I do not know where this recipe came from; it is in my binder of recipes. My mom makes something similar (but richer and rumy).
Cake
12 ounces (350 grams) bittersweet chocolate, chopped
¾ cup (170 grams) unsalted butter, cut into pieces
6 large eggs, separated
12 tablespoons sugar
2 teaspoons vanilla extract
Glaze
½ cup whipping cream (125 ml)
½ cup dark corn syrup (125 ml), if you cannot find corn syrup it will work without, just double cream
9 ounces (250 grams) bittersweet chocolate, finely chopped
The cake:
Preheat oven to 350 F (180 C). Butter 9-inch-diameter (22.5 cm?) springform pan. Line bottom of pan with parchment paper, butter paper. Wrap outside of with foil.
Stir chocolate and butter in saucepan over low heat until melted and smooth. Cool to lukewarm stirring often.
Beat egg yolks and 6 tablespoons of sugar in large bowl until very thick and pale (about 3 minute with electric mixer). Fold in the chocolate mixture, then vanilla extract.
Using clean dry beaters, beat egg whites in another bowl until soft peaks form. Gradually add the remaining 6 tablespoons of sugar, beating until medium form peaks are formed. Fold the whites into the chocolate mixture in three additions. Pour batter into the pan.
Bake the cake until the top is puffed, cracked and the toothpick inserted into the center comes out with some moist crumbs, about 50 minutes. Cool cake on rack- the cake will fall.
Gently press down the crust top to make the cake evenly thick. Cut around the pan sides to loosen the cake, remove pan sides. Invert cake onto plate, and peel off the parchment paper.
The glaze:
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
Pour glaze over cake and chill until form. Serve at room temperature.
Cake
12 ounces (350 grams) bittersweet chocolate, chopped
¾ cup (170 grams) unsalted butter, cut into pieces
6 large eggs, separated
12 tablespoons sugar
2 teaspoons vanilla extract
Glaze
½ cup whipping cream (125 ml)
½ cup dark corn syrup (125 ml), if you cannot find corn syrup it will work without, just double cream
9 ounces (250 grams) bittersweet chocolate, finely chopped
The cake:
Preheat oven to 350 F (180 C). Butter 9-inch-diameter (22.5 cm?) springform pan. Line bottom of pan with parchment paper, butter paper. Wrap outside of with foil.
Stir chocolate and butter in saucepan over low heat until melted and smooth. Cool to lukewarm stirring often.
Beat egg yolks and 6 tablespoons of sugar in large bowl until very thick and pale (about 3 minute with electric mixer). Fold in the chocolate mixture, then vanilla extract.
Using clean dry beaters, beat egg whites in another bowl until soft peaks form. Gradually add the remaining 6 tablespoons of sugar, beating until medium form peaks are formed. Fold the whites into the chocolate mixture in three additions. Pour batter into the pan.
Bake the cake until the top is puffed, cracked and the toothpick inserted into the center comes out with some moist crumbs, about 50 minutes. Cool cake on rack- the cake will fall.
Gently press down the crust top to make the cake evenly thick. Cut around the pan sides to loosen the cake, remove pan sides. Invert cake onto plate, and peel off the parchment paper.
The glaze:
Bring cream and corn syrup to simmer in medium saucepan. Remove from heat. Add chocolate and whisk until melted and smooth.
Pour glaze over cake and chill until form. Serve at room temperature.
Terie,
ReplyDeleteTry this one, my colleague makes it, it's great.
http://www.taste.com.au/recipes/14822/flourless+orange+cake
She tops it with redcurrant sauce!
I keep on meaning to try it, maybe one day!