Posted by sherry on September 18, 2001 at 18:59:39:
In Reply to: flourless chocolate cake recipie needed badly posted by Christopher Barry on September 18, 2001 at 17:30:18:
FLOURLESS CHOCOLATE CAKE
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4 oz. semi-sweet chocolate
chips
1/4 c. butter
2/3 c. sugar
peel of 1 orange (orange part
only)
1 1/2 tsp. to 1 Tbsp. Grand
Marnier (orange juice may
be substituted)
3 eggs, slightly beaten
6 oz. walnuts, finely chopped
(1 1/2 c.)
Preheat oven to 375 degrees. Grease and flour 8-inch spring-
form pan. Line bottom of pan with waxed paper or parchment
paper.
Melt chocolate and butter over double boiler or in
microwave (be sure completely melted). Add sugar and grated
peel and stir well. Stir in liqueur, then eggs and then
walnuts. Pour into pan. Bake 25 to 30 minutes. Do Not
Overbake. Cake will set up as cools. Remove pan to rack for
15 minutes. Run spatula around sides, being careful not to
break crisp top surface. Release side lock and remove, turn
upside down on rack. Remove pan bottom and paper and let cool
to room temperature.
Meanwhile prepare glaze:
6 oz. semi-sweet chocolate
chips
3 Tbsp. butter
1 Tbsp. light corn syrup
1 c. walnuts
Melt chocolate and butter. Stir in corn syrup until
blended. Place waxed paper under cake cooling rack to catch
overflow and pour glaze over cake, letting it run down sides.
Garnish with walnuts.
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ALMOST FLOURLESS CHOCOLATE CAKE
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10 oz. semi-sweet chocolate
7 tsp. unsalted butter
7 extra-large eggs, separated
1/3 c. sugar
3 Tbsp. flour
pinch of salt
Preheat oven to 275 degrees. Melt the chocolate and butter in
a double boiler. When melted, remove from heat and mix in the
egg yolks until smooth. Set aside. Whisk egg whites with a
pinch of salt until stiff but not dry. Add sugar and whip
smooth for a few minutes more. Fold the chocolate and egg
mixture together.
Butter and flour a 9-inch cake pan, turn mixture into
it. Place on a cookie sheet in the oven for 30 to 45 minutes
or until firm and slightly risen. Remove from oven and immedi-
ately turn onto a cookie sheet which is covered with wax paper.
Cool at room temperature. Invert into a serving plate and peel
off the wax paper. Serve with fresh whipped cream. Serves 8.
Note: This cake cannot be tested to determine if it is
done. It should not be refrigerated. It can be kept fresh,
covered at room temperature for 1 1/2 days without drying out.