Tuesday, March 30, 2010

Flourless Chocolate Cake with Strawberry Chambord Sauce


Perhaps my love of chocolate is hereditary.  I come from a long line of extreme chocoholics.  Or perhaps it's genetics.  Didn't someone, somewhere prove once that being female automatically means you must love chocolate (or maybe I just made that up)?  Either way, a little chocolate in every dish would make the world a happy place.  Im serious... Ever had a chocolate steak?  The most amazing steak I've EVER had was coated in an espresso rub, butterflied and filled with a chocolate ganache!  It simply melted in your mouth.

So, it goes without saying that on the chocolate lovers scale, a flourless chocolate cake ranks at the top.  Extremely simple to make, originally named a "Chocolate Idiot Cake", it paired perfectly with the Strawberry Chambord sauce.  I served it at the family Sedar and was lucky enough to have a small wedge for the next evening... or had piece :p



Chocolate Idiot Cake
One 9-inch (23 cm) cake


This cake is extremely rich, and tastes like the most delicious, silkiest, most supremely-chocolate ganache you've ever had. As mentioned, it's equally good a few days later, and only an idiot could possibly mess it up. You don't need to use ScharffenBerger chocolate for this cake, but use a good one—you'll appreciate it when you taste your first melt-in-your-mouth bite.

10 ounces (290 g) bittersweet or semisweet chocolate, coarsely chopped
7 ounces (200 g) butter, salted or unsalted, cut into pieces
5 large eggs, at room temperature
1 cup (200 g) sugar

Preheat the oven to 350F (175C).

1. Butter a 9-inch (23 cm) springform pan* and dust it with cocoa powder, tapping out any excess. If you suspect your springform pan isn't 100% water-tight, wrap the outside with aluminum foil, making sure it goes all the way up to the outer rim.

2. Melt the chocolate and butter in a double boiler (or microwave), stirring occasionally, until smooth. Remove from heat.

3. In a large bowl, whisk together the eggs and sugar, then whisk in the melted chocolate mixture until smooth.

4. Pour the batter into the prepared springform pan and cover the top of the pan snugly with a sheet of foil. Put the springform pan into a larger baking pan, such as a roasting pan, and add enough hot water to the baking pan to come about halfway up to the outside of the cake pan.

Bake for 1 hour and 15 minutes.

You'll know the cake is done when it feels just set, like quivering chocolate pudding. If you gently touch the center, your finger should come away clean.

5. Lift the cake pan from the water bath and remove the foil. Let cake cool completely on a cooling rack.

Strawberry Chambord Sauce

2 pints strawberries, sliced
1/4 c. sugar
2 Tbls chambord
1 Tbl. water

In a medium saucepan, over low heat, stir together the strawberries, sugar, and water.  Let sit, stirring frequently until the strawberries are completely melted.  Mix in chambourd for 1 minute and remove pan from heat.  Blend the strawberry mixture until smooth.  Refrigerate until ready to use. 

4 comments:

Robert said...

From a (hopefully not-so-picky) chocoholic family member...both desserts were excellent!!!

Fork1 said...

haha, you remembered the blog! Glad you all enjoyed it.

Andrea said...

How could it be anything BUT delicious? It looks amazing too :)

Julie said...

I love flourless chocolate cake!!! I made a mint flourless chocolate cake a while back. It was amazing, too. Recipe is on my blog.

 
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