Sunday, March 10, 2013

Flourless Chocolate Cake With Chambord Glaze

My beautiful and wonderful Mommy asked me to bake her a flourless chocolate cake for her birthday.  I had never made a flourless chocolate cake and for the first time I chose a recipe based only on the appearance of the finished product.  Once I started baking, I became immediately intimidated and worried I had made a huge mistake.  I am happy to report that the cake turned out beautifully, it was edible and my mom was impressed! 
Cake Ingredients: 
8 eggs chilled
16 ounces of semisweet chocolate
1 cup of unsalted butter, cut into small cubes
1/4 cup brewed coffee at room temp

Glaze Ingredients:
 4 TBS of Chambord
 2 ounces of semisweet chocolate
1 1/2 TBS of unsalted butter
 1 1/2 tsp of milk

Finishing Touches:
Powdered sugar
First things first: preheat your oven to 325 degrees.
Next, line the outside of a cake pan with a double layer of aluminum foil.
 Line the inside of the cake pan with parchment paper.
Grease the parchment paper. 

Place your prepped cake pan a nine x thirteen inch pan.
 Put a small pot of water on the stove and bring to a  boil.
Using two pans to create a double boiler, add your butter, coffee and chocolate....
....heat on low until the mixture is smooth and creamy.
Remove from heat. 
Mix your eggs in a stand mixer using the whisk attachment on medium speed until your eggs have doubled in volume.  About 5 minutes.   

Slowly pour 1/3 of the eggs into your pan of chocolate, butter and coffee mixture.
 Fold in the eggs until they are almost mixed.
Repeat this two more times until the eggs and chocolate mixture are just combined.  

Finally, pour your cake batter into your prepped cake pan.
 Pour the boiling water that has been on the stove in the baking dish creating a water bath around your cake pan.
Pour enough so that it is about halfway up the cake pan.
Place the baking pan into the oven and cook on 325 for 25 minutes.  
When your cake is firm and a toothpick comes out clean when stuck in the center,  remove the cake pan from the water bath and place it on a wire rack to cool.
While you are waiting for the cake to cool, prepare your glaze.

In a small saucepan combine:
 4 TBS of Chambord
2 ounces of semisweet chocolate
1 1/2 TBS of unsalted butter
1 1/2 tsp of milk

Heat on low until the chocolate has melted and all ingredients are combined and smooth.  Remove from heat and allow to cool, but not enough to harden, 
When your cake has cooled, remove it from the cake pan and place it on a plate or cake stand. 
Pour the Chambord glaze in the center of the cake and spread evenly with a spatula.  
Lightly dust the top of your cake with powdered sugar and top with fresh raspberries. 


Happy Birthday Mammy!! 

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