Flourless Chocolate Cake
This flourless cake, meltingly soft on the inside, is served hot from the
oven with freshly whipped cream, chocolate sauce and a garnish of candied orange
peel.
1/2 cup (1 stick) unsalted butter, cut into pieces
pinch of salt
15 ounces bittersweet chocolate, preferably Valrhona, chopped
4 egg whites
1/2 cup granulated sugar
Garnish
1 cups heavy (whipping) cream
1 tablespoon confectioners' sugar, sifted
candied orange peel (optional)
2 cups chocolate sauce (see Basics)
To make the cakes: Preheat the oven to 400 F. Lightly butter and sugar eight
3-inch disposable aluminum tins, 2 inches deep. In a heavy large saucepan, melt
the butter with the salt over low heat. Add the chocolate and stir over low heat
until the chocolate is melted and the mixture is smooth. Be careful not to burn
the chocolate. Let cool to room temperature.
In a large bowl, beat the egg whites until foamy, then gradually beat in the
sugar until stiff, glossy peaks form. Fold the egg whites into the cooled
chocolate. Do not overmix or the batter will lose volume. Fill a pastry bag with
batter and pipe into the tins, filling each just over half full. Bake for 4 to 5
minutes. (It's important that the cakes are baked just before serving so the
texture is correct. However, they can be made ahead and frozen before baking.
Remove from freezer at least 1 hour before baking.)
To serve: In a deep bowl, whip the cream with the confectioners' sugar until
stiff peaks form. Fill a pastry bag fitted with a star tip and pipe rosettes of
the cream around the outer circle of the plates. Cut the orange peel into 1-inch
strips and place 2 pieces crisscrossed between the rosettes, if you like. Turn
the warm cakes out into the center of the plates and pour chocolate sauce over
the top and around the sides.
From: Chef Jacques Torres
Serves 8 AUTHOR: Jerseygirl |