Recipes & More
RECIPE OF THE MONTH: March 2010
Flourless Chocolate Cake
Although this is our most popular cake all year, it is especially appreciated during Passover. Garnish with a sifting of confectioner’s sugar, or try a chocolate glaze (see recipe below).
12 tablespoons (1 1/2) sticks unsalted butter, cut into small cubes
6 ounces bittersweet chocolate, chopped
1/2 cup unsweetened Dutch-process cocoa
3/4 cup granulated sugar
4 large eggs, separated
1/4 teaspoon kosher salt
1 tablespoon vanilla extract
Confectioners’ sugar, for garnish
1. Preheat the oven to 350 F. Butter an 8” x 3” round cake pan; line the bottom with a parchment paper circle. Lightly butter the parchment paper.
2. Combine the butter and chocolate in a large heatproof bowl. Set the bowl over a saucepan halfway filled with barely simmering water.
3. Meanwhile, sift the cocoa and sugar into another bowl. In the large bowl of an electric mixer, combine the egg whites and salt. With a whip attachment at medium-high speed, beat the whites until soft peaks form. Set both aside.
4. Remove the melted butter and chocolate from the simmering water. Stir until smooth and to release the heat. Add the cocoa mixture, egg yolks, vanilla, and one-quarter of the beaten whites. Stir with a whisk until the mixture is smooth. With a rubber spatula, gently fold in the remaining whites just until blended. Pour the batter into the prepared pan. Bake the cake on the center oven rack 30 to 35 minutes, until a skewer inserted in the center of the cake just barely comes out clean.
5. Cool the cake on a wire rack. (The cake will rise in the oven. As the cake cools, it will collapse slightly. The surface of the cake will crack in a lovely irregular pattern.) To unmold, run a knife around the sides of the pan. Place a plate over the pan and invert. Remove the pan and the parchment paper. Invert the cake, right side up, onto a serving plate or cake stand. Garnish the cake with confectioners’ sugar.
*Makes 1 (8”) cake, 6 to 8 servings
Chocolate Glaze
1 cup heavy cream
1 pound bittersweet chocolate
1. In a medium saucepan, bring the cream to a simmer. Remove from the heat.
2. Add the chocolate and stir until melted and smooth. Cool.
3. Pour over cake and smooth.
Makes 3 cups of glaze.
2 Comments on “RECIPE OF THE MONTH: March 2010”
Great cake! I have served it at a few diner parties always with great reviews.
This recipe looks great, but please note that confectioner’s sugar is generally not kosher for passover since it contains corn starch.
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