This decadent chocolate confection was adapted from a Jacques Torres recipe; I baked it a few weeks ago for a friend's birthday and was simply too busy inhaling it to post. It's not made like a typical flourless cake, but don't be intimidated by the method: The result is an unusually rich, tender texture.
I dusted it with matcha and a little cocoa powder instead of the usual confectioners' sugar- there's just something about that green tea-dark chocolate combination that is so delicious it seems like it shouldn't be legal.
Flourless Chocolate Cake
Makes: 12 servings.
6 1/2 ounces unsweetened chocolate, finely chopped
6 ounces bittersweet chocolate, finely chopped
3/4 cup plus 1 tablespoon granulated sugar and 1/3 cup plus 1 tablespoon
1 1/2 teaspoons water
3/4 cup (1 1/2 sticks) unsalted butter, softened
6 large eggs
Matcha, cocoa powder (for garnish)
1. Heat oven to 350°F. Grease a 9-inch cake pan, then line bottom of pan with a 9-inch parchment-paper circle. Grease paper.
2. Over extremely low heat, melt together chopped chocolates, stirring constantly. Pour into a medium-sized bowl and set aside.
3. In small saucepan, combine the 3/4 cup plus 1 tablespoon sugar and the water. Bring to boil over medium-high heat until all sugar is dissolved. Pour hot syrup into melted chocolate; whisk until well blended. Add butter; whisk until well mixed.
4. In bowl, beat eggs and remaining granulated sugar with a mixer until blended. Gently fold into chocolate mixture, and pour into prepared cake pan. Place baking pan large enough to hold cake pan in oven. Place cake pan in larger pan. Fill larger pan with enough water to come 1 inch up side of cake pan.
5. Bake in 350°F oven until surface is firm when pressed in middle, 35-40 minutes. Transfer pan to rack; let cool before dusting with matcha and cocoa powder, then slice and serve.
Makes: 12 servings.
6 1/2 ounces unsweetened chocolate, finely chopped
6 ounces bittersweet chocolate, finely chopped
3/4 cup plus 1 tablespoon granulated sugar and 1/3 cup plus 1 tablespoon
1 1/2 teaspoons water
3/4 cup (1 1/2 sticks) unsalted butter, softened
6 large eggs
Matcha, cocoa powder (for garnish)
1. Heat oven to 350°F. Grease a 9-inch cake pan, then line bottom of pan with a 9-inch parchment-paper circle. Grease paper.
2. Over extremely low heat, melt together chopped chocolates, stirring constantly. Pour into a medium-sized bowl and set aside.
3. In small saucepan, combine the 3/4 cup plus 1 tablespoon sugar and the water. Bring to boil over medium-high heat until all sugar is dissolved. Pour hot syrup into melted chocolate; whisk until well blended. Add butter; whisk until well mixed.
4. In bowl, beat eggs and remaining granulated sugar with a mixer until blended. Gently fold into chocolate mixture, and pour into prepared cake pan. Place baking pan large enough to hold cake pan in oven. Place cake pan in larger pan. Fill larger pan with enough water to come 1 inch up side of cake pan.
5. Bake in 350°F oven until surface is firm when pressed in middle, 35-40 minutes. Transfer pan to rack; let cool before dusting with matcha and cocoa powder, then slice and serve.
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1 comment:
If you squint your eyes and stand far away, it looks a little like a pizza. Which means your next challenge is a tea-pizza. Good luck!
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