Fred's Flourless Rich Chocolate Cake |
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Prep Time: 1 Minutes Cook Time: 50 Minutes |
Ready In: 51 Minutes Servings: 8 |
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Baltimore Style's chef Andrew Evans and Aussie chef friend Fred came up with this version of a classic. From the Jan/Feb 2007 issue. Prep time includes cooliing time. Ingredients:
4 tablespoons unsalted butter, softened and divided |
13 ounces bittersweet chocolate, broken into small pieces |
2 tablespoons white sugar |
12 egg yolks |
12 egg whites |
cocoa powder, high quality (for garnish) or grated chocolate and whipped cream (for garnish) |
Directions:
1. Preheat oven to 300 degrees. Prepare an 8-to-10-inch springform pan by first greasing with 2 tablespoons of the butter, then lining with baking paper. (The parchment should be on the bottom only in the form of a round disk that covers the base. The butter helps to hold it in place.).
2. Place the chocolate pieces into a double boiler and melt the chocolate. Beat the remaining 2 tablespoons of butter, sugar, and egg yolks with an electric mixer for a few minutes, or until pale in color. Add this mixture to the just-melted chocolate; mix gently and set aside.
3. Beat the egg whites until stiff peaks form. Add about a quarter of the beaten egg whites into the melted chocolate base. Gently fold to combine, and then continue to fold in the remaining whites. Pour two-thirds of this mixture into the cake pan. (Put the remaining mixture in the fridge, covered with plastic film.) Bake the cake for 40 to 50 minutes; when the cake feels firm and springy, remove from the oven. Slide a knife around the outside, then remove the springform tin, turning it out upside down onto a serving platter while it’s still hot. Allow the chocolate cake to cool for a least one hour. The center should fall inches Fill this space with the cold remaining mixture, dust with cocoa or chocolate, and serve with whipped cream.
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