Guest Blog Recipe for Flourless Chocolate Cake
Here's a flourless chocolate cake recipe from the Goddess of Culinary Delights, Sister Goddess Rosemary (paisanovich@yahoo.com for more recipes!)..We've all been so curious about it!
1 pound semisweet chocolate (I like Lindt 70%), coarsely chopped
1/2 pound (2 sticks) unsalted butter, cut into 1/2 inch cubes, plus 1/2 Tbsp.
1/4 cup Kahlua
8 large eggs
1/4 cup sugar
1 tsp. vanilla
1/2 tsp salt
Confectioners' (10x) sugar or cocoa powder for garnish.
Preheat oven to 325 degrees F. Using 1/2 tbsp butter, grease a 9-inch springform pan & line bottom with parchment paper. Cover pan underneath & along sides with foil and set it in a roasting pan. Bring a medium saucepan of water to boil. Comibine the chocolate, butter & Kahlua either in a metal bowl or use the top of a double boiler & set it on top of the simmering water. Melt the mixture, stirring until smooth & crealy, about 5 minutes. Reserve. In another bowl, combine eggs, sugar, vanilla & salt & whisk (or use mixer) until frothy and almost double in volume (5-10 minutes). Fold 1/3 of the egg mixture into the chocolate using a rubber spatula. Repeat this process 2 more times, until all the egg mixture has been folded into the chocolate. Pour the batter into the springform pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Back at 325 until cake has risen slightly & edges are just beginning to set, 40-45 minutes.
Remove springform pan sides. Invert cake onto a large plate & peel away the parchment from the the bottom. Reinvert cake on to a serving plate / platter to cool.Garnish with Confectioner's sugar or cocoa ( Sprinkle 10x sugar or cocoa over a paper doily to get a pretty pattern.) Add a sugar poinsetta or shaved chocolate curls in the middle as a finishing touch.
Enjoy!
Want to Guest Blog for Long Island Goddess? Just submit your Goddess-Post in an email to Jessamina@optonline.net
1/2 pound (2 sticks) unsalted butter, cut into 1/2 inch cubes, plus 1/2 Tbsp.
1/4 cup Kahlua
8 large eggs
1/4 cup sugar
1 tsp. vanilla
1/2 tsp salt
Confectioners' (10x) sugar or cocoa powder for garnish.
Preheat oven to 325 degrees F. Using 1/2 tbsp butter, grease a 9-inch springform pan & line bottom with parchment paper. Cover pan underneath & along sides with foil and set it in a roasting pan. Bring a medium saucepan of water to boil. Comibine the chocolate, butter & Kahlua either in a metal bowl or use the top of a double boiler & set it on top of the simmering water. Melt the mixture, stirring until smooth & crealy, about 5 minutes. Reserve. In another bowl, combine eggs, sugar, vanilla & salt & whisk (or use mixer) until frothy and almost double in volume (5-10 minutes). Fold 1/3 of the egg mixture into the chocolate using a rubber spatula. Repeat this process 2 more times, until all the egg mixture has been folded into the chocolate. Pour the batter into the springform pan. Pour enough boiling water into the roasting pan to come about halfway up the sides. Back at 325 until cake has risen slightly & edges are just beginning to set, 40-45 minutes.
Remove springform pan sides. Invert cake onto a large plate & peel away the parchment from the the bottom. Reinvert cake on to a serving plate / platter to cool.Garnish with Confectioner's sugar or cocoa ( Sprinkle 10x sugar or cocoa over a paper doily to get a pretty pattern.) Add a sugar poinsetta or shaved chocolate curls in the middle as a finishing touch.
Enjoy!
Want to Guest Blog for Long Island Goddess? Just submit your Goddess-Post in an email to Jessamina@optonline.net
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