Teach Food - Chocolate Flourless Cake

Teach Food - Chocolate Flourless Cake

Chocolate Flourless Cake

1 cake, 6 servings

2 cups Chocolate, semi-sweet, chopped

1/2 cup Butter

6 each Eggs, separated

1/2 cup plus 2 Tbsp Granulated sugar

Procedure

1. Preheat oven to 350*F. Cut piece of parchment into a circle to fit the bottom of six 8 oz. ramekins. Butter both the parchment paper and the ramekins.

2. Combine the chopped chocolate and the butter in a bowl and melt in a double boiler over low heat, stirring constantly. Cool slightly.

3.Whisk together egg yolks and 1/2 cup of sugar until thick and pale yellow.

4. Stir chocolate into the egg yolk mixture.

5. In another bowl, whisk the egg whites until foamy. GRADUALLY add the remaining sugar until soft peak.

6. In several additions, FOLD meringue into chocolate mixture.

7. Pour batter into prepared ramekins. Create a hot water bath using simmering water and a hotel pan, and prepared ramekins. Bake hot water bath until puffed and tothpick inserted into center comes out with moist crumbs. About 30 mins.

8. Transfer ramekins to rack. Cool 10 minutes

9. Using a small sharp knife, cut around edge of cake. Invert cake onto rack. Peel off parchment. Serve with Coffee Cream Anglaise.

Click here to download the recipe

Chocolate Flourless Cake
1 cake, 6 servings
2 cups	Chocolate, semi-sweet, chopped
1/2 cup	Butter
6 each	Eggs, separated
1/2 cup plus 2 Tbsp	Granulated sugar
Procedure
1. Preheat oven to 350*F. Cut piece of parchment into a circle to fit the bottom of six 8 oz. ramekins. Butter both the parchment paper and the ramekins.
2. Combine the chopped chocolate and the butter in a bowl and melt in a double boiler over low heat, stirring constantly. Cool slightly.
3.Whisk together egg yolks and 1/2 cup of sugar until thick and pale yellow.
4. Stir chocolate into the egg yolk mixture.
5. In another bowl, whisk the egg whites until foamy. GRADUALLY add the remaining sugar until soft peak.
6. In several additions, FOLD meringue into chocolate mixture.
7. Pour batter into prepared ramekins. Create a hot water bath using simmering water and a hotel pan, and prepared ramekins. Bake hot water bath until puffed and tothpick inserted into center comes out with moist crumbs. About 30 mins.
8. Transfer ramekins to rack. Cool 10 minutes
9. Using a small sharp knife, cut around edge of cake. Invert cake onto rack. Peel off parchment. Serve with Coffee Cream Anglaise.