Search iEat Green

           

Recipe: Flourless Chocolate Cake

This Flourless Chocolate Cake is an amazing dessert to make if you’re in the mood for a splurge. It’s a chocolatey, melt in your mouth cake that will be a hit with the whole family. I like to garnish mine with organic raspberries, but feel free to improvise – some fresh mint or organic strawberries would be just as delicious. Enjoy!

Recipe: Chocolate Flourless Cake
Author: 
Serves: 16-20
 
Ingredients
  • 1 pound organic semisweet chocolate chips
  • ½ pound (2 sticks) unsalted butter, cut into 1 inch slices
  • ¼ cup Café Patron
  • 8 large eggs
  • ¼ cup organic sugar
  • 1-1/4 teaspoon vanilla
  • ½ teaspoon salt
  • Confectioners' sugar for garnish
  • Fresh raspberries, for garnish
  • Butter to grease pan
Instructions
  1. Preheat oven to 325 degrees F. Grease a 9-inch spring form pan with butter and line the bottom with parchment paper, cut into a round to fit. Wrap the bottom and sides with tin foil.
  2. Combine the chocolate, butter, and Café Patron in a double boiler. Melt, stirring constantly, until smooth and creamy, about 5 minutes; set aside
  3. Meanwhile combine eggs, sugar, vanilla, and salt in an electric mixer bowl, and beat until double in bulk, about 7-10 minutes.
  4. Using a rubber spatula, fold ⅓ of egg mixture into chocolate mixture. When combined, fold in another ⅓ of egg mixture, and fold until incorporated. Repeat with remaining egg mixture, and fold in again, until all of the egg mixture is evenly combined with the chocolate mixture.
  5. Pour the batter into the prepared spring form pan and place in a roasting pan. Pour boiling water all around the pan, until it comes halfway up the sides. Bake for 40-45 minutes. You will know it is ready when the edges of the cake start to set and pull away from the sides.
  6. Remove the cake from roasting pan and let cool on wire rack to room temperature. Remove foil, cover with plastic wrap, and refrigerate overnight.
  7. To remove spring form pan, run a knife around the edges, and release pan. Invert the cake onto a large plate, and remove the parchment paper from bottom. Re-invert cake onto a platter (so the top is up) and garnish with confectioners' sugar and raspberries.
  8. Serve with vanilla ice cream or fresh whipped cream.

Step by Step Instructions

Preheat oven to 325 degrees F. Grease a 9-inch spring form pan with butter and line the bottom with parchment paper, cut into a round to fit. Wrap the bottom and sides with tin foil
Combine the chocolate, butter, and Café Patron in a double boiler. Melt, stirring constantly, until smooth and creamy, about 5 minutes; set aside IMG_6257

IMG_6259

IMG_6258
IMG_6260Meanwhile combine eggs, sugar, vanilla, and salt in an electric mixer bowl, and beat until double in bulk, about 7-10 minutesIMG_6261Using a rubber spatula, fold 1/3 of egg mixture into chocolate mixture. When combined, fold in another 1/3 of egg mixture, and fold until incorporated. Repeat with remaining egg mixture, and fold in again, until all of the egg mixture is evenly combined with the chocolate mixture. Pour the batter into the prepared spring form pan and place in a roasting pan. IMG_6263Pour boiling water all around the pan, until it comes halfway up the sides. Bake for 40-45 minutes. You will know it is ready when the edges of the cake start to set and pull away from the sides. Remove the cake from roasting pan and let cool on wire rack to room temperature. IMG_6265Remove foil, cover with plastic wrap, and refrigerate overnight. To remove spring form pan, run a knife around the edges, and release pan. Invert the cake onto a large plate, and remove the parchment paper from bottom. Re-invert cake onto a platter (so the top is up) and garnish with confectioners’ sugar and raspberries. Serve with vanilla ice cream or fresh whipped cream. Serves 16-20.IMG_6338

 

 

Print Friendly, PDF & Email

Archives