooden spoon, until the sugar is completely dissolved and the
  berries are soft. Do not let the mixture boil. Strain the
  raspberrymixture through a fine-meshed sieve into a bowl. Stir in the
  raspberry liqueur. Cover and refrigerate.
  
  Decorate the chocolate cake: Run a thin-bladed knife around the edge
  of the cake to loosen it from the sides of the springform pan. Remove
  the side of the springform pan. Invert the cake onto a serving plate.
  Peel off the paper. Refrigerate the cake while you prepare the
  whipped cream.
  
  In a chilled large bowl, using a handheld electric mixer set at medium
  speed, beat the cream with the sugar and vanilla just until stiff
  peaks begin to form.
  
  Using an offset metal cake spatula, spread a thin even layer of
  whipped cream over the top of the chocolate cake. Fill a pastry bag
  fitted with a star tip (such as Ateco #6) withthe remaining whipped
  cream. Completely cover the top of the cake with whipped cream
  rosettes.
  
  To serve, drizzle some of the raspberry coulis onto each dessert
  plate. With a sharp thin-bladed knife, slice the cake, wiping the
  blade clean between each slice. Place the slices on the dessert
  plates, and garnish with fresh raspberries if desired.
  
  ~ Judith Sutton
  
  




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Recipe ID 63297 (Apr 03, 2005)

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