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Flourless Chocolate Cake
Ingredients:
- Water- 1/2 cup
- Sugar- 1-1/3 cups
- Unsweetened chocolate, chopped fine- 8 ounces
- Semisweet chocolate, chopped fine- 4 ounces
- Unsalted butter, cut into small pieces- 1 cup
- Extra-large eggs- 5 to 6
- Whipped cream for topping
Method:
- Preheat the oven to 175°C. Butter a large round cake pan and
line it with a round of parchment paper of the same size.
- Mix water and 1 cup sugar in a heavy saucepan. Boil the mixture
for about 4 minutes.
- Remove the pan from heat and immediately add the chocolate
pieces. Keep on stirring them until they are melted and smooth.
- The mixture might stiffen but will loosen up after addition of
butter. Stir the mixture after adding the butter until all of it is
used.
- Take an electric mixture and put the remaining sugar and eggs
into it. Beat the mixture at high speed for about 15 minutes. After
15 minutes, turn the mixer down to low. Add the chocolate mixture,
stirring until it is fully incorporated. Remember not to over beat
as air bubbles will form.
- Now spoon and graze the mixture into the prepared cake pan. Set
the pan in a slightly larger baking pan and put boiling water around
it. Do not allow the sides of the pans to touch.
- Put the cake in the oven and bake it for about 25 minutes. Place
in a sharp knife into the center of the cake; if it comes out clean,
the cake is done. In case it does not come out clean, bake for
another 10 minutes.
- Remember! Do not bake the cake for more than 35 minutes.
- Remove the pan from the water bath and instantly unfold it onto a
cookie sheet. Remove the parchment paper. Invert a serving plate
over the cake and turn it right-side-up onto the serving plate.
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