Flourless chocolate cake
I've been searching for lo carb dessert options, and sampled a fabulous Flourless chocolate cake at Crixa with Morgan and Julie. Wow, not too sweet, so moist and delicious, yet light and fluffy (not densely fudgey like some). I promised Morgan that I would use some of Julie's chocolate and try to recreate it. I found a great recipe
http://www.epicurious.com/recipes/food/views/Flourless-Chocolate-Cake-14478
I adjusted it slightly (of course) due to the type if chocolate I have in the freezer (99% vs 60%), which makes for a much darker more bitter chocolatey cake with less sugar (hence lower carb).
Ingredients:
4 oz Scharffen Berger 99% chocolate
4 oz unsalted butter
3/4 cup sugar
3 eggs
1/2 cup Valrhona cocoa powder
2 Tbs black sesame powder
Method:
Pre-heat oven to 375oF. Butter and flour 8" springform pan. Place a round of parchment on the bottom.
Chop chocolate and butter into small pieces and melt together (double boiler or microwave). Mix well and incorporate egg yolks, batter should be runny. Whisk egg whites till they start to peak, and then lightly add in cocoa, sesame and sugar until just stiff. Fold batter into egg whites, taking care not to over mix. Pour batter into springform pan and bake for 20 minutes till top has cracked slightly but center is still slightly jiggly. Allow cake to cool 5 minutes and remove from pan. Dust with icing sugar, serve warm with whipped cream or ice cream and a coulis of raspberry or cranberry.
Variations: Add a tablespoon of instant coffee or cinnamon & chillies for a more exotic flavor profile...
I actually baked this as mini-cupcakes reducing the heat to 350oF for 7 minutes. Makes it easier to share! Who wants to sample the newest experiment?