I try to remember to post this recipe every Valentines Day, because it’s just perfect for the day! It’s a deep, dark, rich chocolate cake that puffs up in the oven, then falls when it’s cooling to turn into a little piece of heaven.
Make a puree of some sort of berries-blueberries or raspberries are nice- you’ll find them in the freezer this time of year. Just put them in the food processor and whirl around, strain, then swirl a bit onto a pretty plate. Place your slice of cake on top and to the side, sift a little, teeny bit of powdered sugar on top, and perhaps a mint leaf off to the side or on top for a little nice color.
No, this is not healthy…oh well….sometimes, like Valentines Day, create and enjoy something rich, chocolatey and wonderful. Enjoy!
Flourless Chocolate Cake
Serves 16
3/4 cup unsalted butter, cut into bits
6 ounces bittersweet chocolate, finely chopped
6 ounces semisweet chocolate, finely chopped
6 eggs, separated, room temperature
1/2 cup honey, divided
1 tablespoon vanilla extract
1/8 teaspoon sea salt
1. Butter a 9 or 10″ spring form pan. Line the bottom with parchment paper or waxed paper. Butter the paper, the sides of the pan and flour the entire pan. rap the outside of the pan with foil.
2. Preheat the oven to 350 degrees and place a rack in the center of the oven.
3. Place the butter and chocolate in a double boiler and set the bowl over, not in, a pot of hot water and set on low heat. Do not allow the water to boil. Stir occasionally and check to see when it is melted. Stir to blend and remove from heat to cool to lukewarm.
4. Meanwhile, beat the egg yolks and 1/4 cup of the honey with an electric mixture until it is thick and pale, about 3 minutes. Fold in lukewarm chocolate mixture and then fold in the vanilla and salt.
5. In another large bowl, beat the egg whites until soft peaks form. Gradually add the remaining honey, beating until medium-firm peaks form. Fold the whites into the chocolate mixture in 3 additions. Pour the batter into the prepared pan and smooth the top.
6. Bake the cake for 50 minutes until the top is puffed and possibly cracked. A tester inserted in the center comes out with some moist crumbs attached to it. Cool the cake in the pan on a rack. A note here: the cake will fall quite a bit.
7. Using a small knife, cut around the sides of the pan to loosen the cake, and then remove the sides. Place a 9″ tart pan bottom or plate atop the cake. Invert the cake onto the tart pan bottom. Peel off the parchment paper. Invert the cake bake on the serving platter. Garnish with mint leaves or edible flowers, such as rose petals. Beautiful!
Notes: Try substituting Framboise or other liquor for the vanilla.
This cake will keep for several days. The flavor and texture is best the day after it is made.