Wednesday, April 28, 2010

Flourless Chocolate Cake with Raspberry Sauce

Today is the first Whatcha Got Cooking Wednesday that my friend Mama Bird has over at her nest today so I had to give her some love over here, too.  For this entry, I'm going to share a flourless chocolate cake that I've been dying to try that I found on epicurious.com recently.  I'm planning (plotting???) a way to get rid of some eggs that are going to go bad this week, and it seemed like a perfect way to do it.  I was inspired to do the flourless chocolate cake after having a sliver of one when I was in Chicago this past weekend.  I decided to pair with a raspberry sauce that I found with another recipe to create a sinfully yummy dessert. I searched and found my double boiler which was hiding in one of those hard-to-reach cabinets in my kitchen...you know, the one over the stove that a short person like me often forgets that it exists because it is not in my sight line.  I dusted it off, and it's ready to got.
 
Attention all MUSC employees...yes, this cake will be coming soon to a conference room near you! 
 
Flourless Chocolate Cake
Ingredients
4 ounces fine-quality bittersweet chocolate (not unsweetened)
1 stick (1/2 cup) unsalted butter
3/4 cup sugar
3 large eggs
1/2 cup unsweetened cocoa powder plus additional for sprinkling

Directions
Preheat oven to 375°F and butter an 8-inch round baking pan. Line bottom with a round of wax paper and butter paper.

Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.
Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)

Raspberry Sauce
Ingredients
1 (12-ounce) package frozen raspberries, partially thawed
1/3 cup light corn syrup

Directions
Process raspberries and 1/3 cup corn syrup in a blender until smooth, stopping to scrape down sides. Pour raspberry mixture through a wire-mesh strainer into a 2-cup glass measuring cup, discarding seeds. Cover and chill until ready to serve.

Enjoy!!!






8 comments:

  1. Lordy this sounds wonderful!!! Thanks for coming to my party!!

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  2. Thanks for hosting it!!! I had an impulse buy at the grocery store this evening...Taste of Home "Cake Mix Treats." Made me think of you and your awesome cupcakes!

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  3. I've never made a flourless chocolate cake but put raspberry sauce on it and I'm in. Sounds wonderful to me.
    Sam

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  4. Yum! This looks amazing. Found you through Mama Bird! I live in James Island!

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  5. Thanks for stopping by, y'all!

    It's nice to see someone else from the Lowcountry in the blogworld! Thanks for following, too!

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  6. Thanks for stopping by, Kathleen! You've got a great blog, too! I just started following.

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  7. Happy FF! Just stopping by to say hello!

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