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Hey Pat&Alix

post #1 of 6
Thread Starter 
I just made that flourless chocolate cake and oh my, it is soooooo good.

I don't think it will last long around here!

It tastes better than a regular chocolate cake!

(I swapped splenda for sugar and I cant believe its not butter for butter)
post #2 of 6
Give me the recipe!!
post #3 of 6
Actually you could share it with all of us! The recipe that is.
post #4 of 6
Yummm, I want the recipe too.
post #5 of 6
I am so glad it worked out for you! Okay, will post recipe here with appropriate note of author and their copyright. It *is* published on a public website for downloading/printing or email to others so, I think it should be okay.

Flourless Chocolate Cake
"recipe adapted from Wolfgang Puck's"
Yield: 1 - 10 inch cake

4 ounces unsalted butter, cut into small pieces
8 ounches bittersweet chocolate, cut into small pieces
5 eggs, seperated
pinch of salt
2/3 cup of sugar
Powdered sugar for garnish (actually optional)
unsweetened whipped cream for garnish

Preheat the oven to 325 degrees F. Butter and flour a 10 inch round cake pan.

Combine the butter and chocolate and melt in a double boiler over barely simmering water. Whisk together the egg yolks, salt, and all but 3 tablespoons of the sugar. Stir the melted chocolate into the egg yolks until thoroughly combined.

With an electric mixer, on medium speed, beat the egg whites until soft peaks form. Gradually beat in the remaining sugar and continue to whip until the egg whites are stiff, but not dry.

Carefully fold the chocolate mixture into the egg whites. Pour into the prepared pan.

Bake for 1 hour and 15 minutes. Turn out onto a rack immediately. As the cake cools, the center will sink and crack - do not worry.

Dust the cake with powdered sugar OR decorate the top with melted chocolate and serve with unsweetened whipped cream.

My little notes...I am going to try this with a vanilla unsweetened whipped cream next time...this is surprisingly dense, and very rich.

post #6 of 6
I'd add some raspberry syrup as well.
(no need to use machinery on the berries, just warm them up and hit them with a potato masher. Best thing for straining is a collander with a couple/three layers of cheesecloth)

Raspberry Syrup

2 cups fresh or frozen raspberries
1 1/2 cups granulated sugar
1 tablespoon lemon juice
1/2 cup light corn syrup

Puree raspberries in food processor or blender and strain to remove seeds. Measure and add enough water to equal 1 cup.

Combine puree/juice with all other ingredients and bring to a rolling boil. Boil for one minute, counting the time after the mixture comes to a rolling boil that cannot be stirred down. Skim foam. Store in refrigerator.
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