Saturday, April 21, 2012

A Lighter Flourless Chocolate Cake...

My aunt and uncle hold a Passover Sedar every year. I always make potato pancakes and a couple of different desserts. I had a great idea this year to make an apple crisp. I thought I'd use Matza cake meal for the flour. I baked up a trial run using 2 apples that I sauteed in a skillet. I made a really nice topping with the cake meal, almonds, brown sugar and oats. I was so proud of myself. Then I had a though " Hmm, I wonder why no one ever serves crips for Passover". Well, it turns out that oats are one of the ingredients that are not allowed. So, then I thought I'd make a flourless chocolate cake. The only problem is those cakes are usually so rich and heavy, more candylike( think truffle) than cake. I wanted something light and chocolatey. Enter Martha Stewart. I received an email with Passover Dessert suggestions and this cake was one of them. It was light, chocolatey and just what I wanted. It only has a few Tbls of butter and relies on egg whites for lift. I served the cake with a goat milk caramel sauce and some whipped cream. The recipe contains an espresso glaze, but I left that off. Unbaked
Flourless chocolate cake is a crumbly and dense classic everyone loves. This version gets subtle coffee flavor from espresso powder used in the batter and in a rich, creamy dark-chocolate glaze served at the table. Martha Stewart Living, April 2008 Yield Serves 8 FOR THE CAKE 3 tablespoons unsalted butter or nondairy margarine, plus more for pan 6 ounces bittersweet chocolate, chopped 6 large eggs, separated, at room temperature 1 cup granulated sugar 3 tablespoons instant espresso powder 1/4 teaspoon coarse salt 1 tablespoon vanilla extract FOR THE GLAZE 3 ounces bittersweet chocolate, chopped 1 1/2 tablespoons unsalted butter or nondairy margarine 2 teaspoons vanilla extract 1/3 cup heavy cream or plain soy milk 1/3 cup granulated sugar 1 tablespoon instant espresso powder 1/4 teaspoon coarse salt Directions 1. Make the cake: Preheat oven to 350 degrees. Butter bottom of a 9-inch springform pan, and line with parchment cut to fit. Melt butter and chocolate in a heatproof bowl set over a pan of simmering water. 2. With a mixer fitted with the whisk attachment, beat egg yolks with 1/2 cup sugar until thick and pale, about 3 minutes. Add espresso and salt, and beat for 1 minute. Add vanilla and chocolate mixture, and beat for 1 minute. 3. In a clean bowl and with a whisk attachment, beat egg whites until foamy. Slowly add remaining 1/2 cup sugar, beating until stiff peaks form. Fold whites into chocolate mixture in 3 additions. Pour batter into prepared pan. 4. Bake until set, 40 to 45 minutes. Let cool completely in pan on a rack. Remove pan sides. Carefully lift cake with a spatula, and remove parchment. 5. Make the glaze: Place chocolate, butter, and vanilla in a bowl. Bring remaining ingredients to a boil, stirring, and pour over chocolate mixture. Whisk until smooth. Serve glaze warm with cake.


Blogger Unknown said...

Flourless cakes are the best. This one looks amazing. Good to see you back to blogging :)

6:04 PM, April 30, 2012

Anonymous Food Manager Certification said...

Great cake! I love chocolate cakes and I definitely can't wait to try this one.

12:28 AM, July 09, 2012

Blogger dramas Video said...

Halik TFC Channel Video bbc online 2019
viagra gold shop 2019

Valium 2019

3:20 PM, February 01, 2019

Blogger dramas Video said...

Halik Video 2019

Halik 2019 Full Episode

Pinoy Tv Replay 2019

3:21 PM, February 01, 2019


Post a Comment

<< Home