Flourless Chocolate Cake Recipe
★Ingredients:
9 oz unsalted butter, diced
9 ounces dark chocolate (approx. 50% cocoa solids), broken into pieces
5 medium eggs, separated, whites from the yolks
9 ounces sugar
1 tablespoon water
Glasses or Ganash:
5. 25 oz dark chocolate, broken into pieces
2 oz Heavy Cream
2 tablespoons cognac
Dressing:
4 ounces powdered sugar and a sieve to remove dust, and a belt to be used as a mold for dusting a design on top of cake
1 sprig of mint to garnish the top and
Instructions for making the recipe without baking a chocolate cake:
Preheat oven to 325 for a gas oven, and 350 for an electric oven. You will need a 9 “cake pan with a removable base, add the cake mix before baking. In a double boiler saucepan, melt chocolate and butter, stirring often, and be careful do not burn. Once completely melted remove from the bath, and wait to add the rest of the mixture below follows.
In another bowl, beat egg yolks are half the sugar for a few minutes until the yolks and sugar mixture is pale yellow. This is to ensure that the yolks are cooked, and sugar is melted.
In another pan is beat the egg whites with half the sugar until they form peaks. When you’re finished, you should have beaten what is called a meringue, and should be firm and shiny.
Then, once you start in the semi cool chocolate and butter in the mixture of egg yolk, egg white, is made in 1 / 3 ’s in each mixture. Be sure to fold and do not mix. You do not want to overwork, if you do the cake will be dense rather than light and fluffy. Pour into prepared pan and bake for 25-30 minutes or until done when a tooth pick inserted in center comes out and clear.
When the cake is cooked until done, you remove the cake from the oven. Then take a knife and insert it and run it inside the pie plate, and outside of the cake. It is clear that the sides of the mold ring and let cool in tin on rack. The grid will allow air circulation in the bottom so it also cools, and to cool a little faster. It will also eliminate a wet bottom, or center. The sides of the cake can be reduced in some, or perhaps even some that will go well. You can cut the cake if you want, if appearance is not a problem, everything is good, too.
While the cake cools melt Ganash or glaze on a water bath. Do this with chocolate cream and cook over low heat until all is melted. Then add the brandy and mix. Then remove the cake ring or cake collar while leaving the cake on the base, place it on a plate or cake plate. Trickle the icing on top and sides, allowing it to run more. You’re going to put the cake in a cool place or in a cooling rack for several hours for the icing to set.
Before being ready for the service you are using the table right now to make a template that you want, and dust lightly on her to make a drawing at the top of your cake. Do not touch the mat on top of cake only place about an inch or two above the top of the cake. Give your spring mint on top of cake for the finishing touch. This cake can be served several hours after it has cooled completely, or you can chill in the refrigerator and serve the next day if desired. Enjoy
p> Chef Shelley Pogue is a graduate of Le Cordon Bleu Culinary Academy located in Texas, Austin, Texas. Chef Pogue graduated with honors of cum laude with an average of 3. 71. Shelley went to work for the Center Fitness Hills Westlake Hills after graduation and stayed for a year as chief executive. She then left the hills and went to work for a company Vertical Sales and Marketing, San Ramon, CA. Chef Pogue is currently developing sauces and meal concepts for large retail markets in the United States. Chef Pogue lives in Austin, TX, and is also a personal chef and catering, and also working on a recipe cookbook. P>
Tags: Air Circulation, Cake, Cake Mix, Cake Pan, Chocolate, Chocolate Cake Recipe, Cocoa Solids, Dark Chocolate, Double Boiler, Egg White, Egg Whites, Egg Yolk, Egg Yolks, Flourless, Gas Oven, Heavy Cream, Medium Eggs, Pie Plate, Recipe, Recipe Ingredients, Sprig Of Mint, Sugar Mixture, Tablespoon Water, Water Glasses






