Every baker needs a good flourless chocolate cake recipe in the repertoire and I found this delicious sounding dessert just in time for Passover. Flour is one of the ingredients that are strictly forbidden during the 8 days of Passover so creating a divine dessert for a Seder feast can seem a little daunting. However, flourless cakes have become very popular in the last few years and are easy to make. You won't even notice the flour is missing (when do you really notice the flour in a cake anyway?) when this cake is topped with a creamy chocolate frosting and fresh blackberry sauce. Want to wow your family with this cake? Well then read more
Flourless Chocolate Cake With Fresh Blackberry Sauce
From San Francisco Examiner
For the cake:
2 oz unsweetened chocolate, in pieces
4 oz semisweet chocolate, in small pieces
9 tablespoons butter
12 tablespoons sugar
3 tablespoons ground almonds
5 large eggs, separated
pinch of salt
For the chocolate icing:
4 tablespoons butter
2 oz unsweetened chocolate
2 oz semisweet chocolate
3 tablespoons whipping cream
2/3 cup sifted confectioner's sugar (kosher, if desired)
1 teaspoon pure vanilla extract
For the fresh blackberry sauce:
2 cups fresh blackberries
1/2 cup confectioner's sugar (kosher, if desired)
1/4 cup kirsch
1 tablespoon lemon juice
- For the cake: Preheat the oven to 350°F. Oil the bottom of a 9-by-3 inch round springform pan. Line the bottom with wax paper. Oil and flour the wax paper and shake out the excess flour.
- Prepare the cake. Place both chocolates in the top of a double boiler over simmering water and stir until melted. Remove the pan from the heat and use a rubber spatula to scrape the chocolate into a medium-size bowl. Allow it to cool for 3 minutes.
- Gradually add the butter to the chocolate, stirring well. Then add 9 tablespoons of the sugar and the ground almonds. Stir in the egg yolks, one at a time.
- Place the egg whites and salt in a bowl and beat with an electric mixer until they form soft peaks.
- Add the remaining 3 tablespoons sugar and beat until the whites hold their shape but are not too stiff.
- Fold the whites, in thirds, into the chocolate mixer. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake for 35 minutes.
- Allow the cake to cool in the pan on a wire rack for 15 minutes. Then carefully remove the sides of the springform pan. Cover the top with a wire rack and invert the cake and the rack together. Carefully remove the bottom of the pan and peel off the wax paper. Place a second wire rack over the bottom of the cake and invert it once again, so the top faces up. Allow to cool completely on the rack.
- Prepare the icing: melt the butter and both of the chocolates in the top of a double boiler over simmering water, whisking constantly. Remove the pan from the heat and whisk in the cream. Add the confectioner's sugar and the vanilla and whisk until smooth.
- Place the cake on a rack on top of a baking sheet to catch the drips and pour the warm icing over the cake. Spread it with a long, thin cake icer or spatula, making sure the sides are iced too. Let the cake rest for two hours for the icing to set.
- Make the blackberry sauce: Combine all the ingredients in a food processor or blender and process until pureed. Pass the sauce through a strainer to remove the seeds.
- Use immediately or refrigerate, covered, for up to three days. Bring to room temperature before serving. Makes 1 1/2 cups.