Recipe For Flourless Chocolate Cake: 8 eggs 1 pound bittersweet or semisweet chocolate, coarsely chopped 2 sticks butter, cubed orange supremes and fresh raspberries (optional)
Preheat oven to 325 degrees. Beat eggs at high speed until the eggs double in volume (about 5 minutes). Melt the chocolate and butter in a double boiler. When chocolate is completely melted, remove from the heat. Fold one third of the egg foam into the melted chocolate. Fold lightly until all streaks are incorporated. Fold in remaining egg foam in 2 more stages.
Spray a spring form pan with pan release and scrape chocolate batter into pan. Place spring form into a water bath and bake for 20-25 minutes or until middle registers at 140 degrees. Cake can be kept under refrigeration for 4 days. Garnish with orange supremes and fresh raspberries.
Note: Dish may be served with a scoop of vanilla ice cream and vanilla and/or raspberry sauces.
|Vanilla Sauce: |
1 cup milk
1 cup heavy cream
4 oz sugar
4.5 oz egg yolks
1 vanilla bean split and scraped.
|Heat the milk, cream, vanilla bean pod and seeds, and half the sugar until the mixture reaches the boiling point. Combine the egg yolks and the rest of the sugar and temper the mixture into the hot milk. Stirring constantly, heat slowly to 180 degrees. Remove cream immediately from the stove and strain through a conical sieve, directly into a container set in an ice bath.|
|Raspberry Sauce: |
1 pint raspberries
1/4 cup sugar
1 tbsp lemon juice.
| Combine raspberries and sugar in a saucepan. |
Cook until raspberries are broken down,
about 10 minutes. Remove from the heat and strain through a chinois
conical sieve) to eliminate seeds.
|Recipe Text Credit: The Grill Sergeants|
Image Credit: The Grill Sergeants